Assessment of Pulmonary Function Tests in Traditional Male Bakers in Ardabil City

Abstract

Background & objectives: The respiratory system is one of the areas that are most vulnerable to unhealthy workplace injuries. One of the most common occupational diseases, are illnesses and respiratory complications in employees who exposed to harmful pollutants in the workplace. Flour powder is a complex organic particle with different components. These ingredients include wheat bran, pollen, starch particles and a variety of bacteria. The high temperature of the bakery oven and the flour in the bakers' work environment can cause allergic and respiratory disorders. Evaluation of pulmonary function tests (spirometry) plays an important role in the diagnosis and management of lung diseases such as asthma, chronic obstructive pulmonary disease and threatening disease. The aim of this study was to evaluate pulmonary function tests and compare it with non-bakers and healthy people in Ardabil traditional bakers. Methods: Lung function tests including forced vital capacity (FVC), forced expiratory volume in the first second (FEV1), maximal expiratory airflow velocity (PEF), maximal expiratory airflow velocity at 75%, 50%, and 25% of vital capacity (MEF75, MEF50, MEF25) and respiratory and allergic symptoms of 51 traditional male bakers and 51 non-bakers in the same age with other occupations were compared. Respiratory and allergic symptoms using a standard questionnaire including jobrelated respiratory symptoms such as cough, sputum, shortness of breath, and job-related allergic symptoms. In each phase, in addition to calculating the mean and standard deviation, t-test used to compare the means, the probability of error less than 5% considered significant. Results: In the present study, there was a significant difference between the case group and the control group in pulmonary parameters. In addition, there was no significant difference between the level of education, type of bakery, number of working hours per day and BMI of bakers. There was a significant relationship between work experience (year) and FVC, FEV1, FEV1 percentage and FEF50%. There was also a significant relationship between the age of bakers and the all parameters above, except FVC, and there was a significant difference between different tasks in bakeries only in the case of FEF50%. Conclusion: In control subjects, pulmonary parameters decreased with age, but in bakers, this trend is more severe and needs to follow up. The present study showed that traditional bakers in Ardabil are at risk for obstructive respiratory diseases. High oven temperature and exposure to irritants such as wheat flour may play an important role. Preventive tools such as proper ventilation and protective equipment needed.