Pattern of Visible Salt, Sugar & Fat (Ghee/Oil/Butter) Consumption among Adult Population of District Shimla: A Descriptive Cross-Sectional Study
Background: Owing to nutrition transition, faulty eating habits (increased consumption of sugar and salt, diet high in energy, fat, refined grains, and other processed foods, sweets, and savoury snacks), there is a rapid rise in NCDs. This study was done to evaluate the pattern of Visible Salt, Sugar & fat (Ghee/Oil/butter) consumption among the adult population of District Shimla.
Methods: A descriptive cross sectional survey was conducted amongst the participants in the age group of 18 to 60 years, using google forms. The questionnaire was circulated among residents of district Shimla for responses.
Results: A total of 400 respondents including 194 (48.5%) females and 206 (51.5%) males from district Shimla were participated in the study. Majority of their family 149 (37.3%) were taking 1 Kg of salt, 124 (31.0%) were taking 2 Kg of sugar and 125 (31.3%) were taking 1 Kg of visible fat (oil, ghee, butter) in a month. Mean salt consumption per person per day was 8.74± 5.592 gm. In males salt consumption was lower (8.66± 5.889 gm) than females (8.81±5.272 gm). Similarly salt consumption was lower in rural areas (8.47± 5.424 gm) as compared to urban areas (8.92± 5.711 gm). Mean sugar consumption per person per day was 20.23± 13.035 gm. In males sugar consumption was statistically higher (22.13± 14.637gm) than females (18.21±10.759 gm). Similarly sugar consumption was statistically higher in rural areas (23.44± 14.580 gm) as compared to urban areas (17.97± 11.327gm). Mean visible fat (oil, ghee, butter) consumption per person per day was19.19± 12.170 gm. In males visible fat (oil, ghee, butter) consumption was statistically higher (20.58±13.222 gm) than females (17.72±10.784 gm). Similarly visible fat (oil, ghee, butter) consumption was statistically higher in rural areas (21.00± 13.985 gm) as compared to urban areas (17.92± 10.562 gm).
Conclusion: Public health interventions to facilitate behavioral change to reduce salt sugar and oil intake must be instituted and encouraged.