Decolonizing African Diets - A Life and Death Matter

Thousands of Africans are falling sick, many of them consequently dying, not because of war, famine or road accidents, but because of the food on their plates; the delicious processed food that they much lustfully. The World Health Organization’s International Agency for Research on Cancer (IARC) has revealed that ultra-processed foods are associated with increased risk of cancer. Unfortunately millions of Africans are consuming processed food daily. According to the International Food Policy Research Institute (IFPRI), consumption of processed and ultra-processed food is also on the rise in Africa's rural areas. The IFPRI study further reveals that such processed food is widely consumed in urban areas through supermarkets and local convenience stores.

A recent study published in the journal Public Health Nutrition found that low-income adults in South Africa derive around 40% of their daily calorie intake from ultra-processed food products. In contrast, only a small minority meet the World Health Organization's recommended daily intake levels for fruits, vegetables, and fiber.

The research was conducted by researchers from the University of the Western Cape in South Africa, the University of North Carolina at Chapel Hill, and the University of Sydney. It examined the self-reported diets of over 2,000 low-income South Africans using a system that categorizes foods by degree of processing. According to the research, the proliferation of ultra-processed foods is contributing to rising rates of obesity and non-communicable diseases like diabetes, heart disease, and certain cancers in South Africa.

Younger adults between 18-29 years old obtained an even higher proportion of their calories from ultra-processed products, a worrying trend given the increasing nutrition-related disease burden.

This shift towards ultra-processed foods has profound implications for public health not just in South Africa but across Africa. The Kenya National Bureau of Statistics reveals that 35 percent of women in Kenya eat processed food.

To improve dietary quality, South Africa instituted a tax on sugary beverages in 2018 which led manufacturers to reduce sugar levels and consumers to decrease purchases of taxed beverages. Building on this, the health department recently proposed front-of-package warning labels for foods high in nutrients of concern to help guide consumer choices. Just as cigarettes rightly have loud, front-of-package warnings, processed food must also feature such warnings. We cannot continue exposing unsuspecting consumers to hazardous food.

While restricting marketing of unhealthy foods to youth is another priority approach, South Africa faces the dual challenge of reducing ultra-processed food consumption while also ensuring food security for low-income populations, 14% of whom experience moderate to severe hunger.

However, the challenge goes beyond policy interventions. It encompasses the need to decolonize African diets, reclaiming traditional, Afro-centric eating patterns that prioritize whole, unprocessed foods. This shift requires equitable access, availability, and affordability of nutritious foods, particularly for low-income populations. African governments should seriously consider using a percentage of relevant tax revenue to subsidize fruits and vegetables, ensuring that healthy options are accessible to all.

Decolonizing African diet is literally a matter of life and death. It’s also about reclaiming cultural identity and resilience against the pervasive influence of ultra-processed foods. It's a call to action for Africans to reconnect with their culinary heritage, embracing the richness of locally grown, minimally processed foods that nourish both body and soul.

By embracing this paradigm shift, Africa can pave the way towards a healthier, more sustainable future, where food becomes a tool for empowerment and well-being. It's time to decolonize our plates and rediscover the vitality of Afro-centric eating.
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