Publication: Cancer risk perception and preventive behaviors among grilled meat vendors
Issued Date
2012-12-01
Resource Type
ISSN
01252208
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2-s2.0-84871891024
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of the Medical Association of Thailand. Vol.95, No.SUPPL 6 (2012)
Suggested Citation
Penrawee Meerith, Kitiphong Harncharoen, Mayuna Srisuphanunt, Orawan Kaewboonchoo Cancer risk perception and preventive behaviors among grilled meat vendors. Journal of the Medical Association of Thailand. Vol.95, No.SUPPL 6 (2012). Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/14421
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Title
Cancer risk perception and preventive behaviors among grilled meat vendors
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Abstract
Background: Polycyclic aromatic hydrocarbons (PAHs) are environmental pollutants that cause cancers in humans. Exposure results from incomplete burning of organic materials. Grilled meat vendors are occupationally exposed to PAHs in smoke from continuously burning charcoal and meat, which may have chance to get cancer. Individual risk perception is a critical antecedent of preventive behavior. However, relatively little is known about the cancer risk perception and preventive behaviors among grilled meat vendors. Objective: The present study aimed to examine cancer risk perception and preventive behaviors and factors associated with preventive behaviors among grilled meat vendors in Bangkok, Thailand. Material and Method: A cross-sectional survey was used in the present study. The subjects consisted of 40 males and 82 females grilled meat vendors who conducted their jobs at Victory Monument, Bang Lumpoo, Pratunam, Jakkawat or Patumwan. They were interviewed regarding cancer risk perception and preventive behaviors. Multiple logistic regression analysis was used to analyze data. Results: Average cancer risk perception score was 23.3 ± 3.3 out of 32. About 79.5% of the subjects had high risk perception. The prevalence of good preventive behaviors was 86.1%. The three most frequent preventive behaviors among the subjects during grilling meat were using good quality charcoal (65.6%), ventilation fan (41.0%) and wearing long sleeves shirt (36.1%). Only 10.7% always used gloves. Multiple logistic regression analysis showed 2 factors were independently associated with preventive behaviors: educational level and risk perception. The subjects who had higher educational level or risk perception were more likely to develop better behaviors than those who had a lower educational level and perception (p < 0.05). Conclusion: In conclusion, the present study found that the educational background and cancer risk perception were associated with preventive behaviors among grilled meat vendors. To improve the preventive behaviors among grilled meat vendors, interventions focusing on cancer risk perceptions and considering educational background among target group are recommended.