Cook - Allergy - Occupational Safety and Health - Allergic skin diseases caused by food in cooks with a focus on proteins of animal origi
- Conditions
- Occupational hand eczemaIgE-mediated food sensitizations
- Registration Number
- DRKS00030733
- Lead Sponsor
- Berufsgenossenschaft Nahrungsmittel und Gastgewerbe
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete
- Sex
- All
- Target Recruitment
- 105
Inclusion Criteria
Cooks (insured by the occupational insurance association for food an catering industry (BGN)) with or without occupational hand eczema, = 18 years
Exclusion Criteria
pregnancy and breast feeding, histological diagnosis of psoriasis palmaris, persons with lack of giving own consent
Study & Design
- Study Type
- observational
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method To explore systematically IgE-mediated food sensitizations in cooks with a focus on proteins of animal origin by using a well-defined IgE-panel
- Secondary Outcome Measures
Name Time Method To determine risc factors for the developement of IgE-mediated food sensitizations in cooks (atopy, occupational exposition to different food)