Work-related allergic respiratory disease and asthma in spice mill workers is associated with inhalant chili pepper and garlic exposures. Issue 7 (14th March 2013)

• Record Type: Journal Article
• Authors: van der Walt, Anita; Singh, Tanusha; Baatjies, Roslynn; Lopata, Andreas Ludwig; Jeebhay, Mohamed Fareed
• Is Part Of: Occupational and environmental medicine. Volume 70:Issue 7(2013)
• Page Start: 446
• Page End: 452
• Publication Date: 2013-03-14
• Subjects: inhalant allergy -- work-related -- garlic -- chili pepper; Medicine, Industrial -- Periodicals; Environmental health -- Periodicals; 616.980305
• DOI: 10.1136/oemed-2012-101163
• Languages: English
• ISSNs: 1351-0711

Abstract

Abstract : Objective: The aim of the study was to determine the prevalence and risk factors for allergic respiratory disease in spice mill workers. Methods: A cross-sectional study of 150 workers used European Community Respiratory Health Survey questionnaires, Phadiatop, serum specific IgE (garlic, chili pepper), spirometry and fractional exhaled nitric oxide (FeNO). Personal air samples (n=62) collected from eight-hour shifts were analysed for inhalable particulate mass. Novel immunological assays quantified airborne garlic and chili pepper allergen concentrations. Results: Mean dust particulate mass (geometric mean (GM)=2.06 mg/m 3 ), chili pepper (GM=0.44 µg/m 3 ) and garlic allergen (GM=0.24 µg/m 3 ) were highest in blending and were highly correlated. Workers' mean age was 33 years, 71% were men, 46% current smokers and 45% atopic. Spice-dust-related asthma-like symptoms (17%) were common, as was garlic sensitisation (19%), with 13% being monosensitised and 6% cosensitised to chili pepper. Airflow reversibility and FeNO>50 ppb was present in 4% and 8% of workers respectively. Spice-dust-related ocular-nasal (OR 2.40, CI 1.09 to 5.27) and asthma-like (OR 4.15, CI 1.09 to 15.72) symptoms were strongly associated with airborne garlic in the highly exposed (>0.235 µg/m 3 ) workers. Workers monosensitised to garlic were more likely to be exposed to higher airborne chili pepper (>0.92 µg/m 3 ) (OR 11.52, CI 1.17 to 113.11) than garlic allergens (OR 5.08, CI 1.17 to 22.08) in this mill. Probable asthma was also more strongly associated with chili pepper than with garlic sensitisation. Conclusions: Exposure to inhalable spice dust (GM >2.06 mg/m 3 ) containing garlic (GM>0.24 µg/m³) and chili pepper (GM >0.44 µg/m 3 ) allergens increase the risk of allergic respiratory disease and asthma.