Allergic bakers

Fisher AA (1989) Allergic bakers dermatitis due to benzoyl peroxide. Cutis 43 128-129... 

Walusiak, J. et al., Respiratory allergy in apprentice bakers do occupational allergies follow the allergic march , Allergy, 59, 442, 2004. 

Yeast extract, hydrolyzed vegetable protein (HVP), and hydrolyzed plant protein (HPP) as natural additives are a way in which manufacturers include MSG without having to declare it on the label and for this reason they are a health threat created by hidden allergens. Baker s yeast (Saccharomyces cerevisiae), yeast preparation, and yeast extract which are widely used by the food industry as flavoring in, for example, powdered and readymade sauces and soups can develop multiple anaphylactic reactions after ingestion in mold-allergic patients (Airola et al. 2006). 

Butter C, Baker D, O Neill JK, Turk JL (1991) Mononuclear cell trafficking and plasma protein extravasation into the CNS during chronic relapsing experimental allergic encephalomyelitis in Biozzi AB/Hmice. J Neurol Sci 104 9—12. 

Wilcox, C. E., Ward, A. M. V., Evans, A., Baker, D., Rothlein, R., and Turk, J. L., Endothelial cell expression of the intercellular adhesion molecule-1 (ICAM-1) in the central nervous system of guinea pigs during acute and chronic relapsing experimental allergic encephalomyelitis, J. Neuroimmunol., 30, 43, 1990. 

In mice with chronic relapsing experimental allergic encephalomyelitis (CRE AE, a model of multiple sclerosis), in the spinal cord (Baker et al. 2001)... 

THC and other cannabinoids have been shown (Baker et al. 2000) to improve both tremor and spasticity in a well-validated animal model of MS (experimental allergic encephalomyelitis). Antagonism of the CB j receptor aggravated these signs, indicating a role for endogenous cannabinoids in the control of tremor and spasticity. 

Baker, D., J.K. O Neill, S.E. Gschmeissner, C.E. Wilcox, C. Butter, and J.L. Turk (1990). Induction of chronic relapsing experimental allergic encephalomyelitis in Biozzi mice. J Neuroimmunol 28(3) 261-270. 

Schirmer et al. (1987) described one baker with dermatitis. He had positive skin-prick tests to a-amylase and various bread improvers. The immediate test reaction to a-amylase persisted for 48 h. A patch test with a-amylase was also positive, as well as radioallergosorbent test (RAST) to a-amylase, malt and bread improvers. We had a patient with occupational allergic contact urticaria from fungal but not bacterial a-amylase (Kanerva et al. 1997). Accordingly, enzymes with the same function and the same name may have different antigenic characteristics. When reporting about enzyme allergy, it is important to reveal details of the causative enzymes. 

Exposure to chloropalatinates can give rise to immunologic contact urticaria, accompanied by asthma and rhinitis ( platinosis ). Cases of allergic contact dermatitis due to occupational exposure to platinum or platinum compounds were first reported in the 1950s (Levene 1971). In a more recent study (Baker et al. 1990), 28% of former employees had a positive prick test to platinum salts. They were not patch tested and the dermatitis reported could, in fact, have been an expression of contact urticaria. 

Many spices are plant derived and may cause allergic contact dermatitis. A worker in a foodprocessing plant reacted to carnosol extracted from rosemary (Rosmarinus officinalis) [296]. Sensitivity to spices is covered in more detail in the section entitled Bakers, Chefs and Salad Makers, Sixty spice grinders studied had no allergic skin problems [297], and while I have seen food-processing workers who were allergic to spices, the problem is probably not common. 

For more than a century, spices have been known to cause contact dermatitis. In the first half of this century, spices were reported as significant causes of allergic contact dermatitis, especially in bakers and confectioners. In addition to delayed-type contact allergies, spices may also cause immediate allergies (Niinim i et al. 1981 Thiel and Fuchs 1981). Although spices are relatively rare causes of occupational dermatitis today (Kanerva et al. 1996), they should be taken into consideration when assessing the hand dermatitis of workers exposed to spices. 

Until ammonium persulfate, used to bleach flour, was prohibited in most countries in the 1950s, bakers often became sensitised to this substance. A law against the addition of ammonium persulfate to flour was one of the early steps taken to prevent occupational allergic contact dermatitis (Rietschel and Fowler 1995). 

In their study of 2562 persons with work-related dermatoses, Tacke et al. (1995) found irritant contact dermatitis in 70% of 107 bakers, making this dermatitis twice as common as allergic contact dermatitis. Eight of 31 confectioners (26%) had irritant contact dermatitis, compared with 16% with allergic contact dermatitis (Halkier-Sorensen 1996). Of 34 bakers with occupational dermatoses, 12 had irritant contact dermatitis (Heine and Fox 1980) and, in another study, 3 of 10 bakers with occupational dermatoses were diagnosed with irritant contact dermatitis (Nethercott and Holness 1989). 

Malten KE (1979) Four bakers showing positive patch-test to a number of fragrance materials, which can also be used as flavors. Acta Derm Venereol Suppl (Stockh) 85 117-121 Mobacken H, Fregert S (1975) Allergic contact dermatitis from cardamom. Contact Dermatitis 1 175-176 Monk BE, Pembroke AC (1987) Cockroach dermatitis an occupational hazard. BMJ 294 935... 

Pevny I (1980) Pesticide allergy allergic contact dermatitis of a vintner. Derm Beruf Umwelt 28 186-189 Pigatto PD, Polenghi MM, Altomare GF (1987) Occupational dermatitis in bakers a clue for atopic contact dermatitis. Contact Dermatitis 16 263-271... 

Gutman SG, Somov BA (1968) Allergic reactions caused by components of perfumery preparations. Vestn Dermatol Venereol 12 62-66 Nethercott JR, Holness DL (1989) Occupational dermatitis in food handlers and bakers. J Am Acad Dermatol 21 485-490... 

WiMet frM Even small amounts of whest flour may provoke severe allergic reactions in stBcepohle people. Hours from any materials other than wheat may be used in baking. Bakers sometimes develop alergies to wheal a a result ol inhaling flour in the air of their bakeries. 

Wheat is one of the foods most commonly responsible for allergic reactions in children and adults. Hypersensitivity reactions to ingested wheat protein sources typically occur within an hour and include cutaneous, gastrointestinal, and/or respiratory symptoms. These reactions are clinically distinct from other adverse reactions to wheat protein, including baker s asthma, an inhalant IgE-mediated reaction to wheat and other cereal grain flours celiac disease, a non-IgE-medi-ated enteropathy caused by wheat gliadin and wheat-dependent exercise-induced anaphylaxis. 

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