Background
Methods
Results
Restaurant workers | Control group | |||
---|---|---|---|---|
Women (n = 149) | Men (n = 75) | Women (n = 219) | Men (n = 172) | |
Age | 40.9 ± 11.3a
| 41.9 ± 11.9 | 44.4 ± 15.8 | 45.2 ± 17.5 |
< 40 year | 65 (43.6) | 29 (38.7) | 81 (36.8) | 62 (36.0) |
≥ 40 year | 84 (56.4) | 46 (61.3) | 138 (62.7) | 110 (64.0) |
Job description | ||||
Chef | 147 (65.6) | - | ||
Otherb
| 77 (34.4) | - | ||
Years in this occupation | 7.3 ± 5.1 | 7.6 ± 6.9 | - | - |
0–5 year | 107 (47.8) | - | ||
6–10 year | 75 (33.5) | - | ||
> 10 year | 42 (18.8) | - | ||
Years in this type of job | 6.7 ± 4.9 | 5.9 ± 6.5 | - | - |
Hour per week in a kitchen | 41.4 ± 25.7 | 32.2 ± 25.7 | 8.0 ± 6.7 | 4.1 ± 5.3 |
Fry dishes per weekc
| 3448.2 ± 24,264.5 | 1801.6 ± 11,902.0 | 14.2 ± 19.5 | 7.8 ± 13.2 |
Smokerc
| 5 (3.4%) | 33 (44.0%) | 7 (3.2%) | 92 (53.5%) |
People cooking at home | 136 (91.3%) | 65 (86.7%) | 187 (85.0%) | 111 (64.5%) |
Work environment and cooking activity among case group | ||||
Number of subject in each type of restaurant (n = 224) | ||||
Thai cuisine à la carte | 129 (57.6) | - | ||
Noodle restaurant | 35 (15.6) | - | ||
Pre-prepared food | 49 (21.9) | - | ||
Papaya salad restaurant | 11 (4.9) | - | ||
Number of stove in each restaurant | ||||
1 | 18 (8.0) | - | ||
2 | 92 (41.1) | - | ||
3 | 47 (21.0) | - | ||
4 | 34 (15.2) | - | ||
5 | 18 (8.0) | - | ||
6 | 4 (1.8) | - | ||
7 | 8 (3.6) | - | ||
8 | 2 (0.9) | - | ||
12 | 1 (0.4) | - | ||
Having separated kitchen room | ||||
Yes | 179 (79.9) | - | ||
No | 45 (20.1) | - | ||
Having ventilation hood | ||||
Yes | 110 (49.1) | - | ||
No | 114 (50.9) | - | ||
Type of cooking fuel | ||||
LPG | 160 (71.4) | - | ||
Biomass | 14 (6.3) | - | ||
Electricity | 2 (0.9) | - | ||
LPG and biomass | 46 (20.5) | - | ||
LPG and electricity | 2 (0.9) | |||
Type of cooking oil | ||||
Soybean oil | 13 (5.8) | - | ||
Palm oil | 165 (73.7) | - | ||
Lard | 46 (20.5) | - | ||
Number of fry dish per week (n = 201; min = 0, max = 2400; mean ± SD = 441 ± 456, median = 350) | ||||
0–1 | 50 (22.3) | - | ||
2–350 | 56 (25.0) | - | ||
351–745 | 45 (20.1) | - | ||
≥ 746 | 50 (22.3) | - | ||
Cooking at home | ||||
Every day | 135 (60.3) | - | ||
