Perceptions, Facilitators, and Barriers to Consumption of Whole Grain Staple Foods among Overweight and Obese Tanzanian Adults: A Focus Group Study

Abstract

Background. Stiff porridge (ugali) made from unrefined maize flour has been a staple food in Tanzania. Recently, high intakes of refined carbohydrates and energy-dense foods have been documented in urban areas in Tanzania. We assessed cultural acceptability, perceptions and barriers to consumption of unrefined carbohydrates in Tanzania. Methods. Twelve focus group discussions (FGDs) were conducted among 44 overweight and obese adults aged 40–65 years. All FGDs were audio-recorded, and QSR N6 software was used for data analysis. Results. Most participants (77%) had tried and liked unrefined maize ugali prior to our study. For unrefined sorghum ugali, 12 participants had tried it before, and 9 of them liked it. Brown rice was found to be unpopular and was considered a diet for diabetic patients; four participants had tried it before and all reported to like it. Sensory appeal, availability, and affordability were key facilitators whereas high cost, scarcity, and negative perceptions toward whole grains were mentioned as barriers to consumption of unrefined carbohydrates. Conclusion. Our study has identified facilitators and barriers to consumption of unrefined carbohydrates in Tanzania. Educational strategies are recommended in order to increase consumption of unrefined carbohydrates and consequently reduce diet-related chronic diseases in Tanzania.