OJPM  Vol.3 No.3 , June 2013
Diet-nutrition-related cancer prevention knowledge and beliefs of Sudanese in Khartoum: A descriptive study
ABSTRACT

Cancer appears to pose a major threat to the health of the Sudanese population. It is the third leading cause of death in the Sudan after malaria and pneumonia, accounting for 5% of all deaths. In 2005, approximately 22,000 people in the Sudan died from cancer and 17,000 of these people were less than 70 years old. This study was designed to: 1) assess nutrition knowledge and selected dietary beliefs related to cancer in Sudanese residing in Khartoum; 2) identify perceived barriers to the adoption of eating behaviors consistent with those recommended for cancer prevention; and 3) describe the food preferences and dietary practices in Sudanese residing in Khartoum. An interviewer-administered questionnaire elicited demographic information, cancer-related food and nutrition knowledge, food preferences, selected dietary beliefs, barriers to healthy eating and food practices from 182 participants between the ages of 18 and 35 years. More than 50% of females and males correctly identified the food lowest in fiber from a given list. Respondents were knowledgeable about the fat content of their traditional foods, but unaware of the different types of fat. Only 8.8% of the respondents thought that consumption of fruits and vegetables reduced cancer risk. Resondents perceived nutritionists as the most reliable source of information about nutrition and cancer, and the media as the best source of information on nutrition and healthy cooking. “Samin”, feta cheese, a variety of stews, “Zalabia, lean meat, brown bread, sesame oil, dried okra, fried fish, and chicken were described as preferred food items by respondents. Daily salt/ sodium intake was described by 44% and 39% of the male and female respondents, respectively, as “high” (>2400 mg/day). The findings of this study have clear implications for aggressive nutrition education intervention programs with emphasis on the traditional foods of the Sudan.


Cite this paper
Bovell-Benjamin, A. and Elmubarak, E. (2013) Diet-nutrition-related cancer prevention knowledge and beliefs of Sudanese in Khartoum: A descriptive study. Open Journal of Preventive Medicine, 3, 320-328. doi: 10.4236/ojpm.2013.33043.
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[43]   WHO Global Infobase: Data for Saving Lives. https://apps.who.int/infobase

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[47]   Bronner, Y.L., Ebede, T.L., Hossain, M.B., Nowverl, A. and Harris, E. (2001) Historical assessment of nutrition studies using only African American study subjects: Gender, socioeconomic status, and geographic location. Ethnicity & Disease, 11, 134-143.

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[59]   Kendall, C.W.C., Esfahani, A. and Jenkins, D.J.A. (2010) The link between dietary fibre and human health. Food Hydrocolloids, 24, 42-48. doi:10.1016/j.foodhyd.2009.08.002

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[62]   Harnack, L., Block, G., Subar, A., Lane, S. and Brand, R. (1997) Association of cancer prevention-related nutrition knowledge, beliefs, and attitudes to cancer prevention dietary behavior. Journal of the Academy of Nutrition and Dietetics, 97, 957-965.

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[67]   Ibnouf, F.O. (2012) The value of women’s indigenous knowledge in food processing and preservation for achieving household food security in rural Sudan. Journal of Food Research, 1, 238-253. doi:10.5539/jfr.v1n1p238

[68]   Sukkar, M.Y., Boutros, J.Z. and Yousif, M.K. (1975) The composition of common Sudanese foods. Sudan Medical Journal, 13, 51.

[69]   Ibnouf, F.O. (2009) The role of women in providing and improving household food security in Sudan: Implications for reducing hunger and malnutrition. Journal of International Women’s Studies, 10, 144-167.

[70]   Sulieman, A.E., Ali, A.O. and Elkhalifa, E.A. (2003) Some characteristics of the Sudanese bread (Kissra) supplemented with fenugreek (Trigonellafoenum-graecum L.). Gezira Journal of Agricultural Science, 1, 15-25.

[71]   Abdualrahman, M.A.Y. and Ali, A.O. (2012) Supplementation of Sudanese sorghum bread (Kissra) with Bambara groundnut flour (Vignasubterranea (L.) Verdc.). International Journal of Agricultural Research, 7, 215-222.

[72]   Dirar, H.A. (1993) The indigenous fermented foods of the Sudan. C.A.B. International, Wallingford.

 
 
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