Knowledge Attitude and Practice to awards Food Drug Interaction Among Health Care Providers at Public Primary Hospitals of Southern Ethiopia

Background: Interactions between food and medications can greatly impact patient adherence and the overall effectiveness of drug therapy. In healthcare settings, food-drug interactions (FDIs) are an increasing concern. Various studies have reported FDI rates ranging from 3% to 30%. Despite clear evidence of the harmful effects linked to many FDIs, there is limited information about the factors that influence healthcare providers’ knowledge, attitudes, and practices regarding these interactions. Objective: To assess the knowledge, attitude, and practice of healthcare providers towards food-drug interactions and their associated factors at the public primary hospitals in Wolaita Zone. Methods: A cross-sectional study was carried out among healthcare providers in primary hospitals within the Wolaita Zone, South Ethiopia. A total of 337 healthcare providers were selected using single population proportion formulas, population correction methods, and a multi-stage sampling technique to choose the facilities. Data collection was done using standardized, self-administered questionnaires. The collected data were entered into Epi-Data version 4.6.0.2 and then exported to SPSS version 25.0 for further analysis. The mean score was used as the threshold to categorize outcome variables. Descriptive statistics, including frequencies and percentages, were used to summarize the data. Bivariate analysis was performed to identify potential associated variables, with those having a p-value less than 0.25 considered for multivariable analysis. Statistical significance was determined at a p-value of less than 0.05 using binary logistic regression. Result: Out of 337 respondents, 316 (94%) participated in the study, and the rest, 21 (6%), were not enrolled due to exclusion. Overall knowledge level was 89%, with 82% positive perception, despite poor practice (60%). Sex and profession were independent factors associated with knowledge. Work experience and profession were independent factors associated with attitude. The profession was associated with practice. Conclusion: Healthcare providers demonstrated a generally good level of knowledge regarding food-drug interactions. Among the factors examined—sex, work experience, and profession—only experience and profession were found to have a significant influence on their knowledge, attitudes, and practices related to food-drug interactions. Recommendation: Experienced pharmacists and physicians should provide training and guidance to other healthcare staff, particularly nurses, on matters related to food-drug interactions within the hospital setting.