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J Am Acad Dermatol. 1993 Nov;29(5 Pt 1):723-8.

alpha-Amylase, a flour additive: an important cause of protein contact dermatitis in bakers.

Author information

1
Department of Dermatology, University Hospital, Katholieke Universiteit Leuven, Belgium.

Abstract

BACKGROUND:

alpha-Amylase, an enzyme commonly used in flour additives, has been reported to be an important cause of rhinitis and asthma in bakers.

OBJECTIVE:

Our purpose was to determine whether this enzyme could also cause dermatitis. We tested it routinely in bakers with hand eczema.

METHODS:

Patch tests were administered with the International Contact Dermatitis Research Group standard series and a bakery series and scratch-chamber or prick tests were performed with the bakers' own material and with alpha-amylase powder.

RESULTS:

Of 32 bakers tested, seven had an immediate wheal-and-flare reaction and two also had a delayed eczematous reaction. High dilutions of the alpha-amylase powder still gave strong reactions.

CONCLUSION:

alpha-Amylase is an important cause of skin reactions in bakers and should be tested routinely if a contact allergy is suspected.

PMID:
8227545
[Indexed for MEDLINE]

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