ArticlePloS one2022
Hematological parameters in a population of male bakers exposed to high heat work environment.
Article in PloS one, 2022. 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, 6 citations in OpenAlex.
- Assessing heat stress, ambulatory hypertension and thermal symptoms in fish smokers along coastal areas in Ghana: a cross-sectional study.BMJ public health · 2025Article
- Heat and health of occupational workers: a short summary of literature.Journal of occupational health · 2024Review
- Effects of heat waves and cold spells on blood parameters: a cohort study of blood donors in Tianjin, China.Environmental health and preventive medicine · 2024Article
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Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectivesThe aim of this study was to determine the hematological changes associated with heat exposure in a population of bakers. MATERIALS AND
methodsPersonal information was collected using a questionnaire, and a venous blood sample was drawn at the end of a work shift from the bakers and from a control group. The average wet-bulb globe temperature (WBGT) index was measured in the workplaces of both the bakers and the controls.
resultsThis cross-sectional study involved 137 bakers working in 20 bakeries and 107 controls who were comparable in terms of likely confounding factors. Hemoglobin and platelet values were abnormal among the bakers and statistically significantly different to the control group (P = 0.026, and P = 0.016 respectively). The average WBGT index in the bakeries was 37.4°C, while the average WBGT in the workplaces of the controls was 25.5°C, (P<0.0001).
conclusionsThe changes in the bakers' hematological parameters were found to be associated with exposure to high environmental heat at bakeries, as measured by the WBGT index. Preventive measures should be introduced to reduce the adverse effect of heat exposure among bakers and directed toward the worker-equipment-environment triad.
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