MIDDLE EAST AND NORTH AFRICA (MENA)

Ancient Food Traditions Under Modern Pressure

A region of deep culinary history

The Middle East and North Africa contain some of the oldest continuous food traditions in the world.

From the Mediterranean coast to desert interiors, traditional diets developed around:

• grains such as wheat and barley
• legumes (lentils, chickpeas)
• vegetables and herbs
• olive oil
• dates and seasonal fruits
• modest amounts of meat and dairy

These diets were:

• structured around meals
• minimally processed
• rich in fiber
• relatively low in added sugar

They supported metabolic stability across generations.

Then vs Now

Traditional Pattern

Whole grains and flatbreads
Legumes and vegetables
Olive oil as primary fat
Dates and seasonal fruit
Structured meals
Low sugar exposure

Modern Pattern

Refined flour products
Sugary beverages
Processed snacks
Fast food and convenience meals
Frequent eating

The shift has been rapid, particularly in urban and high-income regions.

Regional diversity

MENA is not a single dietary pattern.

North Africa

• strong Mediterranean influence
• continued use of traditional grains and legumes
• increasing processed food exposure

Levant (Eastern Mediterranean)

• historically vegetable-rich diets
• high olive oil use
• growing intake of refined foods and sugar

Gulf States

• rapid economic growth
• heavy reliance on imported food
• high consumption of processed foods and sugary beverages

Across the region, dietary patterns are converging toward modern industrial food systems.

Refined grains and modern bread

Traditional breads were often:

• whole or minimally refined
• eaten within structured meals

Modern patterns include:

• highly refined white flour products
• frequent bread consumption throughout the day
• pairing with processed and high-sugar foods

This increases total carbohydrate exposure and reduces dietary structure.

Sugary beverages and sweet foods

Sugary drinks and sweetened foods have expanded rapidly.

These include:

• soft drinks
• sweetened teas and coffees
• packaged juices
• high-sugar desserts

In many areas, sugar is now consumed:

• frequently
• between meals
• in liquid form

This creates sustained metabolic exposure.

Urbanization and lifestyle change

Urban environments drive much of the transition.

In cities:

• traditional cooking declines
• convenience foods increase
• eating frequency rises
• portion sizes increase

Physical activity patterns have also shifted.

Disease pattern

MENA now shows:

• rising obesity
• increasing Type 2 diabetes
• metabolic syndrome
• fatty liver disease
• cardiovascular disease

These conditions are especially prevalent in:

• urban populations
• Gulf States
• younger age groups

The metabolic transition

The dietary shift introduces:

• rapid glucose and fructose exposure
• increased liver fat production
• insulin resistance
• dyslipidemia

These processes are consistent with global metabolic disease pathways.

Why MENA matters

MENA provides a striking contrast:

• some of the world’s oldest dietary traditions
• rapid transition to modern food systems
• high rates of metabolic disease in certain regions

It demonstrates how quickly metabolic patterns can change even in cultures with strong culinary identity.

Intervention opportunity

The region retains important strengths:

• strong traditional dietary knowledge
• widespread familiarity with legumes and vegetables
• Mediterranean dietary patterns in some areas

Opportunities include:

• reinforcing traditional meal structure
• reducing refined flour intake
• limiting sugary beverages
• preserving whole-food patterns

Bottom line

MENA reflects a transition from deeply rooted, structured diets to modern patterns characterized by refined carbohydrates, sugar, and frequent intake.

The result is a rapid rise in metabolic disease.

Understanding this shift highlights the importance of preserving traditional dietary patterns while adapting to modern environments.

Explore Full Atlas of the Global Metabolic Crisis