Some days | 66 (29.5) | - | ||
Not do | 23 (10.3) | - |
Prevalence of respiratory symptoms
Health symptoms | Women | Men | ||||
---|---|---|---|---|---|---|
Restaurant workers | Controls | RRa (95% CI) | Restaurant workers | Controls | RR (95% CI) | |
Chronic symptoms | ||||||
Dyspnea | 52.3 | 27.5 | 1.9 (1.5–2.5) b
| 30.7 | 10.5 | 3.1 (1.7–5.7) b
|
Stuffy nose | 45.8 | 27.8 | 1.7 (1.3–2.2) b
| 48.0 | 16.9 | 3.1 (2.0–4.8) b
|
Cough | 32.5 | 9.1 | 3.7 (2.3–5.9) b
| 32.0 | 16.3 | 2.0 (1.3–3.1) b
|
Wheeze | 25.5 | 11.5 | 2.1 (1.4–3.4) b
| 38.7 | 3.5 | 9.9 (4.5–22.0) b
|
Phlegm | 14.4 | 5.8 | 2.5 (1.3–4.8) b
| 25.3 | 8.7 | 2.7 (1.5–5.0) b
|
Severe dyspnea | 11.4 | 8.3 | 1.4 (0.8–2.5) | 6.7 | 6.4 | 1.4 (0.9–3.4) |
Symptoms in the past 30 days | ||||||
Coughing | 42.5 | 38.1 | 1.1 (0.9–1.5) | 54.7 | 43.0 | 1.3 (1.0–1.8) b
|
Having a cold | 25.2 | 22.2 | 1.1 (0.8–1.6) | 29.3 | 12.8 | 2.4 (1.4–4.2) b
|
Sore throat | 25.2 | 20.8 | 1.2 (0.9–1.8) | 34.7 | 16.9 | 2.1 (1.3–3.4) b
|
Having sputum | 23.8 | 19.9 | 1.2 (0.8–1.8) | 33.3 | 16.9 | 2.2 (1.3–3.5) b
|
Allergic symptom | 13.1 | 11.7 | 1.1 (0.6–1.9) | 10.4 | 6.9 | 1.4 (0.6–3.5) |
Shortness of breath | 10.3 | 4.5 | 2.1 (1.0–4.4) b
| 11.4 | 5.1 | 2.2 (0.8–5.9) |
Wheezing | 9.2 | 6.3 | 1.5 (0.7–3.0) | 15.6 | 3.4 | 4.8 (1.8–12.7) b
|
Nasal irritation | 5.9 | 4.5 | 1.3 (0.5–3.1) | 7.4 | 4.5 | 1.5 (0.6–3.8) |
Having any one symptoms | 63.1 | 49.5 | 1.3 (1.1–1.6) b
| 73.3 | 50.0 | 1.6 (1.3–1.9) b
|
Risk factors for health symptoms
Predictors | Cough | Phlegm | Wheeze | Dyspnea | Severe dyspnea | Stuffy nose |
---|---|---|---|---|---|---|
À la carte restaurant vs. other type | 1.63 (0.91–2.93)
P = 0.10 | 1.99 (0.92–4.29)
P = 0.08 | 0.90 (0.50–1.64)
P = 0.74 | 0.69 (0.40–1.18)
P = 0.18 | 0.59 (0.24–1.44)
P = 0.25 | 0.78 (0.46–1.32)
P = 0.35 |
Noodle vs à la carte restaurant | 1.55 (0.39–6.17)
P = 0.54 | 2.93 (0.34–25.39)
P = 0.33 | 1.04 (0.25–4.33)
P = 0.96 | 0.55 (0.16–1.91)
P = 0.35 | NA | 0.66 (0.19–2.27)
P = 0.51 |
Pre-prepared food vs à la carte restaurant | 0.57 (0.12–2.82)
P = 0.49 | 1.08 (0.10–12.33)
P = 0.95 | 0.94 (0.19–4.56)
P = 0.94 | 0.82 (0.21–3.21)
P = 0.77 | NA | 0.45 (0.11–1.80)
P = 0.26 |
