Prevalence of self-reported finger deformations and occupational risk factors among professional cooks: a cross-sectional study

Table 2 Adjusted prevalence odds ratios of self-reported finger deformations for selected job-related factors.

	Male		Female
	Adjusted prevalence odds ratio ¹⁾	95% Confidence interval	Adjusted Prevalence odds ratio ¹⁾	95% Confidence interval
Age groups
39 or less	1		1
40 - 49	1.34	0.80-2.20	2.10	1.67-2.61
50 or more	3.08	1.85-5.11	6.27	5.13-7.68
Number of cooked lunches per cook
1 - 149 meals	1		1
150 - 199 meals	0.41	0.22-0.74	0.99	0.85-1.16
200 meals or more	0.71	0.45-1.14	1.30	1.10-1.54
Contents of work activities
Stirring foods in a large cooker	6.67	2.28-19.49	3.74	2.32-6.03
Distributing meals to food containers	5.53	1.62-18.96	4.64	2.76-7.79
Cutting the ingredients	2.47	1.20-5.06	2.96	2.39-3.66
Preparation of the ingredients for cooking	2.72	1.38-5.35	3.32	2.61-4.21
Preparing and storing the dishes in containers	2.68	1.13-6.40	4.03	2.93-5.54
Washing food containers	4.40	2.02-9.59	4.01	3.00-5.36
Washing dishes	2.21	1.17-4.18	3.42	2.80-4.19
Washing cookers and kitchen sinks	2.78	0.73-10.55	2.67	1.62-4.39
Delivering containers to each class	3.88	0.97-15.57	3.30	1.78-6.12
Delivering milk cases and food containers to classes	N.A²⁾	N.A²⁾	4.27	2.36-7.73
Cleaning the floor in the kitchen	N.A²⁾	N.A²⁾	3.98	0.91-17.35
Moving containers	9.42	0.71-125.02	2.93	0.67-12.87
Washing spoons and chopsticks	0.65	0.08-5.05	1.02	0.50-2.09

1) Prevalence odds ratios were adjusted for all items included in the table. Prevalence ratios referred to the following groups: age 39 or less, number of cooked lunches per cook 1~149 and no burden for all contents of work activities.
2) N.A: not applicable

ISSN: 1471-2458