Duration of occupational work with computer, months, median (IQR) | 52.5 (27.8–150.0) |
Average daily time spent in occupational work with computer, minutes, median (IQR) | 240.0 (170.0–360.0) |
Average daily time spent in non-occupational work with computer, minutes, median (IQR) | 60.0 (40.0–120.0) |
Number of additional breaks while occupationally working with computer (excluding the legal one of 30 minutes), median (IQR) | 2.0 (2.0–4.0) |
Total duration of additional breaks while occupationally working with computer, minutes, median (IQR) | 6.0 (6.0–12.0) |
Exercises (finger and thumb stretching and wrist and hand joints rotations) during breaks at work, n (%) | 80 (42.1) |
Exercises (finger and thumb stretching and wrist and hand joints rotations) during breaks outside of work, n (%) | 71 (37.4) |
Use of a mouse while occupationally working with computer, n (%) | 190 (100.0) |
Use of a mouse pad while occupationally working with computer, n (%) | 162 (85.3) |
Use of an ergonomically designed mouse, mouse pad, and keyboard (adapted to the anatomical characteristics of the user's hand) while occupationally working with computer, n (%) | 74 (38.9) |
Completed training for safe and healthy work with computers, n (%) | 77 (40.5) |
Other repetitive jobs with hands at the workplace not related to computer-work, n (%) | 99 (52.1) |
Other repetitive jobs with hands outside the workplace, n (%) | 44 (23.2) |
Heavy physical exertion with arms/hands at the workplace outside the computer-work, n (%) | 28 (14.7) |
Heavy physical exertion with arms/hands outside the workplace, n (%) | 33 (17.4) |
Exposure to vibrations at the workplace, n (%) | 96 (50.5) |
Duration of exposure to vibrations at the workplace, minutes, median (IQR) | 10.0 (0.0–30.0) |
The level of vibration at the workplace above >5 m/s2 A( |
5 (2.6) |
Exposure to vibrations outside the workplace, n (%) | 57 (30.0) |
Normal | 156 (82.1) |
High | 3 (1.6) |
Low | 31 (16.3) |
Air temperature at the workplace, °C, median (IQR) | 23.0 (18.0–26.0) |
Normal | 91 (47.9) |
Low | 3 (1.6) |
High | 96 (50.5) |
Normal | 92 (48.4) |
Low | 3 (1.6) |
High | 95 (50.0) |
Poorly satisfied | 111 (58.4) |
Moderately satisfied | 66 (34.7) |
Very satisfied | 13 (6.8) |
LDL-cholesterol | −0.190 |
−0.173 |
||||||||||
HDL-cholesterol | 0.175 |
0.162 |
||||||||||
Triglycerides | −0.182 |
−0.173 |
||||||||||
Glucose | −0.124 | −0.114 | ||||||||||
AST | 0.041 | −0.015 | 0.059 | 0.061 | −0.047 | −0.021 | −0.024 | 0.062 | −0.015 | −0.055 | −0.160 |
−0.115 |
ALT | −0.079 | −0.066 | 0.175 |
0.284 |
||||||||
GGT | 0.275 |
−0.195 |
−0.188 |
0.188 |
0.008 | 0.027 | 0.017 | 0.183 |
0.201 |
0.258 |
0.244 |
|
Uric acid | −0.152 |
−0.144 |
0.268 |
|||||||||
Urea | −0.064 | −0.047 | ||||||||||
Creatinine | −0.237 |
−0.221 |
||||||||||
ESR | −0.151 |
−0.140 | ||||||||||
Fibrinogen | −0.176 |
−0.164 |
0.291 |
|||||||||
CRP | −0.199 |
−0.183 |
Symptom Severity Scale (SSS) score | - | −0.230 |
−0.218 |
|||||||||
Functional Status Scale (FSS) score | - | −0.205 |
−0.194 |
|||||||||
Median motor conduction velocity (MCV) m/s | - | 0.207 |
0.187 |
|||||||||
Median sensory conduction velocity (SCV) m/s | - | 0.204 |
0.183 |
|||||||||
Median sensory distal onset latency (SDOL) on ring finger, ms | - | −0.210 |
