Food consumption changes in South Africa since 1994

Abstract

Food consumption patterns in South Africa have changed dramatically over the past decades and likely will continue to change over the coming decades. Various food-related studies conducted over the last few decades indicate that food consumption shifts in South Africa have been towards a more Westernorientated diet, with nutritional consequences contributing to increased obesity and other non-communicable diseases. Several sources of data may be used to examine patterns in food consumption over time. Each of these methods has its own merits depending on the desired outcome, but are difficult to compare as each measures different levels of dietary information. As a result of the lack of regular national or comparable food consumption data in South Africa, the objective of this study was to establish, through the use of databases (FAOSTAT food balance sheets and Euromonitor International © Passport), the broad food and beverage consumption shifts in South Africa since 1994. Our findings indicate that food consumption shifts have been towards an overall increase in daily kilojoules consumed, a diet of sugar-sweetened beverages, an increase in the proportion of processed and packaged food including edible vegetable oils, increased intake of animal source foods, and added caloric sweeteners, and a shift away from vegetables. The largest shifts in food consumption were observed for soft drinks, sauces, dressings and condiments, sweet and savoury snacks, meat, and fats and oils. Convenience, health and nutrition, and indulgence were the main drivers of the increase in consumption of packaged foods and beverages. These shifts in food consumption are concerning as relates to their fat, sugar and salt composition and potential effect on public health.

Young adults’ consideration of their food choices a propos consequences for their future health

“…Scholars who have attempted to explain the large increase in obesity over the past three decades have also come to the conclusion that there is no single cause, but that a multiple of factors over time have culminated into this predicament. Potential contributors include urbanisation with changing eating patterns, growing per capita income with subsequent access to a larger array of foods such as fast foods, increased calorie intake as a result of larger portions or due to products that contain more sugar, changes in the composition of the foods consumed, more snacking events throughout the day, lack of easily accessible nutrition information on foods, lack of time which then increases the consumption of fast foods, as well as lack of knowledge and skills in food preparation and decreasing levels of physical activity (FDA Keystone Forum Report, 2015;Hawkes and Popkin, 2015;Ng et al, 2014;Ronquest-Ross et al, 2015). Stuckler and Nestle (2012) describe the world we live in as a paradoxical place where about one billion people are hungry, while twice as many are overweight.…”

Perceptions of Rural Consumers on the Aspects of Meat Quality and Health Implications Associated With Meat Consumption

“…Meat provides important nutritional elements including protein, fats, vitamins, and minerals that efficiently aid in the normal functioning of body systems of consumers. The South African Food Based Dietary Guidelines recommend the inclusion of meat or meat products in meals daily [2]. Currently, per capita meat consumption in South Africa is approximately 58.7 kg capita/year [3].…”

Food consumption, lifestyle patterns, and body mass index of a group of white South African students

“…The manner in which eating patterns have evolved and changed in terms both of quantity and quality of food consumed characterizes the nutrition transition (Casini et al, ; Vasileska & Rechkoska, ). This situation has arisen as more processed foods have become available at affordable prices leading ultimately to an increased intake of fat, protein, and sugars (Igumbor et al, ; Popkin et al, ; Ronquest‐Ross, Vink, & Sigge, ; Scrinis, ; Vasileska & Rechkoska, ). A decline in food containing complex carbohydrates and dietary fiber together with a lower intake of legumes, fruit and vegetables and calcium‐rich foods complements this trend (Popkin et al, ; Vasileska & Rechkoska, ).…”