Green and grey: Nutritional lifestyle and healthful ageing in rural and urban areas of three sub‐Saharan African countries

Abstract

Increased lifespan has resulted in a growing ageing population with non‐communicable diseases (NCDs) like cardiovascular disease, diabetes, cancer, among others that are chronic in nature. Thus, causing dependency, disability, poor quality of life, and increased medical costs. This paper uses South Africa, Ghana, and Uganda to understand how improved medical interventions and social‐economic conditions have increased life expectancy while changing dietary and disease patterns. The countries are chosen due to their variations in urbanization and ageing levels. South Africa is more urbanized (66%) with an 8% aged population, followed by Ghana (56.06%) with a 5.3% aged population and Uganda (23.77%) with a 4.5% aged population. Lately, healthy dietary patterns are encouraged to promote healthy ageing and prevent, slow and reverse NCDs, through consumption of organic foods (higher in wholegrain foods, vegetables, fruits, with low meat consumption). Organic products are considered healthier, nutritious, fresher, and environmentally friendly because their production excludes pesticides, chemical fertilizers, and chemical food additives. Through literature reviews, we identified how older persons' nutritional patterns in South Africa, Ghana, and Uganda have evolved and their impacts on ageing. Findings indicated rising incomes and urbanization leading to nutrition transition, with traditional foods being substituted with foods high in meat, fats, refined sugars, and oils. Consequently, a double burden of diseases that are communicable and non‐communicable is emerging. Changes in diets of older persons have promoted overweight/obesity and under nutrition/underweight. It is, therefore, necessary to use strategies that improve levels of organic food intake through educational programs to the aged and their families on how to control diets and lifestyles. Also, household organic food production can be promoted by encouraging growing vegetables and fruits. This will help boost older persons' nutritional wellbeing, as well as promote the production of local organic foods that are environmental friendly and socially sustainable.

Prevalence and Socio-Demographic Correlates of Body Weight Categories Among South African Women of Reproductive Age: A Cross-Sectional Study

“…The population dynamics of the rapid and major demographic transitions associated with socio-economic development and accompanied by an epidemiological transition have emerged in industrialised countries and across sub-Saharan African (SSA) countries. The emergence of demographic and epidemiological transitions has led to a decrease in widely known acute infectious diseases and a rising prevalence of non-communicable diseases (NCDs) and chronic degenerative diseases ( 1 , 2 ). This increased burden of disease and the double burden of malnutrition (undernutrition and over-nutrition) in low-income countries have become a public health concern, which has received attention from both health and non-health experts.…”

“…Several studies have indicated a high prevalence of over-nutrition, which has increased by more than 33.0% ( 5 , 6 ), contributing to a rapid rise in the NCD burdens in Africa ( 2 , 7 ). The yearly contributions of each of the major NCD-related deaths include cardiovascular diseases account for 17 million deaths, cancers account for 7.6 million deaths, respiratory diseases account for 4.2 million deaths, and diabetes accounts for 1.3 million deaths ( 8 ).…”

Assessing sustainable agriculture and food systems in Africa: Thematic areas and indicators of progress

“…Kyomuhendo and Adeola (2021) noted that rising incomes and urbanisation are leading to nutrition transition, with traditional foods being substituted with foods high in meat, fats, refined sugars, and oils. Consequently, there is emergence of communicable and non‐communicable diseases.…”

“…Some of these changes are as a result of technological advancements in form of mechanization, increased awareness of chemicals and chemical use, favourable and non‐favourable government policies (Abubakar & Attanda, 2013). Some challenges and problems associated with non‐use of cleaner agricultural production (Verma, Jaiswal, Meena, Kumar, & Meena, 2015) could lead to nutritional and health challenges (Kyomuhendo & Adeola, 2021). Not practising sustainable agriculture could further reduce soil fertility and natural resources found in the soil.…”

Do Chefs Value Health in Their Olive Oil Purchasing Decisions?

“…Perceiving that foods are healthy is a key determinant in their consumption [ 4 , 5 , 6 ]. Proof of this can be seen, for example, in the worldwide growth of the organic food market [ 7 ], as it is generally perceived to be a healthier food choice [ 8 , 9 ], or adherence to a Mediterranean diet for its beneficial health effects [ 10 , 11 , 12 ].…”