PETALING JAYA: There is no need to reinvent the wheel.
While the phrase may sound clichéd, it captures Dr Tee E. Siong’s message that Malaysia already knows what needs to be done to tackle the growing number of young people being diagnosed with Type 2 diabetes.
For the past decade, the senior nutritionist and IMU University adjunct professor has advocated sustained nutrition education and healthier eating habits beginning in primary school.
His comments follow Health Minister Datuk Seri Dr Dzulkefly Ahmad’s recent revelation that Type 2 diabetes is now being detected in children as young as 14, reflecting a worrying increase in non-communicable diseases (NCDs) among younger Malaysians.
The rise in youth Type 2 diabetes is not unique to Malaysia.
In the United States, the Centres for Disease Control and Prevention (CDC) reported that more than 5,000 people under the age of 20 were diagnosed with Type 2 diabetes in 2018, with the average age at diagnosis being around 16.
More alarmingly, the CDC projected that the number of Americans under 20 living with Type 2 diabetes could increase by almost 700 per cent by 2060.
Dr Tee said the trend was the result of long-term changes in children’s lifestyles, including poorer dietary habits and a lack of physical activity.
“It reflects changes in lifestyle, including a lack of physical activity and changes in dietary habits over the past decade or so. Scientific studies have also shown increasing NCD risk factors among older teenagers,” he said.
“Prevention efforts should start long before children reach adulthood, as many health risks begin developing at an early age.
“We shouldn’t wait until they become adults at 18 or 19 before trying to intervene. By then, it’s already quite late.”
Dr Tee said many studies have shown that cholesterol starts building up in the arteries from around the age of 10 or 11. He added that while this is not diabetes itself, it indicates the early development of NCD risk factors.
Dr Tee, the immediate past president of the Nutrition Society of Malaysia, said the organisation runs healthy eating programmes in 60 to 70 primary schools, where nutritionists provide healthy meals, conduct nutrition education sessions, monitor children’s height and weight, and engage with parents.
However, he said the initiative should be expanded nationwide and eventually extended to secondary schools.
“We really need structured nutrition programmes for children from a young age. Healthy eating habits must be developed early,” he said.
Countries including Singapore, the United Kingdom, Japan and Finland have introduced measures such as school nutrition programmes, restrictions on sugary drinks and nutrition labelling as part of broader efforts to curb childhood obesity and Type 2 diabetes.
Dr Tee said Malaysia already has many of the necessary policies but needs to implement them more widely and consistently.
“Beyond sugar tax and healthier choice labelling, Malaysia should broaden its focus beyond packaged drinks and ultra-processed foods.
“Many traditional foods and freshly prepared beverages also contain excessive amounts of sugar, oil and fat, yet remain largely outside current regulatory efforts.”
He added that many bubble teas, colourful drinks sold in restaurants and freshly prepared beverages often contain large amounts of sugar but are not regulated in the same way as packaged products.
He also cautioned against assuming traditional foods were always healthier.
“Dishes such as mee goreng can be high in oil, while sambal often contains significant amounts of sugar. These foods contribute substantially to the overall energy and fat intake of the population, including young people,” he said.
“Rather than concentrating solely on sugar, public health campaigns should promote balanced diets that include more vegetables and wholegrains while discouraging excessive consumption of refined carbohydrates.”
He added that healthy eating did not have to be expensive and urged families to make better use of affordable local produce.
“People don’t need to buy expensive imported vegetables or meats to eat healthily. Local vegetables are nutritious, and chicken is also a healthy choice. Healthy eating doesn’t have to be luxurious,” he said.
When eating out, consumers should also make a conscious effort to choose healthier options, he added, stressing that people should not feel embarrassed about asking for less sugar, less oil or less salt.
Dr Tee also called for long-term collaboration between the government, healthcare professionals, schools, parents and the food industry instead of relying on short-term campaigns.
“Our studies many years ago already showed that around 30 per cent of primary school children were overweight or obese, while the figure among kindergarten children was around 15 per cent.
“We need serious, long-term action, not one-off campaigns. Every stakeholder has a role to play if we are serious about reversing this trend,” he said.
