Tag: Occupational safety

According to the World Health Organization and International Labour Organization, occupational exposure to silica resulted in an estimated 42,258 global deaths in 2016. This highlights the critical distinction between hazardous, inhaled crystalline silica and generally safe, ingested amorphous silica. So, should I avoid silica? The answer depends entirely on the form and context.

According to the Agency for Toxic Substances and Disease Registry (ATSDR), everyone is exposed to low levels of vanadium in food, air, and water, but higher-than-normal exposure can lead to toxicity. Understanding what are the toxic levels of vanadium is crucial for mitigating health risks, especially for those in industrial occupations or taking supplements. This guide provides comprehensive information on this topic to help you recognize and avoid potential dangers.

According to the National Institutes of Health, accidental ingestion of calcium hydroxide, the chemical name for hydrated lime, can cause severe throat pain and stomach issues. This caustic substance poses significant risks to human health upon exposure, affecting various parts of the body depending on the method of contact.

According to OSHA guidelines, workers in hot conditions should aim to consume one cup (8 ounces) of water every 15 to 20 minutes. This article explores how often should you drink 8 ounces of water while working, whether you are in an office or performing physically demanding tasks.

According to the U.S. Environmental Protection Agency, just one gallon of used motor oil can contaminate one million gallons of fresh water. Understanding these profound consequences is critical, as the question "Is grease harmful?" extends far beyond a simple kitchen mess to encompass serious health and environmental implications.

Research indicates that construction workers are at a significantly higher risk of diet-related health problems compared to other industries, often facing considerable barriers to healthy eating on the job. So, **do construction workers eat healthy**, or are they fueling their demanding jobs with convenience food?