Food related risks during pregnancy: how much do women know about?

Aim: Infection with Toxoplasma gondii and Listeria monocytogenes during pregnancy can lead to severe illness in the foetus but it can be prevented by simple hygienic measures. This study analysed women’s knowledge about food related risk and the sources used to collect those information. Methods: We surveyed pregnant women and new mothers in “Le Scotte” Hospital in Siena (Italy) using a questionnaire approved by Health Direction, processed by an optical reader and analysed using χ² test and Odds Ratio. Results: 149 women participated in the study; 78.5% of them received information from the gynaecologist, 45% from Internet and the others from books/pamphlets. 67.8% felt well informed about food-related risks. 94% of them were aware of Toxoplasma, while 39.5% didn’t know Listeria. Our results showed that graduated women tend to identify all foods as less safe and had better attitudes towards cleaning the fridge, respecting temperatures, avoiding consumption of undercooked foods, protecting food before consumption. Conclusions: Pregnant women have good awareness of food-related risks. However there’s a huge confusion, due to the use of Internet and other not reliable sources. This study demonstrates that it’s necessary to improve the organisation of nutritional education by adequately trained health personnel.