Caffeine Consumption Levels and Knowledge Among Adults in the United Arab Emirates: Insights from a Nationwide Survey

Evaluation of Knowledge, Attitudes, and Practices Related to Osteoporosis and Correlates of Perceived High Risk among People Living in Two Main Districts of Lebanon

BACKGROUND

The prevalence of osteoporosis is increasing in Lebanon.

AIM

We evaluated the knowledge, attitudes, and practices related to osteoporosis and correlates of its perceived high risk among people living in Beirut and Mount Lebanon districts of Lebanon.

METHODS

This study is a cross-sectional study which consisted of 376 participants that were selected from the two districts within two or three households after two geographical areas were randomly selected from each stratum classified by education and altitude. They were then asked to fill a KAP survey on osteoporosis and provide information on factors likely related to its perceived high risk.

RESULTS

The majority of participants had a low (20.2%) and moderate (65.4%) knowledge of osteoporosis, with a higher knowledge in females than in males. A higher percentage of young people perceived it as a serious health risk than that of older people. In contrast, 85.9% participants reported drinking caffeinated beverages and 51.6% participants reported that they do not exercise. Glucose intolerance due to epigenetic and genetic factors, female sex, and older age were risk factors of a perceived high risk of osteoporosis, while any physical exercise, abstention from caffeine for 48 to 72 hours, and higher education were protective factors.

CONCLUSION

A nationwide KAP study should be conducted; likewise, awareness campaigns should be adopted.

Caffeine Consumption among Various University Students in the UAE, Exploring the Frequencies, Different Sources and Reporting Adverse Effects and Withdrawal Symptoms

Background

Caffeine is widely consumed among students due to its cognitive and physical enhancing effects. However, little is known about the consumption pattern of different caffeinated products among university students in the United Arab Emirates (UAE).

Aim

To investigate the frequency of caffeine consumption among the young population of students, assess types of caffeinated products consumed, and document adverse effects and withdrawal symptoms experienced by university students.

Methods

A cross-sectional study was conducted in the UAE from December 2019 to March 2020. A random sample of 500 university students from different universities in the UAE were approached and asked to complete a self-administered online-based questionnaire. Data were analyzed using the Statistical Package for Social Science (SPSS) version 26.

Results

Of (n = 500) surveyed students, (n = 467) completed the survey 93.4%. The average level of caffeine consumption was significantly higher in females compared to male students (p < 0.005). Coffee was the highest favored source of caffeine (67.7%) followed by tea (47.3%). The average daily intake of caffeine was found to be 264 mg/day. Surprisingly, almost a third of students reported a high level of daily consumption (>400 mg/day) and more than half of them consumed less than 199 mg/day. Large proportions of students 91.1% have their caffeinated beverage after or while eating meals and 42.8% considered that this habit helped in avoiding acid reflux. Interestingly, around one third of participants have poor knowledge of caffeine-containing medical products, which seemed to affect the level of consumption in the student population (p < 0.05). The highest reported reason for caffeine intake was for studying purposes (59.4%).

Conclusion

Caffeine consumption is highly prevalent among university students in the UAE. Yet, there is insufficiency in the current knowledge of safe caffeine consumption patterns reflecting the importance of health awareness programs and nutritional lectures to decrease the long-term health issues and unintentional overdose of caffeine.

Prevalence and predictors of work-related depression, anxiety, and stress among waiters: A cross-sectional study in upscale restaurants

Background

Poor mental health often interrupts people’s regular activities making them unable to work effectively resulting in poor performance and high turnover intention. We examined the prevalence and predictors of depression, anxiety and stress among waiters in upscale restaurants.

Methods

This descriptive cross-sectional study involved 384 waiters in upscale restaurants in the Accra Metropolis. Data were collected using a pre-tested questionnaire which embedded DASS-21 (Cronbach Alpha = 0.815). The analysis included descriptive and inferential statistics using STATA 15. Statistical significance was set at p-value <0.05 at 95% confidence interval.

Results

The prevalence of depression was 38.3%, while anxiety and stress were 52.3% and 34.4% respectively. Females (AOR = 1.69, 95%CI = 1.02–2.79), waiters who foresee a better remuneration (AOR = 3.09, 95%CI = 1.95–4.87), consume caffeine (AOR = 1.44, 95%CI = 0.90–2.32), and use non-prescription drugs (AOR = 2.22, 95%CI = 1.39–3.55) were more likely to have depression. Females (AOR = 1.86, 95%CI = 1.17–2.96), those who foresee better remuneration (AOR = 2.85, 95%CI = 1.82–4.49), and those who use non-prescription drugs (AOR = 2.13, 95%CI = 1.38–3.28) were more likely to have anxiety. Females (AOR = 1.74, 95%CI = 1.01–2.99), waiters who are positive of career success (AOR = 1.70, 95%CI = 0.99–2.91), who foresee better remuneration (AOR = 2.99, 95%CI = 1.85–4.83), consume caffeine (AOR = 1.54, 95%CI = 0.93–2.54), and who use non-prescription drugs (AOR = 3.16, 95%CI = 1.93–5.17) were more likely to be stressed.

Conclusion

There is a high prevalence of poor mental health among waiters. Urgent intervention by hospitality stakeholders is needed to improve their working conditions and psychosocial health to accelerate progress towards the Sustainable Development Goal of promoting mental health and wellbeing.

Sleep quality and its predictors among waiters in upscale restaurants: A descriptive study in the Accra Metropolis

INTRODUCTION

Poor mental and sleep health negatively affects work performance, turnover intention, and information retention. We examined the impact of waiting job in upscale restaurants on the sleep health of waiters.

MATERIALS AND METHODS

This was a descriptive study which collected cross-sectional data from waiters of upscale restaurants, using PSQI and DASS-21 questionnaires. Descriptive and inferential statistics comprising mean, frequency, percentage, chi-square, and logistic regression were adopted in presenting the results.

RESULTS

Sleep quality was poor among 74% of the waiters. The predictors of sleep quality were sex (p = 0.002), role at restaurant (p = 0.004), non-prescription drug use (p<0.001), depression (p<0.001), anxiety (p<0.001), and stress (p<0.001). The prevalence of anxiety, depression, and stress among the waiters was 52.3%, 38.3%, and 34.4% respectively. Stationed (AOR = 4.72, 95%CI = 1.7-812.53, p = 0.002) and supervising (AOR = 3.08, 95%CI = 1.25-7.57, p = 0.014) waiters were more likely to have good sleep quality than headwaiters. Waiters who had depression, anxiety, and stress were, however, 8% (AOR = 0.92, 95%CI = 0.46-1.85, p = 0.819), 28% (AOR = 0.72, 95%CI = 0.38-1.36, p = 0.315), and 49% (AOR = 0.51, 95%CI = 0.24-1.07, p = 0.073) less likely to have a good sleep quality than those who respectively did not have depression, anxiety, and stress.

CONCLUSIONS

Sleep quality was poor among most of the waiters. If this persists, Ghana may not be able to meet the Sustainable Development Goal 3.4 target of promoting mental health and wellbeing. To improve sleep quality and accelerate progress towards achievement of the SDG target, there should be increased collaboration among stakeholders in the health and hospitality industries to develop innovative interventions to reduce poor sleep quality among workers.