Sabiad (Jun 2024)

EVALUATION OF PHARMACY EMPLOYEES’ USAGE OF HERBAL PRODUCTS AND KNOWLEDGE ABOUT FOOD–DRUG INTERACTIONS

  • Yasemin Ertaş Öztürk,
  • Onur Yıldıran,
  • Beyza Baycan,
  • Semiha Kadıoğlu

DOI
https://doi.org/10.26650/jarhs2024-1341284
Journal volume & issue
Vol. 7, no. 2
pp. 124 – 131

Abstract

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Objective: This study was conducted to determine and compare herbal product use, attitudes toward herbal products, and the knowledge about food–drug interactions of pharmacy employees. Materials and Methods: This descriptive cross-sectional study included 132 pharmacy employees, comprising 67 pharmacists, 40 pharmacy technicians, and 25 pharmacy foremen. Demographic characteristics of the participants, herbal product use and attitudes toward herbal products, questions concerning food–drug interactions, and the Food–Drug Interaction Knowledge Level Scale were evaluated. Data were collected through a web-based questionnaire and analyzed using appropriate statistical methods. Results: Pharmacists used herbal products (p=0.008) and counseled more (p<0.001) than pharmacy technicians/foremen. Most pharmacy employees received questions from patients regarding herbal products. A total of 73.8% of pharmacy technicians/foremen believed that herbal products exert fewer side effects than conventional drugs, and 91.0% of pharmacists believed that herbal products are not regulated and that there is an interaction between conventional drugs and herbal products. The mean Food–Drug Interaction Knowledge Level Scale score of pharmacists was 13.4±3.96, whereas that of pharmacy technicians/ foremen was 7.9±5.46 (p<0.001). Good or very good knowledge about food–drug interactions was found among 79.1% of pharmacists and 33.8% of pharmacy technicians/foremen. Profession (pharmacist vs pharmacy technician/foreman) and having additional education on herbal products significantly affected the scale scores (p<0.001 and p=0.019, respectively). Conclusion: Pharmacy employees are an important health group who provide counseling on herbal product use and food–drug interactions. Pharmacists’ knowledge about food–drug interactions was higher than that of pharmacy technicians/foremen. Therefore, lifelong learning should be a part of the lives of these professional groups as in every profession.

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