Knowledge, attitude, and practice toward food preservatives among pregnant women

Abstract

Abstract Food preservatives extend shelf life but can be toxic. Sodium benzoate, a common preservative, can harm fetuses. Knowledge of preservatives’ health impact, especially among pregnant women, is limited. This study aimed to explore the knowledge, attitude, and practice (KAP) of pregnant women regarding food preservatives. This cross-sectional study enrolled pregnant women in Henan Province (China) between March and April 2023. The study collected 515 valid questionnaires [303 (58.83%) < 30 years]. The knowledge, attitude, and practice scores were 10.21 ± 2.90 (possible range: 0–17), 29.59 ± 2.73 (possible range: 8–40), and 22.86 ± 3.56 (possible range: 6–30; 76.20%), respectively. Multivariable logistic regression analysis showed that the knowledge (OR = 1.144, 95%CI: 1.061–1.234, P < 0.001), attitude (OR = 1.112, 95%CI: 1.028–1.203, P = 0.008) were significantly associated with the practice. The structural equation model (SEM) showed that the knowledge of food preservatives directly affected attitude (β = 0.168, P = 0.005) and practice (β = 0.250, P = 0.021) and indirectly affected practice (β = 0.047, P = 0.004). The food preservatives attitude directly affected practice (β = 0.280, P = 0.021). In conclusion, pregnant women in Henan have poor knowledge but favorable attitudes and active practices toward food preservatives. This study identified knowledge items that should be targeted by education interventions.