Cancer and all-cause mortality among United States union poultry workers
研究比较了美国工会家禽工人与非家禽食品工人的全因和癌症死亡率，发现20世纪雇佣的家禽工人死亡率更高，但风险随雇佣时期变化。
OBJECTIVES: Several industry-specific hazards are present in the poultry working environment. It is not well known whether risk factors unique to poultry working increase all-cause and cancer mortality relative to other industry types. The study objective was to compare all-cause and cancer mortality among poultry workers to non-poultry food workers. METHODS: Occupational data for 30 411 poultry and 16 405 non-poultry workers were obtained from United Food and Commercial Workers union records and matched to the National Death Index up to 31 December 2019 to conduct a retrospective cohort study. Unadjusted and adjusted hazard ratios (aHR) and their 95% CIs from time-stratified Cox proportional hazard regression models were run to compare all-cause and cancer mortality among poultry and non-poultry workers. RESULTS: Across the full cohort, no statistically significant elevation in all-cause or cancer mortality among poultry workers was observed (all-cause: aHR 0.98, 95% CI 0.95 to 1.01; cancer: aHR 1.05, 95% CI 0.97 to 1.13); however, time-period sensitivity was evident. After accounting for calendar time, poultry workers hired before 1960 had a 62% greater cancer mortality hazard compared with non-poultry workers (aHR 1.62, 95% CI 1.25 to 2.11). Poultry workers hired between 1980 and 1989 had a 59% (aHR 1.59, 95% CI 1.40 to 1.79) and 86% (aHR 1.86, 95% CI 1.39 to 2.48) greater all-cause and cancer mortality risk, respectively. CONCLUSIONS: Union poultry workers hired in the United States during the 20th century faced greater all-cause and cancer mortality compared with non-poultry workers; however, this elevation was period-sensitive, varying by employment start date.