KAMPALA.
Renowned medical doctors under the Uganda Diabetes Association (UDA) have dismissed as baseless reports that traditional staple foods such as matooke and kalo are causing a spike in diabetes rates across the country.
In an official statement dated July 30, UDA said the news article which appeared the New Vision newspaper of July 30,2025 was “grossly erroneous and misleading,” citing lack of scientific evidence and warning against public misinformation.
The article, titled “Staple foods causing diabetes,” linked the consumption of common Ugandan staple foods to the rising prevalence of diabetes without offering peer-reviewed scientific backing.
UDA argues that such claims are not only unsubstantiated but dangerously alarmist.
“The assertion that staple foods cause diabetes is scientifically unsubstantiated,” the UDA statement seen by Newzzone Publications Ltd 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.”
“Most of the sample foods consumed in Uganda, such as matooke ,sweet potatoes, yams and cassava (if not in form of flour) ,have a low or moderate glycaemia index, and therefore ,it is healthy and advisable to consume these foods in moderate quantities together with other nutrient –rich foods ,” the statement adds
The statement was signed by Dr. William Lumu (President), 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, and the number is projected to rise due to urbanization, dietary shifts, and sedentary lifestyles.
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However, UDA emphasizes that the problem lies in the consumption of highly processed and high-glycaemic index foods — such as chips, refined sugars, sodas, white rice, and posho — rather than traditional staples.
“ These kinds of food have a high glycaemic index ,meaning that, once consumed, they cause a sudden spike in an individual’s blood sugar levels ,”
Glycaemic index
The committee, led by UDA President Dr. William Lumu, clarified that most Ugandan staples such as matooke, sweet potatoes, cassava, and yams have a low or moderate glycaemic index.
The UDA also criticized the original article’s heavy reliance on a qualitative study by Dr. Juliet Kiguli and others, noting that it 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.
The glycaemic index (GI) measures how quickly foods cause a rise in blood glucose. Foods with a high GI (like sugar and white bread) lead to faster spikes in blood sugar, while those with a low GI (like matooke, millet, and vegetables) digest more slowly and keep glucose levels steady.
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 seen in urban areas.
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Rising cases have been attributed to changes in dietary habits, particularly increased consumption of fast food and sugary beverages.
UDA concluded its statement by urging editors to review the contested article and consider publishing a revised version that reflects the latest scientific evidence and includes input from nutrition and diabetes experts.