Study of Professional Hazards in Chefs through Ayurvedic Perspective

Abstract

Introduction:
Chefs face unique occupational hazards such as prolonged heat exposure, irregular eating habits, physical strain, and psychological stress. In Ayurveda, these factors correspond to Nidana like Atapa sevana, Ati-ushna-tikshna ahara, Vishama ahara, Vega-dharana, and Manasika nidana, leading to Vata-Pitta aggravation, Agnimandya, Aama formation, and Srotodushti.

Methods:
A narrative review was conducted using PubMed, Google Scholar, Scopus, AYUSH portals, and classical Ayurvedic texts. Literature linking chef occupational hazards with disease outcomes was identified and mapped to Ayurvedic concepts of Nidana, Dosha, and Srotas.

Results:
Occupational hazards identified in chefs included heat and steam exposure, irregular dietary intake, prolonged standing, repetitive strain, and high job stress. In Ayurvedic interpretation, these hazards aggravate Vata and Pitta doshas and vitiate Rasavaha, Annavaha, Mamsavaha, and Manovaha srotas. Modern studies report corresponding conditions such as gastritis, obesity, musculoskeletal disorders, varicose veins, and burnout.

Discussion:
Ayurveda offers preventive strategies including Pitta-pacifying diet, Abhyanga, Sheetali pranayama, Rasayana herbs (Amalaki, Guduchi, Shatavari), and ergonomic modifications. Integrating Ayurvedic measures with occupational safety practices may reduce disease burden and improve overall well-being in chefs.