Abstract

Objective: To determine the prevalence of lateral epicondylitis among restaurant chefs with low levels of serum Vitamin D.
Methodology: This descriptive cross-sectional study was conducted at Hyderabad, Pakistan from January to July 2022 through a convenient sampling technique. A sample of 80 male professional chefs aged between 20-45years from different restaurants of Hyderabad was included. The level of serum Vitamin D (Vit-D) was measured. A self-made questionnaire was used. Pre-diagnosed hypertension and diabetic status were included. Data were analyzed through SPSS 23.
Results: Most chefs during their work used their hands for more than 8 hours (46.25%), were diabetic (86.25%), had vitamin D deficiency (64.6%), and were chronic smokers (53.75%). The prevalence of lateral epicondylitis was high in chefs using their hands for more than 8 hours (78.38%), those who were diabetic (81.16%), had vitamin D deficiency (69.49%), and were chronic smokers (67.44%).
Conclusion: Lateral epicondylitis patients had considerably lower levels of vitamin D. Study supports to the idea that inadequate vitamin D levels may contribute to its development.

Key words: Epicondylitis, prevalence, restaurant-chef, serum vitamin D.