Respiratory Symptoms and Oxygen Saturation Levels of Female Bean Cake (Kosai) Fryers in Kano Metropolis

Abstract

Bean cake (kosai) frying is a common roadside food vendor occupation among women in many parts of the West African region including  Kano State, Nigeria. However, the occupation is associated with many health hazards due to exposure to persistent smoke and  fumes from the use of unclean cooking energy sources particularly firewood, charcoal and other biomass fuels. This study assessed the  prevalence of respiratory symptoms and the oxygen saturation level of female kosai fryers in Kano state. A case-controlled study involving 170 females, comprising 85 kosai fryers (test group) and 85 control participants who had no history of exposure to smoke from  frying kosai or similar endeavours. Demographic characteristics, respiratory symptoms as well as oxygen saturation and blood pressure  of all participants were measured using standardized procedures. The data obtained was analysed using descriptive and inferential  statistics. The alpha level was significant at 0.05. The findings showed that both the test and control group participants had similar  demographic characteristics (p>0.05). Participants in the test group (kosai fryers) reported significantly higher rates of occurrence of  respiratory symptoms compared to controls as follows; cough (44.7% vs. 18.8%), bringing up phlegm (34.1% vs. 12.9 %), breathlessness  (25.9% vs. 9.4 %) and wheeze (20% vs. 8.2 %) (p<0.05, all). Furthermore, the results also indicated that the mean oxygen saturation level  was significantly lower among the bean cake fryers compared with the control group participants (97.3+1.65 Vs. 98.4+1.18,p=0.02 p<0.05).  Age (p=0.03) and longer duration of working (p=0.01) were more associated with respiratory symptoms compared to other variables  assessed in the study. It was concluded that high rates of respiratory symptoms and reduced oxygen saturation levels are common  among kosai fryers in the studied population. It was also found that the older kosai fryers and those with longer working durations were  more likely to present with these problems. Hence, they can be particularly targeted during appropriate public health interventions.