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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.