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Upper extremity problems in doner kebab masters.

Ozgur Taspinar1, Muge Kepekci1, Nihal Ozaras1

  • 1Physical Medicine and Rehabilitation Department, Bezm-i Alem Vakıf University School of Medicine, Turkey.

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Doner chefs experience higher rates of hand pain and lateral epicondylitis. This study highlights the occupational risks associated with the repetitive upper extremity motions in doner kebab preparation.

Keywords:
Cumulative trauma disordersDoner kebab masterUpper extremity problems

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Area of Science:

  • Occupational Health
  • Musculoskeletal Disorders
  • Gastroenterology

Background:

  • Doner kebab preparation involves repetitive upper extremity use.
  • This work style may predispose chefs to trauma and related disorders.

Purpose of the Study:

  • To investigate upper extremity disorders in doner chefs.
  • To compare the prevalence of these disorders between doner chefs and a control group.

Main Methods:

  • A case-control study was conducted with 82 doner chefs and 82 controls.
  • Data collected via survey on demographics, work habits, and musculoskeletal complaints.
  • Musculoskeletal disorders lasting at least one week in the past six months were recorded.

Main Results:

  • An upper extremity musculoskeletal disorder was detected in 20.6% of doner chefs versus 15.6% of controls.
  • Lateral epicondylitis showed a statistically significant higher prevalence in the doner chef group.
  • Overall, doner chefs reported more frequent hand pain and lateral epicondylitis.

Conclusions:

  • Doner chefs exhibit a higher incidence of hand pain and lateral epicondylitis.
  • The repetitive nature of doner kebab preparation contributes to these occupational health issues.