Reducing Gingival Pigmentation Through Workplace Mitigation in Restaurant Oven Workers

Restaurant workers who spend much of their workday near ovens, grills, or other cooking equipment may breathe smoke and experience high heat. This study will test whether a workplace safety package can lower these exposures and reduce changes in the natural coloring of the gums. Twenty restaurants and about 200 adult workers will take part. Restaurants, rather than individual workers, will be assigned by chance to receive the safety package immediately or after the 24-week comparison period. The package may include improving exhaust hoods and ventilation, maintaining cooking equipment, shielding hot surfaces, scheduled work, rest and hydration, task rotation, worker education, and respiratory protection during high-exposure tasks. Researchers will assess workers at the beginning of the study and again at 12 and 24 weeks. They will measure gum color using standardized photographs, air pollution, carbon monoxide, heat, gum health, and work-related symptoms. Researchers will also study selected saliva, urine, and mouth-cell markers related to inflammation, oxidative stress, and pigment pathways. The study will determine whether reducing workplace heat and air pollution is associated with less change in gum coloring and related biological changes.