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The relation between heat strain and hydration status in the food industry employees in Mashhad, 2014
1
Department of Occupational Health Engineering, Neyshabur University of Medical Sciences, Neyshabur, Iran
2
Department of Environmental Health Engineering, School of Public Health, Neyshabur University of Medical Sciences, Neyshabur, Iran
3
Department of Occupational Health, Shahid Sadoughi University of Medical Sciences,Yazd, Iran
Submission date: 2017-07-02
Acceptance date: 2017-11-22
Online publication date: 2018-05-28
Publication date: 2019-10-31
Corresponding author
Somayeh Bolghanabadi
Department of Occupational Health Engineering, Neyshabur University of Medical Sciences, Neyshabur, Iran.
Department of Occupational Health Engineering, Neyshabur University of Medical Sciences, Neyshabur, Iran.
Pol. Ann. Med. 2019;26(1):30-35
KEYWORDS
ABSTRACT
Introduction:
During physical activity in hot environments, sweating along with evaporation is increased, as the most important physiological response, which can lead to dehydration. Especially those who participate in physical activity in warm environments.
Aim:
The aim of this study was the determination of heat stress and its risk assessment and investigates in dehydration conditions of workers in hot workplaces.
Material and methods:
This cross-sectional study was done on 90 workers in the food industry. Heart rate and oral temperature were respectively measured using a heart rate meter and an oral thermometer. The WBGT index was recorded and the HSSI questionnaire was completed simultaneously, in order to assess the dehydration level was measured of refract meter. Data obtained from this study were analyzed using compare means and t-test, paired t-test tests with SPSS 20 software.
Results and discussion:
Heat stress exceeded the national and international recommended limits based on the WBGT index in 44% of cases of workstations. According to this study, 8.5% of our population had some degree of dehydration; 63.4% of them were significantly dehydrated (urine SG > 1020) and 28% of them were severely dehydrated (urine SG>1030). The correlations between heat strains, urine density and heat stress, including oral temperature, heart rate were significant (P < 0.05).
Conclusions:
High percentage of our population was dehydrated. On the basis of results of this study, heat stress condition was worrying. It seems that planning in order to control of heat stresses by replacing drinking is necessary.
During physical activity in hot environments, sweating along with evaporation is increased, as the most important physiological response, which can lead to dehydration. Especially those who participate in physical activity in warm environments.
Aim:
The aim of this study was the determination of heat stress and its risk assessment and investigates in dehydration conditions of workers in hot workplaces.
Material and methods:
This cross-sectional study was done on 90 workers in the food industry. Heart rate and oral temperature were respectively measured using a heart rate meter and an oral thermometer. The WBGT index was recorded and the HSSI questionnaire was completed simultaneously, in order to assess the dehydration level was measured of refract meter. Data obtained from this study were analyzed using compare means and t-test, paired t-test tests with SPSS 20 software.
Results and discussion:
Heat stress exceeded the national and international recommended limits based on the WBGT index in 44% of cases of workstations. According to this study, 8.5% of our population had some degree of dehydration; 63.4% of them were significantly dehydrated (urine SG > 1020) and 28% of them were severely dehydrated (urine SG>1030). The correlations between heat strains, urine density and heat stress, including oral temperature, heart rate were significant (P < 0.05).
Conclusions:
High percentage of our population was dehydrated. On the basis of results of this study, heat stress condition was worrying. It seems that planning in order to control of heat stresses by replacing drinking is necessary.
ACKNOWLEDGEMENTS
The authors wish to acknowledge the invaluable cooperation and support of the Student Research Committee of Neyshabour University of Medical Sciences.
CONFLICT OF INTEREST
None declared.
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