ArticleInternational journal of environmental research and public health2020
Musculoskeletal Disorders Symptoms among Taiwanese Bakery Workers.
Article in International journal of environmental research and public health, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 30 citations in OpenAlex.
- Global prevalence of musculoskeletal symptoms among restaurant workers: A systematic review and meta-analysis.Public health in practice (Oxford, England) · 2026Review
- The Effects of Heat Stress on Bakery Workers: A Systematic Review.Iranian journal of public health · 2023Review
- Comparative Ergonomic Study Examining the Work-Related Musculoskeletal Disorder Symptoms of Taiwanese and Thai Workers in a Tape Manufacturing Factory.International journal of environmental research and public health · 2023Article
- Self-Reported Musculoskeletal Disorder Symptoms among Bus Drivers in the Taipei Metropolitan Area.International journal of environmental research and public health · 2022Article
- Physiological and biochemical parameters among a population of bakers exposed to environmental heat.International journal of occupational medicine and environmental health · 2022Article
- Hematological parameters in a population of male bakers exposed to high heat work environment.PloS one · 2022Article
- Gender differences and site-specific incident risks of musculoskeletal disorders among 224 506 workers in the food and beverage service industry in Taiwan: A 15-year Nationwide Population-Based Cohort Study.Journal of occupational health · 2021Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the Nordic Musculoskeletal Questionnaire (NMQ) was administered to a valid sample of 81 Taiwanese bakery workers to explore their discomfort or symptoms of work-related musculoskeletal disorders and identify the risk factors. Wrist postures were also examined during 3 typical dough operations (kneading, rolling, and rounding) by using an electrogoniometer. The prevalence of musculoskeletal discomfort in any part of the body in the past year among the respondents was 93.0%, with the highest prevalence of 66.3% and 51.8% in the hands/wrists (right and left), followed by the prevalence of 50.6% and 45.8% in the shoulders (right and left) and the lower back (48.2%), respectively. The results also revealed that during the 3 dough processing operations, the workers' wrist movements in specific operations were close to the recommended limits suggested in previous studies, especially the ulnar deviation and palm flexion of the right wrist during dough kneading and the radial deviation of the left wrist during dough rolling and rounding. The study findings can be used to explain why the bakers self-report a high proportion of wrist and shoulder disorders and can also serve as a reference for task rearrangement and redesign.
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