The Technical Advisor for the Network for Health Equity and Development (NHED), Dr. Jerome Mafeni, has brought attention to the harmful effect of high intake of salt and bouillon cubes to public health. He noted this during a press conference in Abuja with the theme “Bouillon Fortification: Public Health Versus Profit.” The NHED, the Salt Reduction Coalition, and Corporate Accountability and Public Participation Africa (CAPPA) collaborated to sponsor the event. Dr. Mafeni stated that the event’s theme highlights the contradiction between commercial interests and public health, as well as the actions that need to be prioritized in order to protect Nigerians’ health.
According to him, the country is currently dealing with a double-edged sword of increased non-communicable diseases (NCDs) like cardiovascular and hypertension. This, he said, is majorly driven by the overabundance of salt in processed and packaged foods, which includes commonly used seasonings like bouillon cubes and monosodium glutamate (MSG). Bouillon cubes, a mainstay in numerous Nigerian homes, are strongly promoted as being necessary for boosting flavor and boosting nutritious content in dishes. However the sodium content of these items is startlingly high.
Consuming high-sodium foods are detrimental to health.
Although the purpose of food enrichment is to compensate for micronutrient deficits, utilizing high-sodium foods as supplementation drivers is detrimental to health. To regulate the sodium content health wise, the World Health Organization (WHO) recommends that adults consume fewer than 2 grams of sodium per day, which is comparable to 5 grams of salt. Yet, many Nigerians consume significantly more than this recommended amount. According to Mafeni, the way these goods are marketed frequently trick consumers into thinking they are choosing healthier options.
Regardless of its high sodium, monosodium glutamate is sometimes marketed as a safer substitute for table salt. This has led to a general circulation of false information, which makes the public health emergency worse. In the absence of preventive action these trends will only become worse, increasing the risk of death, lowering life expectancy, and driving up medical expenses. The National Agency for Food and Drug Administration and Control (NAFDAC), the Federal Ministry of Health and Social Welfare, and other relevant organizations were encouraged by the Network to expedite the initial steps toward regulating salt and sodium in Nigeria.
Usage of monosodium glutamate is mostly uncontrolled.
In Nigerian kitchens, bouillon cubes are a common ingredient used to give soups, stews, and sauces additional flavor. These cubes are a potent source of sodium as it usually includes a blend of salt, MSG, and different seasonings. Nigeria’s high sodium intake is mostly attributable to the country’s frequent usage of bouillon cubes. The use of salt, bouillon cubes, and monosodium glutamate (MSG) is very common, mostly as a result of cultural dietary customs and preferences. These items are widely used in urban as well as rural environments, where they are frequently utilized to improve the flavor of local recipes.
Average daily intake of sodium which ranges from 7.5 to 12.3 grams far surpasses the World Health Organization’s recommended daily intake of 5 grams of salt. The Nigerian Heart Foundation reported that about 76.2% of males and 73.1% of women who are 25 years of age and older consume more salt than what the World Health Organization recommends. The high sodium content of manufactured foods and the excessive use of salt in home cooking are contributing factors to this excessive intake. In Nigeria, MSG is still often used as a cooking ingredient despite health concerns, and its use is still mostly uncontrolled.
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Medical professionals have voiced concerns over the potential health hazards of excessive reliance on these cubes, especially with regard to Hypertension and other cardiovascular conditions. To guarantee adherence to safety regulations, the Nigerian National Agency for Food and Drug Administration and Control (NAFDAC) keeps an eye on the usage of MSG in food products. Nigeria is making an effort to cut back on sodium intake through public health campaigns and food product reformulations aimed at reducing salt content. But deeply ingrained food patterns are mostly proving very difficult to change.