Global ETD Search
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Showing 1 to 4 of 4 for “"bakery workers"”.
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Role of Chitinase in the development of work-related symptoms in bakery workers
제빵공에서 발생한 작업 관련 증상은 밀가루 알레르기원, 박테리아의 내독소, 진균 등으로 구성된 밀가루 분진을 흡입 후 유도되는 다양한 알레르기 반응에 의해 나타난다. 제빵공이 흡입하는 밀가루 분진에는 박테리아의 내독소, 진균이 포함되어 있고, 이들의 껍질에는 Chitin이 포함되어 있다. 따라서 이러한 Chitin 성분 흡입이 되면 면역세포로부터 Chitinase 생성이 증가하면서 유도되는 기도 염증 반응이 제빵공 천식의 병인 기전에 관여하리라 추정하고 있지만, 아직 그 기전은 알려져 있지 않다. 본 연구에서는 제빵공에서 밀가루 …
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The study of occupational risk factors and interventions for baker's allergy and asthma among supermarket bakery workers
… manifestation of occupational allergy among bakery workers. It is caused by IgE-mediated sensitisation and subsequent allergic reaction in the airways to specific occupational airborne allergens in flour or baking ingredients. Major aims of this study were to: characterise asthma phenotypes …
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Skin symptoms (allergic and non-allergic) predicting the development of allergic respiratory outcomes and asthma in bakers
… respiratory outcomes including asthma in workers exposed to these agents. This appears to be reported more commonly for low molecular weight agents such as isocyanates and some cleaning agents. This study investigated whether skin symptoms, in the presence or absence of allergic …
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Roles of Neutrophil Activation in Asthma
… In baker’s asthma cohort, we recruited 381 bakery workers and 100 unexposed NCs. Skin prick tests for bakery allergens were performed to determine atopic status of study subjects. Serum levels of S100A8, S100A9, myeloperoxidase (MPO), tumor necrosis factor (TNF)-α, and IL-8 were measured …