Research Information System
CUREUS, vol.17, no.8, pp.1-11, 2025 (ESCI)
Introduction: Hazardous working conditions in the automotive sector emphasize the importance of dietary and lifestyle habits among workers. This study investigates the nutritional preferences and lifestyle habits of automotive sector workers in Turkey.
Methods: The descriptive study was conducted at Ankara Occupational and Environmental Diseases Hospital. The participants were employees from automotive factories undergoing periodic health examinations in 2022. Data on sociodemographic information, body mass index, chronic diseases, medication use, lifestyle characteristics, and dietary habits were assessed using a questionnaire and medical records.
Results: All participants were men. The participants had a mean age of 38.0 years, and 102 (65.8%) of them were pre- obese or obese. Eighteen (11.6%) participants had a chronic disease. Twenty-three (14.8%) people regularly used prescription drugs. Forty-nine (31.6%) participants had a hobby. Smoking prevalence was high, with 96 (61.9%) people. Weekly red meat consumption was frequent, with 152 (98.1%) of them, and 117 (77.0%) people preferred well-cooked meat. Poultry and fish consumption was lower, with 32 (20.6%) and 47 (30.3%) of the participants not consuming them weekly, respectively. Vegetable consumption was typical, with 130 (83.9%) people, but water drinking was inadequate, with only 37 (23.9%) of the participants drinking eight or more glasses of water daily. Tea and coffee were consumed regularly, with 82 (52.9) and 109 (70.3) of the participants, respectively. Eight (5.2%) of the participants were taking vitamin supplements.
Conclusion: The study highlights the high prevalence of overweight, smoking, and unhealthy dietary habits among automotive sector workers. Strategies to promote healthy lifestyles, such as nutrition education, smoking cessation programs, and improving access to drinking water, are needed to enhance employee health and well-being in this sector. Further research is warranted to explore the factors influencing dietary habits and develop targeted interventions