Characterising 'obesogenic' versus 'protective' food consumption and their value chain among Ghanaian households

This article explores the characteristics of Ghanaian households' consumption of obesogenic v. protective foods, including their retail, distribution and origin.

A household food consumption survey was conducted using an adapted Prospective Urban and Rural Epidemiology study FFQ. Product pathways for selected obesogenic (processed meat, sugar-sweetened beverages (SSB) and biscuits) and protective (cooked vegetables, legumes and fish) foods were traced from retailers through distributors/wholesalers to producers.

Rural and urban communities in the Ashanti Region and selected retail/wholesale/producers nationwide.

612 households, 209 retailers and 185 wholesalers/distributors.

About 20 % of households consume SSB and confectionery weekly, and just 2 % consumed processed meat. Of the protective foods, fish had the highest proportion of households consuming weekly (74·5 %), followed by cooked vegetables (53·1 %) and legumes (22·8 %). Frequent SSB consumption is higher in younger (P < 0·001), male (P = 0·010), urban (P < 0·001) and more educated (P < 0·001) food purchaser households. Below 10 % of households followed the healthiest dietary pattern (high-protective-and-low-obesogenic) but higher in older and more educated food purchaser households. In contrast, most households (about 80 %) consumption patterns did not discriminate between obesogenic and protective foods. Generally, characteristics of purchasers from retail/wholesale outlets agree with those of households, where obesogenic foods were retailed to younger, less educated buyers than older, more educated ones. While the protective foods had a strong local producer presence, the obesogenic foods were predominantly imported.

Household consumption and retail/distribution of obesogenic foods are associated with socio-demographic characteristics, but obesogenic foods are almost entirely produced outside Ghana. Policies that regulate importation on health grounds can promote a healthier food environment.