Globalization and nutrition transition in developing countries like Ghana have significantly altered traditional Ghanaian diets. The well-known Ghanaian dishes are increasingly being replaced by foods high in fats and sweeteners. Many now prefer to purchase pizzas, burgers, and sugar-sweetened beverages, among other processed foods, as their go-to options.
Nutrition transition refers to the ongoing trends in the developing world, where the consumption of foods high in fats and sweeteners is increasing, while the intake of wholegrain cereals is declining and fruits and vegetables remain inadequately consumed.[1] Poor quality diets are a leading risk factor for diet-related chronic diseases like heart disease, diabetes, overweight, obesity and hypertension. Consequently, the prevalence of diet-related chronic diseases is rising in developing countries.[2] The prevalence of diet-related diseases among the indigenous people of Africa have been linked to the increased consumption of western foods.[3],[4]
Food availability is a significant systematic driver of change in the nutrition transition in Ghana. Subnational studies have reported an overabundance of unhealthy foods and limited availability of healthy foods.[5] This has resulted in low consumption of fruits and vegetables[6] and a high intake of sugary drinks.[7] The Ghanaian food environment particularly in urban areas is currently characterized by cheap highly processed foods, while nutrient-dense foods such as fruits and vegetables lacking in meals because they are often unaffordable.[8] This has led to reduced consumption of wholesome homemade foods.
Several policy programs through the Ministry of Health, such as the National Health Policy of 2007 and the NCD Policy of 2012 have been developed to address unhealthy dietary practices and food availability challenges.[9] However, a study by Laar et al., (2020) showed that the impact of these policies on food availability has been limited.[10] Despite the implementation of food environment policies in Ghana, the high cost of a healthy diet and limited import control contribute to the high consumption of non-nutritious foods.[11],[12]
Moving forward, addressing the root causes of these issues will require a multi-faceted approach involving not only government policies but also collaborations with the private sector, civil society and international partners. To effectively address these challenges, there is a need to prioritize education on healthy eating habits from an early age, ensuring that individuals are equipped with the knowledge to make informed dietary choices.[13] Additionally, efforts to improve access to affordable and nutritious foods must be intensified, especially in urban areas where unhealthy processed foods dominate the market.
Furthermore, stringent regulations on food importation and marketing are necessary to curb the increased importation and/or production of non-nutritious foods into the Ghanaian market. This includes measures to control the advertising and promotion of unhealthy products, as well as incentives to encourage the production and consumption of locally grown fruits and vegetables. Projects like the Healthier Diet for Healthy Lives (HD4HL) project is intended to build evidence and mobilize multi-stakeholder action toward a policy bundle for a healthier and more equitable consumer food environment that reduces the double burden of malnutrition in Ghana.
Ultimately, tackling the root causes of unhealthy dietary practices in Ghana requires efforts from all stakeholders. By working together to promote a food environment that supports healthy choices, we can mitigate the adverse effects of the nutrition transition and improve public health outcomes for the people of Ghana.
By Selina M. Tobil
[1] Caballero, B., and B. M. Popkin, eds. 2002. The nutrition transition: Diet and disease in the developing world. London: Academic Press
[2] Strong, K., C. Mathers, S. Leeder, and R. Beaglehole. 2005. Preventing chronic diseases: How many lives can we save? Lancet 366 [7496]: 1578-1582.
[3] Hu, F. B., Rimm, E. B., Stampfer, M. J., Ascherio, A., Spiegelman, D. & Willett, W. C. (2000). Prospective Study of Major Dietary Patterns and Risk of Coronary Heart Disease in Men. American Journal of Clinical Nutrition. 72, 912 – 921.
[4] Barnard, N. D., Nicholson, A. & Howard, J. L. (1995): The Medical Costs Attributable To Meat Consumption. Prev. Med. 24, 646 – 655.
[5] Buxton CNA (2014) Ghanaian Junior high school adolescents dietary practices and food preferences:
[6] Implications for public health concern. Journal of Nutrition and Food Science 4: 297.
Amo-Adjei J, Kumi-Kyereme A (2015) Fruit and vegetable consumption by ecological zone and socio-economic status in Ghana. Journal of Biosocial Science 47(5): 613–631.
[7] Vuvor F, Harrison O (2017) Knowledge, practice and perception of taking soft drinks with food and the metabolic effects on high school students in Ghana. Endocrinological Metabolism 1(1): 103.
[8] Booth, A., Barnes, A., Laar, A., Akparibo, R., Graham, F., Bash, K., Asiki, G., & Holdsworth, M. (2021). Policy Action within Urban African Food Systems to Promote Healthy Food Consumption
[9] Ministry of Health (2007) Creating wealth through health. Ministry of Health: Accra. https://www.moh.gov.gh/wp-content/uploads/2016/02/NATIONAL-HEALTH-POLICY.pdf.
[10] Laar A, Tandoh A, Barnes A, et al. (2020) Benchmarking Ghana’s policies for creating healthy food environments: Comapred to international examples and in relation to stage of local policy action.
[11] Matos, R. A., Adams, M., & Sabaté, J. (2021) . The consumption of ultra-processed foods and non-communicable diseases in Latin America. Frontiers in Nutrition, 8, 110.
[12] Hawkes, C., Jewell, J., & Allen, K. (2013). A food policy package for healthy diets and the prevention of obesity and diet-related non-communicable diseases: the NOURISHING framework. Obesity reviews, 14, 159-168
[13] Centers for Disease Control and Prevention. School health guidelines to promote healthy eating and physical activity. MMWR Morb Mortal Wkly Rep. 2011;60(RR-5):1–76.
