Findings on dietary patterns in different groups of African origin undergoing nutrition transition

In population groups undergoing nutrition transition, it is important to identify healthy and culturally relevant dietary patterns that can be promoted as a means of preventing diet-related chronic diseases. Dietary pattern analyses using data-driven methods are useful for the purpose. The central question addressed in this overview paper is whether there are culture-specific healthy eating patterns, or whether healthy diets may be more universal. Our studies on dietary patterns in population groups of African origin living in Canada (Montreal), Europe (Madrid), and West Africa (urban and rural Benin) inform the discussion. Healthy or prudent, as opposed to Western, eating patterns are identified in several cultures, including groups of African origin. It appears that a limited number of foods predict diet quality and health outcomes in various population groups; in particular, fruit and vegetables, fish, whole-grain cereal, and legumes do so on the protective side, and sweets, processed meats, fried foods, fats and oils, and salty snacks do so on the negative side. Further research on dietary patterns and their healthfulness is required in diverse food cultures. In groups of African origin, traditional diets are healthier than the nontraditional dietary patterns that have evolved with globalization, urbanization, or acculturation, although micronutrient intakes need to improve. Additionally, healthy eating patterns are only feasible if access to food is adequate.