Open AccessWorking in Moderate Cold: A Possible Risk to Health
Author(s) -
Griefahn Barbara,
Mehnert Peter,
Bröde Peter,
Forsthoff Alfons
Publication year - 1997
Publication title -
journal of occupational health
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.664
H-Index - 59
ISSN - 1348-9585
DOI - 10.1539/joh.39.36
Subject(s) - common cold , medicine , environmental health , thermal sensation , cold climate , cross sectional study , cold weather , disease , physical therapy , pathology , immunology , physics , thermal comfort , climatology , meteorology , thermodynamics , geology
Working in Moderate Cold: A Possible Risk to Health: Barbara G riefahn , et af. Institute for Occupational Physiology, University of Dortmund —Many worktasks in the food industry are carried out in moderately cold climates (— 5 to 15°C), a situation which is assumed to contribute to the genesis and manifestation of several chronic diseases. The present report concerns a cross‐sectional study, in which 1,213 workers in cold environments, mainly from distributors, meat productions, and from breweries completed an extended questionnaire where personal variables and a large spectrum of working conditions, of acute and chronic symptoms, complaints and diseases were ascertained. High prevalences were found for non‐specific symptoms, gastrointestinal complaints, pains in the back and in the joints, rheumatic and bronchitic complaints, colds, hearing problems, and the symptoms of the white finger disease. Some of them were significantly associated with the climate at the workplace, particularly with cold, changes in temperature, and drafts. The results support the hypothesis that moderate cold at the workplace constitutes a health risk and form the basis for further, more directed analytical studies. Key words: Food industry, Thermal sensation, Health disorders, Working conditions, Cross‐sectional study