Among the high-risk groups of occupational diseases such as oil smoke disease, obesity and stomach disease, chefs rank second, second only to firefighters.
Accompanying occupational diseases
Dr. Yang Mingyuan, who has been engaged in occupational disease research in the hospital for many years, told reporters that among all kinds of high-risk groups of occupational diseases, chefs rank second, second only to firefighters. What's more, the chef himself has a very low level of cognition.
Cooking in China always pays attention to frying, frying, boiling and frying, and these cooking methods will produce a lot of oil fume, which will spread in the narrow space of the kitchen and invade the human respiratory tract with the air, thus causing diseases. Chefs provide people with exquisite and delicious food, but at the same time, their health is also troubled by many factors.
Relevant experts have monitored the concentration of carbon monoxide in the kitchens of some universities and large hotels. The results showed that the concentrations of dust, carbon monoxide and sulfur dioxide were 9.68%, 29.03% and 1.6 1% respectively, and carbon monoxide in most kitchens exceeded the standard, which was 19.5 times higher than the national standard. Subsequently, the researchers detected the carbon monoxide concentration in the exhaled gas of more than1000 chefs, and all the carbon monoxide contents were significantly higher than those of non-chefs. In order to confirm the harm of carbon monoxide to human health, ECG monitoring was carried out on these chefs, and it was found that nearly half of them had abnormal ECG performance. Some experts analyzed edible oil smoke particles, and as a result, 196 pollutants were detected, most of which were harmful to human body. Oil fume stains stimulate respiratory mucosa and further damage lung function; Soot can also irritate eyes and nasal mucosa, causing related symptoms; In addition, the kitchen is relatively closed, and there is no place to emit heat after high temperature baking. Especially in midsummer, if the chef works in a "steamer", heating will lead to an increase in heart rate and blood pressure, and excessive sweating will lead to a decrease in renal blood flow, further damaging renal function.
Solve occupational diseases with the right medicine
The best treatment for all diseases is to nip in the bud. For those chefs who have already got occupational diseases, experts suggest that the right medicine is needed.
Fume syndrome: Studies have confirmed that carbon monoxide in the kitchen mainly comes from fuel and soot produced by incomplete cooking, and it is one of the main pollutants in the kitchen air. If cooking is not well ventilated, those lampblack can be easily inhaled, causing "lampblack disease". The main manifestations are: loss of appetite, hunger, but tasteless food, poor spirit, lethargy, general weakness, usually eating less, but gradually gaining weight. This is also one of the reasons why many chefs are fat and have a thick waist. Excessive exposure to oil fume can also lead to other diseases, such as oil fume can irritate eyes, resulting in dry eyes, itching, blurred vision and conjunctival congestion, which will become chronic conjunctivitis after a long time; Can stimulate nasal mucosa, leading to congestion, edema, runny nose, olfactory failure, chronic rhinitis; It can also stimulate the throat, leading to chronic bronchitis, bronchitis and other diseases, and even lead to lung cancer.
Experts pointed out that it is not difficult to prevent diseases caused by lampblack. In view of the "killer" floating in the kitchen air, we should first thoroughly improve the ventilation condition of the kitchen, rationally use the range hood and exhaust fan, and often open the doors and windows to make the oil fume discharged outdoors in time; Secondly, grasp the cooking temperature of edible oil, generally not exceeding 100℃, otherwise it will not only destroy the fat-soluble vitamins contained in it, but also emit more fumes; The occurrence of oil fume disease is directly related to the quality of oil products. Some edible oils are semi-refined. After heating, acrolein, a harmful polymer with strong stimulation to human mucosa, can be produced. Long-term inhalation can cause chronic poisoning and fume syndrome, and in severe cases, it can induce cancer. So don't use inferior oil for cooking oil. Good oil refining is not only tasteless, but also difficult to smoke when heated. If you have got lampblack syndrome, you should first stop inhaling lampblack, and at the same time take symptomatic treatment measures such as anti-inflammatory and cough-relieving, and strengthen physical exercise. You can breathe 1 2 hours of fresh air outdoors every morning, and you can be cured in a month or two.
