頁籤選單縮合
題 名 | 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 |
---|---|
作 者 | 林偉婷; 劉淑惠; 張偉翔; 楊雅惠; 吳聰能; | 書刊名 | 臺灣公共衛生雜誌 |
卷 期 | 28:4 2009.08[民98.08] |
頁 次 | 頁278-288 |
分類號 | 412.531 |
關鍵詞 | 齲齒值; 血鉛值; 餐飲; 調酒課程; 飲酒; Dental caries; DMFT; Blood lead levels; PbB; Culinary; Bartender curriculum; Alcohol; |
語 文 | 中文(Chinese) |
中文摘要 | 目標:過去餐飲相關的研究多著重在呼吸系統疾病、骨骼肌肉傷害等健康危害之探討,較少針對食物特性、飲酒暴露對口腔健康、潛在鉛吸收之影響。因此,本研究主要探討餐飲實作、調酒課程暴露對齲齒、血鉛之影響,以追蹤兩年的方式進一步瞭解暴露和健康危害之相關性。方法:本研究期間為2004年9月至2007年5月執行,研究對象為南部餐旅學校及醫學大學93學年度入學的新生共376人,分別在2004年、2006年各收取一次樣本,最後選取兩次皆有參與研究的學生共247人。結果:在調整了第一年的齲齒值後,有餐飲實作課程暴露學生的齲齒值比無餐飲實作課程暴露學生第三年的齲齒值多增加0.602顆(p=0.002),母親教育程度在專科、大學以上之學生齲齒值則會少0.302顆(p=0.031)。在調整了第一年的血鉛值後,有調酒課程暴露學生的齲齒值比無調酒課程暴露學生第三年的血鉛值會多增加0.263μg/dL(p=0.002),且得到男性比女性的血鉛值高出0.470μg/dL(p<0.001)。結論:結果顯示出除了母親教育程度與學生齲齒值有顯著相關且性別在血鉛值上亦有顯著差異之外,餐飲實作對齲齒有明顯增加之影響,調酒課程暴露也可能有增加血鉛值之風險,因此對於餐飲從業人員應加強衛生教育宣導避免受到其他潛在暴露之健康危害。 |
英文摘要 | 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. |
本系統中英文摘要資訊取自各篇刊載內容。