బయాలజీ & మెడిసిన్లో అధునాతన సాంకేతికతలు
అందరికి ప్రవేశం

నైరూప్య

Health Benefits of Fruit and Vegetables Consumption: Preventive Implications for Non-communicable Diseases in Ethiopia

Tamiru Yazew*, Agama Daba

Globally, the low consumption of fruit and vegetables (FV) below the requirement is contributed to increase the incidence of non-communicable diseases (NCDs) like obesity, cardio vascular disease, cancers and leading cause of death worldwide. Therefore, the objective of this review was to document existing information concerning the health benefits of FV consumption and their potential role for the prevention of NCDs in Ethiopia. Related and published researches have reviewed and discussed critically. In Ethiopia, the total domestic consumption of fresh FV was estimated at 760,000 metric tons however, low FV was consumed (1.5%) compared to other regions of the world. Ethiopia’s per capita consumption of fresh fruits is approximately 7kg/person/year which is far below the recommended minimum level of dietary intake (146kg/person/year). The review also showed that the burden of NCDs in Ethiopia is increasing and estimated to account for 30% of total deaths. Despite the increasing burden of NCDs, health systems and public health policies have been mostly focused on controlling infectious diseases, under nutrition and micronutrient deficiencies. A comprehensive strategic action plan for the prevention and control of NCDs and its associated risk factors was also developed in the country but, there is a need for a better understanding of the burden of dietary risk factors and their contribution to NCDs to achieve the goals of the strategic plan effectively and efficiently. Moreover, this review identified that family income, lower paternal educational, poor nutritional knowledge and practice issues were associated to low FV consumption. However, there are no adequate data at national level in Ethiopia to identify barriers to low FV consumption. Fruit and vegetables intake need to be promoted through mass media, nutrition education intervention and multi-sectorial approaches to prevent noncommunicable diseases.