Project

Prevention of allergic diseases caused by gluten-free ingredients in workplaces

The use of gluten-free, protein-rich ingredients, such as buckwheat, rice flour and psyllium, is on the increase. In this project, we will describe the dust exposure, respiratory symptoms and allergies of people working in gluten-free bakeries, along with allergenic substances contained in flour dust. We will prepare instructions for working safely in a gluten-free bakery and an operating model for occupational health care.

Timetable

9/2024–7/2027

Objectives

Determine the ingredients used in gluten-free baking and their allergenic components.
Describe the allergy symptoms and work-related allergies of those working in gluten-free bakeries.
Compare the occurrence of allergy symptoms between those working in gluten-free bakeries and those working in conventional bakeries.
Improve dust exposure control in gluten-free bakeries.
Improve the recognition of work-related asthma and nose symptoms among those using gluten-free ingredients.

Data and methods

The study will focus on 3–4 gluten-free bakeries where we will measure exposure to flour dust and analyse the dustiness of the flour and the allergens it contains.
We will examine the allergy symptoms of approximately one hundred employees of gluten-free bakeries with a survey and look for work-related allergies with blood tests.
The reference group will be office workers in gluten-free bakeries and 100–150 people working in conventional bakeries.

Results and impact

We will gain new information on which components in gluten-free ingredients cause allergies to employees and how common allergy symptoms are. This way, harmful exposure can be prevented, and occupational diseases can be better identified.
We will prepare instructions for bakeries to reduce exposure and allergies and an operating model for occupational health care on how to investigate suspected occupational diseases.
We will test the ability of a new international respiratory symptom survey to identify suspected work-related asthma.