Assessment of Non-Communicable Disease Risk Factors Among Staff of the University for Development Studies, Tamale Campus, Using the WHO STEPwise Approach
This cross-sectional study utilizing the WHO STEPwise approach found that a significant proportion of staff at the University for Development Studies in Tamale, Ghana, exhibit high-risk metabolic factors such as overweight, obesity, and abnormal blood glucose, which are significantly associated with tobacco and alcohol use, highlighting the need for targeted workplace interventions.
Original paper licensed under CC BY 4.0 (https://creativecommons.org/licenses/by/4.0/). This is an AI-generated explanation of the paper below. It is not written or endorsed by the authors. For technical accuracy, refer to the original paper. Read full disclaimer
In many parts of the world, the most common threats to health are no longer infectious diseases like malaria or cholera, but conditions that develop slowly over time, such as heart disease, diabetes, and high blood pressure. These are known as non-communicable diseases. They do not spread from person to person; instead, they are often driven by daily habits and physical changes in the body. Key warning signs include carrying extra weight, having a large waistline, eating too much salt, smoking, drinking alcohol, and having elevated levels of sugar or pressure in the blood. Because these conditions often develop without obvious symptoms, they can go unnoticed until they cause serious harm. Understanding who is at risk and why is essential for keeping communities healthy, especially in places where lifestyle changes are happening quickly.
Researchers recently turned their attention to a specific group of people in Northern Ghana: the staff of the University for Development Studies in Tamale. This includes both the teachers who lead classes and the administrative and support workers who keep the campus running. The team wanted to see if the demands of university work, which often involve sitting for long hours and irregular schedules, were contributing to these health risks. Using a standard method designed by the World Health Organization to measure such risks, they gathered data from 374 staff members. The process was straightforward and thorough. Participants answered questions about their habits, such as whether they smoked or drank alcohol, and how often they added salt to their food or ate processed items. Then, researchers took physical measurements, weighing each person, measuring their height, and checking the circumference of their waist. They also measured blood pressure and took a small drop of blood to check glucose levels, which indicates how the body handles sugar.
The results revealed a clear picture of health within this community. The average staff member was in their late thirties, and the group was roughly split between men and women, with a slight majority of men. While the study found that very few staff members smoked, with only about one in a hundred currently using tobacco, the picture regarding weight was different. More than half of the staff were carrying extra weight. Specifically, about one-third were overweight, and nearly a quarter were obese. This means that a significant majority of the employees had a body mass index that placed them in a higher risk category for chronic disease. The issue was even more pronounced when looking at waist size, which is a strong indicator of fat stored around the organs. Among the women, six out of ten had a waist measurement that put them at high risk, whereas only about one in five men faced the same level of risk.
Dietary habits also played a role in the findings. When asked about salt, nearly half of the staff said they never added extra salt to their food before eating. However, this did not necessarily mean they were consuming low amounts of sodium, as many admitted to eating processed foods that are naturally high in salt. About one-third said they sometimes ate these salty processed items, while others reported doing so more frequently. Regarding alcohol, the majority of staff had never consumed it, and only about one in seven had drunk alcohol in the past year. Despite these relatively low rates of smoking and drinking, the study found that for those who did engage in these behaviors, there was a measurable link to higher blood pressure and higher blood sugar levels.
The physical measurements told a story of metabolic stress. While most staff members had normal blood pressure, a small but significant portion had readings that were too high. Similarly, while most had normal blood sugar, nearly one in five was at risk of developing diabetes, and a small number already showed signs of the disease. The researchers noted that the combination of excess weight, particularly around the waist, and abnormal blood sugar levels was the most prominent health challenge facing this group. The study did not prove that the university environment caused these conditions, but it did show that these risk factors are present and common among the staff. The findings suggest that the people working at the university are facing a silent burden of health risks that could lead to serious illness if left unaddressed.
The researchers concluded that the primary health concern for these university employees is not tobacco or alcohol use, but rather the prevalence of excess body weight and the associated metabolic changes. They pointed out that these risks are often invisible to the person carrying them, making regular check-ups vital. The study suggests that the university could play a direct role in improving the health of its workforce by introducing programs that encourage better eating habits, more physical activity, and routine screening for blood pressure and blood sugar. By focusing on these areas, the institution could help its staff manage their weight and reduce their risk of developing chronic diseases, ensuring a healthier and more productive community.
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