Advanced International Journal for Research

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Prevalance of Carpal Tunnel Syndrome among Chefs working at restuarants and hotels in Pune .

Author(s) Ms. Anushka Mohan Nagre, Dr. Deepshikha Trivedi, Prof. Dr. Albin Jerome
Country India
Abstract Carpal tunnel syndrome (CTS) is the most common entrapment neuropathy, caused by an increase in tissue pressure and compression in the carpal tunnel. Its overall prevalence in the general population is around 5% [1,2] CTS in younger individuals can occur, especially if they engage in activities or occupations that involve repetitive hand movements, forceful gripping, prolonged wrist flexion/extension, vibratory activities etc.
Similarly, chefs who are skilled and trained to cook who works in a hotel or restaurants also has the repetitive movement of hands and wrist along with twisting and turning the wrist.[3] This movement can risk the development of carpal tunnel syndrome. The study aimed to find the prevalence of carpal tunnel syndrome among chefs working in restaurants and hotels in Pune. To study the risk of developing carpal tunnel syndrome among chefs due to their repetitive action of wrist flexion and extension and their fine skills. Constant chopping, lifting, and stirring can place heightened strain on wrists, which can lead to CTS.[3]
Boston Carpal Tunnel Questionnaire (BCTQ) was used in this study to assess the functional status and intensity of symptoms in people with Carpal Tunnel Syndrome. The BCTQ, which consists of two parts: the Symptoms Severity Scale, which assess symptoms and the Functional Status Scale which evaluate the severity of functional difficulty.[6]
Total 236 samples were included in the study. The findings of the study revealed that 62.71% of study population is positive for CTS, while 37.29% showed negative results.
Most participants reported intense difficulty 43.92%, whereas 37.16% participants reported moderate difficulty and 18.92% could not perform any activity.
Keywords Carpal tunnel syndrome, Chefs, Special test, Boston carpal tunnel questionnaire.
Published In Volume 7, Issue 2, March-April 2026
Published On 2026-04-03
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