−0.194 |
|||||||||
Ulnar motor conduction velocity (MCV), m/s | −0.230 |
−0.205 |
0.207 |
0.204 |
−0.210 |
- | −0.161 |
−0.234 |
−0.200 |
−0,072 | −0.170 |
|
Ulnar sensory conduction velocity (SCV) m/s | −0.218 |
−0.194 |
0.187 |
0.183 |
−0.194 |
- | −0.164 |
−0.224 |
−0.184 |
−0,063 | −0.156 |
|
Ulnar sensory distal onset latency (SDOL) on ring finger, ms | −0.161 |
−0.164 |
- | 0.270 |
||||||||
Median to ulnar ratio of sensory distal onset latency (SDOL-R) on ring finger | - | |||||||||||
Duration of temporary work disability related to CTS, days | −0.200 |
−0.184 |
- | |||||||||
Applications for permanent work disability because of CTS | −0.072 | −0.063 | - | |||||||||
Recommended job change because of CTS | −0.170 |
−0.156 |
- | |||||||||
Duration of CTS since diagnosis, months | −0.206 |
−0.188 |
||||||||||
Bilateral presentation | −0.211 |
−0.197 |
0.187 |
|||||||||
Family history for CTS | −0.284 |
−0.275 |
0.293 |
|||||||||
Treatment options (medication, physical therapy included, or also surgery included) | −0.168 |
−0.162 |
||||||||||
Steroidal anti-inflammatory medication included | −0.264 |
−0.253 |
||||||||||
Non-steroidal anti-inflammatory medication included | −0.244 |
−0.231 |
||||||||||
Medication only | −0.290 |
−0.286 |
0.156 |
0.159 |
−0.176 |
0.015 | 0.024 | −0.041 | −0.203 |
−0.175 |
−0.225 |
−0.261 |
Physical therapy included | −0.076 | −0.065 | 0.062 | 0.063 | −0.056 | 0.093 | 0.082 | −0.171 |
−0.081 | −0.049 | 0.054 | 0.003 |
Surgery included | 0.257 |
0.243 |
−0.161 |
−0.164 |
0.167 |
−0.107 | −0.101 | 0.203 |
0.209 |
0.159 |
0.082 | 0.157 |
Female gender | −0.246 |
−0.239 |
||||||||||
Age, years | −0.212 |
−0.194 |
||||||||||
Educational status | −0.003 | −0.012 | ||||||||||
Undergraduate (high school) | 0.001 | 0.007 | ||||||||||
Graduate (university) | 0.005 | 0.003 | ||||||||||
Postgraduate | −0.019 | −0.032 | ||||||||||
Body mass index, kg/m2 | −0.145 |
−0.138 |
||||||||||
Systolic blood pressure, mm Hg | −0.271 |
−0.256 |
||||||||||
Diastolic blood pressure, mm Hg | −0.269 |
−0.259 |
||||||||||
Other diseases | −0.149 |
−0.139 |
0.166 |
|||||||||
Diseases of endocrine glands (diabetes, thyroid disease) | −0.255 |
−0.262 |
0.172 |
|||||||||
Smoking habit | −0.077 | −0.075 | 0.250 |
|||||||||
Alcohol consumption | −0.149 |
−0.151 |
||||||||||
Physical activity level | ||||||||||||
Physical activity METs scores, min week−1 |
Consumes refined grain products (e.g., white bread, pasta, puff pastry) in his/her diet, n (%) | 23 (12.1) | 43 (22.6) | 124 (65.3) | |
Consumes integral grain products (e.g., integral bread, flakes, muesli) in his/her diet, n (%) | 137 (72.1) | 19 (10.0) | 34 (17.9) | |
Consumes dairy products in his diet, n (%) | 23 (12.1) | 98 (51.6) | 69 (36.3) | |
Consumes eggs in his/her diet, n (%) | 123 (64.7) | 31 (16.30) | 36 (18.9) | |
Consumes poultry meat in his/her diet, n (%) | 123 (64.7) | 35 (18.4) | 32 (16.8) | |
Consumes red and processed meat in his/her diet, n (%) | 27 (14.2) | 72 (37.9) | 91 (47.9) | |
Consumes fish and seafood in his/her diet, n (%) | 132 (69.5) | 31 (16.3) | 27 (14.2) | |
Consumes fresh vegetables (in salad) in his/her diet, n (%) | 140 (73.7) | 17 (8.9) | 33 (17.4) | |
Consumes legumes (e.g., beans, peas, lentils, green beans) in his/her diet, n (%) | 41 (21.6) | 75 (39.5) | 74 (38.9) | |
