Patterns in protein consumption in Ghanaian cities
Cheetham Mingle, Godfred Darko, Noah Kyame Asare–Donkor, Lawrence Sheringham Borquaye, Eric Woode
Abstract
Consumption of food of animal origin or animal proteins has been associated with many perceptions about the quantity and quality consumed and the related health effects on the consumer. Several investigative methods including a food frequency questionnaire have been used to confirm or disprove these perceptions. This study investigated the consumption patterns of animal proteins (beef, chicken, fish, egg, offal, sausage, and pork) of some residents in major cities in Ghana. A total of 688 participants were involved in this survey with an average age of 38.7±16; having religious makeup of 89.1% Christians, 10.32% Muslims, 0.44% non-religious, and 0.15% Traditionalists. The Akan ethnicity accounted for 55% of all participants followed by Ga-Adangbe, and Ewe with 20% and 12% respectively. The estimated protein consumptions were 657 g/person/day chicken, 412 g/person/day pork, 477 g/person/day fish, 410 g/person/day beef, 211 g/person/day egg and 148 g/person/day sausage. While boiled eggs were the most preferred protein form, the fried type was the most preferred for the other protein sources.