Less than five per cent of adult Ghanaians consume adequate amounts of fruits and vegetables, according to a study. The World Health Organization (WHO) recommends at least 400 grams per person daily, though requirements vary by age and gender.
Study findings
A 2021 study by the Multidisciplinary Digital Publishing Institute (MDPI) on consumption rates across Africa revealed that Tunisia leads with 250 kilograms of fruits and vegetables consumed per person annually, followed by Algeria with 193 kilograms and Egypt with 157 kilograms.
Ghana ranked lowest in West Africa for adolescent fruit and vegetable consumption. Only 27.1 per cent of adolescents consumed the recommended amounts. Kenya led with 84 per cent, followed by Uganda (87 per cent), Nigeria (73 per cent), and South Africa (68 per cent). The study linked low consumption levels to non-communicable diseases (NCDs). In Ghana, 45 per cent of all deaths were related to NCDs. Kenya and Uganda reported 27 per cent, Nigeria 29 per cent, and South Africa 17.6 per cent.
Non-communicable diseases
Vegetables and fruits consumed in recommended quantities are associated with the prevention of NCDs such as heart disease, obesity, high blood pressure, diabetes, cancer, and gastrointestinal infections.
In September 2024, WHO and Ghana's Ministry of Health reported that unhealthy diets, characterised by low fruit and vegetable intake and high consumption of processed foods, were increasingly contributing to NCDs. The World Bank projected that by 2030, 46 per cent of all global deaths would be caused by NCDs, with 41 per cent among those aged 15 to 59 years.
Symposium discussions
At the West African Food Festival (WAFEST) 2025 in Accra, organised by the Chefs Association of Ghana, the Communication Initiatives for Change (CIC) presented findings under its Meatless Monday initiative. Executive Director Emmanuel Fiagbey said NCDs remain the leading cause of death and disability globally, accounting for about 71 per cent of all deaths, or 41 million annually.
He called on people to adopt Meatless Monday, noting that fruit and vegetable consumption is an important source of nutrients and a protective factor against NCDs.
Nutritionist Wise Letsa addressed participants on "Practising Meatless Monday: Plant-based foods as appropriate alternatives for sustaining healthy eating," encouraging chefs to integrate plant-based diets into menus. National Secretary of the Chefs Association, Peter Agbovi, highlighted challenges in increasing the adoption of plant-based meals and urged innovation to encourage consumer acceptance.
The festival featured chefs from Ghana, Nigeria, Sierra Leone, The Gambia, and Eswatini, with a plant-based cooking contest where Eswatini placed first, followed by Ghana and The Gambia.
Source: Graphic Online
