KAMPALA, Uganda — Prominent Ugandan medical professionals, under the umbrella of the Uganda Diabetes Association (UDA), have issued a strong refutation against claims made in a recent New Vision article suggesting that traditional staple foods such as matooke and kalo (millet bread) are responsible for a surge in diabetes rates across the country.
In an official statement dated July 30, the UDA denounced the article’s assertions as “grossly erroneous and misleading,” citing a lack of scientific evidence and warning against the propagation of public misinformation.
The article, titled “Staple foods causing diabetes,” had linked the consumption of common Ugandan staples to the rising prevalence of diabetes without providing peer-reviewed scientific backing. The UDA argues that such claims are not only unsubstantiated but also dangerously alarmist.
“The assertion that staple foods cause diabetes is scientifically unsubstantiated,” the UDA statement, seen by ChimpReports, reads in part. “Singling out matooke and kalo… without any compelling scientific evidence to support that claim is not only misinforming but also alarmist and sensationalist.”
The statement was co-signed by Dr. William Lumu (President of UDA), Dr. Davis Kibirige, Dr. Susan Nakireka, and Ms. Edith Mukantwari, all members of the UDA Executive Committee.
According to the World Health Organization (WHO), over 500,000 Ugandans are currently living with diabetes, a number projected to increase due to factors such as urbanization, evolving dietary habits, and more sedentary lifestyles.
However, the UDA emphasizes that the primary concern lies with the consumption of highly processed and high-glycemic index foods—such as chips, refined sugars, sodas, white rice, and posho—rather than with traditional staples.
The committee, led by UDA President Dr. William Lumu, clarified that most Ugandan staples, including matooke, sweet potatoes, cassava, and yams, inherently possess a low or moderate glycemic index. This characteristic means they do not cause a rapid spike in blood sugar levels when consumed in reasonable quantities, unlike processed foods known to sharply elevate blood glucose and contribute significantly to Type 2 diabetes.
The UDA also critiqued the original article’s heavy reliance on a qualitative study by Dr. Juliet Kiguli and others, pointing out that the study focused on social norms and individual behaviors rather than establishing a causal link between local staple foods and diabetes incidence.
“Available evidence shows a strong link between increased intake of highly processed foods and carbohydrate-rich foods… These kinds of food have a high glycaemic index,” the statement explained.
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The glycemic index (GI) serves as a measure of how quickly foods cause an increase in blood glucose levels. Foods with a high GI (such as sugar and white bread) lead to faster blood sugar spikes, whereas those with a low GI (like matooke, millet, and many vegetables) are digested more slowly, helping to maintain steadier glucose levels.
In 2023, Uganda’s Ministry of Health reported that the national diabetes prevalence stood at 1.4% among adults aged 18–69, with higher rates observed in urban areas. This rise in cases has been largely attributed to shifts in dietary habits, particularly an increased consumption of fast food and sugary beverages.
The UDA concluded its statement by urging editors to review the contested article and consider publishing a revised version that accurately reflects the latest scientific evidence and incorporates input from qualified nutrition and diabetes experts.
