Food taboos and associated factors among pregnant women in dimma district, southwest Ethiopia

Abstract

Background: A food taboo is a food or drink which people strictly prohibited from consuming due to wrong perception due cultural or religious reasons. Pregnancy is viewed as a critical period in the life of women and baby and is most of the time prone to many of food taboos; taboos in this period had deleterious effect on pregnant women's health and on her fetus in the womb. Objective: To assess the magnitude and factors associated with Food taboos Among Current Pregnant Women in Dimma district, Gambella; Ethiopia. Method: Facility based cross sectional study was conducted among 276 pregnant mothers from March6-May10/2019, in 3 Public health facilities of Dimma district, Gambella. FGDs and KIIs also conducted to explore food items which were prohibited during pregnancy. FGD were conducted among 18 pregnant women; six from each HC and three KIs were recruited; one from each HC. The data were collected by FGDs and KIIs by using unstructured questioner. Both the FGDs and KIIs were held at health facilities. All FGDs and KIIs were audio taped and transcribed in verbatim. To include to the transcriptions, the notes taken by data collector during data collection were used. After exploring restricted food items Participants were selected using systematic sampling technique methods for quantitative study. Data were collected using pretested interviewer administered structured questioners by trained BSc midwives and Diploma clinical nurses. The data was edited, entered into Epi data version 3.1 and then exported to SPSS windows version 21.0 for analyses. Descriptive statistics and multivariable logistic regression model were fitted to isolate independent predictors of food taboo practices. All tests were two sided and p values <0.05 was used to declare statistical significance. Results: In the sample, 34.7% of the study participants were practiced at least one food item. Out of food taboo practicing mothers around fifty of them were restricted from at least three food items. Common food taboos which were practiced were: Fruits, cereals, honey, sugarcane, garden cress, mustard seed and yam. The reasons behind restriction of these food items were; fear of maternal and fetal complications like abortion, cardiac problems and anemia. The odds the food taboo practice was found higher among participants age >=25 years [AOR=2.72, 95% CI: 1.44-5.12], No formal education [AOR=2.56, 95% CI: 1.17-5.60], gestational age [AOR=4.33, 95% CI: 1.99-9.36]. Conclusions: More than one third of the pregnant mothers were practicing food taboos in Dimma Woreda. Food taboo practice significantly associated with pregnant mothers’ age, educational level and gestational age. Therefore; nutrition education intervention on food taboo practice and importance of nutrients during pregnancy using behavioral change and communication for those whose age is >=25 years and pregnant women on third trimester should be intensively implemented and empowering women to have access for education by all stake holders.