Utilization of Nutrition Information in Food Labels by Diabetic Mellitus and Hypertensive Patients Attending Clinic at Kakamega County Teaching and Referral Hospital, Kenya

Abstract

The aim of food labels is to inform consumers on the food content. The information conveyed on food labels has evolved over time thus the objectives of food labelling have become numerous. Despite the recognized association of food labels utilization and disease management, the current global mortality rate from diabetes mellitus and hypertension remains high. In order for the prevalence rate of diabetes mellitus and hypertension to reduce, population-wide interventions including the promotion of healthy diets through the provision of adequate information on food labels should be done. This study aimed at assessing utilization of nutrition information on food labels by diabetic mellitus and hypertensive patients. This was a cross-sectional study conducted in March and April 2022 at Kakamega County Teaching and Referral hospital, Kenya. Data was collected from respondents using a structured questionnaire administered to 125 randomly selected respondents and the response rate was 80%. Sociodemographic characteristics of the study participants were determined using descriptive statistics for distribution. Association between the study variables was determined using Chi-square test. Statistical significance was set at p<0.05. The analyzed data was presented by use of frequency tables, graphs and pie charts. About 46% of the respondents were aged >60years. About 73% were married and about 40% reported to have completed primary education level. About 39 % were self-employed earning less than Ksh. 5,000 (50 USD) per month. Prevalence of diabetes and hypertension in Kakamega were at 4.6% and 29.4% respectively. Age (p= 0.028), Education (p= 0.001), Job/employment (p=0.0010), Monthly income (p=0.001) and Monthly household food expenditure (p=0.007) significantly influenced utilization of food labels. About 64% (n=64) reported to be knowing what food labels are and about 34% (n=34) reported not knowing what they are. About 46.8% (n=30) of those who reported they read the labels participants reported that they read nutrition information every time they purchased the product, 37.5% (n=24) read the information the first time they purchased the product and 15.7% (n=10) read nutrition information on food labels at other different times. Food prices, nutrition information on the food label, health and nutrition status and fat/sodium/sugar content were among the factors that had a high influence on utilization of food labels. This study recommends nutrition education to the general population on benefits of reading nutrition information on food labels in order to make healthful food choices in order to reduce the prevalence of these chronic diseases.