Working Environment Effects on Peak Expiratory Flow Rate among Traditional Egyptian Bakers
(2019). Working Environment Effects on Peak Expiratory Flow Rate among Traditional Egyptian Bakers. EKB Journal Management System, 37(2), 17-26. doi: 10.21608/ejcm.2019.30911
. "Working Environment Effects on Peak Expiratory Flow Rate among Traditional Egyptian Bakers". EKB Journal Management System, 37, 2, 2019, 17-26. doi: 10.21608/ejcm.2019.30911
(2019). 'Working Environment Effects on Peak Expiratory Flow Rate among Traditional Egyptian Bakers', EKB Journal Management System, 37(2), pp. 17-26. doi: 10.21608/ejcm.2019.30911
Working Environment Effects on Peak Expiratory Flow Rate among Traditional Egyptian Bakers. EKB Journal Management System, 2019; 37(2): 17-26. doi: 10.21608/ejcm.2019.30911

Working Environment Effects on Peak Expiratory Flow Rate among Traditional Egyptian Bakers

The Egyptian Journal of Community Medicine
Article 3, Volume 37, Issue 2, April 2019, Page 17-26  XML PDF (409.65 K)
Document Type: Original Article
DOI: 10.21608/ejcm.2019.30911
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Abstract
Background: Bakers face various common health problems at their work which may be
aggravated when combined with improper awareness of ways of protection. Objective: The
current study aimed at determining the most common symptoms encountered by bakers and to
compare the peak expiratory flow rates of bakers with a control group. Method: The study
included 71 bakers and 120 controls. The participants filled an interview questionnaire
containing socio-demographic data as age, marital status, education, occupational background
and questions about history of common diseases, body mass index was calculated, and peak
expiratory flow rates were measured. Results: The mean expiratory flow rate of bakers was
significantly lower than that of the control group. None of the workers reported receiving
training to raise their awareness on the types of occupational disorders and methods of
prevention. As regard respiratory symptoms, a significant difference was detected between
groups regarding chest tightness (P=0.009) and sweating (p=0.03). Multiple logistic
regression was done to identify factors associated with abnormal PEFR among bakers. After
adjustment of relevant factors (age, BMI, job duration, working hours and workplace
characteristics), it was found that exposure to heat in workplace was the independent factor
affecting PEFR. Conclusion: The study concluded that bakery workers had various health
problems related to the nature of their work and the work environment needed application of
safety standards.
Keywords
bakery workers; health disorders among bakers; awareness of bakers; heat exposure in bakeries
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