scholarly journals 1507A cross sectional study on respiratory morbidity among traffic police personnel in Hyderabad, Telangana

2021 ◽  
Vol 50 (Supplement_1) ◽  
Author(s):  
Abdul Wassey ◽  
Ishrath Afreen ◽  
RL Lakshman Rao
Keyword(s):  
Air Pollution ◽  
Peak Expiratory Flow ◽  
Flow Rate ◽  
Peak Expiratory Flow Rate ◽  
Cross Sectional Study ◽  
Respiratory Morbidity ◽  
Sectional Study ◽  
Cross Sectional ◽  
Traffic Police ◽  
Police Personnel

Abstract Background Occupational hazards cause early deaths to millions of people worldwide and result in avoidable morbidity that adversely affect the quality of life. The problem of air pollution is also addressed in two of the Sustainable Development Goals (SDGs) – SGD3 and SDG11. Traffic police are one of the worst sufferers because they are continuously exposed to the toxic pollutants emitted from the automobiles. Methods A community based cross-sectional study was carried out from June 2016 to October 2017 among traffic police personnel of Hyderabad district, Telangana. The study was done with a sample size of 270. Data collection was done using a standardized pretested structured schedule developed using ATS-DLD questionnaire, Peak Expiratory Flow Rate (PEFR) measurements and spirometry for lung volumes. Results The average roadside working hours per day for the study participants was 6 hrs per day. The prevalence of respiratory morbidity was found to be 29.85%. Chronic phlegm, chronic cough and chronic wheeze was reported in 18.99%, 13.17%, 2.32% respectively. Respiratory morbidity was significantly associated with age, duration of occupation related exposure to air pollution and the Air Quality Index of workplace (p < 0.05). Around 29% showed obstructive pattern Peak Expiratory Flow Rate (PEFR). Around 68% had FEV1 less than 80% predicted. Conclusions The respiratory morbidity may be attributed to the harmful effects of air pollution due to vehicular exhaust. Key messages Respiratory morbidity among traffic police personnel in Hyderabad warrants implementation of preventive measures.

scholarly journals Peak expiratory flow rate and chronic respiratory symptoms among restaurant workers: a cross-sectional study from Thailand

F1000Research ◽  
2019 ◽  
Vol 8 ◽  
pp. 1429 ◽  
Author(s):  
Chudchawal Juntarawijit
Keyword(s):  
Lung Function ◽  
Peak Expiratory Flow ◽  
Flow Rate ◽  
Peak Expiratory Flow Rate ◽  
Respiratory Symptoms ◽  
Cross Sectional Study ◽  
Cooking Methods ◽  
Sectional Study ◽  
Cross Sectional ◽  
Expiratory Flow

Background: Cooking smoke is a major source of indoor air pollution affecting millions of people worldwide. To date, there has been no epidemiological study to show the variation in health effects resulting from work at different kinds of restaurants in Thailand. This study determines lung function and chronic respiratory symptoms of workers in four types of eateries commonly found in Thailand. Methods: This is a cross-sectional study of 321 people working in four common types of restaurants in Thailand: ‘tamsang’ restaurants (from the Thai word ร้านอาหารตามสั่ง, a restaurant that makes a variety of foods to order) (170 people), papaya salad restaurants (51 people), noodle restaurants (50 people), and barbecue stalls (50 people).  The restaurant workers’ demographic data as well as information on their working conditions was collected using a questionnaire administered in a face to face interview. Each worker’s peak expiratory flow rate was measured using a portable peak flow meter. Results: This study found that working in a ‘tamsang’ restaurant is associated with a higher risk of poor lung function (OR = 2.59, 95% CI 1.33–5.06) and a higher prevalence of moderate dyspnea symptoms (OR = 3.79, 95% CI 1.63–8.79) compared to working in a papaya salad restaurant. The study also found that each of the following were associated with poor lung function and/or chronic respiratory symptoms: cooking with palm oil, having irritated teary eyes while cooking, cooking without a ventilation hood, long past experience working at restaurants, and working in a small cooking area (1–6 m2). Conclusions: Work in different kinds of restaurants with variations in cooking methods and work conditions produces diverse effects on airway and lung function. Regulatory organizations should pay careful attention to protecting the health of restaurant workers, especially those working in ‘tamsang’ restaurants.

