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Dietary Westernisation: conceptualisation and measurement in Mauritius

Published online by Cambridge University Press:  02 January 2007

U Uusitalo ,
J Sobal ,
L Moothoosamy ,
P Chitson ,
J Shaw ,
P Zimmet  and
J Tuomilehto
U Uusitalo*
Affiliation:
Division of Nutritional Sciences, Cornell University, Ithaca, NY, USA: National Public Health Institute, Department of Epidemiology and Health Promotion/Nutrition Unit, Mannerheimintie 166, 00300, Helsinki, Finland:
J Sobal
Affiliation:
Division of Nutritional Sciences, Cornell University, Ithaca, NY, USA:
L Moothoosamy
Affiliation:
Ministry of Health and Quality of Life, Port Louis, Mauritius:
P Chitson
Affiliation:
Ministry of Health and Quality of Life, Port Louis, Mauritius:
J Shaw
Affiliation:
International Diabetes Institute, Melbourne, Australia:
P Zimmet
Affiliation:
International Diabetes Institute, Melbourne, Australia:
J Tuomilehto
Affiliation:
National Public Health Institute, Department of Epidemiology and Health Promotion/Nutrition Unit, Mannerheimintie 166, 00300, Helsinki, Finland: Department of Public Health, University of Helsinki, Helsinki, Finland
*
*Corresponding author: Email [email protected]
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Abstract

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Objectives

The aims of the study were to provide information that will contribute to conceptualising what is called ‘dietary Westernisation’, and to provide an example of measuring it on an individual level.

Design

Food consumption frequency and demographic data on adults in Mauritius were examined in 1988, 1992 and 1998. In 1992, a 24-hour recall was also included. The cross-sectional samples consisted of 1115 (age 25–74 years) Mauritians in 1987/88, 1917 (age 30–74 years) in 1992 and 2239 (age 20–74 years) in 1998. Principal components analysis was carried out on daily consumption frequencies of 10 indicator foods (white rice, white bakery bread, pulses, processed meat, poultry, fresh/frozen fish, butter, margarine, whole milk and skimmed/low-fat milk). Correlations between dietary patterns and selected food consumption frequencies were examined in each survey year.

Results

Four dietary patterns were identified as being related to dietary Westernisation. The Traditional dietary pattern was characterised by higher consumption frequencies of Indian breads, salted/smoked fish and sugar-sweetened tea. The Western dietary pattern was characterised by higher consumption frequencies of cakes/pastries, meat and many Western fast foods like burgers, but, surprisingly, also by brown bread, breakfast cereals and salad. The Bread/butter dietary pattern predominantly described more frequent consumption of bread compared with rice. The Margarine/milk dietary pattern was inconsistently related with staple foods. Younger, educated and wealthier Mauritians appeared to adopt Western dietary patterns earlier.

Conclusions

This study suggests that relatively few indicator foods are needed for measuring dietary Westernisation. Dietary Westernisation in a non-Western country may also include shifts towards voluntary consumption of healthier foods.

Keywords

Dietary patternDietary WesternisationMauritius
Type
Research Article
Information
Public Health Nutrition , Volume 8 , Issue 6 , September 2005 , pp. 608 - 619
Copyright
Copyright © The Authors 2005

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