Table 2 Yearly trends in flour dust and fungal α-amylase exposure between 1993 and 2007, stratified for sector

Sector	Function	Dust			Fungal α-amylase
Sector	Function	No*	Trend (%/year)	Significance (p value)	No*	Trend (%/year)	Significance (p value)
Bakeries§ (1993–2007)		1259	−1.9	0.08	1149	−8.2	0.00
	Bread bakers	305	0.8	0.57	281	3.0	0.23
	Dough makers†	233	−4.0	0.00	221	−0.0	0.90
	Pastry bakers	104	4.0	0.18	87	−10.0	0.01
	General baker‡	122	−3.6	0.00	109	20.4	0.00
	Cleaners¶	46	−3.7	0.02	43	−4.8	0.08
	Maintenance workers¶	30	−21.2	0.02	29	−16.0	0.10
	Low-exposed jobs	407	0.0	0.94	379	−1.3	0.29
Flour mills§ (2001–2007)		291	−11.9	0.01	230	−3.3	0.81
	Miller	39	−11.3	0.33	32	−14.4	0.45
	Baggers	22	−10.7	0.26	16	−1.9	0.93
	Cleaners	32	−11.5	0.27	25	14.3	0.47
	Storage workers	27	−16.0	0.23	–	–	–
	General operators	33	−7.2	0.44	19	−20.4	0.33
	Quality controllers	31	−14.7	0.03	26	−8.6	0.56
	Maintenance worker	47	−10.6	0.01	41	−20.7	0.01
	Chef	29	0.4	0.97	28	−13.6	0.33
Ingredient producers§ (2001–2007)		217	−6.1	0.42	202	28.5	0.16
	Quality controllers	25	−9.9	0.25	22	31.8	0.15
	Chef	15	26.5	0.20	15	66.5	0.12
	Weigher/mixer	12	−22.3	0.06	11	76.9	0.04
	Bagger	38	4.2	0.63	37	56.6	0.01
	Storage worker	31	10.7	0.29	29	17.7	0.24
	General operator	30	0.8	0.93	15	16.5	0.38
	Dumper	31	−1.6	0.82	30	3.2	0.85

Results are based on mixed-effects regression models with time period and job as fixed effects and company and worker as random effects. Bold values are significant at the p<0.10 level.
*Number of samples used in the analysis. †Only in industrial bakeries. ‡Only in traditional bakeries. §Only jobs with >5 samples in both measurement studies were evaluated. ¶Corrected for sampling time.