WORK-RELATED MUSCULOSKELETAL DISORDERS AND QUALITY OF WORK LIFE IN BAKERY WORKERS
Author(s)
Chidozie Emmanuel Mbada, BSc, MSc, PhD1, Aanuoluwapo D. Afolabi, PhD2, John Oluwadarasimi, PhD2, Adebayo Omileye, PhD3, Tadesse Gebrye, MSc, MPH1, Clara Fatoye, MA, PhD4, Ernest Nnadi, PhD1, Haruna Musa Moda, PhD5, Zalmai Hakimi, PharmD, PhD6, Francis Fatoye, MSc, PhD, MBA1.
1Manchester Metropolitan University, Manchester, United Kingdom, 2University of Medical Sciences, Ondo, Nigeria, 3Obafemi Awolowo University, Ile-Ife, Nigeria, 4Global Banking School (GBS), Mancester, United Kingdom, 5University of Doha for Science and Technology, Doha, Qatar, 6Sobi, Amsterdam, Netherlands.
1Manchester Metropolitan University, Manchester, United Kingdom, 2University of Medical Sciences, Ondo, Nigeria, 3Obafemi Awolowo University, Ile-Ife, Nigeria, 4Global Banking School (GBS), Mancester, United Kingdom, 5University of Doha for Science and Technology, Doha, Qatar, 6Sobi, Amsterdam, Netherlands.
OBJECTIVES: The physical demands and repetitive tasks involved in the bakery workplace place considerable strain on the musculoskeletal system, leading to potential health implications. This study aimed to assess the association between Work-Related Musculoskeletal Disorders (WRMSDs) and Quality of Work Life (QoWL) in bakery workers.
METHODS: This cross‑sectional study recruited 229 bakery workers from 16 purposively selected bakeries, registered with the Association of Master Bakers and Caterers of Nigeria, all of whom had at least 12 months of occupational experience. Data were collected using a structured proforma, the Standardised Nordic Musculoskeletal Questionnaire, and the QoWL questionnaire.
RESULTS: Most participants were aged 21-40 years (95.2%), with a predominance of males (57.2%) and short work experience (< 5 years: 66.8%), alongside prolonged daily work duration (> 9 hours: 66.4%). The 12‑month prevalence of WRMSDs was highest in the lower back (69.7%), followed by the shoulder (50.2%), ankle/foot (49.3%), and wrist/hand (44.1%). Seven‑day prevalence was similarly high, with lower back (66.8%), shoulder (64.2%), wrist/hand (57.6%), and ankle/foot (56.8%) most affected. WRMSDs limiting activities over 12 months were most frequently reported in the lower back (49.3%), wrist/hand (43.7%), shoulder (38.0%), and ankle (37.6%). QoWL was suboptimal across several domains, with the majority reporting low QoWL in general wellbeing (75.1%), homework interface (62.4%), control at work (52.8%), and work conditions (49.8%). Significant inverse associations were observed between WRMSDs and multiple QoWL domains, particularly for lower back, shoulder, and ankle/foot regions (p < 0.05).
CONCLUSIONS: WRMSDs are highly prevalent among bakery workers, particularly affecting the lower back, shoulders, and lower extremities. These disorders have substantial impact on workers' functional abilities and are significantly associated with reduced QoWL across multiple domains. These findings underscore the need for targeted occupational health interventions aimed at mitigating musculoskeletal risk factors, reducing the burden of WRMSDs, and improving workers’ long-term health outcomes and overall well-being.
METHODS: This cross‑sectional study recruited 229 bakery workers from 16 purposively selected bakeries, registered with the Association of Master Bakers and Caterers of Nigeria, all of whom had at least 12 months of occupational experience. Data were collected using a structured proforma, the Standardised Nordic Musculoskeletal Questionnaire, and the QoWL questionnaire.
RESULTS: Most participants were aged 21-40 years (95.2%), with a predominance of males (57.2%) and short work experience (< 5 years: 66.8%), alongside prolonged daily work duration (> 9 hours: 66.4%). The 12‑month prevalence of WRMSDs was highest in the lower back (69.7%), followed by the shoulder (50.2%), ankle/foot (49.3%), and wrist/hand (44.1%). Seven‑day prevalence was similarly high, with lower back (66.8%), shoulder (64.2%), wrist/hand (57.6%), and ankle/foot (56.8%) most affected. WRMSDs limiting activities over 12 months were most frequently reported in the lower back (49.3%), wrist/hand (43.7%), shoulder (38.0%), and ankle (37.6%). QoWL was suboptimal across several domains, with the majority reporting low QoWL in general wellbeing (75.1%), homework interface (62.4%), control at work (52.8%), and work conditions (49.8%). Significant inverse associations were observed between WRMSDs and multiple QoWL domains, particularly for lower back, shoulder, and ankle/foot regions (p < 0.05).
CONCLUSIONS: WRMSDs are highly prevalent among bakery workers, particularly affecting the lower back, shoulders, and lower extremities. These disorders have substantial impact on workers' functional abilities and are significantly associated with reduced QoWL across multiple domains. These findings underscore the need for targeted occupational health interventions aimed at mitigating musculoskeletal risk factors, reducing the burden of WRMSDs, and improving workers’ long-term health outcomes and overall well-being.
Conference/Value in Health Info
2026-11, ISPOR Europe 2026, Vienna, Austria
Value in Health, Volume 29, Issue 12S
Code
CO197
Topic
Clinical Outcomes, Epidemiology & Public Health
Topic Subcategory
Clinical Outcomes Assessment
Disease
Musculoskeletal Disorders (Arthritis, Bone Disorders, Osteoporosis, Other Musculoskeletal)