Consumes fresh fruit in his/her diet, n (%) | 136 (71.6) | 20 (10.5) | 34 (17.9) | |
Consumes nuts (e.g., almonds, walnuts, hazelnuts) in his/her diet, n (%) | 129 (67.9) | 30 (15.8) | 31 (16.3) | |
Consumes sunflower oil in his/her diet, n (%) | 127 (66.8) | 37 (19.5) | 26 (13.7) | |
Consumes olive oil in his/her diet, n (%) | 144 (75.8) | 13 (6.8) | 33 (17.4) | |
Consumes pork lard in his/her diet, n (%) | 148 (77.9) | 24 (12.6) | 18 (9.5) | |
Consumes tallow in his/her diet, n (%) | 4 (2.1) | 19 (10.0) | 167 (87.9) | |
Consumes sweets in his/her diet, n (%) | 27 (14.2) | 25 (13.2) | 138 (72.6) | |
Consumes dry fruits in his/her diet, n (%) | 25 (13.2) | 53 (27.9) | 112 (58.9) | |
Consumes spirits in his/her diet, n (%) | 32 (16.8) | 36 (18.9) | 122 (64.2) | |
Consumes beer in his/her diet, n (%) | 136 (71.6) | 19 (10.0) | 35 (18.4) | |
Consumes wine in his/her diet, n (%) | 53 (27.9) | 86 (45.3) | 51 (26.8) | |
Consumes carbonated drinks with sugar and energy drinks in his/her diet, n (%) | 40 (21.1) | 29 (15.3) | 121 (63.7) | |
Consumes freshly squeezed juices in his/her diet, n (%) | 138 (72.6) | 18 (9.5) | 34 (17.9) | |
Consumes vitamin A supplements, n (%) | 91 (47.9) | 62 (32.6) | 37 (19.5) | |
Consumes vitamin D supplements, n (%) | 109 (57.4) | 50 (26.3) | 31 (16.3) | |
Consumes vitamin E supplements, n (%) | 113 (59.5) | 47 (24.7) | 30 (15.8) | |
Consumes vitamin C supplements, n (%) | 106 (55.8) | 55 (28.9) | 29 (15.3) | |
Consumes vitamin B group supplements, n (%) | 112 (58.9) | 44 (23.2) | 34 (17.9) | |
Consumes folic acid supplements, n (%) | 120 (63.2) | 46 (24.2) | 24 (12.6) | |
Consumes calcium supplements, n (%) | 113 (59.5) | 48 (25.3) | 29 (15.3) | |
Consumes magnesium supplements, n (%) | 114 (60.0) | 52 (27.4) | 24 (12.6) | |
Consumes iron supplements, n (%) | 118 (62.1) | 63 (33.2) | 9 (4.7) | |
Consumes zinc supplements, n (%) | 119 (62.6) | 45 (23.7) | 26 (13.7) | |
Consumes selenium supplements, n (%) | 123 (64.7) | 41 (21.6) | 26 (13.7) | |
Consumes fish oil omega-3 supplements, n (%) | 113 (59.5) | 42 (22.1) | 35 (18.4) | |
Consumes probiotic preparations, n (%) | 113 (59.5) | 39 (20.5) | 38 (20.0) |
Male gender, n (%) | 90 (47.4) |
Female gender, n (%) | 100 (52.6) |
Age, years, median (IQR) | 36.0 (28.8–51.0) |
<35 years old, n (%) | 79 (41.6) |
35–50 years old, n (%) | 63 (33.2) |
>50 years old, n (%) | 48 (25.3) |
Undergraduate education (high school) (n %) | 106 (55.8) |
Graduate education (university) (n %) | 79 (41.6) |
Postgraduate education (n %) | 5 (2.6) |
Right hand dominant, n (%) | 176 (92.6) |
Left hand dominant, n (%) | 14 (7.4) |
Body mass index, kg/m2, median (IQR) | 26.0 (23.8–27.8) |
Normal-weight, n (%) | 75 (39.5) |
Overweight, n (%) | 96 (50.5) |
Obese, n (%) | 19 (10.0) |
Systolic blood pressure, mm Hg, median (IQR) | 145.0 (125.0–155.0) |
Diastolic blood pressure, mm Hg, median (IQR) | 95.0 (80.0–105.0) |
Hypertension, n (%) | 111 (58.4) |
Other cardiovascular diseases (apart from hypertension), n (%) | 5 (2.6) |
Diseases of endocrine glands (diabetes, thyroid disease), n (%) | 96 (50.5) |
Diseases of the blood and blood-forming organs, n (%) | 8 (4.2) |
Mental disorders, n (%) | 1 (0.5) |
Diseases of the genitourinary system, n (%) | 4 (2.1) |
