Healthcare professionals' knowledge of organic foods and their health impact: a survey-based analysis.

BACKGROUND

Organic foods are often considered healthier and more sustainable, yet healthcare professionals' understanding and perceptions remain unclear. This study aimed to evaluate their knowledge and perceptions related to organic foods and associated barriers.

METHODS

A cross-sectional survey was conducted among employees at a large hospital in São Paulo, Brazil, between June and July 2024. Using a non-probabilistic convenience sample, an online questionnaire collected sociodemographic data, lifestyle characteristics, and information on participants' knowledge and perception of organic foods. Descriptive statistics, Chi-Square tests, and logistic regression were applied to identify factors associated with the lack of knowledge.

RESULTS

A total of 199 questionnaires were completed. Nearly half of the respondents (49.2 %) were not fully aware of what defines organic food. Women represented 80.2 % of the sample. Smoking was significantly associated with a lack of knowledge regarding organic foods. Approximately 30 % were uncertain about cardiovascular risks related to non-organic foods, and cost was identified as a major barrier to consumption. Although most recognized environmental benefits and a potential role in reducing global warming, understanding how organic consumption intersects with human health has remained limited. Adjusted analyses revealed that higher education (without postgraduate training), smoking, and comorbidities were associated with knowledge gaps.

CONCLUSION

These findings highlight substantial knowledge gaps among healthcare professionals regarding organic foods.