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Table 4 Multivariate analysis of factors associated with workplace aeroallergens

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

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

    
  1. aOR: adjusted odds ratio.