Roczniki Panstwowego Zakladu Higieny最新文献

Background: Indoor airborne fungi are a significant health concern that can cause respiratory symptoms and other health problems. Indoor fungi are influenced by various factors such as meteorological conditions and dwelling characteristics.

Objective: This study aims to evaluate the association between indoor airborne fungi and environmental factors in a student dormitory in southern Thailand.

Material and methods: The study was conducted at Walailak University in southern Thailand from September toDecember 2020. Air samples were collected from rooms in thirteen dormitories, and the fungal load was determined using the passive air sampling method. The study also measured meteorological parameters and gathered data on occupant behaviors and exposure-related symptoms through a self-administered questionnaire.

Results: In a total of 135 student rooms, the average concentration (mean ± SD) of indoor airborne fungi was 409.72±176.22 CFU/m3, which showed the highest concentration on the first floor. For meteorological parameters, the averages of RH (%), temperature (°C), and CO2 (ppm) were 70.99±2.37, 31.11±0.56 and 413.29±76.72, respectively. The abundance of indoor airborne fungi was positively associated with an increase in RH (β=0.267, 95% CI: 5.288, 34.401) and building height (β=0.269, 95% CI: 16.283, 105.873), with values of 19.845 and 61.078, respectively. Conversely, temperature exhibited a negative effect on indoor airborne fungi (-92.224, β=-0.292, 95% CI: -150.052, -34.396).

Conclusion: The findings highlight the influence of RH, temperature and building height on indoor airborne fungi in the student dormitory. Therefore, effective management strategies are necessary to improve indoor air quality and reduce associated health risks in student dormitories.

Background: COVID-19 pandemic has been a source of emerging public health problems for the past few years. Due to its contagious nature, health care professionals especially dentists, incorporated various modifications in their practices to prevent themselves and their patients from the risk of getting infected.

Objective: The present study aims to assess whether dental professionals are still continuing with those modifications in practice in current times.

Materials and methods: The present study was conducted on 415 subjects after getting due approval from concerned authorities and consent from the subjects. Systematic random sampling methodology was employed for selection for study sample. The study employed a self-constructed questionnaire which was divided into 2 parts and information regarding demographic profile, practice modifications and safety protocols was gathered from subjects. Statistical analysis was conducted using Chi-square test and multiple regression analysis.

Results: Only 8.6% of subjects were currently continuing with their all previous practice modifications. A vast majority of subjects (83.8%) were not deferring treatment of patients showing suspicious symptoms. Approximately 89% of subjects were not sanitizing the operating area at the end of the working day. More than two-thirds (76.4%) of the subjects stated that the pandemic was over. Female gender (OR:1.67) and high level of education (OR:2.45) had an important effect on the continuation of practice modifications.

Conclusion: Very few subjects were adhering to all practice modifications previously incorporated. Dental professionals should not let their guard down even if COVID-19 cases have reduced considerably. The information collected will be useful for the dental community and further studies should be carried out.

Professor Stanisław Berger - Polish scientist, creator of human nutrition science, international authority, excellent lecturer, and consistent organizer of the nutritional scientific community - celebrates his 100th birthday. He was born on September 13, 1923. The history of Professor Stanisław Berger's long life is presented in this jubilee article.

Background: The consumption of food supplements is increasing. This evolution is due to several factors, including nutritional deficiencies in the population, a sedentary lifestyle, and a decrease in physical activity. In addition, stress and an active lifestyle led to several dysfunctions (fatigue, deconcentration) that food supplements can help to overcome.

Objective: This study aimed to determine the profiles of food supplement consumers in the Fes-Meknes region (Morocco), distribution, and production of these products. In addition, this survey aimed to evaluate consumers' knowledge of food supplements as part of their self-medication.

Material and methods: The present study was conducted in the form of a survey using a questionnaire composed of two parts. The first part provides information on the socio-demographic status of respondents, including gender, age, and level of education. The second part concerned various information on the consumption of food supplements.

Results: The results obtained showed that of the 498 subjects, 68.88% declared that they had already consumed the food supplements. The study revealed the predominance of the female gender at 69.68% and the age group 21-30 years (80.32%). Among the reasons for consumption, improving general health comes first with 56.29%. Our results also showed high consumption of vitamins (44.04%) and minerals (24.79%), next come proteins and plant extracts at 16.62% and 14.54% respectively. The consumption of food supplements is most often done on the advice of a doctor or dietician with 43.60%, and the pharmacy and para-pharmacy remains the main distribution channel at 75.78%.

Conclusion: The present survey allowed us to update the current situation of food supplement consumption and a way of regulatory monitoring and more control for an organization of the sector.

