بررسی آگاهی و عملکرد کارکنان دانشگاه علوم پزشکی ایران در زمینه روش طبخ مناسب برای کاهش تولید هیدروکربن های آروماتیک در گوشت

Background: Given the importance of aromatic hydrocarbons in developing cancer, the necessity of educating individuals about methods to reduce it in food products and the importance of assessing individuals’ knowledge and practice to design effective educational programs, the present study aimed to determine the knowledge and performance of employers regarding suitable cooking methods to reduce the production of aromatic hydrocarbons in meat in 2017. Methods: In a cross-sectional study, 128 employers who were employed in Iran University of Medical Sciences, Tehran, Iran were selected randomly. Data were collected by a 46-item questionnaire and then analyzed through Pearson's correlation coefficient, One-Way ANOVA and T- test. P>0.05 was considered significant. Results: Finding showed that about half of the participants were informed about meat barbeque on charcoal, frying method and smoking methods that generate aromatic hydrocarbons in meat. In addition, about 50% of participants expressed that steam and boiled methods for cooking meat can reduce the generation of aromatic hydrocarbons in meat. Most consumed meat among participants were meat fried, boiled and then barbequed on charcoal, respectively. Only 36.7% of participants didn’t eat the burned parts of meat. Conclusion: Given the lack of individuals’ information about the role of meat cooking methods in the production of aromatic hydrocarbons and the methods for reducing its production, it is imperative that health workers provide essential information in the cancer prevention education sessions.