Üniversite öğrencilerinin trans yağ ve şekerli içecekler konularındaki bilgi ve tutumları ile tüketim özellikleri, Pencap-Pakistan

Unhealthy diets rich in trans fats (TFAs) and sugar sweetened beverages (SSBs) are risk factors for non-communicable diseases including non-alcoholic fatty liver disease, metabolic syndrome, cardiovascular diseases, type 2 diabetes. In Pakistan, scientific research on trans fats and SSBs is significantly scarcer, particularly among university students, so the aim of this study is to describe the knowledge, attitude and consumption patterns regarding trans fats and sugar sweetened beverages among undergraduate students. The study is an online cross-sectional survey and data were collected from a sample of (n= 855) students studying at different universities in Lahore and Multan, Punjab, Pakistan, using an online Google form. Questionnaire included socio-demographic characteristics, level of knowledge, attitude and consumption patterns of TFAs and SSBs, weight, height and physical activity levels. Descriptive statistics, Chi-square test, Independent Sample T test, and Mann-Whitney U test were used to analyze the data using SPSS, v, 25. Almost 42.50% of students had heard about trans fats while this rate was 79% for medical students and 11% (p<0.001) for other students. More than half of the overall survey participants were unaware about their properties, food items containing trans fats and the health consequences. Liquid oil (43.6%) and vanaspati ghee (28.7%) were the most frequently consumed edible oils at home for cooking meals. French fries were frequently eaten (33.5%) on weekly basis. Only 15.50% of respondents were confident in their knowledge of the amount of sugar consumed in beverages without health concern. 41.20% had similar trend towards SSBs consumption as were in the past. 42.6 % consumed 250 ml cola 1-2 times in a day. The obesity rate was 6.5% (11.2% in female and 2.2% in male, p<0.001). Knowledge consumption patterns of foods rich in trans fats and SSBs were also not satisfactory in participants. Therefore, the study emphasizes the need for nutritional education and interventions in order to promote healthy dietary practices among university students.