Dietary Risk Factors for Cardiovascular Disease among Low-Income Haitian Adults: Findings from a Population-Based Cohort

Adrienne Clermont, Rodney Sufra, Jean Lookens Pierre, Michelle Nour Mourra, Elizabeth L Fox, Vanessa Rouzier, Eliezer Dade, Stephano St-Preux, Joseph Inddy, Hilaire Erline, Fleurijean Pierre Obed, Lily D Yan, Miranda Metz, Myung Hee Lee, Daniel W Fitzgerald, Marie Marcelle Deschamps, Jean W Pape, Margaret L McNairy, Adrienne Clermont, Rodney Sufra, Jean Lookens Pierre, Michelle Nour Mourra, Elizabeth L Fox, Vanessa Rouzier, Eliezer Dade, Stephano St-Preux, Joseph Inddy, Hilaire Erline, Fleurijean Pierre Obed, Lily D Yan, Miranda Metz, Myung Hee Lee, Daniel W Fitzgerald, Marie Marcelle Deschamps, Jean W Pape, Margaret L McNairy

Abstract

Poor diets are responsible for a large burden of noncommunicable disease (NCD). The prevalence of modifiable dietary risk factors is rising in lower-income countries such as Haiti, along with increasing urbanization and shifts to diets high in sugar, salt, and fat. We describe self-reported dietary patterns (intake of fruits, vegetables, fried food, sugar-sweetened beverages, and added salt and oil) among a population-based cohort of low-income adults in Port-au-Prince and assess for associated sociodemographic factors (age, sex, income, education, body mass index). Among 2989 participants, the median age was 40 years, and 58.0% were women. Less than 1% met the World Health Organization recommendation of at least five servings/day of fruits and vegetables. Participants consumed fried food on average 1.6 days/week and sugar-sweetened beverages on average 4.7 days/week; young males of low socioeconomic status were the most likely to consume these dietary risk factors. The vast majority of participants reported usually or often consuming salt (87.1%) and oil (86.5%) added to their meals eaten at home. Our findings underscore the need for public health campaigns, particularly those targeting young males and household cooks preparing family meals at home, to improve dietary patterns in Haiti in order to address the growing NCD burden.

Keywords: Haiti; cardiovascular disease; dietary habits; noncommunicable disease; nutrition.

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Average daily consumption of fruits and vegetables among study participants. Note: red dotted line indicates World Health Organization recommendation for daily servings of fruits and vegetables.
Figure 2
Figure 2
Weekly consumption of fried food among study participants.
Figure 3
Figure 3
Weekly consumption of sugar-sweetened beverages among study participants.
Figure 4
Figure 4
(a) Frequency of eating meals from a street vendor and (b) frequency of eating meals from a restaurant or cafeteria.
Figure 5
Figure 5
Frequency of adding salt and oil to food by participants and household cooks.

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