Trans fatty acids in Tanzania: are consumers and processors aware of the associated health hazards? a case of Morogoro
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Date
2021
Authors
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Publisher
TAJAS
Abstract
Several studies have shown an association between Trans Fatty acids (TFAs) consumption
and increased risk of cardiovascular diseases (CVD). FAO and WHO recommend that the TFAs
in human dietary fat should be reduced to less than 1%. This study was conducted to assess the
awareness regarding TFAs among consumers and food/oil processors in Morogoro region, using
a cross-sectional study design. Study sample included 340 households, whereby 176 were from
Morogoro urban and 164 from Morogoro rural districts, as well as 32 food/oil processors (22 =
small scale; 10 = large scale). Structured questionnaires were used to collect data. Descriptive
statistics were conducted to determine the awareness on TFAs and the health effects associated with
the consumption of foods containing TFAs. About 98% of all consumers had neither knowledge nor
awareness about TFAs and associated health effects. Nevertheless, awareness level was observed to
improve with residence location and level of education. The level of awareness of TFAs in MjiMkuu
ward (urban) was significantly different from Kiroka ward in rural area (OR:=18.111; P= 0.020).
No significant differences were observed in the level of awareness between consumers in Kiroka
(rural) and in Mazimbu ward (urban) (OR:= 5.397; p=0.126). Large scale food and oil processors
were more aware about TFAs than small scale food and oil processors. General awareness on
TFAs and the associated adverse health effects among consumers were very low compared to
that of processors which were also influenced by residential location and level of education. The
current study shows that consumers in the study area were at high risk of exposure to TFAs and
developing conditions such as cardiovascular diseases (CVDs) which may result in stroke, leading
to significant disability, emotional problems and death in the worst case.
Description
Proceedings
Keywords
TFAs, Cardiovascular Diseases, Awereness, Consumers, Food/Oil Processors