Knowledge, Attitude, and Practices of Traditional Herbs and Spices Consumption among Adults in Malaysia
Abstract
This research aimed to assess knowledge, attitude, and practices regarding traditional herbs and spices consumption among Malaysian adults aged 18 to 60 years. A- 5-parts close-ended questionnaire was partially adapted and modified from articles and validated by 11 experts. Data collection was performed by using an online questionnaire (n=281). Most participants are female (75.4%) and Malay (85.1%), followed by Chinese (10.0%), Indian (2.1%), and other ethnicities (2.8%) such as Sabah natives, Iban, Dusun, and Javanese. Most respondents consumed traditional herbs and spices. Centella asiatica ('pegaga'), ginseng, Labisia pumila ('kacip fatimah'), and longjack ('tongkat ali') were the most consumed herbs whereas lemongrass, garlic, ginger, turmeric, and star anise were the most consumed spices. The study found good knowledge, fair attitude, and poor practice regarding traditional herbs and spices consumption. Knowledge was significantly associated with ethnicity, while consumption status was associated with attitude and practice levels. A moderate and positive correlation was observed between attitudes and practices. Enhancing public knowledge and promoting positive attitudes towards these traditional ingredients is essential for preserving cultural heritage and incorporating them into modern diets.
References
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Gajewska D, Kęszycka PK, Sandzewicz M, Kozłowski P, Myszkowska-Ryciak J. 2020. Intake of dietary salicylates from herbs and spices among adult polish omnivores and vegans. Nutrients 12(9):2727. https://doi.org/10.3390/nu12092727
Harrington EM. 2016. Fruit and vegetable intake, attitudes, and beliefs of multicultural middle school students in Central Massachusetts [Thesis]. New England: University of Massachusetts Amherst.
Ikram EHK, Abd Hamid SNA, Ikram NKK, Isnaeni FN. 2023. Vegetable consumption and cooking skills among University Students. JUMMEC 373‒381. https://doi.org/10.22452/jummec.sp2023no2.42
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Ikram EHK, Wan Mohd Nasir WDN, Ikram NKK. 2022. Antioxidant activity and total phenolics content of brazilian spinach (Alternanthera sissoo) and spinach cultivar in Malaysia. Malaysian J Med Health Sci 18(8):221‒229. https://doi.org/10.47836/mjmhs18.8.29
Ishak N, Zahari MSM, Talib SA, Hanafiah HM. 2019. The influence of biculturalism/integration attributes on ethnic food identity formation. J Ethn Foods 6(1). https://doi.org/10.1186/s42779-019-0024-4
Jamaludin NA, Rohin MAK, Abd Hadi NB. 2022. Knowledge, attitude and practices of fruit consumption among female and male adolescents in Hulu Terengganu and Marang, Malaysia. J Gizi Pangan 17(2):105–114. https://doi.org/10.25182/jgp.2022.17.2.105-114
Jiang TA. 2019. Health benefits of culinary herbs and spices. J AOAC Int 102(2):395–411. https://doi.org/10.5740/jaoacint.18-0418
Kim Sooi L, Lean Keng S. 2013. Herbal medicines: Malaysian women’s knowledge and practice. Evidence-Based Complementary and Alternative Medicine 2013:1–10. https://doi.org/10.1155/2013/438139
Muchtaridi M, Amirah SR, Harmonis JA, Ikram EHK. 2022a. Role of Nuclear Factor Erythroid 2 (Nrf2) in the rcovery of long COVID-19 using natural antioxidants: A systematic review. Antioxidant 11(8):1551. https://doi.org/10.3390/antiox11081551