Background: The vine is considered one of the most important and popular fruits in the world thanks to its high nutritional value and high fiber content.

Objective: This study aim was to evaluate the nutritional composition in a local variety 'Doukkali' grape (Vitis vinifera L.) in the perspective of their suitability for pharmaceutical and agri-food use.

Material and methods: The proximate composition and minerals were determined using AOAC methods, the total sugar by HPLC method. The total phenolic compounds using the Folin-Ciocalteu reagent, the total flavonoids using aluminum chloride colorimetric method and tannins by the method of vanillin.

Results: The analysis of the raisin of this variety revealed a high carbohydrate content of 61% with high levels of glucose (31.6%), fructose (30.4%), dietary fiber (13.92%) and minerals including potassium (445.50 mg/100 g DM), calcium (193.26 mg/100 g DM), sulfur (171.63 mg/100 g DM), sodium (137.50 mg/100 g DM), phosphorus (99.79 mg/100 g DM), magnesium (54.74 mg/100 g DM) and iron (2.39mg/ g DM). Analysis of bioactive compounds showed significant content of polyphenols varying from 43 to 309.1 mg GAE/g DM, flavonoids from 1.0 to 23.8 mg CEQ/g DM and tannins from 2.5 to 50.45 mg TAE/g DM.

Conclusions: The study shows that the local variety of Doukkali grape has an important nutritional potential that can contribute to the nutritional needs and the fight against malnutrition as well as to the dietary diversity of the local population.

Background: The main job of employees working in the area of fuel service stations is to provide refueling services to customers. Therefore, operators at petrol stations may be exposed to chemicals for long periods, potentially affecting their health in nervous system.

Objectives: This study aims to assess the risk of benzene exposure to the nervous system in gas station operators. Data were collected from 100 fuel service personnel working at fuel dispensers and 100 employees working outside fuel dispensers, accounting to 200 cases.

Material and methods: Data were collected using interview questionnaires. Urine samples were used for the analysis of t,t-muconic acid.

Results: The results showed that t,t-muconic acid concentration is 431.23 ± 233.69 μg/g.cr (449.28 ± 213.32 μg/g.cr at fuel dispensers vs 413.18 ± 252.20 μg/g.cr outside fuel dispensers). The risk characterization results showed that most of the risks were at level 1 (low risk), as observed in 108 people (54.0%). The results of the analysis of the relationship between t,t-muconic acid concentrations classified by 3 levels of percentile and neurological disorders of the study group, the results showed that there was a statistically significant relationship (p-value <0.05).

Conclusion: Therefore, the benzene neurotoxic risk assessment model could be utilized in field practice.

Introduction: Coffee and tea are some of the most popular beverages in the world. Herbal infusions are also growing in popularity. Much attention is being paid to the effects of these beverages on the body and human health.

Objective: The aim of the study was to analyse the consumption of coffee, tea and herbal infusions in terms of selected socioeconomic and lifestyle factors, as well as the frequency of beverages consumption in the study group.

Materials and methods: The study involved 508 adult respondents, including 404 females and 104 males aged over 18 years. An online survey questionnaire was used, consisting of questions on socioeconomic data, lifestyle, height and weight, and frequency of consumption of coffee, tea and herbal infusions. Statistical analysis of the results was performed using Statistica 13.3 software, and statistical significance was assumed at the p≤0.05 level.

Results: The beverages most often consumed by the adults was tea (90.2% of the respondents), followed by coffee (81.5%), the least frequently chosen beverage was herbal infusion (48%). The largest percentage of adults consuming coffee were: persons aged 18-29 (p=0.012), with higher education (p=0.010), living in cities over 500,000 inhabitants (p=0.048) or having permanent employment (p<0.001). In the case of tea consumption, significantly the largest percentage of adults concerned: women (p<0.001), persons with low physical activity (p=0.003) or good/very good self-dietary assessment (p<0.001). Significantly the largest percentage of adults consuming herbal infusions were: women (p<0.001), persons aged 18-29 (p=0.031) or with higher education (p<0.001). Gender was not a factor differentiating the frequency of consumption of the analyzed beverages in study group.

Conclusions: The consumption of coffee, tea and herbal infusions is determined by several socio-demographic factors. Coffee was chosen more often by young people with an active professional life in large cities, which is probably related to the availability of this beverage in offices as well as in takeaway cafes.

Background: The construction of the consumer's identity is dependent on how they prepare their meals.

Objective: Study the cooking methods, frequency, and duration of meal preparation in Moroccan households as well as the associated factors.

