Abstract / Summary
Heat stress is a common dangerous factor on bakery workers because of hematological disruption. In this study measured the blood parameters changes in 25 bakery workers (ages 18-52) visible to heat for long time and 10 people as control (ages 21–52). Hazard for bakery workers and may disrupt hematological homeostasis. This cross-sectional study assessed changes in selected blood parameters among 25 bakery workers (ages 18–52) exposed to prolonged occupational heat and 10 unexposed controls (ages 21–52). Venous blood (5 mL) was collected in heparin tubes and analyzed using a D-Cell 60 automated hematology analyzer to measure red blood cell (RBC) count, total white blood cells (WBC), differential leukocyte counts (lymphocytes, monocytes, granulocytes), and hematocrit (HCT). Compared with controls, 44% (11/25) of exposed workers showed elevated RBC counts, 16% (4/25) had increased lymphocyte counts, 48% (12/25) had increased granulocyte counts, and 24% (6/25) exhibited reduced total WBC. No significant changes were detected in monocyte counts or HCT values. These findings suggest that chronic occupational heat exposure in bakery environments is associated with alterations in hematological and immune cell profiles—likely reflecting dehydration, hem concentration, and immune activation or dysregulation. Regular medical monitoring, improved workplace ventilation, adequate hydration, and protective measures are recommended to mitigate heat-related hematological effects among bakery workers. A physiological condition like Heat stress is effect on the homeostasis of various blood parameters. The aim of this study to estimate alterations in red blood cells (RBCs), white blood cells (WBCs), lymphocytes, granulocytes, and hematocrit (HCT) levels among persons have been exposed to prolonged heat, such as bakery workers. Consequences indicate important changes in differential leukocyte counts and RBC levels, proposing that chronic heat exposure may influence immune responses and hematological stability.