Jerome Mafeni, the technical adviser, Network for Health Equity and Development, says the excessive consumption of salt and bouillon cubes known as maggi cubes poses danger to public health.

Mr Mafeni said this on Thursday at a news conference in Abuja.

The event was hosted by the Corporate Accountability and Public Participation Africa (CAPPA) in collaboration with NHED and Salt Reduction Coalition.

The medical expert added that the theme highlighted the tension between public health and commercial interests, and the steps which must be taken to prioritise the well-being of Nigerians.

He said, “Nigeria is currently facing a dual burden of malnutrition and a rising prevalence of non-communicable diseases (NCDs) such as hypertension and cardiovascular diseases.

“A significant contributor to this health crisis is the excessive consumption of sodium, primarily through processed and packaged foods, including widely used seasonings like bouillon cubes and monosodium glutamate.”

Mr Mafeni added, “Bouillon cubes, a staple in many Nigerian households, are heavily marketed as essential for enhancing flavour and adding nutritional value to meals.

“However, these products are alarmingly high in sodium. While food fortification is intended to address micronutrient deficiencies, using high-sodium foods as vehicles for fortification is counterproductive and poses significant health risks.

“The World Health Organisation (WHO) recommends a daily sodium intake of less than 2grams (equivalent to 5grams of salt) for adults, yet many Nigerians consume far more than this due to the high sodium content in these commonly used products.’’

Mr Mafeni stressed that the marketing practices surrounding these products often misled consumers into believing they were making healthier choices.

He explained that monosodium glutamate, for example, “is frequently advertised as a safer alternative to table salt,” despite its high sodium content and “his has resulted in widespread misinformation, further exacerbating the public health crisis.”

“So, the need for immediate action to reduce sodium intake among Nigerians is clear,” stated the health expert.

Mr Mafeni added, “High sodium consumption is directly linked to the increasing rates of hypertension and cardiovascular diseases in the country, conditions that are placing a growing burden on Nigeria’s healthcare system.”

“Without intervention, these trends will continue to worsen, leading to higher mortality rates, reduced quality of life, and increased healthcare costs.”

According to him, implementing front-of-pack labels is a proven strategy to help consumers make healthier food choices.

He said, “FOPL provides clear, easily understandable information about the nutritional content of packaged foods, particularly in relation to sodium, sugar, and saturated fats.

“By enabling consumers to make informed decisions, FOPL can play a critical role in reducing sodium intake at the population level.’’

He urged the federal government to enforce global best practices in the development and implementation of nutrient profile models for packaged foods.

This, he added, would ensure that products available in the Nigerian market met established health standards.

(NAN)