Laboratory chemical exposure and poor diet increase odds of health symptoms in young scientists

Young scientists who frequently handle laboratory chemicals and consume relatively few antioxidant-rich foods may be more likely to report symptoms such as fatigue, headaches, pallor, and easy bruising, according to a new study of university students in Nigeria.

The research, published in New Contaminants, examined laboratory chemical exposure, dietary habits, safety knowledge, protective practices, and self-reported health symptoms among 426 undergraduate and postgraduate students studying chemistry, biochemistry, microbiology, and medical laboratory science in Ekiti State, Nigeria.

Nearly four in five participants, 78.6%, reported frequent exposure to laboratory chemicals. The substances most commonly encountered included acids, reported by 71.0% of participants, organic solvents by 64.5%, and disinfectants by 58.7%.

Laboratory training is essential for developing the next generation of scientists, but it is equally important that students understand how everyday safety practices and lifestyle factors may relate to their health experiences. Our findings support a more comprehensive approach to student wellbeing that combines strong laboratory safety culture with greater awareness of healthy dietary habits."

Kanayo Samuel Okonji, lead author

The researchers found a clear statistical association between reported chemical exposure frequency and reported symptoms. Among students classified as frequently exposed to laboratory chemicals, 62.7% reported oxidative stress-related symptoms, compared with 35.2% of those with less frequent exposure.

After accounting for several other factors, frequent laboratory chemical exposure was associated with 2.84 times higher odds of reporting symptoms. Low dietary antioxidant intake was independently associated with 2.31 times higher odds.

The strongest association was observed among participants who reported both frequent chemical exposure and low intake of antioxidant-rich foods, including fruits and vegetables. This group had 2.96 times higher adjusted odds of reporting symptoms compared with the reference group.

Importantly, the researchers found no statistically significant interaction between chemical exposure and dietary intake. The results therefore indicate a combined association rather than evidence that poor diet intensifies the biological effects of chemical exposure.

Laboratory safety practices also emerged as an important factor. Although 57.0% of participants demonstrated good knowledge of chemical hazards and related safety issues, only 46.0% reported good compliance with preventive laboratory practices. Better safety knowledge was significantly associated with better protective behavior.

The researchers say universities could strengthen laboratory safety through regular training, improved access to personal protective equipment, appropriate use of fume hoods, better spill management and waste disposal procedures, and closer institutional supervision.

At the same time, the authors caution against interpreting the reported symptoms as evidence of chemically induced oxidative stress or blood disorders. The study was cross-sectional and questionnaire-based, and it did not measure chemical concentrations, internal exposure, biochemical markers of oxidative stress, or hematological parameters. Symptoms such as fatigue and headaches are nonspecific and can have many causes, including sleep deprivation, academic stress, infection, or nutritional deficiencies.

Future research incorporating objective exposure measurements, validated dietary assessments, biochemical biomarkers, and clinical testing could help determine whether the associations observed in this survey correspond to measurable physiological effects.

The findings reinforce a practical message for academic laboratories: scientific training should be accompanied by consistent safety practices, effective supervision, and broader attention to student health and wellbeing.