Stomach trouble: Most chefs have a bad stomach. Because of the uncertainty of working hours, chefs often eat irregularly. Eating irregularly or quantitatively. During normal meal time, the chef should be busy cooking for the guests, or hurry to eat in advance when he is not hungry, or often miss two meals in a row when he is busy. When he finished his work, he lost his appetite and ate very little because of the high temperature and fatigue. In the long run, it will make the digestive system dysfunction, cause chronic gastritis and constipation, and in severe cases, it will suffer from atrophic gastritis, and some will also suffer from fatty liver, cholecystitis and gallstones. Regular eating habits are almost the most fundamental treatment for chef's occupational stomach trouble, but the particularity of chef's work makes it difficult to achieve this. So take some snacks with you, such as chocolate that can provide calories, or snacks such as bread and cakes, which can replenish energy at any time.
Varicose veins: The chef's job requires standing for a long time. After more than ten hours every day, his feet often ache. Standing still for a long time will make the blood circulation of the lower limbs poor, leading to swelling and even varicose veins of the lower limbs, as well as ischemic necrosis of the femoral head, so varicose veins of the feet are almost the problem of every old chef. However, improper standing posture will make the lumbar spine bend excessively and cause low back pain, and the foot burden is too large. If the shoes are not suitable, it is easy to cause foot pain and hyperosteogeny. Experts suggest that chefs should first have a pair of moisture-proof shoes to ensure that their feet are dry and warm enough; Secondly, it is also a good choice to do some exercises that can stretch your body, such as kicking and doing broadcast gymnastics in the outdoor open space.
High temperature: Even in the cold month of 65438+February, the outdoor temperature is already very low, but the kitchen during working hours is always sultry. Because of the limited conditions, there is no air conditioning in the kitchen, and the chef will sweat a lot when he works continuously at high temperature. Over time, they are prone to dizziness, chest tightness, increased heart pressure, fatigue, nausea, headache, vomiting and other symptoms. In addition, according to the American National Journal of Occupational Health Research, men engaged in high-temperature occupations, such as bakers, cooks, welders, firefighters, potters and foundries, are exposed to high-level thermal radiation, which leads to a decline in fertility. Experts said: When the temperature rises above 32℃, the regulation of body temperature mainly depends on the evaporation of sweat to dissipate heat. When the temperature reaches above 34℃, people should be careful of heatstroke, especially those working in high temperature environment, such as chefs. It is suggested that chefs leave the kitchen intermittently as far as possible, replenish water constantly and use wet towels to cool down. If the chef has symptoms such as fever and chest tightness, he must not insist.
Noise: According to the survey of Beijing Center for Disease Control and Prevention, about 10% of occupational diseases are caused by noise, and the incidence of noise-induced occupational diseases is 10% ~ 12%, ranking first in Beijing. In the kitchen, the noise produced by various machines affects the chef's hearing to varying degrees. Living in high decibel noise for a long time will lead to the decline of auditory adaptability, affect the chef's mood, intelligence, memory and learning ability, perception and psychomotor neurobehavioral ability, increase negative emotions, reduce intellectual thinking, instantaneous memory, posture judgment, auditory and visual reaction speed and eye-hand coordination ability, and even cause occupational deafness. Experts suggest that some low-noise machines should be used as much as possible, and some noise-reducing protective tools, such as earplugs and headphones, should be worn properly without affecting work.
Wrist tendon sheath cyst: Because the wrist should be grasped hard and rotated and bent, it may cause symptoms. Therefore, the chef who holds a spatula every day is the high-risk group of this occupational disease. Experts suggest that, first of all, the upper limbs should be fully rested and try not to do heavy work; Secondly, don't catch cold to prevent convulsions; Thirdly, if the symptoms are serious, the method of injecting drugs can be used, and traditional acupuncture can also receive better therapeutic effects.