Other diseases of the musculoskeletal system unrelated to CTS, n (%) | 20 (10.5) |
Never smoker / former smoker, n (%) | 49 (25.8) |
Current smoker, n (%) | 141 (74.2) |
<10 cigarettes a day, n (%) | 20 (10.5) |
10–20 cigarettes a day, n (%) | 52 (27.4) |
>20 cigarettes a day, n (%) | 69 (36.3) |
No alcohol consumption, n (%) | 63 (33.2) |
Moderate alcohol consumption, n (%) | 68 (35.8) |
Occasional alcohol overconsumption, n (%) | 51 (26.8) |
Frequent alcohol overconsumption, n (%) | 8 (4.2) |
Low physical activity, n (%) | 138 (72.6) |
Intermediate physical activity, n (%) | 41 (21.6) |
High physical activity, n (%) | 11 (5.8) |
Physical activity METs scores, min week−1, median (IQR) | 0.0 (0.0–1512.0) |
Duration of occupational work with computer, months | −0.201 |
−0.183 |
||||||||||
Average daily time spent in occupational work with computer, minutes | −0.193 |
−0.175 |
||||||||||
Total time in occupational computer work (minutes × months) | −0.196 |
−0.178 |
||||||||||
Average daily time spent in non-occupational work with computer, minutes | −0.203 |
−0.184 |
||||||||||
Number of additional breaks while occupationally working with computer | −0.826 |
0.233 |
0.217 |
|||||||||
Total duration of additional breaks while occupationally working with computer, minutes | 0.238 |
0.223 |
||||||||||
Exercises (finger and thumb stretching and wrist and hand joints rotations) during breaks at work | 0.228 |
0.222 |
||||||||||
Exercises (finger and thumb stretching and wrist and hand joints rotations) during breaks outside of work | 0.238 |
0.232 |
||||||||||
Use of a mouse pad while occupationally working with computer | 0.016 | 0.014 | −0.223 |
−0.225 |
0.229 |
0.172 |
0.184 |
0.052 | 0.186 |
0.217 |
0.099 | 0.032 |
Use of an ergonomically designed mouse, mouse pad, and keyboard (adapted to the anatomical characteristics of the user's hand) while occupationally working with computer | 0.258 |
0.252 |
||||||||||
Completed training for safe and healthy work with computers | 0.249 |
0.243 |
||||||||||
Other repetitive jobs with hands at the workplace not related to computer-work | −0.234 |
−0.221 |
||||||||||
Other repetitive jobs with hands outside the workplace | 0.197 |
0.211 |
−0.137 |
−0.130 |
0.120 |
−0.094 | −0.092 | 0.151 |
0.147 |
0.257 |
||
Heavy physical exertion with arms/hands at the workplace outside the computer-work | 0.043 | 0.063 | 0.038 | 0.043 | −0.025 | −0.184 |
−0.185 |
0.091 | −0.008 | −0.024 | −0.004 | −0.002 |
Heavy physical exertion with arms/hands outside the workplace | 0.040 | 0.042 | 0.083 | 0.089 | −0.088 | −0.266 |
−0.271 |
0.081 | −0.060 | −0.076 | −0.052 | 0.028 |
Exposure to vibrations at the workplace | −0.198 |
−0.186 |
||||||||||
Duration of exposure to vibrations at the workplace, minutes | −0.119 | −0.105 | ||||||||||
The level of vibration at the workplace above limit | 0.042 | 0.089 | −0.047 | −0.043 | 0.042 | −0.005 | −0.010 | −0.018 | 0.070 | 0.057 | 0.096 | 0.204 |
Exposure to vibrations out of work | −0.119 | |||||||||||
Air temperature at the workplace | ||||||||||||
Normal | 0.043 | 0.035 | −0.105 | |||||||||
Increased | 0.056 | 0.073 | −0.146 |
−0.144 |
0.147 |
−0.078 | −0.077 | 0.021 | 0.153 |
0.145 |
0.002 | −0.102 |
Decreased | −0.018 | −0.010 | 0.102 | |||||||||
