Health experts are sounding the alarm over Nigeria’s growing sodium crisis, with excessive salt intake emerging as the primary driver of hypertension, heart disease, and stroke across the country.
The situation has been compounded by widespread consumer ignorance about hidden sodium levels in everyday foods.
Many packaged products on Nigerian shelves contain dangerously high sodium levels, yet consumers have no way of knowing due to inadequate labeling.
Health advocates are pushing for immediate government intervention to mandate front-of-pack warning systems that would allow people to make informed choices about their food purchases.
The Network for Health Equity and Development (NHED), alongside the Global Health Advocacy Incubator and Corporate Accountability and Public Participation Africa, convened journalists in Abuja to examine Nigeria’s National Sodium Reduction Guidelines and address the mounting health risks of high-salt diets.
Dr Joseph Ekiyor, an emergency room physician and health researcher, explained the direct link between sodium consumption and cardiovascular complications.
Rather than advocating for complete salt elimination, he emphasized the need for moderation, stating that while salt remains a neccessity for bodily functions, current consumption levels far exceed healthy limits.
Supporting evidence from the World Health Organization demonstrates that reducing global sodium intake by just 30 percent could prevent 1.6 million deaths annually, highlighting the enormous public health potential of targeted intervention strategies.
Dr Ekiyor highlighted unexpected sources of sodium exposure, noting that even alcoholic beverages like beer contain sodium additives such as sodium benzoate. This underscores how pervasive hidden sodium has become in the modern food supply chain.
Food scientist John Tehinse emphasized that effective sodium reduction requires strong government leadership and political commitment. He stressed that sustainable change depends on comprehensive awareness campaigns supported by media engagement and regulatory enforcement.
The Nigerian Sodium Reduction Technical Working Group has established concrete goals: a 15 percent reduction in processed food salt content by 2026, escalating to 30 percent by 2030. These targets reflect a systematic approach to addressing the sodium crisis through industry collaboration.
Tehinse revealed that authorities have identified 34 priority food categories for salt reduction, including commonly consumed items like bread, bacon, and processed meats. The initiative focuses on reformulation rather than elimination, encouraging conscious consumption patterns among Nigerians.
Dr Emmanuel Sokpo, NHED’s Country Director, characterized Nigeria’s food landscape as riddled with invisible health threats. He called for sustained media attention to drive policy solutions that protect public health rather than merely raising awareness.
Joy Amafah, country coordinator for the Global Health Advocacy Incubator, traced Nigeria’s sodium-related health problems to modernization patterns that replaced traditional, nutrient-dense diets with ultra-processed alternatives. This transition has contributed significantly to the country’s rising burden of non-communicable diseases.
Amafah identified aggressive marketing strategies as a key factor promoting foods high in salt, sugar, and trans fats while offering minimal nutritional value. She emphasized the media’s responsibility in exposing these practices and educating consumers about healthier alternatives.
Food & Wellbeing1 year ago