Document Type : Original Article
Authors
- Amin Sharifi 1, 2
- Hadise Rashin 3
- Sayyed Mohammad Reza Qanbari 4
- Ali Shahryari 4
- Mohammad Bazyar 5, 6
1 Golestan Research Center of Gastroenterology and Hepatology (GRCGH), Faculty of Health, Golestan University of Medical Sciences (GOUMS), Gorgan, Iran
2 Nutrition Health Research Center, Institute of Health Sciences and Technologies, Hamadan University of Medical Sciences, Hamadan, Iran
3 Student Research Committee, School of Health, Golestan University of Medical Sciences, Gorgan, Iran
4 Environmental Health Research Centre, School of Health, Golestan University of Medical Sciences, Gorgan, Iran
5 Health and Environment Research Center, Ilam University of Medical Sciences, Ilam, Iran
6 Department of Health Management and Economics, Faculty of Health, Ilam University of Medical Sciences, Ilam, Iran
Abstract
Background: Local or traditional dairy products are often associated with poor hygienic conditions during storage, inadequate heat treatment, and secondary contamination, creating an environment conducive to the growth, reproduction, and transmission of a wide range of pathogens. To date, no study has explored the causes and factors affecting consumers’ preference for local dairy products. This study aimed to identify the reasons for the increasing tendency of residents in Gorgan, Iran, to consume local dairy products.
Methods: In this qualitative study, data were collected through semi-structured in-depth interviews. Participants included local dairy vendors and consumers, health and food industry professionals, managers, and personnel working in regulatory and trade bodies. Interview transcripts were coded and analyzed using content analysis facilitated by Atlas.ti software.
Results: The analysis reached theoretical saturation after 31 interviews. A total of 6 themes and 25 subthemes emerged. The main themes included nutritional beliefs, hygiene beliefs, taste, supportive political environment, economic predisposing factors, and weaknesses in the dairy industry.
Conclusion: To protect public health, government and provincial policymakers and authorities should focus on supporting small-scale food enterprises to generate employment while strengthening health monitoring of local food industries, given their potential health risks. Moreover, health professionals and nutritionists can play a crucial role in shaping consumer preferences by providing public education about healthy and safe food choices.
Keywords
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