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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

https://hrcak.srce.hr/153943

Datum izdavanja:

23.12.1986.

Podaci na drugim jezicima: hrvatski

Posjeta: 789 *