Consumption and acceptability of whole grain staples for lowering markers of diabetes risk among overweight and obese Tanzanian adults

Globalization and Health

Walter C Willett⁸  Frank B Hu⁶  Donna Spiegelman⁸  Nicole M Wedick¹  Vasanti S Malik¹  Faraja Chiwanga⁶  Kissah Mwambene⁷  Emmanuel Shemaghembe⁴  Marina Njelekela⁵  Dorothy Gimbi²  Alfa Muhihi³ 

[1] Department of Nutrition, Harvard School of Public Health, Boston, MA, USA;Department of Food Sciences and Technology, Sokoine University of Agriculture, Morogoro, Tanzania;Ifakara Health Institute, Ifakara, Morogoro, Tanzania;Department of Sociology and Anthropology, College of Arts and Social Sciences, University of Dar es Salaam, Dar es Salaam, Tanzania;Department of Physiology, Muhimbili University of Health and Allied Sciences, Dar es Salaam, Tanzania;Department of Internal Medicine, Muhimbili National Hospital, Dar es Salaam, Tanzania;Department of Psychiatry and Mental Health, Muhimbili National Hospital, Dar es Salaam, Tanzania;Department of Epidemiology, Harvard School of Public Health, Boston, MA, USA

关键词: Tanzania;    Obesity;    Unrefined carbohydrates;    Brown rice;    Acceptability;   

Others  :  819292
DOI  :  10.1186/1744-8603-9-26

 received in 2013-01-27, accepted in 2013-06-14,  发布年份 2013

【 摘 要 】

Background

Dietary changes characterized by a reduction in carbohydrate quality are occurring in developing countries and may be associated with a higher prevalence of obesity and chronic diseases such as type 2 diabetes mellitus. We assessed the preferences and acceptability of unrefined whole grain carbohydrate staples (i.e., brown rice, unrefined maize and unrefined sorghum ugali) as substitutes for commonly consumed refined carbohydrates in Tanzania.

Methods

A questionnaire was used to collect sociodemographic information and dietary habits, and pre-and post-tasting questionnaires were administered for test foods. A 10-point LIKERT scale was used to rate attributes of the three test foods.

Results

White rice and refined maize ugali were the most commonly consumed carbohydrate staples in this population; 98% and 91%, respectively. Occasional consumption of unrefined maize and sorghum ugali was reported by 32% and 23% of the participants, respectively. All of the test foods were highly rated for smell, taste, color, appearance and texture. Taste was rated highest for unrefined maize ugali. Almost all of the participants were willing to participate in a future dietary intervention involving regular consumption of these unrefined carbohydrates for at least six months duration.

Conclusions

These findings suggest that whole grain carbohydrates are highly acceptable, and that there is a promising potential for their use in future dietary intervention studies in Tanzania.

【 授权许可】

   
2013 Muhihi et al.; licensee BioMed Central Ltd.

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