在布拉夫迪顿传统和现代熏鱼平台上工作的妇女鱼加工者对环境和健康的影响(科特迪瓦)

Ambroise Ossehin, Kouho Lydie Koukougnon, Yapi Fulgence Acho, Corneil Quand-Même Gnamba, O. Yapo
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引用次数: 0

摘要

熏鱼在粮食安全和营养方面发挥着重要作用,占科特迪瓦渔业产品消费量的三分之二,仍然使用过时的传统熏制方法获得。这些方法与人口健康和环境保护关系不大,尽管该国已经引进了称为FTT炉(粮农组织- thiaroye加工技术)的改进烤炉。本研究的目的是显示传统吸烟对鱼吸烟者的健康和环境的影响,并与基于FTT烤炉的吸烟过程进行比较。这是一项横断面和描述性研究,涉及36名使用传统烤箱的女性吸烟者,24名使用FTT烤箱的女性吸烟者,以及53名braff病例对照。调查时间为2017年1月至2018年12月。数据收集方法包括问卷调查、访谈和观察。为了研究的目的,研究人员跟踪了两个样本:吸烟的女性和不吸烟的女性,她们都自愿参加了临床检查。结果表明,使用传统炉灶的妇女更容易受到疾病的影响。基线肺活量测定未发现呼吸障碍的显著频率。统计数据显示,使用传统烤炉的女性吸烟者的支气管高反应性更为常见。在炉子上方、妇女休息点和炉子之外进行了三次CO、VOC和NO的测量活动。在传统地点的妇女休息点发现的CO水平较高,经常超过限值(50 mg/m3)。这项工作使我们能够确定吸鱼活动对吸鱼者健康和环境的有害影响。
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Environmental and Health Impacts of Women Fish Processors Working on Traditional and Modern Fish Smoking Platforms in Braffèdon (Ivory Coast)
Smoked fish plays a significant role in food security and nutrition, represents 2/3 of the consumption of fishery products in Ivory Coast and is still obtained using outdated traditional smoking methods. These methods are not very concerned with the health of the populations and the preservation of the environment, despite the existence of improved ovens called FTT ovens (FAO-Thiaroye Processing Technique) introduced in the country. The objective of this study is to show the impact of traditional smoking on the health of fish smokers and the environment in comparison with smoking processes based on FTT ovens. It is a cross-sectional and descriptive study involving 36 female smokers who use traditional ovens, 24 female smokers who use FTT ovens, as well as 53 Braffèdon case controls. It was conducted from January 2017 to December 2018. The data collection methodology includes questionnaire surveys, interviews, and observations. For the purpose of the study, two samples were followed: these were women smokers and non-smokers of fish, all of whom volunteered at the clinical examinations conducted. The results showed that women who use traditional stoves are more affected by pathologies. Baseline spirometry did not detect a significant frequency of ventilatory disorders. Bronchial hyperreactivity was statistically more frequent in women smokers using traditional ovens. Three measurement campaigns for CO, VOC and NO were performed above the ovens, at the women's resting point and beyond the ovens. The CO levels found at the women’s resting point in the traditional sites were higher and often exceeded the limit value (50 mg/m3). This work has allowed us to identify the deleterious effects of the fish smoking activity on the health of the fish smokers and the environment.
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