Occupational diseases are the result of a combination of factors such as the work environment, habits, and methods. In addition to necessary labor protection, selectively consuming appropriate foods can effectively reduce the incidence of occupational diseases.
Photographers, X-ray technicians, and computer operators: Due to frequent exposure to radiation, they should eat more high-protein foods to supplement the decomposition of tissue proteins caused by radiation damage; drink more green tea, which helps to accelerate the excretion of radioactive substances from the body; they should also eat more iodine-rich foods, such as kelp and seaweed.
Mercury mine workers and personnel involved in the manufacture of barometers, ink, quartz lamps, and rectifiers: Due to frequent contact with mercury, they should regularly consume foods like oranges, carrots, and corn, as these foods contain a large amount of pectin, which can combine with mercury, reduce the concentration of mercury ions in the blood, and accelerate the excretion of mercury ions from the body; they should also eat more foods rich in vitamin B1.
Workers in printing, casting, welding, glass, and enamel industries: Due to frequent contact with lead, they should eat more acidic foods such as eggs, lean meat, and fish (loach). Eating more carbohydrates can inhibit lead absorption, and consuming more foods rich in minerals such as calcium and iron, like bone broth, shrimp, bean products, fat choy (black moss), and animal blood, can reduce lead accumulation.
Workers in ceramic and dry battery production: Due to frequent contact with manganese, they should eat more iron-rich foods to prevent iron-deficiency anemia.
Workers in oil refining, paint, and dye production: Due to frequent contact with benzene, they should choose more high-protein and vitamin C-rich foods.
Workers who deal with dust, such as in textiles, casting, foundry work, and teaching: They should eat more pork blood. Workers in the textile industry and other fields who are exposed to fibers should also eat more black fungus to help digest fiber substances.
Workers in pesticide and fertilizer production: Due to frequent contact with phosphorus, they should eat more protein to increase their resistance to phosphorus.
Workers in high-temperature jobs such as steel rolling and kiln operations: In addition to supplementing sufficient protein and vitamins B1, B2, and C, they should also consume a certain amount of salt.
Workers in environments with vibration and noise: The body's consumption of vitamin B is very high, so they should eat more vitamin B-rich foods, such as rice bran and wheat bran, to improve the workers' hearing and prevent damage to the auditory organs. In addition, vibration and noise can affect the autonomic nervous system, inhibiting normal gastrointestinal function and digestive gland secretion, leading to decreased digestive function, loss of appetite, and abdominal bloating. Therefore, they should eat easily digestible, nutritious foods that can stimulate the appetite.
Intellectual workers: It is advisable to consume more egg yolks, animal brains, poultry, milk, lotus seeds, apples, and enoki mushrooms, and to intake more nutrients such as protein, sugar, lecithin, calcium, iron, and B vitamins to supplement mental exertion and enhance intelligence and brain health.
Outdoor workers: Their diet should be abundant in quantity and high in quality, and they should drink water frequently. In cold weather, they can consume more high-fat, high-calorie foods such as lamb, beef, dog meat, fish, chili, and ginger to supplement physical energy lost from sweating and to resist wind and cold.
Workers in high-temperature environments: Due to excessive sweating, the body loses a large amount of sodium and potassium. In addition to replenishing sufficient water and salt, it is best to eat more potassium-rich foods, such as soybeans, green beans, mung beans, potatoes, spinach, dried persimmons, and bananas. In high-temperature environments, the body's vitamin consumption increases, and most water-soluble vitamins can be lost through sweat, with vitamin C being lost in greater amounts. Therefore, one should eat more green leafy vegetables, jujubes, and citrus fruits.