Papaya salad vs à la carte restaurant | 1.27 (0.29–5.49)
P = 0.75 | 1.86 (0.20–17.75)
P = 0.59 | 1.35 (0.30–6.04)
P = 0.70 | 0.74 (0.20–2.80)
P = 0.66 | NA | 1.27 (0.34–4.77)
P = 0.73 |
Working 6–10 year vs 0–5 years | 3.19 (1.60–6.35)
P < 0.01*
| 1.77 (0.72–4.34)
P = 0.21 | 1.59 (0.79–3.21)
P = 0.20 | 1.43 (0.77–2.66)
P = 0.25 | 1.07 (0.34–3.30)
P = 0.91 | 0.95 (0.52–1.74)
P = 0.86 |
Working >10 year vs 0–5 years | 3.27 (1.37–7.83)
P < 0.01*
| 3.87 (1.35–11.07)
P = 0.01*
| 2.38 (1.01–5.60)
P = 0.05*
| 2.64 (1.19–5.89)
P = 0.02*
| 2.83 (0.87–9.20)
P = 0.08 | 0.89 (0.40–1.95)
P = 0.76 |
Chef vs others | 2.33 (1.21–4.49)
P = 0.01*
| 1.30 (0.60–2.82)
P = 0.51 | 1.89 (0.97–3.71)
P = 0.06 | 2.12 (1.18–3.81)
P = 0.01*
| 1.41 (0.52–3.81)
P = 0.50 | 1.51 (0.85–2.68)
P = 0.16 |
Having vs not having separated kitchen room | 1.02 (0.50–2.07)
P = 0.96 | 1.03 (0.41–2.59)
P = 0.95 | 5.40 (1.82–16.06)
P = <0.01*
| 1.05 (0.54–2.03)
P = 0.89 | 1.65 (0.46–5.85)
P = 0.44 | 2.48 (1.22–5.05)
P = 0.01*
|
Large vs. small restaurantb
| 1.28 (0.70–2.34)
P = 0.43 | 0.91 (0.41–2.01)
P = 0.82 | 3.82 (2.01–7.25)
P < 0.01*
| 0.88 (0.50–1.58)
P = 0.68 | 1.36 (0.54–3.42)
P = 0.52 | 3.56 (1.94–6.53)
P < 0.0 1*
|
Vegetable oil vs. larda
| 1.68 (0.79–3.57)
P = 0.18 | 1.02 (0.42–2.48)
P = 0.97 | 1.93 (0.86–4.32)
P = 0.11 | 1.43 (0.73–2.78)
P = 0.30 | 0.92 (0.32–2.66)
P = 0.87 | 2.94 (1.43–6.07)
P < 0.01*
|
Having vs. not having ventilation hood | 1.55 (0.88–2.74)
P = 0.13 | 1.97 (0.94–4.12)
P = 0.07 | 1.33 (0.73–2.40)
P = 0.35 | 1.50 (0.88–2.56)
P = 0.14 | 0.83 (0.34–2.03)
P = 0.69 | 1.10 (0.65–1.86)
P = 0.73 |
Per 10 h increase in working in kitchen each week | 1.15 (1.02–1.29)
P = 0.02*
| 1.09 (0.95–1.24)
P = 0.22 | 1.16 (1.03–1.32)
P = 0.01*
| 1.08 (0.98–1.21)
P = 0.13 | 1.12 (0.95–1.32)
P = 0.16 | 1.09 (0.98–1.22)
P = 0.11 |
Fry 2–350 dishes per week vs. no fry | 1.24 (0.48–3.24)
P = 0.66 | 2.52 (0.77–8.22)
P = 0.13 | 0.50 (0.18–1.31)
P = 0.16 | 0.73 (0.33–1.60)
P = 0.43 | 1.81 (0.42–7.83)
P = 0.43 | 1.26 (0.56–2.84)
P = 0.57 |
Fry 351–745 dishes per week vs. no fry | 3.03 (1.18–7.79)
P = 0.02*
| 1.06 (0.26–4.43)
P = 0.93 | 1.29 (0.51–3.30)
P = 0.59 | 0.60 (0.26–1.38)
P = 0.23 | 2.42 (0.56–10.46)
P = 0.24 | 2.30 (0.99–5.36)
