Knowledge Levels of Vendors and Consumers on Acrylamide in Selected Foods Vended in Informal Settlements of Nairobi, Kenya

Abstract

Aims: To establish the levels of knowledge of vendors and consumers on acrylamide in selected foods vended in informal settlements. Study Design: Cross-sectional study design. Place and Duration of Study: Kibera Informal settlements, Nairobi City County, May 2021. Methodology: Sample: The study participants were a total of 632. These included 248 vendors (66 males and 182 females) and 384 consumers (163 males and 221 females) of selected foods (potato chips, crisps, bhajia, chapatti, mandazi, samosa and coffee). They were aged 18 years and above. Sampling techniques: Purposive sampling was used to select the County, random sampling for the villages and convenience sampling for the respondents. Data collection tool: Researcher administered questionnaire which included a Likert scale for knowledge measurement. Data analysis: SPSS version 20 was used for data entry and analysis. Knowledge was measured in terms of mean percentage scores and categorized in levels. Pearson’s chi square tests were done to check for the necessary associations. Results: Most (73.3% vendors and 57.6% consumers) of the respondents were females. Among the vendors, the largest proportion (34.1%) was aged 25-34 years while among the consumers, most (60.8%) were aged between 18-34 years. The largest proportion (47.2% vendors and 49.1% consumers) had attained secondary education. Most (72.2%) of the vendors and most (63.5%) of the consumers had poor knowledge on acrylamide. The mean knowledge of both the vendors and the consumers was poor at 25.8% and 27.2%, respectively. Pearson’s chi square test showed statistically significant association between knowledge levels and the perception of acrylamide as a human health concern by the respondents; vendors (P= .001) and consumers (P= .001). Conclusion: The mean knowledge level for the respondents on acrylamide was poor. Hence, there’s need to hold regular educational campaigns targeted at vendors and consumers of acrylamide forming foods on acrylamide formation, mitigation and health risks associated with exposure to it. The educational campaigns should be clearly set out in food safety policies.