TY  - JOUR
T1  - EVALUATION OF PHARMACY EMPLOYEES’ USAGE OF HERBAL PRODUCTS AND KNOWLEDGE ABOUT FOOD–DRUG INTERACTIONS
TT  - ECZANE ÇALIŞANLARININ BİTKİSEL ÜRÜN KULLANIMININ VE BESİN–İLAÇ ETKİLEŞİMLERİ HAKKINDAKİ BİLGİLERİNİN DEĞERLENDİRİLMESİ
AU  - Ertaş Öztürk, Yasemin
AU  - Yıldıran, Onur
AU  - Baycan, Beyza
AU  - Kadıoğlu, Semiha
PY  - 2024
DA  - June
DO  - 10.26650/JARHS2024-1341284
JF  - Journal of Advanced Research in Health Sciences
JO  - SABİAD
PB  - Istanbul University
WT  - DergiPark
SN  - 2651-4060
SP  - 124
EP  - 131
VL  - 7
IS  - 2
LA  - en
AB  - 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.
KW  - Alternative Medicine
KW  - complementary medicine
KW  - food–druginteraction
KW  - herbal medicine use
N2  - Amaç: Bu çalışma ile eczane çalışanlarının bitkisel ürün kullanımı, bitkisel ürünlerle ilgili tutumları ve besin-ilaç etkileşimleri hakkındaki bilgilerinin belirlenerek karşılaştırılması amaçlanmıştır.Gereç ve Yöntem: Çalışma tanımlayıcı tipte kesitsel bir çalışmadır. Çalışmaya 67 eczacı, 40 eczane teknikeri ve 25 eczane kalfası olmak üzere toplam 132 eczane çalışanı katılmıştır. Çalışmanın verileri bireylerin demografik özellikleri, bitkisel ürün kullanımı ve bitkisel ürünler hakkındaki tutumları, besin-ilaç etkileşimine dair sorular ve Besin-İlaç Etkileşimi Bilgi Düzeyini Saptamaya Yönelik Ölçek’i içeren sorulardan oluşmuştur. Veriler web tabanlı bir anket aracılığıyla toplanmış ve uygun istatistiksel yöntemler kullanılarak değerlendirilmiştir.Bulgular: Eczacıların bitkisel ürünleri eczane teknikerleri/kalfalarına göre daha fazla kullandığı (p=0,008) ve daha fazla danışmanlık yaptığı (p<0,001) belirlenmiştir. Çoğu eczane çalışanı bitkisel ürünler hakkında hastalardan soru almaktadır. Eczane teknikerleri/kalfalarının %73,8’i bitkisel ürünlerin geleneksel ilaçlara göre daha az yan etkisi olduğunu, eczacıların %91,0’i ise bitkisel ürünlerin denetlenmediğini ve geleneksel ilaçlarla bitkisel ürünler arasında etkileşim olduğunu düşünmektedir. Ölçek sonuçlarına göre eczacıların ortalama ölçek puanları 13,4±3,96 iken eczane teknikerleri ve kalfalarının ortalama ölçek puanları 7,9±5,46’dır (p<0,001). Eczacıların %79,1’i eczacı teknikeri/kalfalarının ise %33,8’i iyi ve çok iyi düzeyde besin-ilaç etkileşimi bilgisine sahiptir. Meslek grubunun (eczacı ve eczane teknikeri/ kalfası) ve bitkisel ürünler hakkında ek eğitim almanın ölçek puanlarını anlamlı olarak etkilediği tespit edilmiştir (p<0,001 ve p=0,019).Sonuç: Eczane çalışanları bitkisel ürün kullanımı ve besin-ilaç etkileşimi konusunda danışmanlık yapan önemli bir sağlık grubudur. Eczacıların besin-ilaç etkileşimi bilgisi eczacı teknikeri/kalfasından yüksektir. Bu nedenle yaşam boyu öğrenme her meslekte olduğu gibi bu meslek gruplarında da hayatın bir parçası olmalıdır.
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UR  - https://doi.org/10.26650/JARHS2024-1341284
L1  - https://dergipark.org.tr/en/download/article-file/3323867
ER  -