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Volume 6, Issue 8 (Suppl) J Nutr Food Sci
ISSN:2155-9600 JNFS, an open access journal Clinical Nutrition 2016
December 08-10, 2016
December 08-10, 2016 Dubai, UAE
8th International Conference on
Clinical Nutrition
Dietary quality and patterns and non-communicable disease risk of an Indian community in KwaZulu-
Natal, South Africa
Ashika Naicker
Durban University of Technology, South Africa
Limited data exist on the South African Indian diet despite their high prevalence of non-communicable diseases. This study
attempted to determine the dietary quality and patterns of an Indian population in KwaZulu-Natal with reference to the high
prevalence of non-communicable diseases. Two-hundred-and-fifty apparently healthy Indians, aged 35-55 years participated in
a cross-sectional study where diet was assessed using a validated quantitative food frequency questionnaire. Mean intakes were
compared to the WHO goals. Dietary quality was determined by index construction and dietary patterns by factor analysis. The mean
daily percentage of energy (%E) from n-3 fatty acids (0.24 %E), dietary fibre (18.4 g/day) and fruit and vegetable intakes (229.4 g/day)
were below the WHO goals. Total fat (36.1 %E), polyunsaturated fatty acids (11.8 %E), n-6 fatty acids (11 %E) and free sugars (12.5
%E) exceeded the goals. The Pearson partial correlation coefficients between the deficient index and risk markers were weak whilst,
the excess index was inversely correlated with waist circumference for the whole sample. Two factors were identified, based on the
percentage of fat that contributed to each food group: Factor 1 (meat and fish versus legume and cereal pattern), which accounted for
added fat through food preparation and Factor 2 (nuts and seeds versus sugars and visible fat pattern), which accounted for obvious
fat. The medians for waist circumference, blood glucose, cholesterol and triglyceride levels showed significant decreasing trends for
factor 1 (p<0.05). The medians for blood glucose and cholesterol showed significant decreasing trends for factor 2 (p<0.01). When
assessing the diet quality and patterns, guidance on the prudent use of added fats may lead to a healthier lifestyle.
Biography
Ashika Naicker has completed her PhD from the North West University, South Africa. She is a Senior Lecturer at the Durban University of Technology in the
Department of Food and Nutrition.
Ashika Naicker, J Nutr Food Sci 2016, 6:8 (Suppl)