Original paper
Wheat Sensitization and Work-related Symptoms in the Baking Industry Are Preventable
Volume: 158, Issue: 5, Pages: 1499 - 1503
Published: Nov 1, 1998
Abstract
A cross-sectional study was conducted among 393 workers from 21 bakeries to study the relationship between wheat allergen exposure and wheat sensitization and work-related allergic symptoms. Exposure to wheat allergens was characterized by a recently developed and validated immunoassay. Specific IgE antibodies against wheat flour and common allergens were measured by immunoassays, and work-related allergic symptoms were registered by...
Paper Details
Title
Wheat Sensitization and Work-related Symptoms in the Baking Industry Are Preventable
Published Date
Nov 1, 1998
Volume
158
Issue
5
Pages
1499 - 1503
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Notes
History