[Baker's eczema through chromium compound in flour (author's transl)].

In several former papers on baker's eczema authors happened to hint at hypersensitivity to chromium in bakers suffering from eczema. To our knowledge however the question, if there is any connection between chromium-hypersensitivity and a baker's occupation, has not been investigated later on. In a baker with eczema of the hands relapses occurred obviously as a consequence of exclusive contact to flour, only hypersensitivity to chromium was revealed. Thus 4 sorts of flour used in GDR were analysed. Chromium content ranged between 0.01 and 0.09 mg%. It may be concluded, that even those comparatively low chromium levels are capable of giving rise to eczema.