Aim: Workers in bakeries are subject to a relatively
high risk of developing allergic asthma
or rhinitis. A preventive program for bakers
suffering from occupational asthma or rhinitis
who wish to remain in their profession has
been developed by the institution for statutory
accident insurance and prevention in the
foodstuffs industry and the catering trade in
Germany. The present study aims to evaluate
the efficacy of this program for tertiary prevention.
Subjects and Method: During a retrospective
longitudinal study, 239 participants in the
baker‘s asthma preventive program were examined
after an average period of 7.1 years.
Results: The medical assessment of the
course of the disease expressed in terms of
international criteria (GINA 2007) and the degree
of the severity of the ventilation disorder
were evaluated in this study. The results
of the patients’ own medical self-assessment
and the use of preventive measures at the
workplace, for example, statements about
the wearing of dust masks, are presented.
Conclusions: For bakers with imminent or
already existing allergic asthma or rhinitis, a
good control of symptoms can be achieved
by participation in a special preventive program.
Successful tertiary prevention requires
extensive measures such as a reduction in allergen
exposure at the workplace, a detailed
trade-specific asthma training, good cooperation
with the general practitioner and lung
specialist responsible for the patient, and
medical examination by the occupational
physician as specified by the Guideline G23
“Obstructive Airway Disorders”.
