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Cardiovascular recovery after workload in German shift workers in the hotel and catering industry: results of 24-hour-ambulatory monitoring of heart rate and blood pressure

  • Lisa StielerEmail author
  • Bettina Hunger
  • Matthias Rudolf
  • Steffi Kreuzfeld
  • Regina Stoll
  • Reingard Seibt
Original Article
  • 93 Downloads

Abstract

Purpose

Shift work is associated with an impairment of sleep–wake cycles that can affect cardiovascular recovery (CR) negatively. The aim of this study was to examine CR of shift and day workers in the hotel and catering industry (HCI) and identify predictors of CR.

Methods

The sample consisted of 64 alternating and 96 day workers in the HCI. Monitoring of blood pressure (BP) and heart rate (HR) was conducted for 24 hours per working day during work, leisure and sleep. The CR process was examined for differences between work and leisure, work and sleep regarding a reduction in BP and HR. Lifestyle (physical activity, smoking, drinking) was assessed through questionnaires, BP over a four-day, self-assessment period (38% hypertensives). Participants taking BP medication (n = 12) were excluded from analyses.

Results

Shift workers had significantly higher BP (Ø 146/87 vs. Ø 140/84 mmHg; p = 0.034–0.044) and HR (Ø 86 vs. 82 bpm; p = 0.032) during their work phase verses day workers. There were no differences found for the CR between work and leisure nor work and sleep. As predictors of the CR, classic cardiovascular indicators (blood pressure status, smoking, age, physical activity, sex) were found which explains between 14% (HR) and 30% (BP) of the variance. Shift work was not a predictor for CR.

Conclusions

Employees in the HCI show that their CR is mainly determined by the known cardiovascular indicators and less by shift work. This effect needs to be discussed in relation to the job requirements and the cardiovascular health of the employees.

Keywords

Cardiovascular recovery Shift work 24-hr-ambulatory monitoring Blood pressure Heart rate Hotel and catering industry 

Abbreviations

CR

Cardiovascular recovery

HCI

Hotel and catering industry

BP

Blood pressure

HR

Heart rate

SBP

Systolic blood pressure

DBP

Diastolic blood pressure

mmHg

Millimeters of mercury

bpm

Beats per minute

WMA

World medical association

Notes

Acknowledgements

As a matter of legal succession, this work was funded by the Government Safety Organisation Foods and Restaurants in Mannheim.

Compliance with ethical standards

Conflict of interest

The authors declare that there are no conflicts of interest regarding the publication of this article.

Ethical approval

This study was conducted in conformance with the guidelines of the World Medical Association (WMA) Declaration of Helsinki and the ethical principles of medical research involving human subjects amended by the 9th WMA General Assembly, Soul, Republic of Korea, October 2008. The Ethics Committee of the Technical University Dresden (EK 250397) approved the study and written informed consent was obtained from all participants included in this study.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Institute for Preventive MedicineRostock University Medical CenterRostockGermany
  2. 2.Government Safety Organization Foods and Restaurants, German Social Accident Insurance Institution for the Foodstuff and Catering IndustryOffice of Coordination PotsdamPotsdamGermany
  3. 3.Department of PsychologyTechnical University DresdenDresdenGermany
  4. 4.Center for Life Science Automation (CELISCA)Rostock UniversityRostockGermany

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