Materials and methods: This work is a part of a study with a validated conceptual and methodological framework that was conducted in 507 households in the region of Rabat-Salé-Kenitra in Morocco. The characteristics of the population and data on the cooking methods, frequency, and duration of meal preparation were collected by a survey. Associations between variables were studied by univariate logistic regression with a significance level of p<0.05.

Results: The majority of the population was aged between 35 and 65 years (76%) and lived in urban areas (70%). The univariate analysis showed that the urban area was a factor that hindered stewing (p=0.009), while the work status (p=0.04) and the marital status "Married" (p=0.04) were favorable factors; the household size (p=0.02) is a factor favoring steaming method; urban area (p=0.04), work status (p 0.03), nuclear family type (p<0.001), and household size (p=0.02) are factors hindering the use of oven cooking; urban area (p=0.02) and higher education level (p=0.04) are factors favoring the use of fried food, age category [20-34] years (p=0.04), higher education level (p=0.01) and work status (p=0.01) were factors that favored the use of grilling; nuclear family type, (p=0.04) and household size (p=0.03) were factors that hindered the preparation of breakfast; urban area (p=0.03) and Arab ethnicity (p=0.04) are factors hindering snack preparation; urban area (p<0.001) is a factor favoring dinner preparation; household size (p=0.01) and use of stewing at least four times a week (p=0.002) are factors hindering meal preparation time, while use of baking (p=0.01) is a favoring factor.

Conclusion: The study results point towards the implementation of a nutritional education strategy based on combining habits, preferences, and good cooking practices.

Background: Diet, as one of the factors influencing exercise capacity depends, among others, on individual conditions.

Objective: The aim of the study was to analyse the nutritional behaviours of Polish handball players depending on their level of generalised self-efficacy as well as disposable optimism and satisfaction with life.

Material and methods: The study was carried out among a group of 142 men, aged 20-34, professionally training handball, using the author's original nutritional behaviour questionnaire and the Generalised Self-Efficacy Scale (GSES), the Life Orientation Scale (LOT-R) and Satisfaction with Life Scale (SWLS). Statistical analysis of the results was conducted by estimating Spearman's signed rank correlation coefficients, assuming the significance level of p <0.05.

Results: To the highest degree, the handball players fulfilled recommendations regarding the regular consumption of at least 3 meals a day, adequate fluid supplementation in conditions of physical exercise and eating the most caloric meal before or after main training sessions. Along with the increase in sense of efficacy (GSES), the scale of reducing sweet and salty snacks increased (p<0.05). Increasing optimism was conducive to proper hydration (p<0.05) and avoidance of sweet and salty snacks (p<0.05). With the increase in sense of satisfaction with life, the implementation of recommendations regarding the consumption of dairy products and vegetable fats, as well as adequate fluid supplementation in conditions of physical exercise, increased (p<0.05).

Conclusion: In the studied group of handball players, a limited scale of implementing qualitative nutritional recommendations for athletes was demonstrated. Moreover, positive correlations were noted between the analysed personal resources and some rational nutritional behaviours of the athletes, especially in terms of avoiding non-recommended products and correct fluid replenishment.

Background: In recent decades, the Moroccan population has changed its dietary practices, particularly those related to meal-taking. It is about irregular meal schedules, reduced frequency and shorter time of meal taking times, as well as a decrease in family meal-taking. All these factors are likely to influence its nutritional status.

Objective: The aim is to study meal-taking practices, their determinants and their implications on weight status. In this study, meal-taking practices are defined by the regularity of the schedule, the frequency and the duration of the meals as well as the family commensality.

Material and methods: This work data are part of a study conducted among 507 households in the region of Rabat-SaléKenitra in Morocco, with a validated conceptual and methodological framework. The questionnaire was completed with one member of each household and the body mass index (BMI) was determined by an impedance meter.

Results: The main results indicate that the majority of the surveyed population was aged 35 years (59%), female (52%), urban (70%), with a BMI ≥25 kg/m2 (51%), took usually three meals a day (89%), spent less than 90 minutes a day in meals and snacks (60%), had irregular meal schedule (69%), and usually eat at least two meals or snacks a day with family (49%). The univariate analysis showed that urban area was a factor favoring variations of meal times, the male sex was a factor favoring three meals a day, the level of higher education was a factor penalizing the daily duration of meals, and that marital status "married" was a factor favoring family commensality. In addition, variable meal times were revealed as a factor contributing to overweight/obesity, and meal times ≥90 min were revealed as a protective factor of overweight/obesity.

Conclusion: The study identified factors associated with meal times, frequency and duration. The results obtained will serve as a basis for the development of educational actions for a change in behavior conducive to health.