English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The purpose of this study was to describe the prevalence of respiratory symptoms and skin prick test findings in a group of 383 employees in a plant bakery population who had the greatest regular exposure to ingredient dusts. The prevalence of positive skin prick tests to fungal amylase was 16%, in contrast to 6% to wheat flour, suggesting that the principal sensitiser is fungal amylase and not flour. Furthermore, the findings suggest that symptomatic allergy to bread-baking ingredients is uncommon (3.1%). In comparison, occasional short-lived symptoms which do not appear to have an allergic aetiology are relatively prevalent (17.2%). Where sensitisation to ingredients arises, fungal amylase present in bread improvers is the principal allergen.

Allergy to flour and fungal amylase in bakery workers