P = 0.05*
|
Fry ≥746 dishes per week v. no fry | 5.03 (1.96–12.91)
P < 0.01*
| 4.84 (1.46–15.97)
P = 0.01*
| 2.67 (1.09–6.58)
P = 0.03*
| 1.73 (0.76–3.95)
P = 0.20 | 1.70 (0.37–7.84)
P = 0.50 | 3.23 (1.37–7.60)
P < 0.01*
|
Cooking every day at home vs. not cook at home | 3.98 (1.12–14.23)
P = 0.03*
| 2.76 (0.58–13.17)
P = 0.20 | 6.72 (1.44–31.38)
P = 0.02*
| 3.64 (1.27–10.40)
P = 0.02*
| 2.47 (0.31–19.86)
P = 0.39 | 5.60 (1.79–17.52)
P < 0.01*
|
Cooking some days at home vs. not cook at home | 2.82 (0.75–10.67)
P = 0.13 | 2.16 (0.42–10.98)
P = 0.36 | 3.44 (0.70–16.96)
P = 0.13 | 2.49 (0.82–7.55)
P = 0.11 | 2.54 (0.29–21.97)
P = 0.40 | 3.56 (1.08–11.73)
P = 0.04*
|
TWC every day vs. never TWC | 4.60 (1.85–11.44)
P < 0.01*
| 3.37 (0.83–13.62)
P = 0.09 | 7.31 (2.82–18.96)
P < 0.01*
| 1.60 (0.73–3.55)
P = 0.24 | 1.81 (0.49–6.60)
P = 0.37 | 8.13 (3.34–19.81)
P < 0.01*
|
TWC some days vs. never TWC | 2.57 (1.13–5.86)
P = 0.03*
| 5.78 (1.62–20.70)
P < 0.01*
| 1.82 (0.75–4.42)
P = 0.19 | 2.50 (1.26–4.98)
P < 0.01*
| 1.25 (0.37–4.21)
P = 71 | 4.34 (2.01–9.38)
P < 0.01*
|
Predictors | Coughing | Having sputum | Sore throat | Shortness of breath | Wheezing | Nasal irritation | Allergic symptom | Having a cold | Having any one symptoms |
---|---|---|---|---|---|---|---|---|---|
À la carte restaurant vs. other type | 1.27 (0.75–2.18)
P = 0.38 | 0.97 (0.53–1.78)
P = 0.93 | 0.92 (0.51–1.67)
P = 0.78 | 0.94 (0.35–2.50)
P = 0.90 | 0.66 (0.28–1.58)
P = .035 | 0.31 (0.08–1.22)
P = 0.09 | 0.66 (0.29–1.53)
P = 0.34 | 0.90 (0.49–1.65)
P = 0.74 | 0.91 (0.51–1.61)
P = 0.74 |
Noodle vs à la carte restaurant | 1.68 (0.47–6.05)
P = 0.43 | 1.61 (0.33–7.93)
P = 0.56 | 0.93 (0.23–3.75)
P = 0.92 | NA | 0.83 (0.09–7.28)
P = 0.86 | NA | 0.42 (0.08–2.19)
P = 0.30 | 0.94 (0.24–3.78)
P = 0.94 | (0.28–3.72)
P = 0.98 |
Pre-prepared food vs à la carte restaurant | 1.19 (0.29–4.88)
P = 0.81 | 1.37 (0.24–7.81)
P = 0.72 | 0.75 (0.16–3.55)
P = 0.71 | NA | 1.96 (0.20–18.88)
P = 0.56 | NA | 0.53 (0.08–3.42)
P = 0.50 | 1.12 (0.25–5.13)
P = 0.88 | 0.72 (0.17–2.98)
P = 0.65 |
Papaya salad vs à la carte restaurant | 1.50 (0.39–5.87)
P = 0.56 | 2.05 (0.39–10.80)
P = 0.40 | 1.22 (0.28–5.32)
P = 0.79 | NA | 0.91 (0.09–8.94)
