Frequency of consumption of green leafy vegetables and prevalence of hyperglycaemia in Ankole and Teso sub-regions of Uganda

Abstract

Background: Type 2 diabetes-related hyperglyceamia is a global health problem, with developing countries like Uganda currently experiencing substantial rises in the metabolic disorder. Current hyperglyceamia therapies can bring a patient to glycemic target; however, they are costly and have other limitations. Vegetable extracts have health-protecting effects and contain thousands of components with putative hypoglycemic effects, rendering them a cheaper alternative towards prevention and management of hyperglyceamia. Aim: The goal of this study was to determine the frequency and patterns of consumption of green leafy vegetables, and their relationship with the prevalence of hyperglyceamia in two sub-regions of Uganda. Methods: A cross sectional household survey was conducted in Ankole and Teso sub-regions of Uganda. Using a questionnaire for both face-to-face interviews and focus group discussions (FGDs), the frequently eaten vegetables and their consumption were documented, and fasting blood glucose (FBG) levels measured to determine the prevalence of hyperglyceamia. Results: The most frequently eaten vegetables in both sub-regions were Amaranthus species. Brassica species, Curcubita maxima L. , Solanum nigrum s.l. and Phaseolus vulgaris L. were eaten mostly in Ankole sub-region while Vigna unguiculata (L.) Walp. and Hibiscus sabdariffa L. were eaten mostly in Teso sub-region. In Ankole sub-region, the vegetables were steamed, while boiling and adding peanut/simsim butter was preferred in Teso sub-region. Consumption of leafy vegetables was higher in Teso sub-region than in Ankole sub-region. The overall prevalence of hyperglyceamia was 29.15%; it was higher in Ankole at 35.5% and lower in Teso at 19.5% (95% CI: 0.27-0.69). Conclusion: The difference in prevalence of hyperglycaemia is relatively high in these sub-regions. Consumption of different leafy vegetable species and their various preparation methods likely contributes to this prevalence; however, factors like phytochemical constituents