Original Article International Journal of Basic and Applied Physiology

s: Background & objectives: Occupational health hazards are one of the leading causes of deaths worldwide. Food industry workers are at increased risk of chronic lung disease with prolonged exposure. The present cross sectional study was aimed at finding effects of food dust on pulmonary functions working in food industry. Methods: The present cross sectional study was conducted in McCain food industry in which 244 food industry workers were undergone pulmonary function testing using Helios 702 software. Results: The results are consistent with both obstructive and restrictive pattern of lung disease as observed FEV1%, FVC%, FEF25-75%, MVV values are decreased as compared to their predicted value while FEV1/FVC% ratio is increased. MVV values also deteriorate along with the duration of exposure. Interpretation &conclusion: These results indicate that food industry workers are at increased risk of developing chronic lung disease.