G, NzundaChove, L.M2022-10-312022-10-312022http://www.suaire.sua.ac.tz/handle/123456789/4770Journal ArticleSeveral studies have shown an association between Trans Fatty acids (TFAs) consumption and increased risk of cardiovascular diseases (CVD). FAO and WHO recommend that the TFAs in human dietary fat should be reduced to less than 1%. This study was conducted to assess the awareness regarding TFAs among consumers and food/oil processors in Morogoro region, using a cross-sectional study design. Study sample included 340 households, whereby 176 were from Morogoro urban and 164 from Morogoro rural districts, as well as 32 food/oil processors (22 = small scale; 10 = large scale). Structured questionnaires were used to collect data. Descriptive statistics were conducted to determine the awareness on TFAs and the health effects associated with the consumption of foods containing TFAs. About 98% of all consumers had neither knowledge nor awareness about TFAs and associated health effects. Nevertheless, awareness level was observed to improve with residence location and level of education. The level of awareness of TFAs in MjiMkuu ward (urban) was significantly different from Kiroka ward in rural area (OR:=18.111; P= 0.020). No significant differences were observed in the level of awareness between consumers in Kiroka (rural) and in Mazimbu ward (urban) (OR:= 5.397; p=0.126). Large scale food and oil processors were more aware about TFAs than small scale food and oil processors. General awareness on TFAs and the associated adverse health effects among consumers were very low compared to that of processors which were also influenced by residential location and level of education. The current study shows that consumers in the study area were at high risk of exposure to TFAs and developing conditions such as cardiovascular diseases (CVDs) which may result in stroke, leading to significant disability, emotional problems and death in the worst case.enTFAsAwarenessConsumersCardiovascular diseasesOil ProcessorsFoodArticle