Public Knowledge, Attitude, and Practice Towards the Use of Potassium Bromate in Bakeries in Benghazi, Libya

Abstract

Background: Over the last few years, the use of potassium bromate in bread has been the subject of many scientific arguments in Libya. The Food and Drug Control Center in Libya banned the use of potassium bromate in bread on account of its deleterious effect and carcinogenicity in humans. However, the current research presents conflicting results on its use in bread. Aim: This study aimed to examine the knowledge and increase awareness among the population about the use of this substance in bread. In addition, it looked at some aspects of bread making in bakeries. Methods: A cross-sectional study was conducted on the general population during the period from Feb 2021 to May 2021. An electronic questionnaire was designed using Google Forms and distributed through social media. Results: A total of 500 participants responded to the electronic survey and were included in this study. 79% females and 21% males with an age range from 20–30 years. The majority of participants were from Benghazi (92%) and Libyan nationality (97%). 76% did not have any health problems, whereas 24% had some diseases. 50% of them consumed bread twice a day. Only 12% of participants had awareness about the Libyan standard for bread making, while half of them (51%) did have any knowledge, and about 38% of them did not know any information about these standards. Most of the participants (71%) did have any information about potassium bromate as a food additive. Only 31% of participants reported that potassium bromate is a banned substance, whereas around half of them (52%) did not know that. Most of the participants (65%) did not know the effects of potassium bromate on their health. The majority of them suggested that the health inspection office, municipal guard, and the Ministry of Economy have the responsibility of monitoring the use of food additives in the bakery. Conclusion: This study highlights the low level of knowledge of respondents regarding food additives, especially potassium bromate. Education programs to increase awareness among people are highly recommended. Further scientific investigations are needed.