Consumption and acceptability of whole grain staples for lowering markers of diabetes risk among overweight and obese Tanzanian adults
Malik, Vasanti S
Hu, Frank B
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CitationMuhihi, A., D. Gimbi, M. Njelekela, E. Shemaghembe, K. Mwambene, F. Chiwanga, V. S. Malik, et al. 2013. “Consumption and acceptability of whole grain staples for lowering markers of diabetes risk among overweight and obese Tanzanian adults.” Globalization and Health 9 (1): 26. doi:10.1186/1744-8603-9-26. http://dx.doi.org/10.1186/1744-8603-9-26.
AbstractBackground: 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.
Citable link to this pagehttp://nrs.harvard.edu/urn-3:HUL.InstRepos:11717505