Consumption of processed food dietary patterns in four African populations
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Date
2018
Journal Title
Journal ISSN
Volume Title
Publisher
Public Health Nutrition
Abstract
To identify predominant dietary patterns in four African populations
and examine their association with obesity.
Design: Cross-sectional study.
Setting/Subjects: We used data from the Africa/Harvard School of Public Health
Partnership for Cohort Research and Training (PaCT) pilot study established
to investigate the feasibility of a multi-country longitudinal study of noncommunicable chronic disease in sub-Saharan Africa. We applied principal
component analysis to dietary intake data collected from an FFQ developed for
PaCT to ascertain dietary patterns in Tanzania, South Africa, and peri-urban and
rural Uganda. The sample consisted of 444 women and 294 men.
Results: We identified two dietary patterns: the Mixed Diet pattern characterized
by high intakes of unprocessed foods such as vegetables and fresh fish, but also
cold cuts and refined grains; and the Processed Diet pattern characterized by high
intakes of salad dressing, cold cuts and sweets. Women in the highest tertile of
the Processed Diet pattern score were 3·00 times more likely to be overweight
(95 % CI 1·66, 5·45; prevalence=74 %) and 4·24 times more likely to be obese
(95 % CI 2·23, 8·05; prevalence=44 %) than women in this pattern’s lowest tertile
(both P<0·0001; prevalence=47 and 14 %, respectively). We found similarly
strong associations in men. There was no association between the Mixed Diet
pattern and overweight or obesity.
Conclusions: We identified two major dietary patterns in several African
populations, a Mixed Diet pattern and a Processed Diet pattern. The Processed
Diet pattern was associated with obesity.
Description
Keywords
Dietary patterns, Sub-Saharan Africa, Processed foods, Overweight and obesity
Citation
Holmes, M. D., Dalal, S., Sewram, V., Diamond, M. B., Adebamowo, S. N., Ajayi, I. O., ... & Fung, T. T. (2018). Consumption of processed food dietary patterns in four African populations. Public Health Nutrition, 21(8), 1529-1537. doi:10.1017/S136898001700386X