Cook - Allergy - Occupational Safety and Health - Allergic skin diseases caused by food in cooks with a focus on proteins of animal origin

Status

Active, not recruiting

Phases

Unknown

Study type

Observational

Source

DRKS

Registry ID

DRKS00030733

Enrollment

100

Registered

2022-12-07

Start date

2022-05-24

Completion date

Unknown

Last updated

2026-04-27

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Occupational hand eczema IgE-mediated food sensitizations

Interventions

Group 1: Cooks (insured by the occupational insurance association for food an catering industry (BGN)) with occupational hand eczema Group 2: Cooks (insured by the occupational insurance association f

Eligibility

Sex/Gender

All

Age

18 Years to No maximum

Inclusion criteria

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

Exclusion criteria: pregnancy and breast feeding, histological diagnosis of psoriasis palmaris, persons with lack of giving own consent

Design outcomes

Primary

Measure	Time frame
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

Measure	Time frame
To determine risc factors for the developement of IgE-mediated food sensitizations in cooks (atopy, occupational exposition to different food)	—

Countries

Germany

Outcome results

None listed

Source: DRKS (via WHO ICTRP) · Data processed: May 1, 2026