Consumption of High-Fat, Salt, and Sugar Foods and its Determinants Among Medical Undergraduates in North Kerala: A Cross-Sectional Study
DOI:
https://doi.org/10.51957/Healthline_727_2025Keywords:
Fast foods, Feeding behaviours, Noncommunicable diseases, Obesity, Processed foodsAbstract
Introduction: Rising HFSS food intake among young medical undergraduates contributes to early NCD risk among them. Objectives: To assess the consumption pattern of HFSS foods and the factors determining its choice among medical undergraduates in North Kerala. Methods: A cross-sectional study was done among medical undergraduates of a private medical college in North Kerala during 2024. Stratified random sampling were done and 202 participants were selected. A self-administered questionnaire was distributed to study participants and anthropometric assessments such as height, weight, and BMI was assessed. Data was entered in MS Excel and analysed using SPSS. Results: A significant proportion (51.5%) of participants regularly consumed HFSS foods, with taste (82%) being a primary motivator for their choices. Awareness levels regarding the health risks associated with HFSS foods varied among participants. Varying degrees of malnutrition such as Underweight (13.5%), Overweight (26.9 %) and Obesity (26%) were more among those who had high HFSS consumption. Those who perceived a negative impact of HFSS foods on their health was 1.4 times higher HFSS consumers than others and was an independent predictor (p 0.037) Conclusion: The study reveals critical insights into the dietary behaviours of young adults. More than half of the medical undergraduates reported high consumption of HFSS foods, correlating with rising obesity rates in this population. The study identifies key factors influencing their dietary choices, including convenience, affordability, and social influences such as peer pressure and marketing tactics.
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Copyright (c) 2025 Navya Gangadharan, Meera S Nair, Nivya N K, Manju T L, Anjali Lakshmanan (Author)
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