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Dietary Westernisation: conceptualisation and measurement in Mauritius
U Uusitalo1, J Sobal, L Moothoosamy
1Division of Nutritional Sciences, Cornell University, Ithaca, NY, USA. ulla.uusitalo@ktl.fi
Public Health Nutrition
|October 21, 2005
Summary
Dietary Westernisation can be measured using a few key foods. In Mauritius, this shift includes adopting some healthier food choices alongside Western patterns.
Area of Science:
- Nutritional Epidemiology
- Public Health Nutrition
- Dietary Pattern Analysis
Background:
- Understanding dietary changes is crucial for public health.
- Dietary Westernisation is a global phenomenon impacting non-Western countries.
- Measuring dietary shifts on an individual level requires specific methodologies.
Purpose of the Study:
- To conceptualise and define "dietary Westernisation".
- To develop and demonstrate a method for measuring dietary Westernisation in individuals.
- To analyse dietary patterns in Mauritius over time.
Main Methods:
- Cross-sectional study of adult Mauritians (1988, 1992, 1998) with food consumption frequency data.
- Inclusion of a 24-hour recall in the 1992 survey.
- Principal components analysis on 10 indicator foods to identify dietary patterns.
Main Results:
- Four distinct dietary patterns were identified: Traditional, Western, Bread/butter, and Margarine/milk.
- The Western pattern included fast foods, meat, but also brown bread and cereals.
- Younger, educated, and wealthier individuals showed earlier adoption of Western dietary patterns.
Conclusions:
- Measuring dietary Westernisation can be achieved with a limited set of indicator foods.
- Dietary Westernisation in non-Western settings may encompass healthier food choices.
- This study provides a framework for assessing dietary acculturation.
