Dough kneading exposure at the kitchen workstation: Influence on handgrip strength and implications for therapy in hand rehabilitation

Article type: Research Article

Authors: Khan, Lubna^a | Shetty, Mamta^a | Kherada, Shifa^a | Kava, Reema^a | Kazi, Mubina^a | Walankar, Prachita^b | Mullerpatan, Rajani^{a; *}

Affiliations: [a] MGM School of Physiotherapy, MGM Institute of Health Sciences, Navi Mumbai, Maharashtra, India | [b] MGM College of Physiotherapy, Maharashtra University of Health Sciences, Navi Mumbai, Maharashtra, India

Correspondence: [*] Address for correspondence: Dr. Rajani Mullerpatan, Professor, MGM School of Physiotherapy, MGM Institute of Health Sciences, Sector 1, Kamothe, Navi Mumbai, Maharashtra, India. E-mail: rajani.kanade@gmail.com.

Abstract: BACKGROUND:Dough kneading is a commonly performed activity in the kitchen, which influences hand grip strength. OBJECTIVES:To study the influence of dough kneading exposure on hand grip strength and to evaluate the effect of dough kneading intervention on hand grip strength with the purpose of recommending dough kneading as a therapeutic exercise for improving hand grip strength. METHODS:One hundred and fifty healthy females with varying levels of exposure to dough kneading, stratified as occupational dough kneaders, habitual dough kneaders and non-kneaders, were studied. Hand grip strength of all participants was measured with a standard protocol using the Jamar dynamometer. Hand grip strength of occupational, habitual and non-kneaders was compared. Non-kneaders followed a 6-week intervention of dough kneading and grip strength was recorded post-intervention. RESULT:Comparison of hand grip strength between the three groups revealed significant difference (p value < 0.001). Linear contrast analysis, revealed the least hand grip strength in non-kneaders compared to habitual and occupational dough kneaders, with occupational dough kneaders presenting maximum hand grip strength (p value < 0.001). Significant improvement was demonstrated in hand grip strength post-intervention in non-kneaders (p value < 0.001). CONCLUSION:Findings suggest that exposure to dough kneading has a positive influence on hand grip strength. Hand grip strength of non-kneaders was lowest compared to habitual and occupational kneaders. Kneading intervention improved hand grip strength and hence can be used therapeutically as a safe, low cost exercise in hand rehabilitation.

Keywords: Handgrip strength, hand rehabilitation, kitchen workers, kneading

DOI: 10.3233/WOR-210963

Journal: Work, vol. 74, no. 1, pp. 153-158, 2023