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Table 2 Prevalence of various individual dietary risk factors, STEPS survey, 2015

From: Dietary risk factors for non-communicable diseases in Kenya: findings of the STEPS survey, 2015

Variable Age-group Prevalence (%, 95% CI)
Male Female Overall
Always add salt to food before eating/while eating 18–29 28.8 (22.1–35.5) 18.9 (13.8–24.1) 23.6 (18.5–28.8)
30–44 25.1 (19.5–30.6) 23.2 (17.7–28.6) 24.1 (19.7–28.5)
45–59 21.9 (15.9–27.9) 18.2 (13.4–23.0) 20.1 (16.1–24.1)
60–69 24.7 (16.1–33.3) 20.7 (10.8–30.7) 22.6 (15.3–30.0)
18–69 26.2 (21.5–31.0) 20.3 (15.9–24.6) 23.2 (19.1–27.2)
Often consume processed foods high in salt 18–29 7.0 (3.8–10.1) 4.2 (2.3–6.1) 5.5 (3.9–7.2)
30–44 3.7 (2.1–5.3) 3.8 (1.1–6.6) 3.8 (2.2–5.3)
45–59 3.3 (1.2–5.3) 2.8 (0.0–5.8) 3.0 (1.4–4.7)
60–69 1.6 (0.0–4.2) 0.0 (0.0–0.0) 0.8 (0.0–2.0)
18–69 5.0 (3.2–6.8) 3.7 (2.1–5.2) 4.3 (3.2–5.5)
Consumes processed foods high in sugar 18–29 2.1 (0.6–3.5) 2.9 (0.7–5.2) 2.5 (1.2–3.9)
30–44 1.9 (0.5–3.4) 0.3 (0.1–0.5) 1.1 (0.4–1.9)
45–59 1.1 (0.0–2.3) 0.0 (0.0–0.1) 0.6 (0.0–1.2)
60–69 0.0 (0.0–0.0) 0.0 (0.0–0.0) 0.0 (0.0–0.0)
18–69 1.8 (0.7–2.8) 1.5 (0.4–2.6) 1.6 (0.8–2.4)
Always adds sugar to beverages before intake 18–29 31.6 (25.3–38.0) 24.4 (17.6–31.2) 27.9 (21.9–33.8)
30–44 27.9 (20.6–35.2) 26.9 (20.7–33.0) 27.4 (21.6–33.2)
45–59 30.0 (19.4–40.6) 26.6 (20.4–32.8) 28.3 (21.7–34.9)
60–69 23.4 (15.7–31.0) 30.7 (21.0–40.5) 27.1 (20.0–34.3)
18–69 29.7 (24.2–35.2) 25.9 (20.4–31.4) 27.7 (22.7–32.8)
Intake of less than 5 servings of fruits and/or vegetables daily 18–29 93.1 (90.0–96.2) 95.6 (93.9–97.3) 94.4 (92.4–96.5)
30–44 92.9 (90.2–95.6) 94.9 (92.9–96.9) 93.9 (92.0–95.8)
45–59 95.6 (93.3–97.9) 93.2 (90.2–96.1) 94.4 (92.5–96.3)
60–69 89.4 (83.2–95.7) 91.4 (87.1–95.8) 90.5 (86.7–94.2)
18–69 93.2 (91.1–95.3) 94.8 (93.3–96.3) 94.0 (92.4–95.7)
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