Health Uncovered: Diabetes in Africa
Yuma is a 28-year-old African woman who moved to America to live with her husband. Even before leaving home, she was experiencing symptoms she couldn’t explain—frequent urination, constant thirst, a dry mouth even after drinking water, fatigue, and small cuts that bled for hours and took days to heal. Over time, she began fainting “out of nowhere.” Her family dismissed it, saying things like “your sugar is probably low,” assuming she was too young to have a serious health issue.
Her symptoms worsened for months until one day she fainted and didn’t wake up. After falling into a coma for two months, doctors discovered she had type 2 diabetes. Yuma always thought she was “healthy” because she was thin, avoided junk food, and ate at home. But the stigma in many African communities—where health is tied to appearance and the idea that avoiding outside food equals wellness—kept her from being taken seriously.
In many African families, diabetes is seen as something that only affects elders. It’s often treated as a “silent killer” and associated with aging. The symptoms Yuma showed are overlooked every day—not because people don’t care, but because cultural beliefs, silence, and misinformation shape how illness is understood. Diabetes isn’t viewed as a chronic condition that can affect anyone; it’s seen as an “old people’s sickness,” so younger individuals are often dismissed or misunderstood.
Diabetes is one of the fastest-growing health issues in Africa. Over 25 million people across the continent live with it—about 1 in 20 adults. Many don’t know they have diabetes until their symptoms become severe. Limited healthcare, stigma, and the belief that young people “can’t be sick” all contribute to late diagnoses.
Both Type 1 and Type 2 diabetes develop differently. Type 1 often goes unnoticed until a crisis happens, especially where regular checkups are uncommon. Type 2 diabetes, which is more common, occurs due to a mix of genetics and diet. Traditional home-cooked meals, although assumed to be healthy, can be high in oil, saturated fats, and carbs. Many people cook by eye rather than using tools that help manage portions, making it easy to consume more than the body can handle without realizing it.
African foods themselves are rich in nutrients and naturally healthy. The issue is not the ingredients but the preparation methods and pairings. Many households add more oil, sugar, and carbs than needed—soups with excessive neutral oil, consistently fried plantains, heavy palm oil use, large portions of rice, very sweet teas, and frequent use of mayonnaise. These habits slowly increase diabetes risk.
Healthier adjustments don’t require removing traditional foods. Using smaller amounts of oil, baking or air-frying plantains, reducing palm oil, balancing rice with vegetables or beans, and lowering sugar in teas can make a big difference. Yogurt-based mixes can replace mayonnaise, and adding herbs and spices—like turmeric, ginger, cumin, garlic, cloves, rosemary, and chili—can boost flavor while reducing the need for heavy oils or salty seasonings.
Studies show many traditional African foods naturally have a low glycemic index, such as huckleberry leaves, dried okra with beef, groundnut soup, and young cocoa fruit sauce. This proves the ingredients are not the problem; it’s portion sizes, added oils, frying, and sugary additions that increase risk over time.
Africans don’t need to abandon their cultural foods to be healthier. Small, informed changes can protect health without sacrificing flavor. With better knowledge, open conversations, and stronger public health education, communities can maintain their traditions while reducing diabetes’ impact. The more we talk about it and learn from it, the earlier we can catch it—and the more lives we can save.
