Prevalence of Musculoskeletal Pain and Trigger Points Due to Prolonged Standing and Awkward Posture Among Chefs

Abstract

Background: Chefs are frequently exposed to occupational risk factors such as prolonged standing, repetitive tasks, and awkward postures, which predispose them to musculoskeletal pain and myofascial trigger points (MTPs), particularly in the lower limbs. Despite the high physical demands of this profession, limited research has focused on the prevalence and anatomical distribution of trigger points in this population. Objective: To determine the prevalence of musculoskeletal pain and myofascial trigger points in the gastrocnemius and soleus muscles among chefs and to examine their association with prolonged standing duration and posture quality. Methods: A cross-sectional observational study was conducted among 89 male chefs aged 25–45 years working in restaurant kitchens across Lahore, Pakistan. Participants were selected through non-probability purposive sampling and assessed using the Numeric Pain Rating Scale, Travell and Simons’ diagnostic criteria for MTPs, and the REEDCO Posture Assessment tool. Associations were analyzed using Chi-square tests and odds ratios. Results: Musculoskeletal pain was reported by 53.2% of participants, with the highest incidence in ankles/feet (21.6%). MTPs were present in 59.6% of chefs, most commonly in the gastrocnemius (41.6%). A significant association was observed between MTPs and prolonged working hours (p < 0.001, OR = 328.6) as well as poor posture (p < 0.001). Conclusion: The findings demonstrate a high prevalence of MTPs and musculoskeletal pain among chefs, closely linked to extended working hours and posture deviations, underscoring the need for ergonomic interventions and preventive rehabilitation strategies in this occupational group.