O-179 GLUTEN-FREE TREND CAUSES OCCUPATIONAL RHINITIS, ASTHMA AND DERMATITIS AMONG BAKERS DUE TO MORE UNUSUAL EXPOSURE – HOW TO TACKLE THIS EMERGING PROBLEM?

Abstract

Baker’s rhinitis and asthma caused by inhaled cereal flours are among the most common and well-known occupational diseases. Lately, gluten-free or vegan diets have increased in popularity and bakers’ allergens are changing in parallel. We created an information sheet for the workplaces with practical advice on preventive measures. Systemic preventive measures may include easy-to-clean surfaces and sufficient cleaning of workplaces to minimize exposure to dust. Technical measures might include use of local- or area-based exhaust ventilation and dust removal via air filtration. Technical measures need to be planned according to the nature of baking work and the requirements of individual workplaces. Organizational measures should include health and safety information dissemination to workers and training to promote safe working habits. Personal protective measures are focused on clothing, gloves, and respiratory protection, which must be made available at the workplace with workers instructed in their proper use. However, wearing respiratory protection with particulate filters for allergen protection can be difficult due to the working environment, where fine dusts, high temperatures, humidity, physical burden, or food hygiene regulations may all be problematic for their use. Education in identifying important allergens, their avoidance and handling, and early signs of allergy is important. Accurate and timely identification of vegan or gluten-free baker’s allergies may effectively prevent severe and generalized symptoms due to inadvertent exposure. It is important to recognize that contemporary baking may expose to unusual allergens such as buckwheat or psyllium and to consider all these allergens when a work-related disease is suspected.