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Ventilatory capacity in workers processing food spices
E. Žuškin
; Škola narodnog zdravlja »Andrija Štampar« Medicinskog fakulteta Sveučilišta u Zagrebu, Zagreb, Hrvatska
Z. Skurić
; Škola narodnog zdravlja »Andrija Štampar« Medicinskog fakulteta Sveučilišta u Zagrebu, Zagreb, Hrvatska
B. Kanceljak
; Opća bolnica »Dr }osip Kajfeš« Zagreb, Hrvatska
D. Pokrajac
; Medicinski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
V. Bradić
; Medicinski centar »Dr F. Bardek«, Koprivnica, Hrvatska
Sažetak
Ventilatory capacity was studied in 92 female workers employed in a food processing industry and in 102 control female workers. In exposed workers a significant mean acute decrease was noted in forced vital capacity (FVC: -2.0%), one-second forced expiratory volume (FEV1: -3.0%) and maximum expiratory flow rate at 50% and 25% vital capacity (FEF50: -8.3%; FEF25%: -15.2%) over work shift on Monday. Administration of Intal (disodium chromoglycate) before the shift significantly diminished acute reductions in flow rates. A significantly higher prevalence of chronic respiratory symptoms and some chronic respiratory diseases was found in the exposed than in the control group. A Iarger number of workers complained of acute symptoms such as irritation of the eyes, throat or nose during work. Dust samples collected in the working areas contained mostly non-inhalable dust, or dust which is deposited mostly in the upper respiratory tract. Therefore, the concentrations responsible for the changes in ventilatory capacity were those below 3.3 mg/m3.
Ključne riječi
Hrčak ID:
153943
URI
Datum izdavanja:
23.12.1986.
Posjeta: 1.174 *