Clinical Trial Unit, Africa Academy for Public Health, Dar es Salaam, Tanzania.
Global Health. 2013 Jun 23;9(1):26. doi: 10.1186/1744-8603-9-26.
Dietary changes characterized by a reduction in carbohydrate quality are occurring in developing countries and may be associated with a higher prevalence of obesity and chronic diseases such as type 2 diabetes mellitus. We assessed the preferences and acceptability of unrefined whole grain carbohydrate staples (i.e., brown rice, unrefined maize and unrefined sorghum ugali) as substitutes for commonly consumed refined carbohydrates in Tanzania.
A questionnaire was used to collect sociodemographic information and dietary habits, and pre-and post-tasting questionnaires were administered for test foods. A 10-point LIKERT scale was used to rate attributes of the three test foods.
White rice and refined maize ugali were the most commonly consumed carbohydrate staples in this population; 98% and 91%, respectively. Occasional consumption of unrefined maize and sorghum ugali was reported by 32% and 23% of the participants, respectively. All of the test foods were highly rated for smell, taste, color, appearance and texture. Taste was rated highest for unrefined maize ugali. Almost all of the participants were willing to participate in a future dietary intervention involving regular consumption of these unrefined carbohydrates for at least six months duration.
These findings suggest that whole grain carbohydrates are highly acceptable, and that there is a promising potential for their use in future dietary intervention studies in Tanzania.
发展中国家的饮食结构正在发生变化，碳水化合物的质量有所下降，这可能与肥胖和 2 型糖尿病等慢性疾病的高发率有关。我们评估了在坦桑尼亚，未精制的全谷物碳水化合物主食（即糙米、未精制玉米和未精制高粱乌伽黎）替代常见精制碳水化合物的偏好和可接受性。
使用问卷收集社会人口学信息和饮食习惯，并在品尝前和品尝后进行测试食品的问卷调查。使用 10 分制李克特量表对三种测试食品的属性进行评分。
白米和精制玉米乌伽黎是该人群最常食用的碳水化合物主食；分别占 98%和 91%。分别有 32%和 23%的参与者偶尔食用未精制玉米和高粱乌伽黎。所有测试食品的气味、味道、颜色、外观和质地都得到了高度评价。未精制玉米乌伽黎的味道得分最高。几乎所有参与者都愿意参加未来涉及至少六个月定期食用这些未精制碳水化合物的饮食干预研究。
这些发现表明，全谷物碳水化合物的接受度很高，在坦桑尼亚未来的饮食干预研究中，它们有很大的应用潜力。
