[Nutritional evaluation of health shift workers from the Canary Islands]. / Valoración nutricional de trabajadores sanitarios expuestos a turnicidad en Canarias.

OBJECTIVE: Shift workers are known to have increased morbidity associated to wrong habits. In this study we have evaluated the nutritional status, food habits and physical activity in health shift workers. SUBJECTS: 207 permanent morning-shift workers and 210 shift workers (3-shift system) were randomized selected from the 2,100 workers of the North Area of the Canary Island Sanitary Health System. METHODS: Dietary intake was assessed by a self-registered food frequency questionnaire. We also assessed Body Mass Index, blood lipid levels (total cholesterol, HDL cholesterol, LDL cholesterol and triglycerides), physical activity, age and sex. RESULTS: Shift workers shown higher intake of red meat, eggs, fruit juices and pasta. No differences were observed in lipid levels, weight status and physical activity in relation to the shift working status. 62% of men and 37.2% of women were overweight or obese. 46% of the subjects were sedentary. CONCLUSIONS: Shift work system seems to have little influence on the food habits of health workers.

Valoración nutricional de trabajadores sanitarios expuestos a turnicidad en Canarias / Nutritional evaluation of health shift workers from the Canary islands

Objetivo: El trabajo a turnos induce hábitos de vida anómalos, lo cual se asocia al aumento de la morbilidad en los trabajadores. En este estudio se valoró el estado nutricional, los hábitos alimentarios y la actividad física de trabajadores hospitalarios sometidos a turnos. Ámbito: La población de estudio estuvo compuesta por 207 trabajadores con turno fijo de mañana y 210 con turno rotatorio (mañana, tarde y noche) seleccionados aleatoriamente entre 2.100 trabajadores. Intervenciones: La ingesta dietética se determinó mediante cuestionario de frecuencia de consumo de alimentos autoadministrado. También se determinaron índice de masa corporal, parámetros lipídicos (colesterol total, colesterol HDL, colesterol LDL y triglicéridos), actividad física, edad y sexo. Resultados: Los trabajadores sometidos a turnicidad mostraron un mayor consumo de ternera, huevos, zumos y pastas. No se encontraron diferencias significativas en cuanto a niveles lipídicos, estado ponderal ni de actividad física entre los trabajos sometidos y no a turnicidad y no. El 62% de los hombres y el 37,2% de las mujeres mostraron sobrecarga ponderal (obesidad y sobrepeso).El 46% de los individuos de la muestra presentaron sedentarismo. Conclusiones: La turnicidad en los trabajadores hospitalarios influye sólo parcialmente en los hábitos alimentarios de dicho colectivo (AU)

Objective: Shift workers are known to have increased morbidity associated to wrong habits. In this study we have evaluated the nutritional status, food habits and physical activity in health shift workers. Subjects: 207 permanent morning-shift workers and 210 shift workers (3-shift system) were randomized selected from the 2,100 workers of the North Area of the Canary Island Sanitary Health System. Methods: Dietary intake was assessed by a self-registered food frequency questionnaire. We also assessed Body Mass Index, blood lipid levels (total cholesterol, HDL cholesterol, LDL cholesterol and triglycerides),physical activity, age and sex. Results: Shift workers shown higher intake of red meat, eggs, fruit juices and pasta. No differences were observed in lipid levels, weight status and physical activity in relation to the shift working status. 62% of men and 37.2% of women were overweight or obese. 46% of the subjects were sedentary. Conclusions: Shift work system seems to have little influence on the food habits of health workers (AU)