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Mortality of army cooks
1MRC Environmental Epidemiology Unit, University of Southampton, Southampton General Hospital, United Kingdom.
Scandinavian Journal of Work, Environment & Health
|April 1, 1993
Summary
This study investigated lung cancer risks for Army cooks, finding significantly higher mortality rates compared to non-cooks. While smoking is a factor, occupational hazards for cooks may contribute to increased cancer and other disease risks.
Area of Science:
- Occupational Health
- Epidemiology
- Cancer Research
Background:
- Previous studies have suggested potential health risks associated with culinary occupations.
- The Army Catering Corps (ACC) provided a unique cohort for studying long-term health outcomes in cooks.
Purpose of the Study:
- To investigate the mortality risks, particularly for lung cancer, among retired Army cooks.
- To compare the mortality rates of cooks with a control group from the Royal Army Pay Corps (RAPC).
Main Methods:
- A cohort study design was employed, following 1798 retired ACC cooks and 1310 retired RAPC referents from 1974 to 1989.
- Standardized mortality ratios (SMRs) were calculated and compared to national population rates and the control group.
Main Results:
- Cooks exhibited significantly higher lung cancer mortality (SMR 1.82) compared to the national population.
- Elevated mortality was also observed among cooks for large intestine cancer (SMR 3.03), ischemic heart disease (SMR 1.42), cerebrovascular disease (SMR 2.05), and digestive diseases (SMR 2.27).
- The control group showed a moderate increase in lung cancer mortality (SMR 1.38).
Conclusions:
- The findings support the hypothesis of an occupational hazard for lung cancer among cooks, though smoking is acknowledged as a contributing factor.
- Excess mortality from other diseases in cooks may be linked to lifestyle factors such as poor nutrition, smoking, and alcohol consumption.