Muchtaridi M, Nuwarda RF, Ikram EHK, Abdul Rahim AS, Gazzali AM, Wahab HA. 2022b. Neuraminidase inhibitor of Garcinia atroviridis L. fruits and leaves using partial purification and molecular characterization. Molecules 27(3):949. https://doi.org/10.3390/molecules27030949
Muhammad R, Ikram EHK, Sharif MSM, Nor NM. 2022. The physicochemical analysis and anthocyanin level of Malaysian purple sweet potato cracker. Curr Res Nutr Food Sci 10(3):1030–1045. https://doi.org/10.12944/CRNFSJ.10.3.19
Othman KI, Ab Karim MS, Karim R, Adzhan NM, Abd Halim N. 2013. Consumption pattern on fruits and vegetables among adults: A case of Malaysia. Acad J Interdiscip Stud 2(8):424 https://doi.org/10.5901/ajis.2013.v2n8p424
Perry MS. 2017. Feasting on Culture and Identity: Food functions in a multicultural and transcultural Malaysia. 3L: Lang Linguist Lit 23(4):184–199. https://doi.org/10.17576/3l-2017-2304-14
Raji MNA, Ab Karim S, Ishak FAC, Arshad MM. 2017. Past and present practices of the Malay food heritage and culture in Malaysia. J Ethn Foods 4(4):221–231. https://doi.org/10.1016/j.jef.2017.11.001
Szűcs V, Szabó E, Lakner Z, Székács A. 2018. National seasoning practices and factors affecting the herb and spice consumption habits in Europe. Food Control 83:147–156. https://doi.org/10.1016/j.foodcont.2017.04.039
Tapsell LC, Hemphill I, Cobiac L, Sullivan DR, Fenech M, Patch CS, Roodenrys S, Keogh JB, Clifton PM, Williams P et al. 2006. Health benefits of herbs and spices: The past, the present, the future. Med J Aust 185(S4). https://doi.org/10.5694/j.1326-5377.2006.tb00548.x
Teh DY, Jaafar SN, Asma’ A. 2019. Consumers’ knowledge and attitude towards Chinese herbal tea and consumption of Chinese herbal tea in selected district in Kedah. Food Res 4(3):666–673. https://doi.org/10.26656/fr.2017.4(3).327
Tengku Mohamad TAS, Islahudin F, Jasamai M, Jamal JA. 2019. Preference, perception and predictors of herbal medicine use among Malay women In Malaysia. Patient Prefer Adherence 13:1829–1837. https://doi.org/10.2147/ppa.s227780
Vázquez-Fresno R, Rosana ARR, Sajed T, Onookome-Okome T, Wishart NA, Wishart DS. 2019. Herbs and Spices- Biomarkers of Intake Based on Human Intervention Studies - A Systematic Review. Genes Nutr 14:1–27. https://doi.org/10.1186/s12263-019-0636-8
Williams A. 2021. Spices and herbs as the important functional foods. J Nutraceuticals Funct Med Foods 6(3):13.
Yusoff MSB. 2019. ABC of Content Validation and Content Validity Index Calculation. Educ Med J 11(2):49–54. https://doi.org/10.21315/eimj2019.11.2.6
Zaidi SF, Saeed SA, Khan MA, Khan A, Hazazi Y, Otayn M, Rabah M, Daniyal M. 2022. Public knowledge, attitudes, and practices towards herbal medicines; a cross-sectional study in Western Saudi Arabia. BMC Complement Med Ther 22(1):326. https://doi.org/10.1186/s12906-022-03783-y
Zakaria MH, Abdullah AM, Kamarulzaman NH, Abdul Latif I. 2019. Transformation of herbal industry in Malaysia. Macro Outlook of Herbal Industry in Malaysia, Agribusiness. Food and Fertilizer Technology for the Asian and Pacific Region (FFTC-AP), Malaysia
Ahmad RS, Imran M, Khan MK, Ahmad MH, Arshad MS, Ateeq H, Rahim MA. 2021. Introductory Chapter: Herbs and Spices-An Overview. London (UK): IntechOpen
