Factors associated with consumption of fruits and vegetables among Community Kitchens customers in Lima, Peru

Flavia A. Díaz-Garcés, Iván Vargas-Matos, Antonio Bernabé-Ortiz, Francisco Diez-Canseco, Antonio J. Trujillo, J. Jaime Miranda

Research output: Contribution to journalArticlepeer-review

8 Scopus citations


Community Kitchens (CKs) are one of the main food providers to low-income families in Peru and may encourage healthier diets. We aimed to determine the prevalence of fruit and vegetable consumption and associated sociodemographic and behavioral factors among CKs customers. A cross-sectional study enrolling customers of 48 CKs in two areas of Lima, Peru, was performed. The self-reported amount of fruits and vegetables consumed (< 5 vs. ≥ 5 servings/day) was the outcome. The exposures were grouped in sociodemographic variables (i.e. age, gender, education level, etc.), and self-reported intention to change eating- and exercise-related habits in the last four weeks just prior to the interview. Prevalence ratios (PR) were estimated using Poisson regression. Data from 422 subjects were analyzed, 328 females (77.9%), mean age 43.7 (± 14.5) years. Only 36 (8.5%; 95% CI 5.9%–11.2%) customers reported consuming ≥ 5 servings of fruits and vegetables daily. This pattern was 4-fold more likely among those with higher levels of education (≥ 12 vs. < 7 years), and 64% less common for migrants relative to non-migrants. In terms of intentions to change habits, those who reported having tried to reduce sugar consumption or to eat more fruits were up to 90% more likely to meet the ≥ 5 servings/day target. A substantial gap in the consumption of ≥ 5 servings of fruits and vegetables/day was found among CKs customers that does not appear to be dependent on familial income. The profiles reported in this study can inform appropriate strategies to increase healthier eating in this population.

Original languageEnglish (US)
Pages (from-to)469-473
Number of pages5
JournalPreventive Medicine Reports
StatePublished - Dec 1 2016


  • Community Kitchens
  • Fruit and vegetables
  • Intention to change
  • Peru

ASJC Scopus subject areas

  • Health Informatics
  • Public Health, Environmental and Occupational Health


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