Ahmed, Arif, Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814 and Khan, Hafiz T.A. ORCID: https://orcid.org/0000-0002-1817-3730 (2025) Generational shifts in food practices: cooking techniques, quality, and unhealthy ingredient intake and their influence on Type 2 Diabetes development among ethnic minorities in London. International Journal of Gastronomy and Food Science. ISSN 1878-450X (In Press)

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Abstract

Introduction
Changing dietary habits can be attributed to health psychology model within the wider determinants of life model. Unhealthy dietary habits of immigrants at the host country leads to higher risk in developing long term conditions. Our previous study reported that the first-generation ethnic minority immigrants who live in the UK consume less fruits and vegetables than the second and third generation. However, it is not known how these people who live in London prepare their food, which affects nutritional value and health. The aim of the study is to examine the habits and views of immigrants in London related to dietary habits and food practices and perception of how this affects type-2 diabetes risk.
Methods
Qualitative data were gathered conducting semi-structured interviews from 20 South Asian, African, and Caribbean adults in between November 2023 and January 2024, representing the three generations of each population. Thematic analysis was used to analyse the data.
Results and Discussion
The first-generation older people consume more homemade food; however, their cooking methods include high fat and frying. On the contrary, the younger first generation consume hybridized food, whereas the 3rd generation emphasized healthy choices and balanced diet. High nutritional quality ingredients are used more by the 3rd generation, emphasizing their value to healthy ingredients and health awareness. Whereas the older first-generation people believe diabetes was attributed to divine will.Policymakers need to consider interventions appropriate to diverse ethnicity and generational differences to improve healthy food practices and reduce health inequalities within ethnic minority groups.

Item Type:	Article
Subjects:	Medicine and health > Health promotion and public health
Depositing User:	Hafiz Khan
Date Deposited:	18 Sep 2025 10:11
Last Modified:	18 Sep 2025 12:00
URI:	https://repository.uwl.ac.uk/id/eprint/14088
Sustainable Development Goals:	Goal 3: Good Health and Well-Being

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