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BMC Public Health
Published in: BMC Public Health 1/2007

Open Access 01-12-2007 | Research article

Prevalence and risk factors for low back pain among professional cooks working in school lunch services

Authors: Miwako Nagasu, Kazuhiro Sakai, Akiyoshi Ito, Shigeru Tomita, Yoshiomi Temmyo, Mitsuo Ueno, Shigeji Miyagi

Published in: BMC Public Health | Issue 1/2007

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Abstract

Background

The prevalence of self-reported low back pain among professional cooks was estimated to examine the effects of daily life conditions, job-related factors, and psychological factors on this disorder.

Methods

Data was collected using a mailed self-administered questionnaire.

Results

Of 7100 cooks, 5835 (82%) replied to the questionnaire, including 1010 men and 4825 women. The mean age was 41.4 for men and 47.5 for women. The prevalence of low back pain during a 1-month period was 72.2% among men and 74.7% among women, with no significant differences between groups. By logistic regression analyses, factors significantly associated with the prevalence of low back pain in 1 month were female gender (prevalence ratio [PR] 1.32; 95% CI, 1.03–1.68), current smoking (PR 1.57; 95% CI, 1.24–1.98), and past smoking (PR 1.35; 95% CI, 1.01–1.79). As for job-related factors, the number of cooked lunches per person (PR 1.28; 95% CI, 1.05–1.56), breaks in the morning session (PR 1.33; 95% CI, 1.13–1.56), kitchen environment (PR 1.09; 95%, CI, 1.03–1.15), and height of cooking equipment (PR 1.13; 95% CI, 1.08–1.19) were associated with the prevalence of low back pain. As for psychological factors, job satisfaction (PR 1.22; 95% CI, 1.03–1.45), stress at work (PR 1.68; 95% CI, 1.42–1.99), financial constraints (PR 1.23; 95% CI, 1.03–1.47), health-related stress (PR 1.31; 95% CI, 1.08–1.59) and worries about the future (PR 1.24; 95% CI, 1.01–1.52) were similarly associated.

Conclusion

Daily life conditions, job-related factors, and psychological factors are associated with the occurrence of low back pain. It is important to take comprehensive preventive measures to address a range of work and life conditions that can be improved to decrease the incidence of low back pain for professional cooks.
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Metadata
Title
Prevalence and risk factors for low back pain among professional cooks working in school lunch services
Authors
Miwako Nagasu
Kazuhiro Sakai
Akiyoshi Ito
Shigeru Tomita
Yoshiomi Temmyo
Mitsuo Ueno
Shigeji Miyagi
Publication date
01-12-2007
Publisher
BioMed Central
Published in
BMC Public Health / Issue 1/2007
Electronic ISSN: 1471-2458
DOI
https://doi.org/10.1186/1471-2458-7-171

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