ArticleJournal of Korean medical science2012
Effect of interleukin-18 gene polymorphisms on sensitization to wheat flour in bakery workers.
Article in Journal of Korean medical science, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 9 citations in OpenAlex.
- Advances in Mechanisms of Anaphylaxis in Wheat Allergy: Utility of Rodent Models.Foods (Basel, Switzerland) · 2025Review
- Transforming growth factor-β1 and eosinophil-derived neurotoxins contribute to the development of work-related respiratory symptoms in bakery workers.The World Allergy Organization journal · 2019Article
- Association of MBL With Work-Related Respiratory Symptoms in Bakery Workers.Allergy, asthma & immunology research · 2017Article
- Biomarkers in Occupational Asthma.Current allergy and asthma reports · 2016Review
- Interleukin-18 gene promoter polymorphisms and celiac disease in Italian patients.Molecular biology reports · 2015Article
- Biological and genetic markers in occupational asthma.Current allergy and asthma reports · 2015Review
- Immunogenetics of non celiac gluten sensitivity.Gastroenterology and hepatology from bed to bench · 2014Article
- IL-4 Receptor α Polymorphisms May Be a Susceptible Factor for Work-Related Respiratory Symptoms in Bakery Workers.Allergy, asthma & immunology research · 2013Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lower respiratory symptoms in bakery workers may be induced by wheat flour and endotoxins. We hypothesized that endotoxins from wheat flour may stimulate innate immunity and that interleukin-18 (IL-18) gene polymorphisms may affect their regulatory role in innate immune responses to endotoxins. To investigate the genetic contribution of IL-18 to sensitization to wheat flour, we performed a genetic association study of IL-18 in Korean bakery workers. A total of 373 bakery workers undertook a questionnaire regarding work-related symptoms. Skin prick tests with common and occupational allergens were performed and specific antibodies to wheat flour were measured by ELISA. Three polymorphisms of the IL-18 gene (-607A/C, -137G/C, 8674C/G) were genotyped, and the functional effects of the polymorphisms were analyzed using the luciferase reporter assay. Genotypes of -137G/C (GC or CC) and haplotype ht3 [ACC] showed a significant association with the rate of sensitization to wheat flour. Luciferase activity assay indicated ht3 [AC] as a low transcript haplotype. In conclusion, the regulatory role of IL-18 in lipopolysaccharide-induced responses in bakery workers may be affected by this polymorphism, thus contributing to the development of sensitization to wheat flour and work-related respiratory symptoms.
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