Research on dietary acculturation in specifically West-African immigrants is very scarce; hence will this chapter include research on immigrants from other African countries outside of West Africa in order to give a deeper understanding to the phenomena discussed.
Previous research performed in the subject of diet acculturation for immigrants states that the diet usually changes after moving to the new country (Osei-Kwasi et al. 2017). For example, bread, cereal, pasta and potatoes are more commonly used amongst Ghanaian migrants in
Europe, compared to Ghanaians living in Ghana (Osei-Kwesi et al 2019). Respectively, root vegetables and tubers are more commonly used amongst Ghanaians living in Ghana compared to Ghanaian migrants in Europe. How much the diet changes post-migrating varies, and research has been able to differ through certain patterns for diet adaption, such as abandoning the traditional diet or maintaining the traditional diet whilst taking influence from the host country’s food culture or as a third option - taking very limited influence from the new food culture (Osei-Kwasi et al. 2017). A lower level of acculturating to the new culture is also associated with a higher intake of traditional staple foods (Osei-Kwasi et al 2019).
Very little research has been performed on the dietary acculturation for West African immigrants in Europe (Oser-Kwasi et al 2019) as well as the factors per se affecting the changes in diet acculturation for immigrants (Osei-Kwasi et al. 2017). Research performed on Ghanaian immigrants residing in the UK, found three levels of dietary of and four main factors affecting the dietary acculturation. The levels of acculturation were varying from limited acculturation and diet staying very traditional, flexible behavior (both food cultures are practiced) and the third option being mostly changed to the new country’s food culture. The four found factors affecting the diet changes were; social and cultural environment, accessibility of foods, migration context and food beliefs. The social and cultural environment included the cultural identity and the cultural environment. Having Ghanaian social networks in the UK was linked with a continuous practice of consumption of Ghanaian foods, whereas a non-Ghanaian social network increased the probability of adapting British dietary patterns. Accessibility of foods was found to be an important factor affecting the dietary patterns. However, the cost of the traditional foods was not found to affect the foods consumed. The context for migration affected the dietary acculturation in terms of age when migration took place, as well as rural or urban residency in Ghana pre-migration impacted the dietary adaption. A younger age or second-generation immigrants were more likely to have adapted further to the British dietary patterns.
Food beliefs, such as perception of the host country’s dietary practices and perception of healthy foods, was found to affect the dietary acculturation.
One systematic review regarding dietary acculturation for immigrant women found following factors affecting the dietary acculturation: price levels of foods, unavailability of traditional foods, unfamiliarity with new foods, busier life and an increased level of stress factors, loneliness and good taste of sweet foods and fast foods (Popovic-Lipovac et al. 2015). Also, readymade meals felt easier, more convenient and affordable. Other factors affecting dietary acculturation listed in literature are limited knowledge about shopping and cooking and change in working conditions (Terragani et al. 2014). Some people might experience the adaption to
the new dietary culture and facing cultural differences as difficult. The dietary habits usually change towards unhealthier dietary choices (Popovic-Lipovac et al. 2015). In the early post-migration phase, it is common that the number of different food items decreases, due to for example unfamiliar food items and physical availability of familiar foodstuffs (Terragani et al 2014). The form in which the food is available (frozen vs. fresh), as well as food packages, can cause uncertainty in food selection.
Most research in this area focuses on the health changes for the immigrants (Osei-Kwasi et al.
2019). The RODAM-study conducted in the Netherlands have shown that Ghanaian immigrants living in the Amsterdam have higher blood pressure and are more obese than fellow Ghanaians living in Ghana (Nyaaba et al 2017). This kind of research does not focus on the dietary changes per se, however, high blood pressure and obesity are health related outcomes that are closely linked with dietary practices. The same pattern has also been found in Chinese persons residing in the US – they have a higher incidence of lifestyle related health problems such as hypertension, diabetes and heart disease, than Chinese people living in China (Satia et al. 2001).
Obesity rates among different immigrant populations in the US increase 10-15 years from migrating (Delavari et al. 2013). However, several factors affecting health-relates factors, such as obesity, have been listed, including residence time, age, gender and host country. One study focusing on the Nigerian population in the US, found a link between alcohol consumption and obesity (Obisesan et al. 2017).
3 STUDY AIMS
The aim of the thesis was to gain knowledge on the perception and practices of Finnish food culture as well as dietary acculturation and factors affecting it, in West African immigrants residing in the Southern Finland. Specific aims of the study were to gain knowledge on the transition between the food culture of origin and food culture in Finland, food culture
knowledge, dietary changes (food items, meal rhythm) and what affected the dietary changes, food availability, food’s perceived health impact and perceived level of acculturation.
The previous research in this specific area is scarce, and West African immigrants is a growing population group in Finland. This research wants to highlight the dietary cultural differences, and the study participants’ view upon these.
4 RESEARCH METHODS