scholarly journals Peak expiratory flow rate and its correlation with height among 6 to 14 years children: a cross sectional study

2021 ◽  
Author(s):  
A. Gunasekaran
Keyword(s):  
Peak Expiratory Flow ◽  
Flow Rate ◽  
Peak Expiratory Flow Rate ◽  
Cross Sectional Study ◽  
Outcome Variable ◽  
Sectional Study ◽  
College Hospital ◽  
Cross Sectional ◽  
Medical College ◽  
Expiratory Flow

Background: The objective of this research was to study the peak expiratory flow rate (PEFR) values and its correlation with height in children aged between 6 to 14 years and height.Methods: A cross sectional study was conducted among 1205 children aged 6 to 14 years in department of paediatrics at a medical college hospital. In a pre-structured questionnaire, the age, sex, height and PEFR values were recorded. PEFR was considered as primary outcome variable. SPSS version 20 was used for data analysis.Results: Among 1205 study participants, height showed a steady relationship with PEFR. As height increases PEFR increases progressively in both boys and girls. (R2=0.691). The linear regression model for PEFR with height of all age shows, one centimeter increase in height there was 5.1% increase in PEFR with a constant (-458.0) and a 95% confidence interval 4.9 to 5.3, a lesser R2=69.1% which was found to be statistically significant.Conclusions: The PEFR values derived and its height correlation in this study can be used as reference for children in and around Chennai district.

scholarly journals Peak expiratory flow rate and chronic respiratory symptoms among restaurant workers: a cross-sectional study from Thailand

F1000Research ◽  
2019 ◽  
Vol 8 ◽  
pp. 1429 ◽  
Author(s):  
Chudchawal Juntarawijit
Keyword(s):  
Lung Function ◽  
Health Effects ◽  
Peak Expiratory Flow ◽  
Flow Rate ◽  
Peak Expiratory Flow Rate ◽  
Respiratory Symptoms ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Expiratory Flow

Background: Cooking fumes are a major source of indoor air pollution affecting millions of people worldwide. To date, there has been no epidemiological study to show the variation in health effects resulting from work at different kinds of restaurants in Thailand. This study determines lung function and chronic respiratory symptoms of workers in four types of eateries commonly found in Thailand. Methods: This is a cross-sectional study of 321 people working in four common types of restaurants in Thailand: ‘tamsang’ restaurants (from the Thai word ร้านอาหารตามสั่ง, a restaurant that makes a variety of foods to order) (170 people), papaya salad restaurants (51 people), noodle restaurants (50 people), and barbecue stalls (50 people).  The restaurant workers’ demographic data as well as information on their working conditions was collected using a questionnaire administered in a face to face interview. Each worker’s peak expiratory flow rate was measured using a portable peak flow meter. Results: This study found that compared to the other three types of restaurants, working in a ‘tamsang’ restaurant has more adverse health effects. Participants from ‘tamsang’ restaurant were at greater  of poor lung function (OR = 2.59, 95% CI 1.33–5.06) and  moderate dyspnea symptoms (OR = 3.79, 95% CI 1.63–8.79) compared to participants  from papaya salad restaurant. The study also found that each of the following were associated with poor lung function and/or chronic respiratory symptoms: cooking with palm oil, having irritated teary eyes while cooking, cooking without a ventilation hood, long past experience working at restaurants, and working in a small cooking area (1–6 m 2). Conclusions: Work in different kinds of restaurants with variations in cooking methods and work conditions produces diverse effects on airway and lung function. Regulatory organizations should pay careful attention to protecting the health of restaurant workers, especially those working in ‘tamsang’ restaurants.

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