Prioritize Health Issues in Ghana by Eating Local Foods, Avoid Energy Drinks – Prof. Akosa
Renowned cellular pathologist and lifestyle wellness consultant, Professor Agyeman Badu Akosa, has emphasized the importance of consuming local Ghanaian foods to combat communicable diseases, which are currently the leading causes of illness and death in Ghana.
Speaking at a health improvement discussion at the Ghana Shippers Authority Hall in Accra, Prof. Akosa advocated for a dietary shift away from sugar-sweetened beverages, fried foods, and processed foods, which are linked to non-communicable diseases such as hypertension, heart diseases, and diabetes.
Prof. Akosa stressed that health promotion is crucial and urged Ghanaians to prioritize their well-being by embracing traditional diets. “We need to return to our local nutritious foods like kontomire (cocoyam leaves), garden eggs, okro, and ‘abedru’ which keep us healthy, and reduce our dependence on imported, highly processed foods with high sugar content,” he advised.
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He recommended consuming local favorites like ‘gobɛ’ (a bean and plantain dish), ‘koko’ (a porridge made from millet or maize), and ‘koose’ (fried bean cakes) instead of relying on energy drinks and other unhealthy Western fast foods. According to him, adopting these healthier eating habits can significantly reduce the prevalence of non-communicable diseases in Ghana.
Prof. Akosa and health policy expert Prof. Aaron Abuosi were the main speakers at the latest Graphic National Dialogue Series edition, organized by the Graphic Communications Group Ltd. This event serves as a forum for discussing development issues in a non-partisan environment, aiming to shape policymaking through expert consensus.
The series includes plenary sessions where experts present papers on various topics, contributing to a comprehensive approach to national health improvements.
The emphasis on local foods and health education underscores the need for a collective effort to prioritize health issues in Ghana, fostering a healthier population through informed dietary choices.
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