Women's experiences in the food environment and their association with fruit and vegetables intake: Insights from Northern Tanzania

BackgroundThere is limited information from rural low-income contexts about consumers buying behaviours of fruit and vegetables (F&V) and accessibility to F&V in the food environments, which may inform interventions to increase F&V intake. ObjectivesWe examined how women living in rural northern Tanzania experience the food environments by exploring buying patterns, perceptions, and accessibility of F&V, and their association with womens F&V intake. MethodsWe used cross-sectional data from 2,597 women living in the Arusha and Kilimanjaro regions. Self-reported experiences of the food environments for F&V included buying frequency, sources, availability, and convenience. Accessibility was measured using geospatial measures of distance and time between home and reported typical buying sources. Data from a 30-day F&V food frequency questionnaire were used to calculate two scores that captured intake frequency and variety. We conducted a descriptive analysis of womens experience indicators and tested their associations with the scores using multivariable and Poisson regression models, controlling for covariates. ResultsOn average, 5% and 35% of women reported daily buying of F&V, respectively. Fruit was mostly bought from markets: F: 80%, V: 40%. Two-thirds of respondents perceived F&V as available (F: 65%, V: 60%). Median (IQR) distance and time to fruit sources was 9 km (2,19), 39 min (19,78), and to vegetable sources was 3 km (1,10), 32 min (8-69). Compared to women who reported making daily purchases of F&V, those who purchased F&V weekly or monthly reported lower frequency and diversity of F&V intake. Perceptions that F&V were less available and at a longer distance, but not time, were associated with lower frequency and variety of vegetable intake. ConclusionBuying frequency, perceived availability, and distance to markets were associated with womens F&V intake frequency and variety, underscoring the need to consider these and other factors in food environments to increase F&V intake.