Knowledge of the risks and benefits of fish consumption among the populations of Sibiti
1 Laboratory for the Valorization of Agro-Food Resources (LVAR), National Polytechnique High School, Marien Ngouabi University, Brazzaville, Republic of the Congo.
2 Laboratory of Human and Food Nutrition, Faculty of Science and Technology, Post Office 69, Marien Ngouabi University, Brazzaville, Congo.
3 Research Laboratory in Animal Biology and Ecology (LARBEA), Normal High School, Post Office 69, Marien Ngouabi University, Brazzaville, Republic of the Congo.
Research Article
GSC Advanced Research and Reviews, 2024, 18(02), 388–394.
Article DOI: 10.30574/gscarr.2024.18.2.0066
Publication history:
Received on 02 January 2024; revised on 17 Februay 2024; accepted on 20 February 2024
Abstract:
The aim of this work was to gain a comprehensive understanding of the public's awareness, perceptions, and knowledge regarding the potential advantages and disadvantages associated with eating fish in Sibiti. The main source of animal protein in Sibiti is games, but logging societies have led to a shortage of local meat and low fish production. To improve animal protein supply, local fishing can be developed to increase fish production. Fish are rich in essential nutrients and have a reduced risk of diseases. The investigation took place in Sibiti, the capital of the Lékoumou department in the southwest of the Republic of Congo. A total of 100 people were interviewed, with data collected through in-person surveys. The majority of respondents, aged 26-45, considered fish nutritious but overlooked health benefits like reducing heart disease, cancer, and life expectancy. They were unaware of vitamin D and omega-3 fatty acid intake, and potential dangers like PCBs, heavy metals, and parasites. The effects of certain constituents and contaminants were not well understood. The Lékoumou department should be educated on the benefits and risks of fish consumption, as this knowledge promotes safe consumption. However, excessive consumption can pose health risks, and benefits depend on factors like frequency, species, processing methods, education, and income.
Keywords:
Knowledge; Fish; Benefits; Nutritional; Risks; Contaminants
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
