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<p>Prostate cancer is the most frequently diagnosed cancer and a major cause of mortality among Nigerian men. Since diet is a modifiable risk factor, knowledge and adoption of dietary risk-reduction strategies are essential. Commercial drivers constitute a high-risk group due to their sedentary lifestyle, irregular eating habits, and poor access to health information. This study assessed knowledge and dietary practices regarding prostate cancer prevention among male commercial drivers. A descriptive cross-sectional study was conducted among 427 registered drivers aged ≥ 18&#xa0;years selected through multistage sampling in major motor parks. Data were collected using a pretested, structured, interviewer-administered questionnaire grounded in the Health Belief Model. Data were analysed using SPSS version 26, employing descriptive statistics and logistic regression at <i>p</i> &lt; 0.05. Out of 427 questionnaires, 386 were correctly completed (response rate: 90.4%). The mean age was 33.2 ± 13.6&#xa0;years. Knowledge of dietary factors was poor in 75.1%, fair in 11.7%, and good in only 13.2%. Dietary patterns reflected moderate fruit and vegetable intake alongside frequent consumption of red meat, processed foods, and sugary drinks. Education and income strongly predicted good knowledge, with drivers who had secondary education having significantly higher odds (95% CI 1.144–7.004, OR 2.830, <i>p</i> = 0.024) of having good knowledge compared to those with no formal education. Those with tertiary education were even more likely to have good knowledge (95% CI 7.957–56.125, OR 21.133, <i>p</i> &lt; 0.001). The study found that knowledge and practices of dietary risk reduction of prostate cancer were suboptimal among the study participants. Context-specific interventions, workplace education, mass media outreach, and affordable healthy food initiatives are urgently required to promote dietary modification as a cancer prevention strategy.</p>

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Evaluating the knowledge and practices of prostate cancer dietary risk reduction in occupational drivers

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月11日

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  • Chinonyerem O. Iheanacho,
  • Isaac Samanja Daniel,
  • Jummai Agans Daniel,
  • Adefunmilola T. Daramola,
  • Habibat Yetunde Daromosu,
  • Aliyu Tanko Dauda

摘要

Prostate cancer is the most frequently diagnosed cancer and a major cause of mortality among Nigerian men. Since diet is a modifiable risk factor, knowledge and adoption of dietary risk-reduction strategies are essential. Commercial drivers constitute a high-risk group due to their sedentary lifestyle, irregular eating habits, and poor access to health information. This study assessed knowledge and dietary practices regarding prostate cancer prevention among male commercial drivers. A descriptive cross-sectional study was conducted among 427 registered drivers aged ≥ 18 years selected through multistage sampling in major motor parks. Data were collected using a pretested, structured, interviewer-administered questionnaire grounded in the Health Belief Model. Data were analysed using SPSS version 26, employing descriptive statistics and logistic regression at p < 0.05. Out of 427 questionnaires, 386 were correctly completed (response rate: 90.4%). The mean age was 33.2 ± 13.6 years. Knowledge of dietary factors was poor in 75.1%, fair in 11.7%, and good in only 13.2%. Dietary patterns reflected moderate fruit and vegetable intake alongside frequent consumption of red meat, processed foods, and sugary drinks. Education and income strongly predicted good knowledge, with drivers who had secondary education having significantly higher odds (95% CI 1.144–7.004, OR 2.830, p = 0.024) of having good knowledge compared to those with no formal education. Those with tertiary education were even more likely to have good knowledge (95% CI 7.957–56.125, OR 21.133, p < 0.001). The study found that knowledge and practices of dietary risk reduction of prostate cancer were suboptimal among the study participants. Context-specific interventions, workplace education, mass media outreach, and affordable healthy food initiatives are urgently required to promote dietary modification as a cancer prevention strategy.