Table 3.
Characteristics of subjects with positive reactions
| No. | Sex | Age (yrs) | FEV1 (% pred) | PC20 (mg/ml) | Agent | Duration of exposure (min) | Reaction |
|---|---|---|---|---|---|---|---|
| 1 | M | 33 | 107 | 4.4 | HDI | 120 | changes in PC20 and sputum cells |
| 2 | M | 40 | 86 | >32 | malt | 120 | hypersensitivity-pneumonitis-like |
| 3 | M | 27 | 83 | 0.06 | wheat flour | 60 | immediate reaction; max. fall in FEV1: 24% |
| 4 | M | 57 | 70 | ND | HDI | 120 | late reaction; max. fall in FEV1: 27% |
| 5 | M | 33 | 95 | 0.5 | HDI | 30 | immediate reaction; max. fall in FEV1: 22% |
| 6 | M | 49 | 90 | 0.5 | wheat flour | 90 | immediate reaction; max. fall in FEV1: 27% |
| 7 | M | 36 | 97 | 1.3 | wheat flour | 2.5 | immediate reaction; max. fall in FEV1: 21% |
| 8 | M | 26 | 101 | 1.3 | wheat flour | 1 | immediate reaction; max. fall in FEV1: 20% |
| 9 | M | 48 | 91 | 1.5 | wheat flour | 2 | immediate reaction; max. fall in FEV1: 28% |
| 10 | M | 44 | 100 | 0.4 | TDI | 20 | late reactions; max. fall in FEV1: 51% |
FEV1: forced expiratory volume-one second; PC20: concentration of methacholine causing a fall of 20% in FEV1