Abstract:
This study assessed the prevalence of diet related non-communicable diseases (hypertension, diabetes and Obesity), and dietary habits of adults aged 20-70 years in Enugu State. A descriptive cross-sectional study in which 692 respondents were used. Anthropometric measurements of weight, height, waist circumference, hip circumference and waist-hip-ratio were obtained. The study protocols were based on the WHO STEP wise approach which utilized a structured questionnaire to assess study subjects self-reported lifestyle risk factors (STEP I), measurement of subjects’ blood pressure and anthropometrical parameters (STEP II), the collection and biochemical analysis of subjects’ blood samples for parameters such as fasting blood glucose (STEP III). Twenty percent of the subjects were used for biochemical analysis. Data obtained were analyzed using the computer programme, statistical product and service solutions for windows version 21. Data obtained were presented as frequencies, percentages, means and standard deviation. Determination of relationships were done using Chi square and Pearsons correlation. p < 0.05 was considered statistically significant. Normal body mass index was found among 44.4% of the males and 33.3% of the females. More females (38.6%) than male (34.4%) respondents were overweight. Obesity class 1,11 and 111 was seen in 18.7%, 2.8% and 1.5% of the respondents, respectively. waist hip ratio, more than half (82.5%) of the female respondents were at risk more than the male (7.9%) respondents. Dietary diversity among the respondents was low (43.8%) and medium (56.2%). Hypertension was observed in 29.4% of the subjects (28% males and 30% females). Diabetes was observed in 10.4% of the subjects. Current use of tobacco product was recorded among 35% of the subjects. Lifetime prevalence of alcohol consumption was 77.3% while current alcohol consumption prevalence was 70.5% (males 74.2% and females 66.7%). Fruits were mostly consumed once a week (32.4%). Vegetables were also mostly consumed once a week (59.7%). Adding salt right before eating was done always (0.9%), often (5.6%), and sometimes (67.6%) by the respondents. Use of salty sauce in cooking was done always (29.0%) and often (70.7%) by the subjects. Refined foods were consumed always (4.9%), often (13.6%), and sometimes (35.6%) by the subjects. About 48.4% of the subjects were insufficiently active (47.1% males and 49.5% females).
