Assessment of peak expiratory flow rate and other cardiometabolic parameters of meat roasters (Mai suya) in Kano Nigeria

Abstract

Occupational exposure to wood smoke and oil fumes is an important cause of respiratory problems. Meat roasting exposes workers to hazard of wood smoke and oil fumes. The aim of this study was to assess peak expiratory flow rate (PEFR) and other cardiometabolic parameters of meat roasters (Mai suya) in Kano, Nigeria. A total of 105 participants consisting of 55 meat roasters and 50 controls were recruited. All participants were assessed for PEFR, pulse rate, oxygen saturation, blood pressure, weight, height, and body mass index (BMI) according to standard protocols. Data were analyzed using SPSS version 23.0 and p value ≤ 0.05 was considered statistically significant. Mean age of the meat roasters and controls was 30.64±10.28 and 23.68±3.15 years. Meat roasters had statistically significant lower PEFR (243±85.35 vs 377.40±64.93 mL/min; p = 0.01), elevated diastolic pressure (81.91±6.64 vs 78.36±4.59 mmHg; p = 0.01), mean arterial pressure (94.12±7.96 vs 90.75±4.88 mmHg; p = 0.01) and BMI (19.53±2.40 vs 18.49±2.08 kg/m²; p = 0.02) compared to the controls. Number of years of working as meat roaster was positively correlated with systolic pressure (r = 0.67, p = 0.01), diastolic pressure (r = 0.41, p = 0.01), mean arterial pressure (r = 0.60, p = 0.01), BMI (r = 0.37, p = 0.01), and pulse rate (r = 0.46, p = 0.01). Meat roasting is associated with impaired lung function and altered blood pressure. Routine assessment of lung function and use of safety equipment should be encouraged among meat roasters.