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Respiratory symptoms and ventilatory function in confectionery workers

E Zuskin1, J Mustajbegovic, E N Schachter

  • 1Andrija Stampar School of Public Health, Zagreb, Croatia.

Occupational and Environmental Medicine
|July 1, 1994
PubMed
Summary

Confectionery workers exposed to dusts and vapors experience more respiratory issues and lung function decline. This study highlights occupational risks in the confectionery industry, impacting worker health.

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Area of Science:

  • Occupational Health
  • Pulmonary Medicine
  • Industrial Hygiene

Background:

  • Confectionery manufacturing involves exposure to various dusts (flour, talc, starch) and vapors (alcohol).
  • Previous studies suggest potential respiratory health impacts from occupational exposures in food production.

Purpose of the Study:

  • To investigate the prevalence of respiratory symptoms and changes in ventilatory capacity among confectionery plant workers.
  • To compare respiratory health outcomes between exposed workers and a control group.

Main Methods:

  • Cross-sectional study involving 288 confectionery workers and 127 controls.
  • Assessment of chronic and acute respiratory symptoms via questionnaires.
  • Measurement of ventilatory capacity, including forced expiratory flow rates (FEF50, FEF25), before and after work shifts.

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Main Results:

  • Exposed workers showed higher prevalence of chronic respiratory symptoms, particularly those handling flour, talc, starch, and alcohol vapors.
  • Significant increases in acute irritative symptoms (cough, dyspnea, throat/eye irritation) were reported during work shifts.
  • Statistically significant reductions in ventilatory capacity (FEF50, FEF25) were observed across shifts, with pre-shift values also lower than predicted.

Conclusions:

  • Confectionery plant workers are at risk for developing both acute and chronic respiratory symptoms.
  • Occupational exposures in this industry are associated with measurable declines in lung function.
  • Further investigation and protective measures are warranted to mitigate respiratory risks in confectionery manufacturing.