Evaluation of asthma, asthma symptom prevention and risk factors in pitabakery employees in Malatya

Aim: It is known that one of the most frequently diagnosed diseases among occupational diseases in today's world is lung diseases. Among the occupational lung diseases, one of the most frequently reported diseases is asthma. Asthma is defined as a chronic disease characterized by recurrent episodes of shortness of breath and wheezing, varying in severity and frequency from person to person. Studies have shown that one of the most important causes of occupational asthma is baker's asthma. It is thought that allergic and immunological response to flour dust and various chemicals used in bakery environments cause baker's asthma. Accordingly, we will conduct our study with a questionnaire to compare the prevalence of asthma symptoms and risk factors in pita bakery workers in Malatya. Material and Method: The study, which was planned as a cross-sectional research, was applied as a questionnaire study to evaluate asthma, asthma symptom frequency and factors affecting asthma in bread bakery workers in Malatya between December 2022 and May 2023. Analyzes were evaluated in 22 package programs of SPSS (Statistical Package for Social Sciences; SPSS Inc., Chicago, IL). A p value of <0.05 was considered statistically significant. Results: 142 participants, 139 men and 3 women, were included in the study. While 35.5% of the participants have been working for more than 21 years, the rate of working less than 10 years is 34%. Chronic disease has been reported in one fifth of the employees. Again, approximately one fifth of the participants had atopic complaints. Although 6.3% of the employees participating in our study were diagnosed with asthma, the rate of those with at least 2 asthma-related complaints was 14.1%. A significant correlation was found between those with at least 2 asthma-related complaints and atopy complaints. When the complaints of the employees were evaluated according to the increase in the workplace, it was seen that 7% of the workers had an increase in asthma complaints and 7% of them had an increase in atopy complaints at the workplace. In addition, a significant correlation was found between increased atopy and asthma complaints in the workplace and the presence of asthma. Asthma status of those working in bakery dough production increased significantly compared to those working in other departments. Again, the risk of asthma increased significantly in obese patients with a body mass index >35. Conclusion: Occupational exposure was thought to be effective in the increase in the frequency of asthma in bakers working in dough production. In addition, the presence of atopy was found to be associated with asthma. However, more detailed studies are needed to diagnose an occupational disease. In order to reduce the risk of baker's asthma, in order to reduce the risk of baker's asthma, it is possible to prevent baker's asthma by airing the environment in the workplaces where flour is working, wearing a mask during periods of intense exposure to flour, arranging their resting places away from the pastry department, changing duties alternately, if necessary, employing individuals with asthma and atopic structure in other departments other than dough production. passable. Keywords: Allergy, asthma, bakery, flour, occupational disease