Table 1 Data on demography, work environment and cooking activity
From: Cooking smoke and respiratory symptoms of restaurant workers in Thailand
Restaurant workers | Control group | |||
|---|---|---|---|---|
Women (n = 149) | Men (n = 75) | Women (n = 219) | Men (n = 172) | |
Age | 40.9 ± 11.3a | 41.9 ± 11.9 | 44.4 ± 15.8 | 45.2 ± 17.5 |
< 40 year | 65 (43.6) | 29 (38.7) | 81 (36.8) | 62 (36.0) |
≥ 40 year | 84 (56.4) | 46 (61.3) | 138 (62.7) | 110 (64.0) |
Job description | ||||
Chef | 147 (65.6) | - | ||
Otherb | 77 (34.4) | - | ||
Years in this occupation | 7.3 ± 5.1 | 7.6 ± 6.9 | - | - |
0–5 year | 107 (47.8) | - | ||
6–10 year | 75 (33.5) | - | ||
> 10 year | 42 (18.8) | - | ||
Years in this type of job | 6.7 ± 4.9 | 5.9 ± 6.5 | - | - |
Hour per week in a kitchen | 41.4 ± 25.7 | 32.2 ± 25.7 | 8.0 ± 6.7 | 4.1 ± 5.3 |
Fry dishes per weekc | 3448.2 ± 24,264.5 | 1801.6 ± 11,902.0 | 14.2 ± 19.5 | 7.8 ± 13.2 |
Smokerc | 5 (3.4%) | 33 (44.0%) | 7 (3.2%) | 92 (53.5%) |
People cooking at home | 136 (91.3%) | 65 (86.7%) | 187 (85.0%) | 111 (64.5%) |
Work environment and cooking activity among case group | ||||
Number of subject in each type of restaurant (n = 224) | ||||
Thai cuisine à la carte | 129 (57.6) | - | ||
Noodle restaurant | 35 (15.6) | - | ||
Pre-prepared food | 49 (21.9) | - | ||
Papaya salad restaurant | 11 (4.9) | - | ||
Number of stove in each restaurant | ||||
1 | 18 (8.0) | - | ||
2 | 92 (41.1) | - | ||
3 | 47 (21.0) | - | ||
4 | 34 (15.2) | - | ||
5 | 18 (8.0) | - | ||
6 | 4 (1.8) | - | ||
7 | 8 (3.6) | - | ||
8 | 2 (0.9) | - | ||
12 | 1 (0.4) | - | ||
Having separated kitchen room | ||||
Yes | 179 (79.9) | - | ||
No | 45 (20.1) | - | ||
Having ventilation hood | ||||
Yes | 110 (49.1) | - | ||
No | 114 (50.9) | - | ||
Type of cooking fuel | ||||
LPG | 160 (71.4) | - | ||
Biomass | 14 (6.3) | - | ||
Electricity | 2 (0.9) | - | ||
LPG and biomass | 46 (20.5) | - | ||
LPG and electricity | 2 (0.9) | |||
Type of cooking oil | ||||
Soybean oil | 13 (5.8) | - | ||
Palm oil | 165 (73.7) | - | ||
Lard | 46 (20.5) | - | ||
Number of fry dish per week (n = 201; min = 0, max = 2400; mean ± SD = 441 ± 456, median = 350) | ||||
0–1 | 50 (22.3) | - | ||
2–350 | 56 (25.0) | - | ||
351–745 | 45 (20.1) | - | ||
≥ 746 | 50 (22.3) | - | ||
Cooking at home | ||||
Every day | 135 (60.3) | - | ||
Some days | 66 (29.5) | - | ||
Not do | 23 (10.3) | - | ||