ArticleLa Medicina del lavoro2025
A 21-Year Perspective on Occupational Skin and Respiratory Diseases Among Food Handlers.
Article in La Medicina del lavoro, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Non-Allergic Contact Dermatitis in Different Professions: The Analysis in the Triveneto Region (Northeast of Italy) Patch Test Database from 1997 to 2023.Life (Basel, Switzerland) · 2026Article
- Occupational Contact Urticaria, Protein Contact Dermatitis and Concomitant Airway Diseases in the Finnish Register of Occupational Diseases in 2005-2020: Main Causes and Occupations at Risk.Contact dermatitis · 2026Article
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5 authors.
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Abstract
backgroundFood handlers may have an increased risk of developing occupational skin and respiratory diseases.
methodsThis retrospective study was based on examinations, skin prick testing, and patch testing performed at the Unit of Occupational Medicine at the University of Trieste (N-E Italy) between 2002 and 2022 in food-handler workers referred to the unit for suspected occupational allergic diseases.
resultsMore than half of the population (58.1%) experienced occupational skin diseases, with a higher prevalence among women (OR 3.3, 95% CI 1.5-7.6). Irritant contact dermatitis was the most prevalent skin condition (22.9%), followed by allergic contact dermatitis (20%) and protein contact dermatitis (15.1%). Pastry makers and bakers exhibited a high rate of protein contact dermatitis (20.6 and 17.7%, respectively), which was primarily attributed to wheat flour. Of the participants, 47.8% reported having rhinitis, and 17.6% reported having asthma. Positive SPT results were observed in 34.4% of workers with rhinitis and 58.3% of those with asthma, with bakers and pastry makers being more frequently sensitized to wheat flour (22.8% and 20.6%, respectively). Cooks reported rhinitis (43.2%) and asthma (12.3%) with sensitization to soy, scampi, peanuts, and other foods. Atopy determined by prick test was significantly linked to respiratory symptoms. Bakers and pastry makers showed significantly higher sensitivity to wheat flour (OR 3.3, 95% CI 1.3-7.8).
conclusionsFood handlers can experience occupational skin and respiratory diseases, and more efforts are needed to prevent such diseases by improving preventive habits and avoiding exposure to allergens.
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