Knowledge of Drug–Food Interactions Among Healthcare Professionals Working in Public Hospitals in Ethiopia

BACKGROUND: Drug–food interactions can result in unfavorable outcomes during the treatment of patients. Healthcare professionals (HCPs) should advise patients on drug–food interactions. Knowledge of such interactions is crucial to avoid their occurrence. However, there is no information regarding the knowledge of HCPs about drug–food interactions in Harari Regional State. OBJECTIVE: To assess knowledge of drug–food interactions and associated factors among HCPs working in public hospitals in Harari Regional State, Eastern Ethiopia from April 15 to May 15, 2022. METHODS: A cross-sectional study was conducted in public hospitals in Harari Regional State, Eastern Ethiopia, among 251 HCPs. After stratification was done based on profession (pharmacists, nurses, and doctors), the sample size was proportionally allocated for the respective groups. Data were collected using a standardized self-administered questionnaire, entered into Epi-Data 3.1 and analyzed using Statistical Package for Social Sciences 26.0. Descriptive statistics were used to summarize variables. Multivariable logistic regression was done to determine factors associated with knowledge of drug–food interactions. P < 0.05 was used to declare significant association. RESULTS: Among the HCPs who completed the questionnaire, 56 (22.3%), 36 (14.3%), and 159 (63.3%) were doctors, pharmacists, and nurses, respectively. The majority of the HCPs were males (174 (69.3%)). The mean age of the HCPs was 27.6±3.8. The mean knowledge score±SD of the HCPs was 28.6±6.6 out of an overall score of 59. The HCPs poorly identified drug–food interactions and the correct administration time of drugs relative to meals. Being a pharmacist (AOR: 2.8, CI: 1.3–6.4, p-value=0.012), and working at a tertiary hospital (AOR: 3.9, CI: 2.1–7.3, p-value <0.001), were associated with higher knowledge of drug-food interactions. CONCLUSION: The HCPs in this study had inadequate knowledge of drug–food interactions. Thus, additional educational courses and training should be provided in order to improve knowledge regarding drug-food interaction.