scholarly journals Effect of smoking on lung function, respiratory symptoms and respiratory diseases amongst HIV-positive subjects: a cross-sectional study

2010 ◽  
Vol 7 (1) ◽  
pp. 6 ◽  
Author(s):  
Qu Cui ◽  
Sue Carruthers ◽  
Andrew McIvor ◽  
Fiona Smaill ◽  
Lehana Thabane ◽  
...  
2020 ◽  
Vol 29 (1) ◽  
pp. 58-63 ◽  
Author(s):  
Jamal Zaini ◽  
Agus Dwi Susanto ◽  
Erlang Samoedro ◽  
Vonni Christiana Bionika ◽  
Budhi Antariksa

BACKGROUND Indonesia forest fire in 2015 emitted a huge amount of pollutants into the air. This study was aimed to assess the health consequences of forest fire smoke in healthy residents in Riau during forest fire disaster in 2015. METHODS This cross-sectional study was performed in healthy residents who lived in Pekanbaru, Riau Province, Sumatera, for at least 6 months during forest fire disaster in 2015, and data were taken in October 2015. Questionnaires consisting of respiratory and non-respiratory symptoms were collected. Lung function was assessed by spirometry (MIR II Spirolab™ spirometer, Medical International Research, Italy) and exhaled carbon monoxide (CO) was assessed using piCO+ Smokerlyzer®. Heart rate at rest and oxygen saturation in the room air were measured using Onyx 9591 Pulse Oximeter®. RESULTS A total of 89 subjects were mostly female (75.3%), housewife (37.7%), nonsmoker (86.5%) with mean age of 38.9 years old. The non-respiratory and respiratory symptoms were reported in 84.7% and 71.4% subjects, respectively. Lung function was impaired in 72.6% subjects, mostly with mild obstruction and mild restriction. Exhaled CO was highly detected over normal values (mean [standard deviation] = 32.6 [9.97] ppm) with predicted carboxyhemoglobin (COHb) of 5.74 (1.56). CONCLUSIONS Forest fire smoke exposure increased the respiratory and nonrespiratory symptoms among healthy individuals, which showed impairment in lung function, exhaled CO, and predicted COHb. Long term health effects on healthy individuals exposed to forest fire smoke warrant further evaluation.


2020 ◽  
Vol 8 (B) ◽  
pp. 709-715
Author(s):  
Ni Luh Putu Eka Arisanti ◽  
Ni Putu Ayu Widiasari ◽  
Ida Bagus Ngurah Rai

AIM: The objective of the study was to determine chronic respiratory symptoms and lung function of farmers. METHODS: The study was conducted in Utu Village, Tabanan, Bali with 84 subjects. This research was observational analytic cross sectional study. RESULTS: Three dominant chronic respiratory symptoms in farmers were coughing (15.1%), dyspnea (13.1%), and phlegm (13.1%). Average values of forced expiratory volume in 1 s (FEV1), forced vital capacity (FVC), and FEV1/FVC were 83.75 ± 34.42, respectively, 81.62 ± 34.30 and 104.90 ± 13.90, respectively. Cough was dominant experiencing by smokers (p = 0.008). Mean of FEV1% prediction and FVC% prediction value was lower in passive smoker group than no smoker group (p = 0.005 and p = 0.03). CONCLUSION: Occupational exposure while farming and raising livestock can cause chronic respiratory symptom and lung function decline in farmers and can be influenced by smoking history and secondhand smoke exposure.


2008 ◽  
Vol 66 (2) ◽  
pp. 105-110 ◽  
Author(s):  
F G B G J van Rooy ◽  
L A M Smit ◽  
R Houba ◽  
V A C Zaat ◽  
J M Rooyackers ◽  
...  

F1000Research ◽  
2019 ◽  
Vol 8 ◽  
pp. 1429 ◽  
Author(s):  
Chudchawal Juntarawijit

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.


Author(s):  
Ioannis D Anyfantis ◽  
Georgios Rachiotis ◽  
Christos Hadjichristodoulou ◽  
Konstantinos I Gourgoulianis

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