engleski

Immunological and respiratory status in brewery workers

Immunological and respiratory function were studied in 97 brewery workers and in 76 control workers. Skin prick testing was performed with occupational allergens (hops, barley, brewery yeast) in a concentration 1:10 w/v and histamine (1 mg/ml) and pufer as a control solution. In all workers respiratory symptoms were recorded. Ventilatory capacity was measured by recording maximum expiratory flow-volume (MEFV) curves. Most of the respiratory symptoms were significantly higher in exposed compared to control workers. Brewery workers with positive skin prick tests to occupational allergens demonstrated higher prevalences of respiratory symptoms than those with negative skin test. Significantly higher prevalences of positive skin prick tests were recorded in brewery workers for molds (15%), hops (15%) and barley (14%) than in controls (p<0.05). Increased serum levels of total IgE were documented in 45% brewery workers and in 3% of the control workers (p<0.01). Lung function changes were similar in brewery workers with positive and negative skin prock test to occupational allergens. Our data suggest that both smoking and dust exposure in the brewery industry may be responsible for the development of immunological reactions and respiratory impairment.

brewery workers; lung function; respiratory symptoms; total IgE; prick test; immunology

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