Upper Extremity Problems in Doner Kebab Masters

Abstract

[Purpose] Doner kebab is a food specific to Turkey; it is a cone-shaped meat placed vertically on a high stand. The doner kebab chefs stand against the meat and cut it by using both of their upper extremities. This work style may lead to recurrent trauma and correspondingly the upper extremity problems. The aim of this study was to investigate the upper extremity disorders of doner chefs. [Subjects and Methods] Doner kebab chefs were selected as the study group, and volunteers who were not doner kebab chefs and didn’t exert intense effort with upper extremities their business lives were selected as the control group. A survey form was prepared to obtain data about the participants’ ages, working experience (years), daily work hours, work at a second job, diseases, drug usage, and any musculoskeletal (lasting at least 1 week) complaint in last 6 months. [Results] A total of 164 individuals participated in the study, 82 doner chefs and 82 volunteers. In 20.6% of the study group and 15.6% of the control group, an upper extremity musculoskeletal system disorder was detected. Lateral epicondylitis was more frequently statistically significant in the work group. [Conclusion] Hand pain and lateral epicondylitis are more frequent in doner chefs than in other forms of business.

Predictors for Outcomes related to upper Extremity Musculoskeletal Disorders in a healthy Working Population: a methodological Approach

“…diagnoses) at the elbow, forearm and/or wrist were found in 56% (39/70), of which 12/20 (70%) grinders, 14/24 (54%) packers and 13/26 (42%) control persons. These results are consistent with previous studies showing a prevalence rate of symptoms between 21% and 71% in the study group and between 6% and 50% in the control group [34][35][36][37][38][39][40][41][42][43][44][45][46]. With regard to diagnoses, existing studies report a prevalence between 21% and 56% in the study group compared to 5-22% in the control group [35,36,38,39,40,42].…”

Is Repetitive Workload a Risk Factor for Upper Extremity Musculoskeletal Disorders in Surgical Device Mechanics? A Cross-Sectional Analysis

“…The design of our cross-sectional study with a control group, physical examination of the subjects, and the use of a questionnaire can be found in several studies related to different industries. Our literature research showed a prevalence of upper extremity pain (i.e., symptoms) of between 21% and 71% in the study group and between 6% and 50% in the control group [56][57][58][59][60][61][62][63][64][65][66][67][68]. This is in line with our investigation where symptoms were reported in the first questionnaire by 8/20 (40%) grinders, 14/24 (58%) packers, and 11/26 (42%) people in the control group.…”

“…However, since WMSDs represent a complex condition that can be influenced by individual, environmental, psychosocial, and organizational factors, this simplified interpretation is only one possible aspect in a multi-level approach with numerous interactions and thus might explain some contradictory results [77,78]. Variations in the duration of exposure, work interruptions through less monotonous and stressful pre-processing and post-processing activities, psychosocial factors, the level of training, and income disparities may have such an influence that the primary work tasks lose relevance with regard to upper extremity WMSDs [65,66].…”

Differential diagnosis of a rare case of upper limb pain: Paget-Schroetter syndrome in a doner kebab chef

“…His work involved placing it in a cooker and then cutting and serving it in desired portions. Since slicing the doner with a long, heavy knife involves repeated arm movement, men in this occupation often develop upper extremity problems such as lateral/medial epicondylitis and tendinitis 10 ) . Our patient had previously been diagnosedas having a biceps tendon rupture.…”