KAMPALA, Uganda — The Uganda Diabetes Association (UDA) on Thursday refuted claims that staple foods directly cause a spike in diabetes rates, calling recent media reports “grossly erroneous and misleading.”
In a statement issued July 30, signed by Dr. William Lumu, UDA President; Dr. Davis Kibirige; Dr. Susan Nakireka, Committee Member, UDA; and Ms. Edith Mukantwari, the UDA, a professional non-governmental organization affiliated with the International Diabetes Federation, strongly criticized a New Vision newspaper article published July 30, 2025, titled “Staple foods causing diabetes.”
The association emphasized that the assertion about staple foods and diabetes is scientifically unsubstantiated. They specifically addressed the mention of matooke and kalo, stating there is no “compelling scientific evidence” to link them to recent diabetes spikes in Uganda. Such claims, the UDA said, are not only misinforming but also “alarmist and sensationalist.”
The UDA highlighted a qualitative study conducted by Dr. Juliet Kiguli and others, which found that social norms related to diet influence an individual’s behavior and subsequent risk of developing diabetes.
The association acknowledged a strong link between increased intake of highly processed foods and carbohydrate-rich foods such as chips, sugar, white rice, posho and processed juices, and the onset of diabetes. These foods, they noted, can cause a sudden spike in blood sugar levels.
However, the UDA clarified that most staple foods consumed in Uganda, including matooke, sweet potatoes, yams and cassava (if not in flour form), have a low or moderate glycemic index. Therefore, consuming them in “moderate quantities together with other nutrient-rich foods” does not cause a rapid increase in blood sugar levels and is considered healthy and advisable.
The UDA expressed appreciation for the media’s role in promoting healthy living and diabetes awareness in Uganda. They urged the editorial team of the New Vision newspaper to review their article and publish a corrected version based on available scientific evidence and consultations with diabetes and nutrition experts in the country.
