Perception and Attitude of Parents Towards Aflatoxins Contamination in Complementary Foods and Its Management in Central Tanzania
Journal Title: The Journal of Middle East and North Africa Sciences - Year 2017, Vol 3, Issue 3
Abstract
Complementary foods in Tanzania are contaminated with aflatoxins (AF), a group of highly toxic metabolites produced mostly by the fungi Aspergillus flavus and Aspergillus parasiticus. Although intake of aflatoxins contaminated food may cause cancer of the liver, very few parents perceive aflatoxins exposure as a public health threat. This study was cross-sectional designed and used both quantitative and qualitative approaches to assess perception and attitude towards aflatoxins contamination in child foods and its management among 364 parents with children aged between 6-23 months in central Tanzania. Health Belief Model (HBM) was used to determine parents’ perception and attitude of aflatoxins. Exploratory Factor Analysis identified the underlying constructs of the Health Belief Model (HBM). The multivariate analysis indicated that mean perception score for parents aged above 34 years was significantly higher (β=0.3666, p<0.05) compared to those aged below or equal 34 years. The mean perception score for parents with primary education was significantly higher (β=0.3730, p<0.05) in comparison to mean score of those that had never been to school. The estimated mean attitude towards aflatoxins score for parents in union was significantly higher (β=0.2639, p<0.05) compared to those not in union. Parents with primary education and those with secondary education (β=0.3405, p<0.05) and (β=0.5528, p<0.05), respectively, were significantly important predictors of attitude for actions towards aflatoxins reduction. There was strong association between perception and attitude scores towards aflatoxin contamination and reduction to the foods. The findings were complemented by results of the focus group discussions (FGDs) which showed that people were not provided with education about aflatoxin contamination in complementary foods, although few of them were using their experience to control fungi. Health professionals and public extension officers should work together to advise the people about the problem of aflatoxins and means to prevent its occurrence in complementary foods.
Authors and Affiliations
Selestin J. Ngoma, Martin Kimanya, Bendantukuka Tiisekwa, Dismas Mwaseba
Keywords
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