The effect of heat stress on hematological parameters and oxidative stress among bakery workers

Abstract

Heat stress causes physiological changes, and changes in hematological parameters and hormonal levels in the human body, known as thermal strain. This study was conducted to determine the effect of exposure to heat stress on hematological parameters and oxidative stress in the bakers of Shahroud City, Iran. A total of 163 bakery workers (exposed group) and 135 office workers (unexposed group) with a minimum of 1-year working experience were selected. Exposure to heat stress was measured using ISO-7243 criteria on the hottest days of the year (late July and August). Wet-bulb globe temperature (WBGT) was calculated based on indoor environments. Oxidative stress indices including malondialdehyde (MDA), nitric oxide (NO), total antioxidant capacity (TAC) in the bakers' and office workers’ serum and hematological parameters were measured. Statistical analysis was done through independent t-test, and multivariate linear regression using SPSS v24. Analysis of hematological parameters showed that about 70% and 68% of the bakers had abnormal mean cell volume (MCV) and white blood cell (WBC) count, respectively, while only around 12% of them had abnormal mean cell hemoglobin concentration (MCHC). The counts of red blood cells (RBC), WBC, lymphocytes (LYM), and MCV showed significant differences in different occupational groups ( p < 0.05). The levels of MDA and NO were significantly higher in bakers with WBGT more than the threshold value ( p < 0.05). The WBGT index for assessing heat stress can be used as a predictor variable for MDA and NO levels. In addition, heat stress exposure could be a risk factor for abnormal WBC, RBC, LYM, and MCV.

Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review

“…Heat or thermal treatment is considered as one of the novel techniques for food preservation. For many years, the technique is well proven in various food sectors: from bakery and dairy to fruits and vegetables (Wurlitzer et al 2019 ; Gharibi et al 2020 ; Prieto-Santiago et al 2020 ; Christiansen et al 2020 ). The process generally involves heating of foods at a temperature between 75 and 90 °C or higher with a holding time of 25–30 s. Study on preservation enhancement of apple juice beverage by pasteurization and thermal treatment of maize showed a great impact on the flavor, digestibility, glycemic index, aroma, color and sensory attributes (Charles-Rodríguez et al 2007 ; Zou et al 2020 ).…”

A Pilot Observational Study Comparing Wet Bulb Globe Temperature (WBGT) Parameter Measurements Between Three Commercial Kitchen Configurations

“…18,19 While there is generally a dearth of literature on food service workers and heat stress, a few studies, such as those by Gharibi et al and Singh et al have identified heat as the source of adverse health effects, including inflammatory responses and changes in hematological parameters, among kitchen workers. 20,21 The majority of health and safety professionals rely on employee-level interventions such as light clothing, rest breaks, and hydration to control heat stress, and food service is no different. 14,22 Adequate ventilation can reduce heat exposure, but may lead to uneven temperatures throughout the establishment or present cooking difficulties.…”

“…et al characterized baking goods as heavy labor under ACGIH Guidelines, this study chose to do the same, as the tasks are analogous in terms of effort 20. ACGIH recommended maximum temperature values stratified by work-rest regimens and type of work 25.…”

Impact of summer heat waves on key parameters of oxidative stress in patients with coronary artery disease

“…Известно, что окислительный стресс играет важную роль в развитии различных патологических состояний, в том числе заболеваний сердечно-сосудистой системы и в частности -ИБС [9][10][11]. К сожалению, работы, посвященные исследованию свободнорадикальных процессов при тепловом стрессе in vivo и in vitro, крайне немногочисленны [12][13][14][15]. В экспериментальных исследованиях показано, что активные формы кислорода (АФК) стимулируют апоптоз в культивируемых эндотелиоцитах в процессе теплового стресса [12], а у мышей в условиях гипертермии увеличивается актив-ность антиоксидантного фермента супероксиддисмутазы (Cu,Zn-SOD) в печени [13].…”

“…В экспериментальных исследованиях показано, что активные формы кислорода (АФК) стимулируют апоптоз в культивируемых эндотелиоцитах в процессе теплового стресса [12], а у мышей в условиях гипертермии увеличивается актив-ность антиоксидантного фермента супероксиддисмутазы (Cu,Zn-SOD) в печени [13]. У работников горячих цехов существенно увеличивался уровень вторичного продукта свободнорадикального окисления липидов -малонового диальдегида (МДА) в плазме крови [14], причем тепловой стресс увеличивал у испытуемых степень окисления глутатиона в крови [15]. При экспериментальной гипертермии у практически здоровых добровольцев нами отмечены изменения параметров, характеризующих наличие выраженного окислительного стресса [16,17].…”