AhRR methylation contributes to disease progression in urothelial bladder cancer.

BACKGROUND: Bladder Cancer (BCa) is the tenth most incident malignancy worldwide. BCa is mostly attributed to environmental exposure and lifestyle, particularly tobacco smoking. The Aryl Hydrocarbon Receptor Repressor (AhRR) participates in the induction of many enzymes involved in metabolizing carcinogens, including tobacco smoke components. Additionally, studies have shown that smoking demethylates the (AhRR) gene in blood, suggesting AhRR demethylation as a specific serum smoking biomarker. OBJECTIVE: This study aimed to validate AhRR demethylation as a smoking biomarker in the target tissue and investigate its contribution to bladder carcinogenesis. METHODS: AhRR percent methylation was tested for its association with patient smoking status and oncogenic outcome indicators, particularly p53, RB1, and FGFR3 activating mutations, muscle-invasiveness, and tumor grade, in 180 BCa tissue-based DNA. RESULTS: Results showed significantly higher AhRR percent methylation in muscle-invasive compared to non-muscle invasive tumors (42.86% vs. 33.98%; p= 0.011), while lower AhRR methylation was significantly associated with FGFR3 Codon 248 mutant genotype compared to wild-type (28.11% ± 9.44 vs. 37.87% ± 22.53; p= 0.036). All other tested associations were non-statistically significant. CONCLUSIONS: Although AhRR methylation did not predict smoking status in BCa tumors, it may be a contributor to carcinogenesis and disease progression. Our findings constitute the basis for further research.

Heat Stress-Related Symptoms among Bakery Workers in Lebanon: A National Cross-Sectional Study.

Heat exposure is linked to a range of heat-related illnesses and injuries. This study assessed the association between workers' perceptions of the work environment and reports of heat stress-related health symptoms in bakery workers in Lebanon. A national cross-sectional survey of workers was carried out in 504 bakeries in Lebanon. One worker in each bakery was interviewed using questions relating to the workplace environment and heat stress-related health symptoms. Heat and humidity measurements were recorded in bakeries. Descriptive analyses were performed, and logistic regression assessed relationships between the workplace environment, worker perceptions, and reports of heat stress-related health symptoms. In total, 47.2% of workers experienced heat stress-related symptoms, 83% perceived workplace temperatures as hot, and 48% perceived these temperatures as affecting their health. Humidex readings showed that 49% of bakeries had conditions unsafe for routine work tasks. Working under pressure (AOR = 1.65; 95% CI = 1.12-2.43), job dissatisfaction (AOR = 1.76; 95% CI = 1.12-2.79), and perceptions that high temperatures negatively affected health (AOR = 2.73; 95% CI = 1.87-3.99) were all significantly correlated to reports of heat stress-related symptoms. Females were more likely to experience heat stress-related symptoms (AOR = 1.96; 95% CI = 1.13-3.39). Workers who reported low levels of water consumption at work were also more likely to experience heat stress-related health symptoms. We conclude that heat exposure potentially impacts workers' health in Lebanese bakeries. Improvements in workplace conditions, adequate infrastructure, and workers' training are key interventions for maintaining workers' health.

Mental and self-rated health of bakery workers in Lebanon: A national study.

OBJECTIVES: The relationship between poverty and health has been well addressed in public health research. The health effects of social and economic inequalities on working groups have also drawn the attention of occupational health scholars. Research addressing workers in low-paying jobs showed increased risks for poor health. This research examined the psychosocial factors associated with poor mental health and self-rated health among low-income bakery workers performing demanding tasks. METHODS: Face-to-face interviews in 504 randomly selected bakeries in Lebanon provided data on socio-demographics, perception of the workplace environment, job security, job satisfaction, general health, and mental health. RESULTS: In total, 16.5% of bakery workers reported poor self-rated health, and 45% reported poor mental health. Workers with a chronic illness were almost three times more likely to report poor self-rated health (OR = 2.86; 95% CI = 1.44-5.67), and those with musculoskeletal pain reported poor self-rated health five times as often (OR = 5.34; 95% CI = 2.9-9.80). Those with a chronic illness and musculoskeletal pain were twice as likely to report poor mental health (OR = 1.94; 95% CI = 1.07-3.50 and OR = 2.07; 95% CI = 1.32-3.23, respectively); and those dissatisfied with their job reported poorer self-rated health (OR = 2.18; 95% CI = 1.12-4.23) and mental health (OR = 2.57; 95% CI = 1.54-4.26). In addition, workers reporting job insecurity had poor mental health twice as often (OR = 1.93; 95% CI = 1.24-2.99). Low socioeconomic indicators showed a gradient association with both poor self-rated health and mental health. CONCLUSION: Reporting job dissatisfaction and insecurity, musculoskeletal pain, and chronic illness were associated with poor mental and self-rated health among bakery workers. Interventions to improve the working conditions of bakery workers are timely and essential. This research provided evidence for policy to guide occupational health practice and safeguard the health of bakery workers.