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Table 3 Univariate analysis of factors associated with workplace allergens

From: Sensitization to workplace respiratory allergens among bakery workers in Douala, Cameroon: a cross-sectional study

Variables

Sensitization to wheat flour

Sensitization to α-amylase

 

Yes

No

P-value

Yes

No

P-value

Age

      

  >30 years

31 (19.6%)

127 (80.4%)

0.06

18 (11.4%)

140 (88.6%)

0.01

  ≤30 years

7 (9.9%)

64 (90.1%)

 

1 (1.4%)

70 (98.6%)

 

Gender

      

  Male

38 (17.1%)

184 (82.9%)

0.6

18 (8.1%)

204 (91.9%)

0.45

  Female

0 (0%)

7 (100%)

 

1 (14.3%)

6 (85.7%)

 

Smoking

      

  Yes

11 (20%)

44 (80%)

0.43

4 (7.3%)

51 (92.7%)

0.75

  No

27 (15.5%)

147 (84.5%)

 

15 (8.6%)

159 (91.4%)

 

Family atopy

      

  Yes

7 (30.4%)

16 (69.6%)

0.07

2 (8.7%)

21 (91.3%)

0.9

  No

31 (15%)

175 (85%)

 

17 (8.30)

189 (91.7%)

 

Daily exposure to flour

      

  ≤8 hours

17 (16.3%)

87 (83.7%)

0.9

12 (11.5%)

92 (88.5%)

0.10

  >8 hours

21 (16.8%)

104 (83.2%)

 

7 (5.6%)

118 (94.4%)

 

Work seniority

      

  ≤5 years

2 (4.3%)

45 (95.7%)

 

2 (4.3%)

45 (95.7%)

 

  6 – 10 years

16 (19.3%)

67 (80.7%)

0.03

6 (7.2%)

77 (92.8%)

0.5

  >10 years

20 (20.2%)

79 (79.8%)

0.02

11 (11.1%)

88 (88.9%)

0.19

Storage mite sensitization

      

  Yes

11 (39.3%)

17 (60.7%)

0.001

6 (21.4%)

22 (78.6%)

0.01

  No

27 (13.4%)

174 (86.6%)

 

13 (6.5%)

188 (93.5%)

 

Atopy

      

  Yes

21 (23.1%)

70 (76.9%)

0.03

12 (13.2%)

79 (86.8%)

0.02

  No

17 (12.3%)

121 (87.7%)

 

7 (5,1%)

131 (94.9%)

 

Sensitization to α-amylase

      

  Yes

6 (31.6%)

13 (68.4%)

0.09

-

 

-

  No

32 (15.2%)

178 (84.8%)

    

Wheat flour sensitization

      

  Yes

-

-

-

6 (15.8%)

32 (84.2%)

0.09

  No

   

13 (6.8%)

178 (93.2%)