{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T09:55:15Z","timestamp":1790934915157,"version":"4.1.0"},"reference-count":0,"publisher":"Oxford University Press (OUP)","issue":"1","license":[{"start":{"date-parts":[[1996,7,1]],"date-time":"1996-07-01T00:00:00Z","timestamp":836179200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/pages\/standard-publication-reuse-rights"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[1996,7,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Fungal alpha-amylase is an important occupational allergen in the bakery industry. Epidemiologic studies focusing on the relationship between alpha-amylase allergen exposure and work-related respiratory allergy, however, have not been reported yet. In this cross-sectional study, sensitization to occupational allergens and work-related symptoms were studied in 178 bakery workers and related to allergen exposure. Alpha-amylase allergen concentrations were measured in personal dust samples, using a sandwich enzyme immunoassay. All workers were categorized into groups on the basis of their job histories and the alpha-amylase exposure levels of their job titles. Of all workers 25% had one or more work-related symptoms. As much as 9% of the bakery workers showed a positive skin prick test reaction to fungal amylase, and in 8% amylase-specific IgE was demonstrated. Alpha-amylase exposure and atopy appeared to be the most important determinants of skin sensitization, with prevalence ratios for atopy of 20.8 (95% CI, 2.74 to 158) and for medium and high alpha-amylase exposure groups of 8.6 (95% CI, 1.01 to 74) and 15.9 (95% CI, 1.95 to 129), respectively. Furthermore, a positive association was found between positive skin prick tests to alpha-amylase and work-related respiratory symptoms. In conclusion, this study has shown that there is a strong and positive relationship between alpha-amylase allergen exposure levels in bakeries and specific sensitization in bakery workers.<\/jats:p>","DOI":"10.1164\/ajrccm.154.1.8680668","type":"journal-article","created":{"date-parts":[[2013,4,4]],"date-time":"2013-04-04T17:54:01Z","timestamp":1365098041000},"page":"130-136","source":"Crossref","is-referenced-by-count":129,"title":["Exposure-Sensitization Relationship for Alpha-Amylase Allergens in the Baking Industry"],"prefix":"10.1093","volume":"154","author":[{"given":"R","family":"Houba","sequence":"first","affiliation":[{"name":"Department of Epidemiology and Public Health, Agricultural University, Wageningen, the Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"D J","family":"Heederik","sequence":"additional","affiliation":[{"name":"Department of Epidemiology and Public Health, Agricultural University, Wageningen, the Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"G","family":"Doekes","sequence":"additional","affiliation":[{"name":"Department of Epidemiology and Public Health, Agricultural University, Wageningen, the Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"P E","family":"van Run","sequence":"additional","affiliation":[{"name":"Department of Epidemiology and Public Health, Agricultural University, Wageningen, the Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[1996,7,1]]},"container-title":["American journal of respiratory and critical care medicine"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/academic.oup.com\/ajrccm\/article-pdf\/154\/1\/130\/67614272\/ajrccm_154_1_130.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/ajrccm\/article-pdf\/154\/1\/130\/67614272\/ajrccm_154_1_130.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,28]],"date-time":"2026-03-28T06:32:40Z","timestamp":1774679560000},"score":1,"resource":{"primary":{"URL":"https:\/\/academic.oup.com\/ajrccm\/article\/154\/1\/130\/8552585"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1996,7,1]]},"references-count":0,"journal-issue":{"issue":"1","published-online":{"date-parts":[[1996,7,1]]},"published-print":{"date-parts":[[1996,7,1]]}},"URL":"https:\/\/doi.org\/10.1164\/ajrccm.154.1.8680668","relation":{},"ISSN":["1073-449X","1535-4970"],"issn-type":[{"value":"1073-449X","type":"print"},{"value":"1535-4970","type":"electronic"}],"subject":[],"published-other":{"date-parts":[[1996,7]]},"published":{"date-parts":[[1996,7,1]]}}}