P = 0.93 | NA | 0.63 (0.11–3.64)
P = 0.61 | (0.23–4.43)
P = 0.99 | 1.70 (0.41–7.04)
P = 0.47 |
Working 6–10 year vs 0–5 years | 1.33 (0.72–2.45)
P = 0.37 | 0.82 (0.40–1.70)
P = 0.59 | 0.99 (0.49–1.98)
P = 0.97 | 0.49 (0.14–1.71)
P = 0.26 | 1.11 (0.41–2.98)
P = 0.84 | 1.84 (0.39–8.82)
P = 0.44 | 1.03 (0.39–2.69)
P = 0.95 | 1.04 (0.51–2.13)
P = 0.91 | 1.64 (0.84–3.20)
P = 0.15 |
Working >10 year vs 0–5 years | 0.80 (0.36–1.77)
P = 0.58 | 2.03 (0.87–4.73)
P = 0.10 | 1.46 (0.63–3.37)
P = 0.38 | 0.86 (0.24–3.16)
P = 0.82 | 0.65 (0.17–2.46)
P = 0.52 | 2.30 (0.38–14.12)
P = 0.37 | 0.83 (0.24–2.84)
P = 0.77 | 1.86 (0.78–4.41)
P = 0.16 | 1.12 (0.48–2.58)
P = 0.80 |
Chef vs others | 1.83 (1.03–3.27)
P = 0.04*
| 1.77 (0.90–3.47)
P = 0.10 | 0.95 (0.51–1.79)
P = 0.88 | 0.63 (0.23–1.71)
P = 0.36 | 1.25 (0.48–3.26)
P = 0.65 | 2.14 (0.43–10.51)
P = 0.35 | 1.09 (0.44–2.70)
P = 0.85 | 1.09 (0.57–2.06)
P = 0.80 | 1.59 (0.87–2.89)
P = 0.13 |
Having vs not having kitchen area | 1.35 (0.69–2.63)
P = 0.38 | 1.51 (0.68–3.39)
P = 0.32 | 1.99 (0.86–4.58)
P = 0.11 | 0.80 (0.25–2.63)
P = 0.72 | 2.73 (0.61–12.25)
P = 0.19 | 2.28 (0.28–18.60)
P = 0.44 | NA | 3.46 (1.29–9.27)
P = 0.02*
| 1.73 (0.88–3.41)
P = 0.12 |
Large vs. small restaurantb
| 1.82 (1.02–3.25)
P = 0.04*
| 2.10 (1.12–3.94)
P = 0.02*
| 2.51 (1.34–4.67)
P < 0.01*
| 0.84 (0.28–2.51)
P = 0.76 | 1.91 (0.78–4.65)
P = 0.16 | 1.56 (0.42–5.74)
P = 0.51 | 2.37 (1.01–5.54)
P = 0.05*
| 1.61 (0.85–3.02)
P = 0.14 | 3.57 (1.72–7.42)
P < 0.01*
|
Vegetable oil vs. larda
| 0.54 (0.28–1.04)
P = 0.06 | 0.82 (0.40–1.69)
P = 0.59 | 1.08 (0.52–2.25)
P = 0.85 | 0.75 (0.25–2.31)
P = 0.62 | 1.05 (0.36–3.06)
P = 0.94 | 2.67 (0.32–22.09)
P = 0.36 | 1.56 (0.50–4.89)
P = 0.44 | 2.80 (1.11–6.97)
P = 0.03*
| 1.30 (0.65–2.62) P = 0.45 |
Having vs. not having ventilation hood | 0.67 (0.39–1.14)
P = 0.14 | 0.75 (0.41–1.38)
P = 0.36 | 1.15 (0.64–2.09)
P = 0.64 | 0.75 (0.28–2.01)
P = 0.57 | 1.08 (0.45–2.60)
P = 0.86 | 0.41 (0.10–1.65)
P = 0.21 | 0.92 (0.40–2.13)
P = 0.85 | 0.83 (0.45–1.51)
P = 0.53 | 0.73 (0.41–1.28)
P = 0.27 |
Per 10 h increase in working in kitchen each week | 1.07 (0.96–1.20)
P = 0.19 | 1.14 (1.01–1.28)
P = 0.04*
| 1.13 (1.00–1.27)
P = 0.04*
