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Risikoorientiertes Präventionsprogramm Bäckerasthma
Ergebnisse arbeitsmedizinischer Nachuntersuchungen

Aim: Workers in bakeries are subject to a relatively high risk of developing allergic asthma or rhinitis. A preventive program for bakers suffering from occupational asthma or rhinitis who wish to remain in their profession has been developed by the institution for statutory accident insurance and prevention in the foodstuffs industry and the catering trade in Germany. The present study aims to evaluate the efficacy of this program for tertiary prevention.

Subjects and Method: During a retrospective longitudinal study, 239 participants in the baker‘s asthma preventive program were examined after an average period of 7.1 years.

Results: The medical assessment of the course of the disease expressed in terms of international criteria (GINA 2007) and the degree of the severity of the ventilation disorder were evaluated in this study. The results of the patients’ own medical self-assessment and the use of preventive measures at the workplace, for example, statements about the wearing of dust masks, are presented.

Conclusions: For bakers with imminent or already existing allergic asthma or rhinitis, a good control of symptoms can be achieved by participation in a special preventive program. Successful tertiary prevention requires extensive measures such as a reduction in allergen exposure at the workplace, a detailed trade-specific asthma training, good cooperation with the general practitioner and lung specialist responsible for the patient, and medical examination by the occupational physician as specified by the Guideline G23 “Obstructive Airway Disorders”.