Singh Abhay, Shukla Mukesh, Seth Aswani Kumar, Pawar Neeraj, Paul Sourabh, Nath Bhola
Department of Community and Family Medicine, All India Institute of Medical Sciences, Raebareli, Uttar Pradesh, India.
J Family Med Prim Care. 2025 Apr;14(4):1403-1408. doi: 10.4103/jfmpc.jfmpc_1824_24. Epub 2025 Apr 25.
Women are the primary caregivers and cooks in Indian households. Their knowledge of food adulteration determines family health. The study assessed the knowledge of women on commonly adulterated food items available in their kitchens and its associated factors.
A community-based cross-sectional study was conducted among 310 women of Rahi block of Raebareli, India. A 40-item food inventory with their common adulterants was prepared using tool kit modules of the FSSAI. Each correct adulterant identified for a food item was scored one to obtain a cumulative Food Adulterant Identification (FAI) score. The multivariable logistic regression identified the determinants of high FAI.
The mean age of the women was 37.1 ± 11.7 years. Among 183 study participants, about 59.0% of women had knowledge about food adulteration. Among all the food groups, 288 (92.9%) women knew about adulteration in milk and milk products, 240 (77.4%) knew about adulteration in oils and fats and 230 (74.2%) knew about adulteration in spices. Around 157 (50.7%) and 153 (49.3%) women had low and high FAI scores respectively. The education of secondary-level or higher (AOR 3.4; 95% CI 1.9-6.1), knowledge of food adulteration (AOR 2.2; 95% CI 1.2-4.1), and experience of health issues after consuming food from the market (AOR 2.7; 95% CI 1.3-5.6) were associated with high FAI scores.
Knowledge about food adulteration in rural India needs to be improved. Prior knowledge about food adulteration and the educational status of women were found to be important determinants for identifying commonly adulterated items.
在印度家庭中，女性是主要的照料者和厨师。她们对食品掺假的了解决定着家庭健康。本研究评估了女性对厨房中常见掺假食品的了解情况及其相关因素。
在印度勒克瑙市拉伊街区的310名女性中开展了一项基于社区的横断面研究。使用印度食品安全与标准管理局的工具包模块，编制了一份包含40种食品及其常见掺假物的食品清单。为每种食品识别出的每种正确掺假物计1分，以获得累积的食品掺假识别（FAI）分数。多变量逻辑回归分析确定了高FAI分数的决定因素。
这些女性的平均年龄为37.1±11.7岁。在183名研究参与者中，约59.0%的女性了解食品掺假情况。在所有食品类别中，288名（92.9%）女性知道牛奶及奶制品掺假，240名（77.4%）知道油脂掺假，230名（74.2%）知道香料掺假。分别有157名（50.7%）和153名（49.3%）女性的FAI分数较低和较高。中学及以上教育程度（调整后比值比[AOR]为3.4；95%置信区间[CI]为1.9 - 6.1）、食品掺假知识（AOR为2.2；95%CI为1.2 - 4.1）以及食用市场购买食品后出现健康问题的经历（AOR为2.7；95%CI为1.3 - 5.6）与高FAI分数相关。
印度农村地区对食品掺假的了解情况有待改善。发现食品掺假的先验知识和女性的教育状况是识别常见掺假食品的重要决定因素。
