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Influencing Factors on Upper Trapezius Pain With Myofascial Trigger Points in Food Service Workers

Influencing Factors on Upper Trapezius Pain With Myofascial Trigger Points in Food Service Workers

Status
Active, not recruiting
Phases
Unknown
Study type
Observational
Source
CRIS
Registry ID
KCT0002810
Enrollment
170
Registered
2018-04-20
Start date
2016-03-21
Completion date
Unknown
Last updated
2019-03-11

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Interventions

None listed

Sponsors

Yonsei University
Lead Sponsor

Eligibility

Sex/Gender
All

Inclusion criteria

Inclusion criteria: To be included in this study, participants must have had all of the following: duration of work in food service longer than 6 months, unilateral non-traumatic shoulder pain, experience of shoulder pain for more than 2 months, experience of tenderness of UT more than twice over the past week, latent MTrPs in the UT muscle through measurement of the pressure-pain threshold (PPT) for males of < 2.9 kg/cm2 and for females of < 2.0 kg/cm2, and a visual analog scale (VAS) score over 30 mm.

Exclusion criteria

Exclusion criteria: Exclusion criteria were a prior diagnosis of shoulder instability, shoulder fractures, any systemic disease, a history of surgery in the shoulder, and examination suggesting the presence of neurological diseases, internal diseases, or psychiatric disorders.

Design outcomes

Primary

MeasureTime frame
Range of motion;Muscle strength;Neck and shoulder posture;Beck Depression Inventory;Borg Rating of Perceived Exertion Scale—

Secondary

MeasureTime frame
Visual analog scale;Pressure pain threshold—

Countries

Korea, Republic of

Contacts

Public Contactui-jae Hwang

Yonsei University

hwangu33@nate.com+82-33-760-2971

Outcome results

None listed

Source: CRIS (via WHO ICTRP) · Data processed: Feb 4, 2026