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餐飲實作課程暴露與齲齒、血鉛相關風險因子之追蹤研究

Hazards of Dental Caries and Lead Absorption from Food Consumption during Culinary Training Programs: A three-year follow-up Study

摘要


Objectives: This study aimed to evaluate the effects of food consumption during culinary training programs on dental caries (decayed, missing, and filled teeth; DMFT) and on blood lead levels (PbB) in college students. Methods: In this longitudinal two-year follow-up study of 376 freshmen enrolled in the school year 2004 at one culinary college and at one medical university, both located in southern Taiwan, data were collected from September 2004 to September 2006. The final study population included the 247 students who completed the two-wave surveys. Results: After adjusting for the baseline number of dental caries (DMFT), DMFT was found to be reduced (0.302; p=.008) in students whose mothers graduated from college or university. Besides, compared to non-culinary students, culinary students had on average 0.509 more dental caries (p=0.008). After adjusting for baseline blood lead levels (PbB), blood lead levels were higher in men than women (β=0.319; p=0.006). In addition, compared to non-bartender students, bartender students on average had 0.319μg/dL (p=0.006) more PbB. Conclusions: After adjusting for confounding factors, we found culinary training increases the risk for dental caries, and bartender training significantly increases PbB; therefore, occupational health education programs should alert people involved in the culinary field to the potential health hazards of their employment.

關鍵字

齲齒值 血鉛值 餐飲 調酒課程 飲酒

並列摘要


Objectives: This study aimed to evaluate the effects of food consumption during culinary training programs on dental caries (decayed, missing, and filled teeth; DMFT) and on blood lead levels (PbB) in college students. Methods: In this longitudinal two-year follow-up study of 376 freshmen enrolled in the school year 2004 at one culinary college and at one medical university, both located in southern Taiwan, data were collected from September 2004 to September 2006. The final study population included the 247 students who completed the two-wave surveys. Results: After adjusting for the baseline number of dental caries (DMFT), DMFT was found to be reduced (0.302; p=.008) in students whose mothers graduated from college or university. Besides, compared to non-culinary students, culinary students had on average 0.509 more dental caries (p=0.008). After adjusting for baseline blood lead levels (PbB), blood lead levels were higher in men than women (β=0.319; p=0.006). In addition, compared to non-bartender students, bartender students on average had 0.319μg/dL (p=0.006) more PbB. Conclusions: After adjusting for confounding factors, we found culinary training increases the risk for dental caries, and bartender training significantly increases PbB; therefore, occupational health education programs should alert people involved in the culinary field to the potential health hazards of their employment.

參考文獻


財政部:進口酒一般查驗項目表、酒類衛生標準修正表
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Barry PS,Mossman DB.(1970).Lead concentration in human tissues.Br J Ind Med.27,339-351.
de Leacy EA.(1987).Lead-crystal-a health risk?.Med J Aust.147,622.
Hwang YH,Ko Y,Chiang CD(2004).Transition of cord blood lead level, 1985-2002, in the Taipei area and its determinants after the cease of leaded gasoline use.Environ Res.96,274-282.

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