Association of Levator Scapulae Syndrome with Neck Pain, Neck Disability, and Upper Limb Dysfunction Among Culinary Professionals: A Cross-Sectional Survey
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Abstract
Background: Culinary professionals are exposed to repetitive upper-limb activity, prolonged standing, sustained neck flexion, shoulder-girdle loading, and constrained work postures, which may increase their risk of work-related neck and shoulder musculoskeletal disorders. Levator scapulae syndrome is a clinically relevant but under-recognized contributor to neck pain and functional limitation in occupational groups with repetitive manual demands. Objective: To determine the prevalence of levator scapulae syndrome and examine its association with pain severity, neck disability, and upper extremity function among culinary professionals with chronic neck pain. Methods: This cross-sectional observational survey included 150 culinary professionals aged 20–40 years with at least three months of neck pain. Participants were recruited through non-probability purposive sampling and equally categorized as sous chefs, commis chefs, pastry chefs, street food cooks, and home chefs. Levator scapulae syndrome was assessed clinically, while pain severity, neck disability, and upper extremity function were measured using the Numeric Pain Rating Scale, Neck Disability Index, and Upper Extremity Functional Index. Associations were analyzed using Pearson chi-square tests in SPSS version 27. Results: Levator scapulae syndrome was present in 85 of 150 participants, giving an overall prevalence of 56.7%. Prevalence was highest among pastry chefs (63.3%), followed by commis chefs and street food cooks (60.0% each), sous chefs (56.7%), and home chefs (43.3%). LSS was significantly associated with pain severity across all chef categories. Associations with neck disability were significant among commis, pastry, and home chefs, while upper extremity functional limitation was significantly associated with LSS among sous chefs, street food cooks, and home chefs. Conclusion: Levator scapulae syndrome was common among culinary professionals with chronic neck pain and was consistently associated with greater pain severity, while disability and upper extremity functional associations varied by chef role. Occupational screening and ergonomic prevention strategies may help reduce symptom burden in this population
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