Ayinde, T.O.,Olohungbebe, K.A., .Ojulari, L.S.,Sanni, M.A.,Oluwasola, A.,Afodun, A.M.,Balogun, M.E2024-05-032024-05-032022Prolonged heat, Red blood cell indices, Local bakery, Metropolitan[eISSN: 2349-8390] [pISSN: 2320-172X]https://uilspace.unilorin.edu.ng/handle/123456789/13595Background: Occupational hazards are specific dangers workers are exposed to, at work environments, due to tools, or interactions among co-workers. This is also seen among local bakers exposed to undue heat culminating into several unreported health conditions making the victims to indiscriminately and erroneously take blood supplements as antidotes. This study was conducted to explore the effect of prolonged environmental heat exposure on red blood cells indices in vivo among local bakers in Ilorin metropolitan city. Methodology: One hundred office workers and 100 local bread bakers with 5 years and above working exposure to prolonged heat were selected from 10 different local bakeries in Ilorin. Following completion of a questionnaire, blood samples were collected for assessment of red blood cell indices. Result: There was significant (p<0.05) increase in levels of haemoglobin, packed cell volume, and mean corpuscular haemoglobin, while there was no significant (p>0.05) change in the levels of RBC, MCV and MCHC, though there was increase. Conclusion: In conclusion, the result of this study demonstrated that prolonged heat exposure caused increase in the level of haemoglobin, packed cell volume, and mean corpuscular haemoglobin. However, red blood cell count, mean corpuscular volume, and mean corpuscular haemoglobin concentration of the bakery workers were uneventful compared to that of the control.enArticle