Variables | Sensitization to wheat flour | Sensitization to α-amylase | ||
---|---|---|---|---|
aOR (95% CI) | P-value | aOR (95% CI) | P-value | |
Age | ||||
>30 years | 1.40 (0.48 – 4.11) | 0.53 | 8.49 (1.09 – 65.75) | 0.04 |
≤30 years | ||||
Family atopy | ||||
Yes | 2.03 (0.71 – 5.78) | 0.18 | - | - |
No | ||||
Daily exposure to flour | ||||
>8 hours | - | - | 0.47 (0.17 – 1.30) | 0.15 |
≤8 hours | ||||
Work seniority | ||||
6 – 10 years | 6.53 (1.37 - 31) | 0.01 | 1.13 (0.18 – 6.92) | 0.8 |
>10 years | 5.62 (1.22 – 25.9) | 0.02 | 0.94 (0.16 – 5.4) | 0.9 |
≤5 years | ||||
Storage mite sensitization | ||||
Yes | 3.43 (1.38 – 8.51) | 0.008 | 2.66 (0.87 – 8.18) | 0.08 |
No | ||||
Atopy | ||||
Yes | 2 (0.9 – 4.2) | 0.07 | 2.46 (0.88 – 6.82) | 0.08 |
No | ||||
Sensitization to α-amylase | ||||
Yes | 1.54 (0.48 – 4.84) | 0.46 | - | - |
No | ||||
Wheat flour sensitization | ||||
Yes | - | - | 1.63 (0.52 – 5.08) | 0.39 |
No |