Features of nutrition behavior of Kazakhstani adult population 2021: cross-sectional study

Ж.Е. Намазбаева, Dariga S. Smailova, Gulmira Mukasheva, Ayaulym Zhamakurova, Asylzhan Kuanyshkalieva, Indira K. Karibayeva, Almagul Kauysheva, Nurzhamal Otyzbayeva, Natalya Glushkova, Maksut Kulzhanov

2 more authors

Roman Ni, Luca G. Brusati

2023

Full text Open access: Green Metadata (CSL-JSON)
DOI 10.21203/rs.3.rs-3339483/v1
Data confidence 70 medium
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Abstract

Abstract The external environment, diet, and lifestyle are the major determinants influencing the development of health disorders. Chronic cardiovascular diseases, cancers, chronic respiratory diseases, diseases of digestive system and diabetes mellitus are the five major groups of non-communicable diseases (NCDs) and the main cause of global mortality worldwide, which in turn determine the high trend in the occurrence of causes of death in middle and high-income developing countries. NCDs have become due to the incidence of premature mortality, preventable morbidity and disability in more than 60% of cases in the world. In addition, by 2030 according to experts from the World Health Organization (WHO), the proportion of noncommunicable diseases has increased by 75% of deaths, which is 52 million people in the world. We aimed to identify eating habits among adults in Zhambyl region, Kazakhstan. We used a cross-sectional study of the risk factors of NCDs in people aged 18 to 69 years using the standardized and adapted STEPS tool in the Republic of Kazakhstan. The study consists of four phases. Average usual consumption of fruit is 5 days a week, usually two servings, the usual consumption of vegetables is slightly more (6 days a week, 5 servings a day). As can be seen from data, salt or salty sauces are never added to food before eating or directly during meals, 25.3% of respondents, with slightly more of them among men (27%) than among women (24.2%). Other individuals add salt or salty sauces to food: always-20.2%, often-12.2%, sometimes-20.7%, and rarely-21.7%. Individuals who add salt or salty sauces to food always and often are significantly more among women (34.4%) than men (28.8%). Naturally, the majority of the population adds salty spices or salty sauces during cooking 98.7% of the respondents: always and often-75.3%, sometimes and rarely-23.5%. Finally, excessive consumption of table salt (more than 5 grams per day), fatty and fried foods, as well as insufficient consumption of fruits and vegetables (less than 5 servings per day) are among one of the main risk factors in the development of non-communicable diseases.