What question did this study set out to answer?

To investigate the incidence rates of occupational skin disease and evaluate endogenous and exogenous risk factors in bakers, confectioners, and cooks.

August 1, 1995Contact Dermatitis

Occupational contact dermatitis in bakers, confectioners and cooks

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Authors

JTJürgen TackeTH Köln - University of Applied Sciences ASAnne SchmidtCentre National de la Recherche Scientifique TDThomas L. DiepgenLeiden University

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Implication

Population-based study reveals higher incidence of occupational contact dermatitis in bakers than other food workers, highlighting irritant dermatitis and atopic diathesis as key risks.

Key Points

To investigate the incidence rates of occupational skin disease and evaluate endogenous and exogenous risk factors in bakers, confectioners, and cooks.
Population-based observational study systematically recording all closed cases of occupational skin disease over a 3-year period among food industry employees in North Bavaria.
Calculated occupational skin disease incidence rates per 10,000 employees over 3 years and evaluated relative risks associated with atopic skin diathesis and respiratory atopy.
Overall 3-year occupational skin disease incidence was 67 per 10,000 (95% CI 58–76), with highest rates in bakers (191, 95% CI 156–226), followed by confectioners (84, 95% CI 55–113) and cooks (34, 95% CI 28–40).
Females exhibited higher incidence rates than males (74, 95% CI 64–84 vs 58, 95% CI 48–70), with irritant contact dermatitis as the predominant condition and peak onset between ages 15 and 24.
Atopic skin diathesis conferred relative risks of 9.7 in bakers, 10.5 in confectioners, and 5.2 in cooks, while Type I allergies occurred in 36% of bakers, 16% of confectioners, and 9% of cooks.

Cite This Study

Tacke et al. (1995) studied this question.

synapsesocial.com/papers/6a9100fc2239ecaee3360fb8 https://doi.org/10.1111/j.1600-0536.1995.tb00511.x

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Implication

Population-based study reveals higher incidence of occupational contact dermatitis in bakers than other food workers, highlighting irritant dermatitis and atopic diathesis as key risks.

Occupational contact dermatitis in bakers, confectioners and cooks

Discussion

Member takes

Implication

Key Points

Cite This Study

Occupational contact dermatitis in bakers, confectioners and cooks

Discussion

Member takes

Implication

Key Points

Cite This Study

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