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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%)