Gender differences and site‐specific incident risks of musculoskeletal disorders among 224 506 workers in the food and beverage service industry in Taiwan: A 15‐year Nationwide Population‐Based Cohort Study

OBJECTIVES: Occupational characteristics in the food and beverage service industry (FBSI) have been found to be associated with musculoskeletal disorders (MSDs). This study aimed to examine gender and site‐specific incident risks of MSDs among FBSI workers in Taiwan using a national population‐based database. METHODS: We conducted a 15‐year population‐based cohort study among 224 506 FBSI workers in Taiwan using data from five large nationwide databases to estimate direct standardized incidence ratios (SIRs) for identifying specific MSDs related to overexertion and repetitiveness during work. Overall, MSDs risks were also investigated by gender, sub‐industrial categories, and certificate types. RESULTS: We found SIRs for overall MSDs for male and female workers of 1.706 (95% CI, 1.688‐1.724) and 2.198 (95% CI, 2.177‐2.219), respectively. Our findings indicate significantly increased WMSD risk for both men and women, including median/ulnar nerve disorders (ICD‐9 354.0‐354.2); spondylosis and allied disorders (ICD‐9 721); intervertebral disc disorders (ICD‐9 722); disorders of the back (ICD‐9 724); peripheral enthesopathies and allied syndromes (ICD‐9 726); synovium, tendon, and bursa disorders (ICD‐9 727); and soft tissues of the peripheral system disorders (ICD‐9 729). Food stall workers and workers with Chinese cuisine or baking licenses were at higher risk among sub‐industrial categories and certificate types. CONCLUSION: This large‐scale study revealed that FBSI workers were at higher risk for several MSDs than the general population. This information could help prioritize MSD problems and identify a high‐risk population. Relevant policy and ergonomic improvements and interventions could be implemented for health promotion in this industry.