Le fardeau socio-économique des troubles musculo-squelettiques (TMS) est important et le travail en cuisine est une profession à haut risque de TMS en raison de la charge de travail manuel intensive et des mouvements répétitifs qu’il implique. Cependant, il existe très peu d’études sur les TMS et les pauses en tant qu’intervention sur le lieu de travail chez les travailleurs de cuisine. Cette étude a examiné la relation entre des pauses insuffisantes et un risque accru de TMS chez les travailleurs de cuisine coréens.
Background The socioeconomic burden of musculoskeletal disorders (MSDs) is significant and kitchen work is a high-risk occupation for MSDs due to the intensive manual workload and repetitive movements that are involved. However, there are very few studies on MSDs and rest breaks as a workplace intervention among kitchen workers. This study examined the relationship between insufficient rest breaks and increased MSD risk among Korean kitchen workers. Methods Sociodemographic and occupational factors of 1,909 kitchen workers were collected from the 3rd–4th Korean Working Conditions Survey data. Five items on rest breaks at work were categorized into two groups (“sufficient”/“insufficient”). The number of MSDs and work-related MSDs (WMSDs), an outcome variable, was obtained from the sum of MSDs/WMSDs in three anatomical sites (back, neck and upper limb, lower limb). The association between rest breaks and MSDs was estimated using zero-inflated negative binomial analyses, with adjustments for age, education level, and weekly working hours, and the analyses were stratified by sex. Results After adjustment, significant associations were found between insufficient rest breaks and an increased risk of MSDs (odds ratio [OR] 1.68 95% confidence interval [CI] 1.11–2.54) and WMSDs (OR 1.40 95% CI 1.01–1.96) among female kitchen workers. Insufficient rest breaks were significantly associated with MSDs in female kitchen workers in all three anatomical sites. Conclusion This study emphasizes the need for rest breaks as a workplace intervention for preventing MSDs in kitchen workers. Further studies to reveal the causality of this relationship are required.