Physiological Impact of Food Processing Occupations on Nutritional and Haematological Status of Female Workers in Aba, Abia State

Female food processing workers face a paradoxical nutritional risk: proximity to food during work does not necessarily translate into adequate personal nutrition, particularly under demanding occupational conditions. This study assessed the physiological impact of food processing occupations on nutritional and haematological status among female workers in Aba, Abia State, South East Nigeria. Ninety women employed in commercial food processing units were recruited alongside 45 age-matched women in non-food occupations. Nutritional status was assessed by anthropometric measurements and dietary recall. Haematological indices including haemoglobin, packed cell volume, and serum ferritin were measured from venous blood. Occupational characteristics including work duration and ergonomic exposure were documented. Unpaired t-tests and logistic regression were applied. Results showed that food processing workers had significantly lower serum ferritin and haemoglobin levels compared to controls, and a higher prevalence of iron deficiency anaemia. Daily caloric and protein intakes were below recommended levels for the majority of workers. Musculoskeletal complaints related to repetitive motion were significantly more prevalent in processors. The study concludes that food processing occupations are associated with nutritional and haematological depletion in female workers in Aba, despite occupational proximity to food. Nutritional supplementation, occupational health policies, and ergonomic redesign of processing environments are recommended. Keywords: food processing workers, haematological status, iron deficiency, nutrition, Aba.