Biopsychosocial education improves workers' low back pain beliefs in a meat processing plant.
Source: PubMed, NCBI / U.S. National Library of Medicine
BackgroundLow Back Pain (LBP) is a major health problem at work. While prevention measures can focus on physical risk factors, negative beliefs about pain can also contribute to LBP chronicity.ObjectiveThis study evaluates the impact of educational training based on the biopsychosocial model of pain on meat processing workers' low back pain beliefs.MethodsWorkers of two sectors of a meat processing plant in France (n = 34) were assigned into a control group and an educational group. The latter participated in a training programme consisting of two 90-min sessions focused on the biopsychosocial model of pain. Low back pain beliefs were assessed with the Back Pain Attitudes Questionnaire (Back-PAQ, 34 items) in the two groups in pre- and post-intervention periods.ResultsIn the pre-intervention period, the Back-PAQ score was not different between the control (118.5 ± 9.9) and the educational (122.5 ± 10.0) groups. In the post-intervention period, the Back-PAQ score was significantly reduced in the educational group (83 ± 16.5; -39.5 points; p < 0.001) while it did not significantly change in the control group (117.5 ± 10.3; -0.9 points, p = 0.57). The Back-PAQ score was significantly lower in the educational compared to the control group (-34.5 points, p < 0.001).ConclusionsThis study provides preliminary support that an educational training based o
Abstract
BackgroundLow Back Pain (LBP) is a major health problem at work. While prevention measures can focus on physical risk factors, negative beliefs about pain can also contribute to LBP chronicity.ObjectiveThis study evaluates the impact of educational training based on the biopsychosocial model of pain on meat processing workers' low back pain beliefs.MethodsWorkers of two sectors of a meat processing plant in France (n = 34) were assigned into a control group and an educational group. The latter participated in a training programme consisting of two 90-min sessions focused on the biopsychosocial model of pain. Low back pain beliefs were assessed with the Back Pain Attitudes Questionnaire (Back-PAQ, 34 items) in the two groups in pre- and post-intervention periods.ResultsIn the pre-intervention period, the Back-PAQ score was not different between the control (118.5 ± 9.9) and the educational (122.5 ± 10.0) groups. In the post-intervention period, the Back-PAQ score was significantly reduced in the educational group (83 ± 16.5; -39.5 points; p < 0.001) while it did not significantly change in the control group (117.5 ± 10.3; -0.9 points, p = 0.57). The Back-PAQ score was significantly lower in the educational compared to the control group (-34.5 points, p < 0.001).ConclusionsThis study provides preliminary support that an educational training based on biopsychosocial model of pain can positively influence meat processing workers' low back pain beliefs. Therefore, such an educational programme may represent a course of action for limiting LBP and more globally improving musculoskeletal health management in an industrial environment.