Health experts have expressed deep concern over the growing consumption of salt in Nigeria, particularly from industrially processed and packaged foods.
They warn that if current eating habits persist, the country could face a serious surge in cardiovascular diseases in the coming years.
Speaking at a media training on sodium reduction, organized by the Centre for Communication and Social Impact (CCSI) in Abuja, Mr. John Funsho Tehinse, a food science consultant with the Nigeria Health and Environmental Development (NHED), revealed that more than 70 percent of sodium consumed by
Nigerians comes from processed foods. These include bread, instant noodles, bouillon cubes, sauces, snacks, and processed meats.
“Processed and ready-to-eat foods are now the leading sources of dietary salt in Nigeria, and they significantly increase the risk of heart-related illnesses,” Tehinse stated.
Also speaking at the event, Bukola Olukemi-Odele, Programme Lead for Cardiovascular Health at Corporate Accountability and Public Participation Africa (CAPPA), noted that while sodium is essential in small amounts, excessive consumption is becoming a silent but dangerous threat to public health.
“The body needs only 200 to 500 milligrams of sodium daily. However, the average Nigerian consumes between 2.8 and 10 grams of salt each day far above the World Health Organization’s recommended limit of 5 grams,” she said.
Olukemi-Odele emphasized that most of the sodium consumed today is “hidden” in processed and restaurant foods, street delicacies such as suya and kilishi, as well as food additives like monosodium glutamate (MSG) and chemical preservatives.
She attributed the shift in dietary patterns to urbanization, aggressive marketing by food companies, and fast-paced lifestyles, which have led many Nigerians to rely heavily on convenience and ultra-processed foods.
While sodium plays important roles in maintaining blood pressure, fluid balance, and nerve function, excessive intake is strongly associated with hypertension, stroke, kidney damage, and increased risk of early death due to heart disease.
In response to the growing health crisis, the federal government, through the 2024 National Guideline for Sodium Reduction, has proposed a gradual nationwide reduction in salt intake, targeting a 30 percent decrease by 2030.
Efforts are also underway to turn the guidelines into binding regulations for the food industry.
This initiative builds on earlier policies such as the National Multisectoral Action Plan for Non-Communicable Diseases (2019–2025), which set a similar salt-reduction target, and the 2023 National Policy on Food Safety and Quality, which called for mandatory salt limits and clearer food labeling to guide consumers.
Experts at the training stressed the urgent need for stronger government regulation, greater accountability from food manufacturers, and widespread public education to reverse the rising trend of excessive salt consumption and its health consequences.
