Musculoskeletal Disorder among 52,261 Chinese Restaurant Cooks Cohort: Result from the National Health Insurance Data

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  • Shiue Huei-Sheng
    Graduate Institute of Occupational Safety and Health, Kaohsiung Medical University Department of Physical Medicine and Rehabilitation, E-Da Hospital/I-Shou University
  • Lu Chih-Wei
    Graduate Institute of Occupational Safety and Health, Kaohsiung Medical University
  • Chen Chiou-Jong
    Institute of Occupational Safety and Health, Labor Affairs Council
  • Shih Tung-Shen
    Institute of Occupational Safety and Health, Labor Affairs Council Institute of Environmental Health, College of Public Health, China Medical University and Hospital
  • Wu Shiao-Chi
    Institute of Health and Welfare Policy, National Yang Ming University
  • Yang Chun-Yuh
    Faculty of Public Health, Kaohsiung Medical University
  • Yang Ya-Hui
    Graduate Institute of Occupational Safety and Health, Kaohsiung Medical University
  • Wu Trong-Neng
    Institute of Environmental Health, College of Public Health, China Medical University and Hospital Institute of Environmental Health, National Yang Ming University

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Abstract

To investigate the incidence of musculoskeletal disorders (MSDs) and the particular MSDs to which Chinese restaurant cooks are most at risk in Taiwan, National Health Insurance Data from1998 to 2002 were used to identify MSDs for study populations, including 52,261 certified cooks and 209,044 references matched for age and sex. The annual incidence of MSDs was around 25% and 20% for cooks and references, respectively, and the cook-to-reference risk ratios ranged from 1.29 to 1.35 (p<0.001). The most frequently affected body part was the low back, but the epicondyle was at higher risk (OR>2) than other sites for the cooks. Cooks are at higher risk of having MSDs complaints and MSDs related to the elbow show the highest risk.<br>

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