What occupational diseases do chefs have?

Several occupational diseases of chefs:

Cooking in China always pays attention to frying, frying, boiling and frying, but these cooking methods will produce a large amount of oil smoke, 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.

Experts monitored the concentration of carbon monoxide in the air of some colleges and universities, as well as large hotels and guesthouses. The results showed that carbon monoxide in most kitchens exceeded the standard, and the most serious one exceeded the standard by 19.5 times. 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.

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 take the time to eat in advance when he is not hungry, or even 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 usually the most fundamental treatment for chefs' occupational stomach diseases, but the particularity of chefs' work makes it difficult to achieve this.

Noise: In the kitchen, the noise generated 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.

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.

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.

In the survey of our Guangdong-Hong Kong Catering Network, 30% of the chefs said "I don't know, I haven't heard of this word", while 20% thought that "it's no big deal for chefs to get paid for this job, and chefs in China have lived like this for thousands of years". More than 40% chefs have serious occupational disease symptoms, and they have improved their vigilance, but there is nothing they can do to change this situation. Only 10% of them are really working.

How chefs prevent occupational diseases;

So how can we chefs avoid it? You can often do some stretching exercises, such as kicking at work, or doing small exercises such as stamping your feet and lifting your heels rhythmically. On the other hand, diet conditioning also plays an important role in preventing varicose veins. Chefs are advised to eat more fruits, vegetables and miscellaneous grains, because these foods are very helpful to promote blood circulation.

Everyone knows that chefs always keep their heads down at work, and their wrists and shoulders always repeat several movements for a long time, so they are prone to cervical spondylosis and scapulohumeral periarthritis, and wrist parts are likely to cause tendinous sheath cysts and other stubborn diseases for the same reason. So what should we do? If you can pay attention to the following points in your daily work, you may stay away from the above occupational diseases. (1) Try to relax your wrists and shoulders after work and don't catch a cold easily. (2) Do more neck exercises at ordinary times, and do acupuncture and physiotherapy if possible to prevent the occurrence of cervical spondylosis. (3) In the daily diet, eat more foods rich in calcium and vitamin D, such as dairy products, bean products, fish and shrimp, to supplement the calcium in our bodies.

Finally, we should talk about the influence of kitchen noise on our ears (hearing). In the kitchen, our chef is eroded by high decibel noise every day, which not only makes our hearing decline and our spirit unable to relax, but also makes us fidgety. So how should this be solved? This requires us to use all kinds of facilities and equipment in the kitchen reasonably in our work. For example, you can buy some advanced equipment with low noise to replace the old equipment with high noise, or add shock absorbers to those equipment with high vibration, so as to reduce the noise in the kitchen. On the other hand, as professional chefs, we often go to parks or suburbs after work to relax and relax, and we can also take part in some amateur cultural and sports activities, which can alleviate the pressure and harm of kitchen noise to our ears.

Dear friends, what we are discussing here is how to prevent occupational diseases and how to protect our physical and mental health. We hereby advise you not to take it lightly. Maybe we will have a deeper and more practical experience when we look at this topic again in ten or twenty years. Hong Zhaoguang, a famous health expert, said: "The career can start again, and the family failure can also start again. Without health, everything will be lost." Finally, we want to tell you that health is like air, but the most important thing is that few people realize it. Imagine, if a chef doesn't even care about his own health, how can he care about the nutrition and health of diners?

The new year is coming, and the Guangdong-Hong Kong catering network is coming. I sincerely hope that you will be accompanied by health!