Anderson CA, Cobb LK, Miller ER, Woodward M, Hottenstein A, Chang AR, Mongraw-Chaffin M, White K, Charleston J, Tanaka T et al. 2015. Effects of a behavioral intervention that emphasizes spices and herbs on adherence to recommended sodium intake: Results of the SPICE randomized clinical trial. Am J Clin 102(3):671–679. https://doi.org/10.3945/ajcn.114.100750
Arisanti CIS, Wirasuta IMAG, Musfiroh I, Ikram EHK, Muchtaridi M. 2023. Mechanism of anti-diabetic activity from sweet potato (Ipomoea batatas): A systematic review. Foods 12(14):2810. https://doi.org/10.3390/foods12142810
Arumugam N.2019. Knowledge, Attitudes and Practices (KAP) towards medicinal plants among Malaysian consumers. Medicinal & Aromatic Plants 8(6):1–6. https://doi.org/10.35248/2167-0412.19.8.341
Blanton C. 2020. Relative validity of an online herb and spice consumption questionnaire. Int J Environ Res Public Health 17(8):2757. https://doi.org/10.3390/ijerph17082757
Dean WR, Sharkey JR. 2011. Food insecurity, social capital and perceived personal disparity in a predominantly rural region of Texas: An individual-level analysis. Soc Sci Med 72(9):1454–1462. https://doi.org/10.1016/j.socscimed.2011.03.015
Ekor M. 2014. The growing use of herbal medicines: Issues relating to adverse reactions and challenges in monitoring safety. Front Pharmacol 4(177). https://doi.org/10.3389/fphar.2013.00177
Gajewska D, Kęszycka PK, Sandzewicz M, Kozłowski P, Myszkowska-Ryciak J. 2020. Intake of dietary salicylates from herbs and spices among adult polish omnivores and vegans. Nutrients 12(9):2727. https://doi.org/10.3390/nu12092727
Harrington EM. 2016. Fruit and vegetable intake, attitudes, and beliefs of multicultural middle school students in Central Massachusetts [Thesis]. New England: University of Massachusetts Amherst.
Ikram EHK, Abd Hamid SNA, Ikram NKK, Isnaeni FN. 2023. Vegetable consumption and cooking skills among University Students. JUMMEC 373‒381. https://doi.org/10.22452/jummec.sp2023no2.42
Ikram EHK, Stanley R, Netzel M, Fanning K. 2015. Phytochemicals of papaya and its traditional health and culinary uses–A review. J Food Compos Anal 41:201‒211. https://doi.org/10.1016/j.jfca.2015.02.010
Ikram EHK, Wan Mohd Nasir WDN, Ikram NKK. 2022. Antioxidant activity and total phenolics content of brazilian spinach (Alternanthera sissoo) and spinach cultivar in Malaysia. Malaysian J Med Health Sci 18(8):221‒229. https://doi.org/10.47836/mjmhs18.8.29
Ishak N, Zahari MSM, Talib SA, Hanafiah HM. 2019. The influence of biculturalism/integration attributes on ethnic food identity formation. J Ethn Foods 6(1). https://doi.org/10.1186/s42779-019-0024-4
Jamaludin NA, Rohin MAK, Abd Hadi NB. 2022. Knowledge, attitude and practices of fruit consumption among female and male adolescents in Hulu Terengganu and Marang, Malaysia. J Gizi Pangan 17(2):105–114. https://doi.org/10.25182/jgp.2022.17.2.105-114
Jiang TA. 2019. Health benefits of culinary herbs and spices. J AOAC Int 102(2):395–411. https://doi.org/10.5740/jaoacint.18-0418
Kim Sooi L, Lean Keng S. 2013. Herbal medicines: Malaysian women’s knowledge and practice. Evidence-Based Complementary and Alternative Medicine 2013:1–10. https://doi.org/10.1155/2013/438139
Muchtaridi M, Amirah SR, Harmonis JA, Ikram EHK. 2022a. Role of Nuclear Factor Erythroid 2 (Nrf2) in the rcovery of long COVID-19 using natural antioxidants: A systematic review. Antioxidant 11(8):1551. https://doi.org/10.3390/antiox11081551
