ArticleInternational archives of occupational and environmental health2020
Work environment factors and respiratory complaints in Norwegian cooks.
Article in International archives of occupational and environmental health, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 9 citations in OpenAlex.
- Cooking oil fume exposure and Lung-RADS distribution among school cafeteria workers of South Korea.Annals of occupational and environmental medicine · 2024Article
- Challenges in Diagnosing Occupational Chronic Obstructive Pulmonary Disease.Medicina (Kaunas, Lithuania) · 2021Review
- Peak expiratory flow rate and chronic respiratory symptoms among restaurant workers: a cross-sectional study from Thailand.F1000Research · 2019Article
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3 authors at 1 institution in 1 country.
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Abstract
purposeNorwegian cooks exhibit relatively high mortality, particularly from respiratory diseases. Both occupational hazards and lifestyle factors have been suggested as possible explanations. Negative health effects from exposure to cooking fumes are well documented in non-Western populations, and it has been claimed that cooking fumes in Western style cooking might be substantially different. We hypothesise that exposure to cooking fumes contributes to respiratory diseases also in professional cooks in Western countries. The aim of this study was to elucidate if specific work environment factors related to cooking fume exposure are determinants for respiratory morbidity in Norwegian cooks.
methodsWe surveyed specific work environment factors and respiratory complaints in 553 subjects that were currently working as skilled cooks. Inclusion was based on the register of people that had graduated as skilled cooks in central Norway between 1988 and 2008. Determinants for the occurrence of respiratory complaints were explored by logistic regression.
resultsOverall, 17.2% of subjects reported respiratory complaints at work, while 8.1% had chronic bronchitis. Those who performed frying for over half of their workday exhibited an increased odds ratio for having chronic bronchitis of 2.5 (95% CI 1.2-5.3). Using gas for frying and using a fryer in the kitchen were also related to the occurrence of respiratory complaints.
conclusionsThis study in Norwegian cooks demonstrates a relationship between the extent of frying and the occurrence of work-related respiratory complaints. Therefore, reducing exposure to cooking fumes could reduce respiratory complaints in cooks, and potentially help alleviate excess morbidity and mortality in this occupation.
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