chefs in Norway are among the occupational groups with the lowest life expectancy. One reason could be the fumes, according to an analysis of the Cooking, which they are daily exposed to. In his doctoral thesis to the technical and scientific University of Norway in Trondheim, the doctor Sindre is Rabben Svedahl the question of whether the working conditions in the kitchen change in lung function. The answer is: Yes, there is a connection between Bronchitis and cooking vapors.

The data comes from a survey of nearly 900 Norwegian chefs from the year 2010, who have completed their training between 1988 and 2008. Of the chefs that worked at the time of the survey still in your profession, reported about 17 percent of respiratory symptoms at work, more than a quarter of a day.

anyone Who spent more than half of the working day in order to fry food, increased risk for chronic Bronchitis by a factor of 2.5. In the case of a majority of the respondents, the symptoms do not more to the left, as soon as they were on the Grill. The show, Svedahl in the thesis that the working conditions are, in fact, together with the health.

Why do chefs give up their profession

the reason for this is that many chefs to give up their profession at some point, but rather other factors. Respondents most often complaints of the muscles and skeleton, as well as poor working conditions called. Svedahl plans to ask the chefs in a long-term study of their health.

breathing for chefs are also in Germany are not rare, said Dennis Nowak from the Institute and outpatient clinic for occupational-, Social – and environmental medicine in Munich. “I’ve seen cooks with flour-Asthma fish Asthma, seafood, Asthma, and spinach Asthma-carrot-Asthma. If avoidance was not enough, went all the way up to retraining in the case of an occupational disease.” In the Vapours of irritants and allergens that could trigger such complaints were.

More on the topic of MIRROR TV: In the devil’s kitchen

NDR

In Germany, the occupation-cooperative, the food good prevention programs for chefs, said Nowak. In addition, the employer should provide reasonable shift schedules, good extraction equipment and good ergonomics. “Because you can do a lot of things,” he said. Should be home on the stove, the fun does not spoil, Nowak. “From private to cook, no one will get sick.”

oka/dpa