Sector | Function | Dust | Fungal α-amylase | ||||
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.