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

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

  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. 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. 2) N.A: not applicable
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