Life Style Factors and Morbidity Pattern of Biscuit Company Workers at Puducherry

Background: The baking industry is not a very hazardous occupational environment, but it is not free from ergonomic derangement. The biscuit factory workers are exposed to noise, heat, odour, flour dust, sugar dust and biscuit dust. Method: A cross sectional study was conducted in all males and females of more than 18 years among employees of a biscuit company in Puducherry who met the inclusion criteria. Based on the previous study, the sample size was calculated as 494. The simple random sampling technique was used. Data regarding sociodemographic variables, dietary patterns, physical activity and addictions, including alcohol and smoking, are recorded using a pretested semi-structured questionnaire. The statistical analysis was done in SPSS 28 version. Results: The most of participants were in the productive age group (18-30 yrs), 41.8%. The prevalence of hypertension and diabetes mellitus was 62.69% and 37.31%, respectively. Skin disorders (14.2%) were shown to be the most common cause of morbidities, followed by dental morbidity of 13.4%, and the least participants were in musculoskeletal morbidity (10%). There was an association between mixed diet, physical inactivity, alcoholic and tobacco consumption, and fruit consumption of less than 2 days per week with noncommunicable diseases. These differences were found to be statistically significant (P≤0.05). Conclusion: The biscuit factory employees occupational exposure to chemicals may be linked to morbidities. The noncommunicable diseases were also more prevalent among tobacco and alcohol users, suggesting more research to determine whether these behaviours were stress busters for tension and discomfort. Nearly all of the employees in the companies have undergone any sort of medical examination in recent years. This shows that the workplace has high safety and sanitary requirements.