Dietary Risk Factors for Non-Communicable Diseases among Postgraduate Students of Khyber Medical University (KMU), Peshawar

Abstract

Introduction:  What we eat and our nutritional status can influence the risk of NCDs. Diet and nutritional status, including overweight and obesity, are all associated with hypertension and hyperlipidemia, and resistance to the action of insulin. These conditions are not only risk factors for NCDs, but major causes of illness themselves. To compare dietary risk factors for non-communicable diseases among postgraduate students from constituent institutes of Khyber Medical University (KMU). It was a cross sectional survey of 6 months duration, conducted in the postgraduate constituent  institutes of Khyber Medical University. All postgraduate students from constituent institutes were included in the study. Data was collected through self-administered validated Questionnaire developed by Food and Agricultural Organization of United Nations (FAO).  Data was analyzed using chi-square test. Results showed that 40% Students have healthy dietary intake while 60% have unhealthy dietary intake. The students likes to eat fast food like rice, burger, sandwich etc which did not fulfill the requirement of his daily rotten. This shows that more than half of the students have dietary risk factors for non-communicable diseases. Dietary behavior including low fruits and vegetables and high  salts and sugar intake were prevalent among post graduate students. Multi-sectoral strategies need to be developed to improve dietary practices and to viably relieve the oncoming NCD burden in postgraduate Students.