Indigenous Foods as a Climate-Smart NutritionAlternative: Consumption Patterns, Barriers, and Cancer-RiskAwareness among Urban Youth in Kenya
DOI:
https://doi.org/10.68050/JAMS.2026.329Keywords:
indigenous foods; African indigenous vegetables; urban youth; food environments; ultra-processed foods; climate-smart nutrition; cancer-risk awareness; KenyaAbstract
Urbanization and dietary transition are reshaping food choices in Kenya, while climate variability and the growing burden of diet-related non-communicable diseases create a need for food strategies that are both health-promoting and environmentally resilient. Indigenous foods including traditional cereals, legumes, roots, tubers and African leafy vegetables remain important components of Kenya’s food heritage but are often less visible and less convenient in urban food environments. This exploratory mixed-methods study examined consumption patterns, perceptions, barriers and cancer-risk awareness related to indigenous foods among urban youth in Nairobi. Fifty participants completed a structured cross-sectional questionnaire, and 15 participants from the survey sample provided qualitative narratives. Quantitative data were analysed using descriptive statistics, Fisher’s exact tests, chi-square tests and one-way ANOVA; qualitative responses were analysed thematically and integrated with the quantitative findings. Processed and packaged foods were commonly consumed, while actual indigenous-food consumption was generally lower than respondents’ positive perceptions of these foods. Sixty-two percent of respondents scored 4 or 5 on the belief scale concerning the potential of indigenous foods to reduce cancer risk. No statistically significant associations were observed between occupation and indigenous-food consumption (Fisher’s exact p = .70), occupation and processed-food consumption (p = 1.00), age and indigenous-food consumption (p = .07), or age and processed-food consumption (χ²(4, N = 50) = 0.90, p = .92). Qualitative narratives identified market accessibility, cost, preparation time and social perceptions as key barriers. Climate awareness had limited direct influence on food choices. The findings suggest that the main challenge is not lack of appreciation of indigenous foods, but the structural conditions that make them less accessible and convenient in urban settings. Policy and programme responses should therefore strengthen urban availability, affordability, culinary convenience, cultural visibility and climate–nutrition education. Because the study is small and cross-sectional, the findings should be interpreted as exploratory and should not be taken as evidence that indigenous-food consumption prevents cancer.
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