Hello, tkk2-ga!
What an interesting question! Are you a chef with tong-induced
Carpal Tunnel Syndrome? There is no doubt, chefs do get carpal tunnel
symptoms, not only from the use of tongs, but many other implements.
In the article “Tong Thumb and Other Cooking-Related Injuries,” by
dee Hobsbawn-Smith. Food and Dining (2001) at
http://www2.alberta.com/food/columns/displayone.cfm?articleid=928 ,
the author mentions several maladies that face professional chefs.
Carpal tunnel syndrome from the use of tongs is definitely in the
list! Carpal tunnel syndrome, she says, is the equivalent of “a
racehorse hurting its knees from running too hard at too young an age
on hard surfaces.” In fact, “the food world is littered with ex-cooks
and retired chefs whose damaged wrists keep them from even a vigorous
hoeing of their gardens.” Hunching over counters for many hours leads
to weak back and stomach muscles, resulting in pot-bellies. Chopping
vegetables and other food products with sharp knives, year after year,
can lead to shoulder tendonitis. But the infamous tongs……they are the
culprits when it comes to Carpal Tunnel Syndrome. “Tongs are the
cook's best friend, except when they turn and bite the tendons that
wield them.”
The occupations that are most conducive to developing Carpal Tunnel
System are those which require “repetitive or static flexion
(no-movement) of the fingers and wrist”… “along with having the wrist
positioned at extreme angles.” Listed among those occupations are, you
guessed it, Chefs! Read “Who is at risk for Carpal Tunnel Syndrome?”
Balance Systems, Inc. at http://www.repetitive-strain.com/risk.html
“Assembly line workers, video game players, chefs, dentists,
secretaries, tennis players, musicians, construction workers, race car
drivers, teachers, police officers and electricians have suffered for
many years with the devastating affects of repetitive motion
disorders, such as CTS. Almost any activity which causes you to repeat
movement, grip items tightly or move your wrist into uncomfortable
positions can cause CTS.” From “Carpal Tunnel Syndrome Symptom” (2001)
at http://www.allsands.com/Health/Diseases/carpaltunnelsy_bta_gn.htm
An overview of general statistics about Carpal Tunnel Syndrome
follows:
The article, “National Statistics for Carpal Tunnel Syndrome.”
Balance Systems, Inc. at
http://www.repetitive-strain.com/national.html included the following
information:
“According to the U.S. Bureau of Labor Statistics, nearly
two-thirds of all occupational illnesses reported, were caused by
exposure to repeated trauma to workers upper body ( the wrist, elbow
or shoulder ). One common example of such an injury is carpal tunnel
syndrome.”
“849,000 new cases of carpal tunnel syndrome occurred in
1994.-National Center for Health Statistics.”
“Approximately 260,000 carpal tunnel release operations are
performed each year, with 47% of the cases considered to be work
related.-National Center for Health Statistics.”
“Carpal tunnel syndrome results in the highest number of days lost
among all work related injuries. Almost half of the carpal tunnel
cases result in 31 days or more of work loss.-National Center for
Health Statistics.”
“The U.S. Department of Labor has concluded that Carpal Tunnel
Syndrome is the "chief occupational hazard of the 90's"-disabling
workers in epidemic proportions.”
“Carpal Tunnel Syndrome is the #1 reported medical problem,
accounting for about 50% of all work-related injuries.”
“Surgery for Carpal Tunnel Syndrome is the second most common type
of surgery, with well over 230,000 procedures performed annually.”
“Only 23% of all Carpal Tunnel Syndrome patients were able to return
to their previous professions following surgery.”
Now, how does all of the above information on Carpal Tunnel Syndrome
relate to incidences among chefs and cooks? To find out, I went to the
US Department of Labor, Bureau of Labor Statistics. One of their many
publications, titled “Lost-Worktime Injuries and Illnesses:
Characteristics and Resulting Time Away From Work, found at
ftp://ftp.bls.gov/pub/news.release/History/osh2.03282001.news, is
chock full of statistics concerning injuries among various
occupations. Although actual numbers relating to carpal tunnel
syndrome among chefs were not available, the report does contain
enough information to be quite useful. The report is so lengthy, I
will excerpt some of the data, and leave you to read the report in
it’s entirety.
Any insertions in parenthesis with asteriks ( * *) are my own
interpretations!
