Reducing burden of diet-related chronic diseases – What public must know

The proliferation of diet-related chronic diseases such as diabetes, hypertension, stroke, cancers and kidney diseases are worrying and presents significant public health challenges in the fight against Non-Communicable Diseases (NCDs).

If urgent solutions are not proposed to address this issue, many more precious lives will be lost in the coming years.

The 2017 District Health Information Management System report released by the Ghana Health Service (GHS) showed that for all the major causes of death in Ghana, hypertension (high blood pressure), stroke and diabetes are the main contributors which are all related to unhealthy diet and lifestyle behavioural practices.

Furthermore, the current 2022 Ghana Demographic Health Survey published by the Ghana Statistical Service (GSS) reported that almost 50 per cent of Ghanaian women in their reproductive age are either overweight or obese.

Obesity or excess weight gain is a major contributor to diet-related chronic diseases. A population that wants to win the fight against diet-related chronic diseases must take steps to reduce its obesity risk.

The drivers of rising diet-related chronic diseases result from rapid nutrition transition characterised by shifts in dietary patterns, coupled with physical inactivity.

Based on current evidence, most Ghanaians have gradually shifted from traditional plant-based diets to diets higher in sugar, fats and salt. This behaviour change is driven by urbanisation, globalisation and increased access to processed and convenience foods high in sugar, salts and fats.

As these dietary patterns change, a corresponding rise in diet-related noncommunicable diseases will occur.

These chronic diseases affect the quality of life and are the major causes of death in most of our hospitals today.

Therefore, addressing the rise of diet-related chronic diseases requires concerted efforts across all sectors at the individual level, government, healthcare and industry.

At the individual level, one important step to be taken is a change in diet and adopting healthy lifestyle behavioural practices. Individuals can take these steps to ensure they change their lifestyle through the following:

• By consuming fruits and vegetables that are in season on a daily basis.

• Choosing whole grain products such as beans, millet, maize, brown rice, wheat and sorghum instead of refined carbohydrate products.

• Limiting the consumption of fats and oils such as sunflower oil, canola oil, coconut oil, palm oil, soybean oil and olive oil compared to fats from red meat, butter, margarine, and other fats from animal-sourced foods.

• Moderate consumption of nuts, fish and low-fat dairy products.

• Limiting the intake of red meat, salt and sugar-containing foods.

• Staying physically active with at least 30 minutes of moderate exercise 5x/week.

• Getting adequate rest and sleep of not less than 7 hours per day.

Figure 1: Pictorial chart showing which food groups individuals must consume more to stay healthy. Source: Ghana food-based dietary guideline policy document.

Furthermore, at the policy level, the government must impose taxes on unhealthy foods and regulate the advertisement of unhealthy foods, especially near schools.

These exposures are key determinants of food consumption.

One of the most recent government interventions was the imposition of a sugar-sweetened beverages tax to discourage the intake of sugary drinks.

However, this intervention alone is not enough as the government needs to strengthen the regulation of unhealthy food advertisements through the media.

Additionally, most healthcare facilities in the country need to strengthen their routine screening and surveillance for these diet-related chronic diseases and integrate them into their routine care. Screenings can be targeted towards blood pressure screening, diabetes tests, high cholesterol tests and BMI or weight monitoring.

These could help identify populations at risk for early treatment to prevent complications or deaths related to diet diseases. There is also a need for more nutrition advocacy and education in various health facilities and the media space to raise awareness of the rise of these diet-related diseases.

The food industry plays a critical role and is a key stakeholder in this fight against diet-related chronic diseases. Most food and beverage industries need to critically review their food product formulations to help in this fight.

Food products that are high in calories, sugar, salt, and fats need further reformulations to save the public from the risk of consuming these foods.

Food industries that do not take steps to reformulate their products will be on the losing end in a long-term as these diet-related diseases continue to take away the precious lives of their consumers.

The rise in diet-related chronic diseases is a complex problem that requires a comprehensive and multi-faceted approach. Individuals, healthcare agencies, government agencies and the industry are all key stakeholders in this fight.

By taking coordinated actions across the various sectors and levels, we can create an environment that promotes healthy eating and reduces the incidence of these diet-related chronic diseases.

The writer is a Principal Dietitian,
University of Ghana Hospital.
E-mail: mailto:konlan.max@gmail.com