Evaluation of some haematological and coagulation profiles of occupationally heat stress individuals of bakery industries in Kano, Nigeria

Abstract

Bakers are exposed to heat stress in their work places, which can result in a variety of outcomes ranging from mild heat cramps to heat stroke. There is paucity of published data on the wallop of heat stress on haematologic and haemostatic parameters of individuals occupationally exposed to heat stress from bakery industries. This study attempted to evaluates some haematological and coagulation parameters of bakery workers who are occupationally exposed to heat stress in the baking industries. One hundred (100) individuals who consented to participate among which are: 70 bakers and 30 non-bakers were enrolled into the study. Blood samples were obtained using aseptic venepuncture and assessed for haematologic and haemostatic parameters by Haematology-analyser for full blood count parameters and manual standard coagulation method for Prothrombin time (PT) and activated partial thromboplastin time (aPTT) respectively. The data obtained was analyzed using IBM SPSS version 23. The results are presented as mean and standard deviation and p-value was set at ≤0.05as statistically significant. Platelets, red and white blood cells counts and their indices were counted along with some coagulation parameters (PT and aPTT). A statistically significant increase (p≤0.05) in platelets counts were observed in bakers compared with controls. Similarly, some coagulation parameters were found to be reduced and was statistically significant (p≤0.05) in bakers compared with non bakers as controls. The findings of the study showed insignificant changes in haematologic parameters coupled with altered coagulation parameters. This may be suggestive that individuals occupationally exposed to heat stress are prone to hypercoagulable state and its attending consequences.