The Norwegian cohort of cooks 1988 – 2020

Introduction:    There is sufficient evidence that cooks have an increased risk of respiratory and other diseases. In Norway it has been estimated that cooks leave the profession after an average 6.5 years from graduation.      

Subjects and Methods:    In order to elucidate such features we have aimed at forming a combined historic prospective and prospective cohort of cooks from the central part of Norway. All who had graduated as a cook from 1988 through 2008 in three counties were identified through educational authorities. Post addresses were obtained through public registries, and they were asked to fill in a mailed questionnaire on some health issues, their working careers as a cook, and their latest or present working conditions as a cook. In addition, we do personal interviews and spirometric measurements of all eligible cook apprentices from the three countries from 2009 on.    

Results:    Initially, 2,084 subjects (1,144 women and 940 men) were identified (175 missing). Out of 1,909 cooks who presumably received the questionnaire, 771 (40.4 %) responded, . 279 who had been trained as cooks for institutions and 485 for restaurants. Both groups had a fairly even sex and age distribution. Among the responders 493 (63.9 %) were still active as cooks while the average duration of work among the respondents up to 2009 was 8.56 (SD 5.64) years for the cooks in institutions and 8.27 (SD 6.06) in restaurants.    

Discussion and further plans:  The interviewed 493 still working cooks and t 150 apprentices are all included in the prospective cohort, and new apprentices will be recruited annual until 2020. The cohort will be monitored yearly for possible changes in workplaces and/or working conditions and followed by an occupational hygienist.  Those who terminate their work as cooks will be asked why, and be screened for possible work related health conditions.