Table 3

Odds ratios* for mortality by exposure for meatworkers

ExposureAll cause mortality (n=458)Cancer (n=114)Cardiovascular disease (n=91)Respiratory disease (n=16)Injury (n=125)
*Adjusting for age and matched for sex.
–, no cases.
Animal blood
    Low1.01.01.01.01.0
    Medium0.89 (0.71 to 1.11)0.70 (0.42 to 1.16)0.98 (0.54 to 1.75)1.72 (0.52 to 5.72)0.95 (0.62 to 1.44)
    High0.83 (0.59 to 1.16)0.70 (0.34 to 1.46)1.36 (0.60 to 3.10)1.49 (0.30 to 7.29)0.87 (0.46 to 1.64)
Animal viruses
    Low1.01.01.01.01.0
    Medium0.80 (0.62 to 1.02)0.69 (0.40 to 1.19)0.67 (0.35 to 1.27)0.99 (0.21 to 4.59)0.91 (0.57 to 1.45)
    High0.90 (0.68 to 1.18)0.73 (0.39 to 1.37)0.79 (0.40 to 1.56)2.01 (0.94 to 8.16)1.03 (0.62 to 1.69)
Animal faeces
    Low1.01.01.01.01.0
    Medium0.80 (0.61 to 1.06)0.78 (0.44 to 1.40)0.86 (0.44 to 1.70)0.59 (0.15 to 2.33)0.76 (0.45 to 1.31)
    High0.94 (0.45 to 1.99)0.75 (0.18 to 3.12)002.30 (0.87 to 6.09)
Plastic pyrolysis
    Low1.01.01.01.01.0
    Medium0.97 (0.65 to 1.43)1.09 (0.49 to 2.42)0.51 (0.14 to 1.86)0.45 (0.06 to 3.15)1.18 (0.59 to 2.38)
Type of work
    Red meat abattoir1.01.01.01.01.0
    Poultry abattoir1.48 (0.99 to 2.23)1.69 (0.66 to 4.32)0.99 (0.25 to 3.93)–1.57 (0.81 to 3.07)
    Retail butcher1.19 (0.64 to 2.23)0.88 (0.11 to 7.29)5.59 (1.06 to 29.4)0.77 (0.05 to 11.6)0.40 (0.10 to 1.70)
    Small goods1.03 (0.52 to 2.05)0.89 (0.21 to 3.78)0.40 (0.04 to 4.11)–1.29 (0.41 to 4.02)
Duration
    <2 years1.01.01.01.01.0
    2+ years0.39 (0.30 to 0.52)0.51 (0.27 to 1.00)0.51 (0.23 to 1.15)0.97 (0.11 to 8.87)0.43 (0.27 to 0.67)
Blood contact
    <2 years1.01.01.01.01.0
    2+ years0.55 (0.43 to 0.69)0.58 (0.35 to 0.96)0.76 (0.43 to 1.35)1.19 (0.36 to 3.98)0.60 (0.38 to 0.93)