Muchtaridi M, Nuwarda RF, Ikram EHK, Abdul Rahim AS, Gazzali AM, Wahab HA. 2022b. Neuraminidase inhibitor of Garcinia atroviridis L. fruits and leaves using partial purification and molecular characterization. Molecules 27(3):949. https://doi.org/10.3390/molecules27030949
Muhammad R, Ikram EHK, Sharif MSM, Nor NM. 2022. The physicochemical analysis and anthocyanin level of Malaysian purple sweet potato cracker. Curr Res Nutr Food Sci 10(3):1030–1045. https://doi.org/10.12944/CRNFSJ.10.3.19
Othman KI, Ab Karim MS, Karim R, Adzhan NM, Abd Halim N. 2013. Consumption pattern on fruits and vegetables among adults: A case of Malaysia. Acad J Interdiscip Stud 2(8):424 https://doi.org/10.5901/ajis.2013.v2n8p424
Perry MS. 2017. Feasting on Culture and Identity: Food functions in a multicultural and transcultural Malaysia. 3L: Lang Linguist Lit 23(4):184–199. https://doi.org/10.17576/3l-2017-2304-14
Raji MNA, Ab Karim S, Ishak FAC, Arshad MM. 2017. Past and present practices of the Malay food heritage and culture in Malaysia. J Ethn Foods 4(4):221–231. https://doi.org/10.1016/j.jef.2017.11.001
Szűcs V, Szabó E, Lakner Z, Székács A. 2018. National seasoning practices and factors affecting the herb and spice consumption habits in Europe. Food Control 83:147–156. https://doi.org/10.1016/j.foodcont.2017.04.039
Tapsell LC, Hemphill I, Cobiac L, Sullivan DR, Fenech M, Patch CS, Roodenrys S, Keogh JB, Clifton PM, Williams P et al. 2006. Health benefits of herbs and spices: The past, the present, the future. Med J Aust 185(S4). https://doi.org/10.5694/j.1326-5377.2006.tb00548.x
Teh DY, Jaafar SN, Asma’ A. 2019. Consumers’ knowledge and attitude towards Chinese herbal tea and consumption of Chinese herbal tea in selected district in Kedah. Food Res 4(3):666–673. https://doi.org/10.26656/fr.2017.4(3).327
Tengku Mohamad TAS, Islahudin F, Jasamai M, Jamal JA. 2019. Preference, perception and predictors of herbal medicine use among Malay women In Malaysia. Patient Prefer Adherence 13:1829–1837. https://doi.org/10.2147/ppa.s227780
Vázquez-Fresno R, Rosana ARR, Sajed T, Onookome-Okome T, Wishart NA, Wishart DS. 2019. Herbs and Spices- Biomarkers of Intake Based on Human Intervention Studies - A Systematic Review. Genes Nutr 14:1–27. https://doi.org/10.1186/s12263-019-0636-8
Williams A. 2021. Spices and herbs as the important functional foods. J Nutraceuticals Funct Med Foods 6(3):13.
Yusoff MSB. 2019. ABC of Content Validation and Content Validity Index Calculation. Educ Med J 11(2):49–54. https://doi.org/10.21315/eimj2019.11.2.6
Zaidi SF, Saeed SA, Khan MA, Khan A, Hazazi Y, Otayn M, Rabah M, Daniyal M. 2022. Public knowledge, attitudes, and practices towards herbal medicines; a cross-sectional study in Western Saudi Arabia. BMC Complement Med Ther 22(1):326. https://doi.org/10.1186/s12906-022-03783-y
Zakaria MH, Abdullah AM, Kamarulzaman NH, Abdul Latif I. 2019. Transformation of herbal industry in Malaysia. Macro Outlook of Herbal Industry in Malaysia, Agribusiness. Food and Fertilizer Technology for the Asian and Pacific Region (FFTC-AP), Malaysia
Authors
Khairul IkramE. H., AhmadiN. F., Khairul IkramN. K., MuchtaridiM., & MuhammadR. (2024). Knowledge, Attitude, and Practices of Traditional Herbs and Spices Consumption among Adults in Malaysia. Jurnal Gizi Dan Pangan, 19(Supp.2), 173-182. https://doi.org/10.25182/jgp.2024.19.Supp.2.173-182
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