Response rates, symptoms, and specific sensitisation at cross-sectional survey
| Total n (%) | Baker n (%) | Manager n (%) | Confectioner n (%) | |
|---|---|---|---|---|
| *Specific IgE for flour or fungal α-amylase. | ||||
| Total employees | ||||
| n | 166 | 80 | 30 | 56 |
| Surveyed | 154 (93%) | 71 (89%) | 30 (100%) | 53 (95%) |
| Questionnaire completed | ||||
| n | 154 | 71 | 30 | 53 |
| Any respiratory symptoms | 98 (64%) | 42 (59%) | 19 (63%) | 37 (70%) |
| Work related chest symptoms | 25 (16%) | 14 (20%) | 3 (10%) | 8 (15%) |
| Blood sampled | ||||
| n | 139 | 66 | 28 | 45 |
| Specific IgE* | 23 (17%) | 19 (29%) | 3 (11%) | 1 (2%) |
| Specific IgE with work related chest symptoms* | 7 (5%) | 6 (9%) | 1 (4%) | 0 |