Benefits and Health Consequences of Using Stimulants among Health Care Staff in Nineveh Health Institutions

Abstract

Background: A stimulant is a substance used to make a person alert, can control weariness and improve performance and cognition. Many healthcare staff choose behavioral or pharmaceutical stimulants, among them the use of food-based stimulants and/or drugs that raise activity in the central nervous system. Objectives: to study the prevalence, benefits, and side effects of using stimulants among healthcare staff in the Nineveh Health Institution. Methods: A cross-sectional study was conducted among 4300 healthcare workers (medical and non-medical personnel) in the Nineveh Health institution over five months (January to May 2025). Using an electronic data collection form consisting of four sections: socio-demographic characteristics (8 items), frequency of stimulant use (6 items), perceived benefits of stimulant use (4 items), and side effects of stimulant use (5 items), with closed-ended questions. The chi-square continuity test was used to compare variables, and a P-value ≤ 0.05 was considered significant throughout data analysis. Results: Out of 4300 participants, 1070 (24.9%) reported using stimulants. Coffee (20.2%) and tea (20.1%) were the most common stimulants. The primary reasons for use were to maintain alertness (44.6%) and as a dietary habit (39.3%). The most frequent side effects were sleep disturbance (67.0%) and tiredness (45.1%), which were most prevalent among married female medical staff aged 46 years or older working in hospitals. In contrast, health problems (29.2%) were more common among married males aged 46 years or older those were non-medical staff working in hospitals. Conclusions: Healthcare staff use stimulants during work to be alert and as a dietary habit to overcome work overload, worries and anxiety that resulted in sleep disturbances, tiredness, and health problems that indirectly affected their performance and efficiency of the work, it is recommended to put strategies in place to improve the work environment and workers’ personal lifestyles involving dietary diversification and caffeine consumption.