Health in Tuvalu

[2] The cuisine of Tuvalu is based on the staple of pulaka, taro, breadfruit, bananas and coconut and the many species of fish found in the ocean and lagoons of the atolls.

Tuvaluans adopted a diet that includes high levels of corned beef, rice and sugar, consumed even when fish and traditional vegetables are available.

[3] The change of diet to include more processed foods is believed to contribute to increasing levels of diabetes, hypertension and cardiovascular diseases among Tuvaluans.

[4] In the 19th and 20th century, after the beginning of commerce with Europe and the United States, the primary medical problem in the islands was tuberculosis.

[5] [8] In 2016 the incidence of tuberculosis was reported as continuing to decline with average of 15 new cases of sputum positive infections every year.

[10] Since the late 20th century the biggest health problem in Tuvalu, and the leading cause of death, has been heart disease,[5] which is closely followed by diabetes[11] and high blood pressure.