Evaluation of Lung Function Alternations and Airway Symptoms among Bakery Food Handlers Exposed to Flour Dust

International Journal of Medicine and Medical Sciences | Vol. 14, No. 6, June 2024 | pp. 41–48

DOI: 10.46882/2024/IJMMS/140041

Original Research Article

Evaluation of Lung Function Alternations and Airway Symptoms among Bakery Food Handlers Exposed to Flour Dust

Festus M. Tetteh¹, Kingsley C. Amadi², Arthur J. Bond¹*

¹Department of Physiology, School of Biomedical Sciences, University of Ghana, Accra, Ghana.

²Department of Medicine, College of Medicine, University of Nigeria, Enugu Campus, Enugu, Nigeria.

Abstract:

Chronic occupational exposure to airborne organic wheat flour dust can cause progressive respiratory sensitisation and compromise ventilatory mechanics. This cross-sectional analytical study evaluated the prevalence of respiratory symptoms and alterations in pulmonary function indices among commercial bakery food handlers. We matched 140 male bakery workers exposed to flour dust for at least 3 years with 140 unexposed healthy male control subjects based on age, height, and body mass index. Respiratory symptom profiles were evaluated using a standardized British Medical Research Council questionnaire, and lung function indices were quantified via computerized spirometry. Bakery workers demonstrated a significantly higher prevalence of chronic dry cough (38.6% vs. 10.0%, p < 0.01), morning wheezing (21.4% vs. 4.3%, p < 0.01), and exertional dyspnea (25.7% vs. 7.1%, p < 0.01) compared to the control cohort. Spirometric evaluation showed significant reductions in Forced Vital Capacity (FVC) (3.32 ± 0.35 L vs. 3.92 ± 0.41 L, p < 0.01) and Forced Expiratory Volume in 1 second (FEV1) (2.42 ± 0.28 L vs. 3.24 ± 0.32 L, p < 0.01) in the exposed group. The FEV1/FVC ratio was also significantly lower in the bakery worker cohort (72.89 ± 4.5% vs. 82.65 ± 3.1%, p < 0.05), indicating an obstructive pattern of airway impairment. Regression modeling confirmed a significant inverse correlation between the duration of bakery employment and FEV1 values (r = -0.52, p < 0.01). Occupational exposure to flour dust in bakeries significantly increases respiratory symptoms and impairs lung indices. Stricter enforcement of workplace ventilation standards and the mandatory use of protective respiratory masks are recommended.

Keywords: Flour Dust, Occupational Health, Spirometry, Forced Expiratory Volume, Airway Obstruction, Respiratory Symptoms

Manuscript Timeline: Received: March 11, 2024; Revised: April 19, 2024; Accepted: May 12, 2024; Published: June 14, 2024.

Citation: Tetteh FM, Amadi KC, Bond AJ. Evaluation of Lung Function Alternations and Airway Symptoms among Bakery Food Handlers Exposed to Flour Dust. International Journal of Medicine and Medical Sciences, 2024, 14(6): 41–48. DOI: 10.46882/2024/IJMMS/140041

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