Section 1 - CHEMICAL PRODUCT AND COMPANY IDENTIFICATION

PRODUCT NAME

OAT FLOUR

NFPA

PRODUCT USE

Used as foodstuffs ingredient.

SYNONYMS

"oat grain flour"

Section 2 - HAZARDS IDENTIFICATION

CANADIAN WHMIS SYMBOLS

EMERGENCY OVERVIEW

RISK

Flammable.

POTENTIAL HEALTH EFFECTS

ACUTE HEALTH EFFECTS

SWALLOWED

  Although ingestion is not thought to produce harmful effects, the material may still be damaging to the health of the individual following ingestion, especially where pre-  existing organ (e.g. liver, kidney) damage is evident. Present definitions of harmful or toxic substances are generally based on doses producing mortality (death) rather than those producing morbidity (disease, ill-health). Gastrointestinal tract discomfort may produce nausea and vomiting. In an occupational setting however, ingestion of insignificant quantities is not thought to be cause for concern.  Use in food, and as food additive indicates high degree of tolerance.  

EYE

  Although the material is not thought to be an irritant, direct contact with the eye may produce transient discomfort characterized by tearing or conjunctival redness (as with windburn).  The dust may produce eye discomfort causing smarting, pain and redness.  Allergic reactions of the conjunctiva (blepharoconjunctivitis) are often a result of interaction of the allergen with antibodies of the IgE class.  

SKIN

  The material is not thought to produce adverse health effects or skin irritation following contact (as classified using animal models). Nevertheless, good hygiene practice requires that exposure be kept to a minimum and that suitable gloves be used in an occupational setting.  Irritation and skin reactions are possible with sensitive skin.  

INHALED

  The material is not thought to produce adverse health effects or irritation of the respiratory tract (as classified using animal models). Nevertheless, good hygiene practice requires that exposure be kept to a minimum and that suitable control measures be used in an occupational setting.  Persons with impaired respiratory function, airway diseases and conditions such as emphysema or chronic bronchitis, may incur further disability if excessive concentrations of particulate are inhaled.  Allergic reactions involving the respiratory tract are usually due to interactions between IgE antibodies and allergens and occur rapidly. Allergic potential of the allergen and period of exposure often determine the severity of symptoms. Some people may be genetically more prone than others, and exposure to other irritants may aggravate symptoms. Allergy causing activity is due to interactions with proteins.  Attention should be paid to atopic diathesis, characterized by increased susceptibility to nasal inflammation, asthma and eczema.  

CHRONIC HEALTH EFFECTS

  There is some evidence that inhaling this product is more likely to cause a sensitization reaction in some persons compared to the general population.  

  Principal routes of exposure are by accidental skin and eye contact andinhalation of generated dusts.  Subacute and chronic effects of cereal dusts include extrinsic allergic  alveolitis with insidious onset and restrictive respiratory insufficiency.  Exogenous allergic alveolitis is induced essentially by allergen specific immune-  complexes of the IgG type; cell-mediated reactions (T lymphocytes) may be involved. Such allergy is of the delayed type with onset up to four hours following exposure.  Subacute and chronic effects of cereal dusts include extrinsic allergic alveolitis with insidious onset and restrictive respiratory insufficiency.  The inhalation of cereal flours and similar protein containing flours can elicit an IgE-  mediated allergic reaction known as baker's asthma, which is a common disease amongst workers in the cereal industry and in farmers. Many allergens from different origins have been implicated in baker's asthma, including additives, storage mites and pest proteins, but the main immunoglobulin (IgE) response seems to be directed to salt-soluble flour proteins. A single protein family, which represents the major fraction of salt-soluble proteins, includes the best characterised allergens from wheat and barley flour and, to some extent, those identified in rye flours. This family comprises inhibitors of insect and mammalian alpha-amylases and of trypsin. These inhibitors can be grouped into different subfamilies according to their level of amino-acid sequence identity. It has been shown that most inhibitor subfamilies include members that display IgE-binding capacity as well as in vitro allergenic activity. The presence of carbohydrate moieties, attached to the polypeptide domain of several inhibitors, has been shown to enhance their allergenic properties.  Exposure to small quantities may induce hypersensitivity reactions characterized by acute bronchospasm, hives (urticaria), deep dermal wheals (angioneurotic edema), running nose (rhinitis) and blurred vision . Anaphylactic shock and skin rash (non-thrombocytopenic purpura) may occur. An individual may be predisposed to such anti-body mediated reaction if other chemical agents have caused prior sensitization (cross-sensitivity).