Prevalence and risk factors for low back pain among professional cooks working in school lunch services.

Prevalence and risk factors for low back pain among professional cooks working in school lunch services. Research Abstract Details 

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Prevalence and risk factors for low back pain among professional cooks working in school lunch services. Abstract Text:

Miwako Nagasu,Kazuhiro Sakai,Akiyoshi Ito,Shigeru Tomita,Yoshiomi Temmyo,Mitsuo Ueno,Shigeji Miyagi,

BACKGROUND: The prevalence of self-reported low back pain among professional cooks was estimated to examine the effects of daily life conditions, job-related factors, and psychological factors on this disorder. METHODS: Data was collected using a mailed self-administered questionnaire. RESULTS: Of 7100 cooks, 5835 (82%) replied to the questionnaire, including 1010 men and 4825 women. The mean age was 41.4 for men and 47.5 for women. The prevalence of low back pain during a 1-month period was 72.2% among men and 74.7% among women, with no significant differences between groups. By logistic regression analyses, factors significantly associated with the prevalence of low back pain in 1 month were female gender (prevalence ratio [PR] 1.32; 95% CI, 1.03-1.68), current smoking (PR 1.57; 95% CI, 1.24-1.98), and past smoking (PR 1.35; 95% CI, 1.01-1.79). As for job-related factors, the number of cooked lunches per person (PR 1.28; 95% CI, 1.05-1.56), breaks in the morning session (PR 1.33; 95% CI, 1.13-1.56), kitchen environment (PR 1.09; 95%, CI, 1.03-1.15), and height of cooking equipment (PR 1.13; 95% CI, 1.08-1.19) were associated with the prevalence of low back pain. As for psychological factors, job satisfaction (PR 1.22; 95% CI, 1.03-1.45), stress at work (PR 1.68; 95% CI, 1.42-1.99), financial constraints (PR 1.23; 95% CI, 1.03-1.47), health-related stress (PR 1.31; 95% CI, 1.08-1.59) and worries about the future (PR 1.24; 95% CI, 1.01-1.52) were similarly associated. CONCLUSION: Daily life conditions, job-related factors, and psychological factors are associated with the occurrence of low back pain. It is important to take comprehensive preventive measures to address a range of work and life conditions that can be improved to decrease the incidence of low back pain for professional cooks.

Prevalence and risk factors for low back pain among professional cooks working in school lunch services. Publishing Authors By Initials

M Nagasu,K Sakai,A Ito,S Tomita,Y Temmyo,M Ueno,S Miyagi,

For similar employment: workplace research abstracts see: employment: workplace research

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Prevalence and risk factors for low back pain among professional cooks working in school lunch services. Journal Published:

PUBLICATION TYPE: Journal Article

Journal: BMC public health

VOLUME: 7

Page Numbers: 171

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ISSN: 1471-2458

DAY: 24

MONTH: 07

YEAR: 2007

Prevalence and risk factors for low back pain among professional cooks working in school lunch services. Information

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LANGUAGE: eng

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Prevalence and risk factors for low back pain among professional cooks working in school lunch services. Keywords Mesh Terms:

KEYWORDS: Workplace

MESH TERMS: psychology

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AFFILIATION: Department of Health Sciences, Kagawa Nutrition University, Saitama, Japan. minkykujira@hotmail.com

Country: England

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MEDLINETA: BMC Public Health

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