RESUMO
Background: Many studies have shown that exposure to flour dust is associated with development of respiratory symptoms and varying degree of reduction in lung function. These depend on work environment and duration of exposure. There is no published data from Sudan where work conditions may be different. Objectives: This study was designed to assess the effect of exposure to flour dust on respiratory symptoms and lung function of bakery workers at a number of bakeries in Khartoum state. Methods: A total of 36 bakery workers who work for eight hours or more and 40 control subjects matched for age; sex; height; and area of residence were studied. Respiratory symptoms were evaluated using a structured questionnaire and lung function was measured using a portable spirometer. Results were compared using the paired t-test. Results: Daily work related respiratory symptoms were significantly increased in cases compared with controls. For those who worked at the bakeries for less than three years there were no significant differences in FEV1 or FVC; percent predicted when compared with controls. However; bakery workers who worked at the bakeries for three years or more have significantly lower FEV1 and FVC; percent predicted when compared with controls. Conclusions: Exposure to flour dust causes increased work related respiratory symptoms in bakery workers who work for eight hours or more. In these workers prolonged exposure to flour dust causes significant reduction in lung function as measured by FEV1 or FVC; percent predicted