| 1.26 (1.05–1.49)
P = 0.01*
| 1.22 (1.04–1.42)
P = 0.02*
| 1.16 (0.94–1.44)
P = 0.17 | 1.03 (0.88–1.21)
P = 0.70 | 1.05 (0.94–1.18)
P = 0.38 | 1.16 (1.02–1.32)
P = 0.02*
|
Fry 2–350 dishes per week vs. no fry | 1.84 (0.83–4.04)
P = 0.13 | 1.31 (0.54–3.17)
P = 0.55 | 1.88 (0.74–4.78)
P = 0.19 | 1.81 (0.43–7.68)
P = 0.42 | 2.81 (0.54–14.63)
P = 0.22 | 0.76 (0.10–5.79)
P = 0.80 | 0.72 (0.19–2.75)
P = 0.63 | 0.73 (0.30–1.77)
P = 0.49 | 2.53 (1.05–6.05)
P = 0.04*
|
Fry 351–745 dishes per week vs. no fry | 1.80 (0.79–4.13)
P = 0.16 | 0.94 (0.36–2.49)
P = 0.90 | 2.44 (0.93–6.40)
P = 0.07 | 1.47 (0.30–7.13)
P = 0.63 | 5.19 (1.02–26.53)
P = 0.05*
| 1.61 (0.25–10.25)
P = 0.62 | 1.06 (0.28–4.02)
P = 0.93 | 0.61 (0.23–1.59)
P = 0.31 | 1.65 (0.69–3.95)
P = 0.26 |
Fry ≥746 dishes per week v. no fry | 1.43 (0.63–3.26)
P = 0.40 | 1.78 (0.72–4.41)
P = 0.21 | 1.52 (0.57–4.06)
P = 0.40 | 0.53 (0.08–3.46)
P = 0.51 | 1.76 (0.30–10.47)
P = 0.53 | 1.28 (0.20–8.40)
P = 0.80 | 0.82 (0.21–3.15)
P = 0.77 | 1.29 (0.54–3.11)
P = 0.57 | 1.37 (0.58–3.25)
P = 0.47 |
Cooking every day at home vs. not cook at home | 3.88 (1.35–11.14)
P = 0.01*
| 4.60 (1.02–20.79)
P = 0.05*
| 2.69 (0.75–9.72)
P = 0.13 | 1.59 (0.19–13.48)
P = 0.67 | 3.24 (0.40–26.16)
P = 0.27 | NA | 3.56 (0.45–28.23)
P = 0.23 | 4.19 (0.93–18.95)
P = 0.06 | 5.62 (2.09–15.12)
P < 0.01*
|
Cooking some days at home vs. not cook at home | 2.93 (0.97–8.87)
P = 0.06 | 3.74 (0.79–17.78)
P = 0.10 | 2.98 (0.79–11.32)
P = 0.11 | 2.94 (0.34–25.62)
P = 0.33 | 1.67 (0.18–15.40)
P = 0.65 | NA | 1.72 (0.19–15.70)
P = 0.63 | 4.71 (1.00–22.20)
P = 0.05*
| 5.54 (1.92–16.01)
P < 0.01*
|
TWC every day vs. never TWC | 3.66 (1.63–8.20)
P < 0.01*
| 3.60 (1.35–9.61)
P = 0.01*
| 3.00 (1.17–7.66)
P = 0.02*
| 2.21 (0.41–11.84)
P = 0.35 | 6.41 (1.34–30.64)
P = 0.02*
| 1.18 (0.18–7.69)
P = 0.86 | 4.39 (1.14–16.85)
P = 0.03*
| 1.47 (0.59–3.65)
P = 0.41 | 6.35 (2.56–15.78)
P < 0.01*
|
TWC some days vs. never TWC | 2.33 (1.16–4.67)
P = 0.02*
| 2.82 (1.15–6.95)
P = 0.02*
| 2.47 (1.04–5.83)
P = 0.04*
| 2.50 (0.52–12.00)
P = 0.25 | 2.01 (0.41–9.84)
P = 0.39 | 1.22 (0.23–6.51)
P = 0.82 | 1.52 (0.39–5.85)
P = 0.55 | 1.77 (0.81–3.87)
P = 0.15 | 2.79 (1.42–5.49) <0.01*
|