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Associations between dietary factors and morbidity burden in occupational radiation workers: a cross-sectional study
Hai-Bo Huang1, Yan Zhang1, Yi-Wei Su1
1Key Laboratory of Occupational Environment and Health, Guangzhou Twelfth People's Hospital, Guangzhou, China.
Objective:
This cross-sectional study aimed to investigate the associations between dietary factors and morbidity burden among occupational radiation workers in Guangzhou, China, a population with chronic low-dose radiation exposure.
Methods:
From January to December 2024, 1,080 medical radiation workers were enrolled. Dietary intake was assessed using a validated food frequency questionnaire, and morbidity burden was defined as the presence of clinically diagnosed chronic conditions. Multivariable logistic regression models were employed to evaluate associations, adjusting for demographic, occupational, and lifestyle confounders.
Results:
The overall morbidity prevalence was 45.5%, with thyroid diseases being most common (23.5%). Significant dietary differences were observed: higher tea consumption (≥3 times/week: OR 0.41, 95% CI 0.26 ~ 0.64), vegetable intake (≥3 times/week: OR 0.44, 95% CI 0.29 ~ 0.67), and fruit consumption (≥200 g/week: OR 0.71, 95% CI 0.53 ~ 0.95) were associated with lower morbidity odds. In contrast, high red meat intake (≥3 times/week: OR 1.88, 95% CI 1.34 ~ 2.67) and a preference for meat over vegetables were associated with higher morbidity odds.
Conclusion:
Specific dietary patterns, particularly plant-based foods and tea, are inversely associated with morbidity burden in radiation workers. These findings support integrating tailored nutritional guidelines into occupational health frameworks to improve health outcomes among radiation workers.
