ALPHA-AMYLASE, A FLOUR ADDITIVE - AN IMPORTANT CAUSE OF PROTEIN CONTACT-DERMATITIS IN BAKERS

被引：46

作者：

MORREN, MA

JANSSENS, V

DOOMSGOOSSENS, A

VANHOEYVELD, E

CORNELIS, A

DEWOLFPEETERS, C

HEREMANS, A

机构：

[1] CATHOLIC UNIV LEUVEN,HOSP,DEPT MED RES,B-3000 LOUVAIN,BELGIUM

[2] CATHOLIC UNIV LEUVEN,HOSP,DEPT CLIN IMMUNOL,B-3000 LOUVAIN,BELGIUM

[3] CATHOLIC UNIV LEUVEN,HOSP,DEPT INFECT DIS,B-3000 LOUVAIN,BELGIUM

来源：

JOURNAL OF THE AMERICAN ACADEMY OF DERMATOLOGY | 1993年 / 29卷 / 05期

关键词：

D O I：

10.1016/0190-9622(93)70237-N

中图分类号：

R75 [皮肤病学与性病学];

学科分类号：

100206 ;

摘要：

Background: Alpha-Amylase, an enzyme commonly used in flour additives, has been reported to be an important cause of rhinitis and asthma in bakers. Objective: Our purpose was to determine whether this enzyme could also cause dermatitis. We tested it routinely in bakers with hand eczema. Methods: Patch tests were administered with the International Contact Dermatitis Research Group standard series and a bakery series and scratch-chamber or prick tests were performed with the bakers' own material and with alpha-amylase powder. Results. Of 32 bakers tested, seven had an immediate wheal-and-flare reaction and two also had a delayed eczematous reaction. High dilutions of the a-amylase powder still gave strong reactions. Conclusion: Alpha-Amylase is an important cause of skin reactions in bakers and should be tested routinely if a contact allergy is suspected.

引用

页码：723 / 728

页数：6