{alpha}-Amylase hypersensitivity in non-exposed millers

Occupational hypersensitivity to -amylase among bakers and workersin the pharmaceutical industry has been described. We presentthe results of skin tests and in vitro methods used to assess-amylase sensitivity in 259 millers. There was no occupationalcontact with the enzyme in this population. Positive skin teststo this allergen were obtained in 16 subjects (6.18 per cent),specific IgE values were found in seven subjects (2.7 per cent),specific IgG was detected on 45 workers (17.37 per cent) andhigh values for IgG (>2.5 absorbance units) were found in12 subjects (4.63 per cent). Furthermore, specific IgE and IgGcould be determined in several sera by immunoblotting. All these facts suggested that millers were sensitized to Aspergillusoryzae -amylase, although the allergen was not used by theseworkers. A cross-reaction cannot be excluded; however, it isthe authors' opinion that wheat or wheat flour is a naturalsubstrate for fungi and that the moulds that grow on cerealsor cereal-derived by-products need to secrete amylases to supporttheir own development. Hence the workers may be indirectly sensitizedto amylases.