Air temperature at the workplace, degrees Celsius | 0.176 |
0.158 |
||||||||||
Relative air humidity at the workplace | ||||||||||||
Normal | 0.254 |
0.241 |
||||||||||
Decreased | 0.056 | 0.073 | −0.146 |
−0.144 |
0.147 |
−0.078 | −0.077 | 0.021 | 0.153 |
0.145 |
0.002 | −0.102 |
Increased | −0.234 |
−0.222 |
||||||||||
Air-flow speed at the workplace | ||||||||||||
Normal | ||||||||||||
Decreased | 0.056 | 0.073 | −0.146 |
−0.144 |
0.147 |
−0.078 | −0.077 | 0.021 | 0.153 |
0.145 |
0.002 | −0.102 |
Increased | −0.203 |
−0.191 |
||||||||||
General job satisfaction | 0.225 |
0.229 |
||||||||||
Poorly satisfied | −0.220 |
−0.215 |
||||||||||
Moderately satisfied | 0.168 |
0.142 |
−0.257 |
|||||||||
Very satisfied | 0.114 | 0.152 |
−0.147 |
−0.280 |
−0.189 |
−0.219 |
LDL-cholesterol, mmol/L, median (IQR) | 3.6 (2.7–4.4) |
HDL-cholesterol, mmol/L, median (IQR) | 0.9 (0.7–1.3) |
Triglycerides, mmol/L, median (IQR) | 1.7 (1.4–1.9) |
Glucose, mmol/L, median (IQR) | 5.6 (4.9–6.3) |
AST, IU/L, median (IQR) | 35.5 (20.0–41.0) |
ALT, IU/L, median (IQR) | 41.0 (35.0–51.3) |
GGT, IU/L, median (IQR) | 47.0 (38.0–58.0) |
Uric acid, mmol/L, median (IQR) | 416.0 (285.0–430.0) |
Urea, mmol/L, median (IQR) | 8.5 (6.5–9.3) |
Creatinine, mmol/L, median (IQR) | 92.0 (49.5–102.4) |
ESR, mm/h, median (IQR) | 20.0 (15.0–28.0) |
Fibrinogen, g/L, median (IQR) | 4.0 (3.2–4.7) |
CRP, mg/L, median (IQR) | 5.7 (4.0–7.9) |
Duration of CTS since diagnosis, months, median (IQR) | 40.0 (15.0–130.0) |
Dominant | 88 (46.3) |
Non-dominant | 18 (9.5) |
Bilateral | 84 (44.2) |
Family history of CTS, yes, n (%) | 96 (50.5) |
Medication only | 18 (9.5) |
Physical therapy included, without surgery | 106 (55.8) |
Surgery included | 66 (34.7) |
Steroidal anti-inflammatory medication included, n (%) | 103 (54.2) |
Non-steroidal anti-inflammatory medication included, n (%) | 125 (65.8) |
Symptom Severity Scale (SSS) score, range 1–5, median (IQR) | 2.9 (1.0–4.1) |
Functional Status Scale (FSS) score, range 1–5, median (IQR) | 2.6 (1.0–4.1) |
Motor conduction velocity (MCV) of n. |
49.5 (41.0–57.0) |
Sensory conduction velocity (SCV) of n. |
50.0 (41.0–58.0) |
Sensory distal onset latency (SDOL) of n. |
1.2 (0.8–2.0) |
Motor conduction velocity (MCV) of n. |
58.0 (57.0–60.0) |
Sensory conduction velocity (SCV) of n. |
59.0 (58.0–61.0) |
Sensory distal onset latency (SDOL) of n. |
1.6 (1.5–1.6) |
Ratio of distal sensory latency (SDOL-R) of n. |
0.8 (0.5–1.3) |
Duration of temporary work disability related to CTS during the preceding year, days, median (IQR) | 31.5 (14.0–50.0) |
Applications for permanent work disability because of CTS, n (%) | 62 (32.6) |
Job changes because of CTS, n (%) | 75 (39.5) |
Frequency of consumption of refined grain products, red and processed meat, tallow, sweets, dried fruits, carbonated sugar-added beverages and spirits (dietary cluster 1) | −0.289 |
−0.283 |
0.194 |
|||||||||
Frequency of consumption of integral grain products, eggs, poultry, fish and sea products, fresh vegetables, fresh fruits and fruit-juices, nuts, vegetable oils (including sunflower oil and olive oil), pork lard, and beer (dietary cluster 2) | 0.287 |
|||||||||||
Frequency of use of all dietary supplements (all examined supplements included) | 0.285 |
0.274 |