Cancer Risk Perception and Preventive Behaviors among Grilled Meat Vendors
Penrawee Meerith MS*, Kitiphong Harncharoen PhD**, Mayuna Srisuphanunt PhD***, Orawan Kaewboonchoo PhD*
Affiliation : * Department of Public Health Nursing, Faculty of Public Health, Mahidol University, Bangkok, Thailand ** Department of Epidemiology, Faculty of Public Health, Mahidol University, Bangkok, Thailand *** Department of Parasitology and Entomology, Faculty of Public Health, Mahidol University, Bangkok, Thailand
Background : Polycyclic aromatic hydrocarbons (PAHs) are environmental pollutants that cause cancers in humans. Exposure
results from incomplete burning of organic materials. Grilled meat vendors are occupationally exposed to PAHs in smoke
from continuously burning charcoal and meat, which may have chance to get cancer. Individual risk perception is a critical
antecedent of preventive behavior. However, relatively little is known about the cancer risk perception and preventive
behaviors among grilled meat vendors.
Objective : The present study aimed to examine cancer risk perception and preventive behaviors and factors associated with
preventive behaviors among grilled meat vendors in Bangkok, Thailand.
Material and Method: A cross-sectional survey was used in the present study. The subjects consisted of 40 males and 82
females grilled meat vendors who conducted their jobs at Victory Monument, Bang Lumpoo, Pratunam, Jakkawat or
Patumwan. They were interviewed regarding cancer risk perception and preventive behaviors. Multiple logistic regression
analysis was used to analyze data.
Results : Average cancer risk perception score was 23.3 + 3.3 out of 32. About 79.5% of the subjects had high risk perception.
The prevalence of good preventive behaviors was 86.1%. The three most frequent preventive behaviors among the subjects
during grilling meat were using good quality charcoal (65.6%), ventilation fan (41.0%) and wearing long sleeves shirt
(36.1%). Only 10.7% always used gloves. Multiple logistic regression analysis showed 2 factors were independently associated
with preventive behaviors: educational level and risk perception. The subjects who had higher educational level or risk
perception were more likely to develop better behaviors than those who had a lower educational level and perception
(p < 0.05).
Conclusion : In conclusion, the present study found that the educational background and cancer risk perception were
associated with preventive behaviors among grilled meat vendors. To improve the preventive behaviors among grilled meat
vendors, interventions focusing on cancer risk perceptions and considering educational background among target group are
recommended.
Keywords : Cancer risk perception, Preventive behavior, Grilled meat vendor, Bangkok
