Literature DB >> 7846486

Occupational asthma--time for prevention.

H Nordman1.   

Abstract

Incidence figures show that occupational asthma is increasing. It often takes a deteriorating course. Follow-up studies of workers suffering from the disease have uniformly reported persistence of symptoms over long periods, even among formerly exposed workers. New initiators of occupational asthma are continuously being reported. Still "old" agents, such as diisocyanates and flours, remain major causes. There seems to be some disconnection in the dialogue between the medical and the technical parties involved. For prevention, it is essential to ensure that important information not only reaches those who are responsible for designing and maintaining processes, but that it is presented in an intelligible form. Occupational asthma has become an important occupational disease that merits high priority. Recent achievements should facilitate preventive actions. However, prevention is a multidisciplinary enterprise needing the commitment of industrial hygienists and engineers, chemists, and allergologists, in addition to that of occupational health personnel.

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Year:  1994        PMID: 7846486

Source DB:  PubMed          Journal:  Scand J Work Environ Health        ISSN: 0355-3140            Impact factor:   5.024


  5 in total

1.  Self reported rate of occupational asthma in Sweden 1990-2.

Authors:  K Torén
Journal:  Occup Environ Med       Date:  1996-11       Impact factor: 4.402

2.  Enzyme exposure and enzyme sensitisation in the baking industry.

Authors:  M Vanhanen; T Tuomi; H Hokkanen; O Tupasela; A Tuomainen; P C Holmberg; M Leisola; H Nordman
Journal:  Occup Environ Med       Date:  1996-10       Impact factor: 4.402

3.  Exposure-response relations for self reported asthma and rhinitis in bakers.

Authors:  J Brisman; B Järvholm; L Lillienberg
Journal:  Occup Environ Med       Date:  2000-05       Impact factor: 4.402

Review 4.  Occupational asthma: a review.

Authors:  L J Lombardo; J R Balmes
Journal:  Environ Health Perspect       Date:  2000-08       Impact factor: 9.031

5.  Exposure of bakery and pastry apprentices to airborne flour dust using PM2.5 and PM10 personal samplers.

Authors:  Estelle Mounier-Geyssant; Jean-François Barthélemy; Lory Mouchot; Christophe Paris; Denis Zmirou-Navier
Journal:  BMC Public Health       Date:  2007-11-01       Impact factor: 3.295

  5 in total

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