Public health experts and food scientists have issued a warning regarding the increasing consumption of packaged foods high in sodium, which they identify as a major contributor to the rising incidence of non-communicable diseases (NCDs) in Nigeria, particularly cardiovascular diseases (CVDs). These conditions often lead to lifelong disabilities.
Statistics reveal that NCDs account for approximately 29% of deaths in Nigeria, with around 11% of these linked specifically to cardiovascular issues. Additionally, recent data indicates that nearly 27% of Nigerian adults are classified as overweight or obese, while childhood obesity rates exceed 30% in certain urban areas.
These alarming trends were highlighted during a one-day Journalism Training on Salt Reduction and Front-of-Pack Labelling (FOPL) in Nigeria, organized by Corporate Accountability and Public Participation Africa (CAPPA).
At the event, Mr. Femi Joseph, Food Safety Technical Lead at the Federal Ministry of Health and Social Welfare, discussed the government’s commitment to aligning Nigeria with global standards for daily salt intake to safeguard public health.
He referenced key policy frameworks, including the National Multisectoral Action Plan (NMAP) for NCDs 2019–2025, which aims for a 30% reduction in salt consumption by 2025.
Joseph further explained that the National Policy on Food Safety and Quality, along with its 2023 Implementation Plan, prioritizes healthy diets to combat NCDs. This includes the introduction of mandatory salt targets and front-of-pack labelling based on national data.
He highlighted the 2024 National Guideline for Sodium Reduction, which proposes a phased approach to decreasing sodium intake by 30% by 2030. Currently, the average salt consumption among Nigerians is 3.9 grams per day, significantly exceeding the World Health Organization’s recommended limit of 2 grams. This high sodium intake contributes to an adult hypertension prevalence rate of about 38%.
“Excessive sodium consumption can lead to severe cardiovascular diseases such as stroke, which may result in lifelong health issues and disabilities. Our goal is for Nigerians to lead healthy, fulfilling lives,” Joseph stated.
He added that with the ongoing implementation of the National Guideline for Sodium Reduction and support for subnational health ministries, regulations will be established for both the informal food sector and formal food industries to ensure adherence to recommended sodium intake levels.
During the event, Bukola Odele, Project Officer for Cardiovascular Health at Corporate Accountability and Public Participation Africa (CAPPA), emphasized the importance of front-of-pack labelling (FOPL) as a vital policy tool for managing salt intake.
She argued that traditional back-of-pack labels have largely been ineffective due to their complexity and often technical language, rendering them difficult for the average consumer to comprehend.
“Back-of-pack nutrition facts tables can be confusing and are sometimes misused as marketing tools that mislead consumers. In contrast, front-of-pack labelling offers a clear and straightforward visual system that is accessible to individuals across all educational backgrounds,” Odele stated.
She further noted that Nigeria’s transition from traditional whole-food diets to convenient, pre-packaged, and nutrient-poor industrial foods makes the implementation of FOPL even more critical.
According to Odele, FOPL serves as a cost-effective preventive measure that can significantly alleviate the long-term economic burden of treating chronic diseases within the health system.
Dr. Jerome Mafeni, Technical Advisor at the Network for Health Equity and Development (NHED), highlighted that FOPL facilitates quick and informed choices for consumers, tackles low nutritional literacy, and reduces information overload.
He noted that front-of-pack labelling encourages food manufacturers to reformulate their products into healthier alternatives, asserting that nutrition labelling is a key policy tool for promoting healthy eating habits.
Earlier, Dr. Joseph Ekiyor, a public health consultant, called on Nigerians to reduce their consumption of unhealthy diets, which he described as ultra-processed foods that are energy-dense, high in fat, sugar, or salt, and low in fiber and essential nutrients.
“These foods are no longer in their natural forms and provide minimal nutritional value,” he cautioned.
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