Bäckerasthma bei der Lakritzherstellung?

Zusammenfassung

Bäcker haben ein hohes Risiko, berufsbedingte rhinokonjunktivale und asthmatische Beschwerden zu entwickeln. Das sog. „Bäckerasthma“ ist eine Form des berufsbedingten allergischen Asthmas, welches häufig durch Getreide- bzw. Mehlstaub als berufliches Inhalationsallergen ausgelöst wird. Durch eine gezielte Anamnese wird die Einordnung der arbeitsplatzbezogenen Atemwegsbelastung durch inhalative berufliche Noxen ermöglicht. Darüber hinaus sind zur Diagnose des Bäckerasthmas eine umfassende Allergiediagnostik mittels Pricktestung und serologischer Bestimmung von spezifischen IgE-Antikörpern zum Nachweis einer Typ-I-Sensibilisierung gegen berufliche Inhalationsallergene sowie Lungenfunktionsuntersuchungen notwendig. Die frühzeitige Diagnose und Identifizierung des auslösenden Inhalationsallergens ist wichtig, um durch eine frühe Einleitung von Maßnahmen zur Expositionskarenz die Prognose günstig beeinflussen zu können. Im Folgenden stellen wir den Fall eines 30-jährigen gelernten Bäckers vor, der berufsbedingte asthmatische Beschwerden erst bei der Herstellung von Lakritzprodukten entwickelte, die eine Versetzung innerhalb des Betriebs erforderlich machten.

Abstract

Bakers are at high risk of developing occupational rhinoconjunctivitis and asthmatic symptoms. The so-called baker’s asthma is a form of occupational allergic asthma, which is typically triggered by grain or flour dust as a workplace-related inhalant allergen. A specific medical history enables the classification of workplace-related respiratory exposure to occupational risks. In addition, the diagnosis of baker’s asthma requires thorough allergy diagnostics through prick testing and serological determination of specific IgE antibodies to detect a type I sensitization to occupational inhalant allergens, as well as lung function tests. Early diagnosis and identification of the triggering inhalant allergen are important to favorably influence the prognosis by the timely initiation of measures to avoid exposure. In the following, we present the case of a 30-year-old trained baker who developed occupational asthmatic symptoms first during production of liquorice sweets that necessitated a transfer within the company.

Schlüsselwörter

berufliches Asthma - Allergie - Lakritz

Keywords

Berufskrankheit - occupational asthma - occupational disease - allergy - liquorice

Publikationsverlauf

Artikel online veröffentlicht:
21. Oktober 2024

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