Table A. Number of occupational injuries and illnesses (in 1,000s)
involving time away from work for selected occupations, 1993-1999
Statistics involving cooks were as follows:
1993 – 42.5
1994 – 36.3
1995 – 35.4
1996 – 30.7
1997 – 31.5
1998 – 28.5
1999 – 28.0
Table B. Number of occupational injuries and illness (in 1,000s)
involving time away from work by selected nature of injury and
illness, 1993-1999
Statistics involving Carpal Tunnel Syndrome were as follows:
1993 – 41.0
1994 – 38.3
1995 – 31.5
1996 – 29.9
1997 – 29.2
1998 – 26.3
1999 – 27.9
Sprain and strain was, by far, the leading nature of injury and
illness in every major industry division, ranging from 33 percent in
agriculture, forestry, and fishing to nearly 50 percent in services.
No one source of injury or illness stood out, although the following
three had
roughly 14 to 16 percent each of the case total: floors and other
surfaces,
worker motion or position, and containers.
(*You might as well insert the repetitive knife and tong use among
cooks and chefs underneath “worker motion and position”!)
The U. S. Department of Labor defines a musculoskeletal disorder (MSD)
as an
injury or disorder of the muscles, nerves, tendons, joints, cartilage,
and spinal discs.
Over 582,000 musculoskeletal disorders were reported, accounting for
more
than one out of three of the injuries and illnesses involving
recuperation away
from work.
Manufacturing and services industries each account for around 26
percent of
musculoskeletal disorders, followed by retail trade with nearly 16
percent.
(*You can assume that cooks and chefs are in the service industry*)
Among major disabling injuries and illnesses, median days away from
work
were highest for carpal tunnel syndrome (27 days)……
Repetitive motion, such as grasping tools, scanning groceries, and
typing,
resulted in the longest absences from work among the leading events
and
exposures - a median of 17 days.
(* You can assume that the repetitive motion, such as grasping
tools, would likely include the use of tongs by cooks and chefs*)
Table C. Number (in 1,000s) of work-related musculoskeletal disorders
involving time away from work and median days away from work by major
industry division, 1999
Number of Disorders Median Days Away from Work
Services 152.8 5
Again, please refer to the entire report at
ftp://ftp.bls.gov/pub/news.release/History/osh2.03282001.news since
there are many more tables of somewhat pertinent statistics that I did
not include in my synopsis.
A report from the Occupational Disease Database from the
Saskatchewan Worker’s Compensation Board at
http://www.wcbsask.com/Facts_&_Figures/stats_2001/2001_table19.pdf,
showing “Disallowed Claims Reported for Occupational
Diseases,” gives some indication of the high rate of Carpal Tunnel
Syndrome claims among Chefs & Cooks as compared to other occupations
in the list. Refer to page 3. Chefs and Cooks had 31 disallowed
claims, followed by Tellers, cashiers at 24, Janitors, Charworkers and
Cleaners at 24, Slaughterers and meat cutters at 17, and Motor
Vehicle Mechanics and Repairmen at 14. The few occupations with higher
numbers were Clerical, Forestry and Logging, Salesmen and Secretaries,
and some non-descript categories. The rest of the occupations were
virtual non-issues for Carpal Tunnel claims.
Just a little side note that lends credence to the complaint of
Carpal Tunnel Syndrome among cooks and chefs – In my research, I
noticed a website by Twin Supply, Inc., which carries a line of knives
and cutlery equipment. One manufacturer, Dexter Russel, “produces a
line of knives that places an ultra-sharp blade edge at the right
angle to ease hand and wrist tension that may cause carpal tunnel
syndrome.” Refer to the Twin Supply Site at
http://www.twinsupply.com/allnewintro2.html
Well, despite all the job trauma that can result from working as a
full-time chef, it is obvious that it is one occupation that people
find hard to give up. Just read “Food for Thought,” by Ann Pappert.
Consumer Health Interactive (9/13/2000) at
http://lifewise.ahealthyadvantage.com/topic/cooks . After reading this
article, I will never go to another restaurant without immense
gratitude to the chef toiling away in the kitchen!
I hope you find this information helpful. It was certainly enjoyable
for me to research. Please don’t hesitate to ask for clarification if
you need something more. I will try to help further, if I can.
umiat-ga
google search strategy
+chefs +carpal tunnel syndrome
+carpal tunnel +tongs +chefs |
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