The Corporate Accountability and Public Participation Africa (CAPPA) has raised concern over the increasing cases of non-communicable diseases (NCDs) in Nigeria, which it linked to excessive salt consumption.
The Executive Director of CAPPA, Mr. Akinbode Oluwafemi, made this known on Monday in Port Harcourt during a two-day workshop organised for journalists.
Oluwafemi said the training was organised in partnership with the Global Health Advocacy Incubator, Network for Health Equity and Development (NHED), National Agency for Food and Drug Administration and Control (NAFDAC), Centre for Communication and Social Impact, and the University of Abuja.
He explained that the workshop, themed “Salt/FOPL Journalism Training on Industry Interference and Response Building,” aimed to equip journalists to inform and educate the public on the health dangers of excessive salt intake.
“Nigerians consume far more salt than the World Health Organisation’s recommended daily limit of five grams, with most of the excess salt hidden in processed foods,” he said.
Oluwafemi called for the implementation of mandatory salt targets for processed and pre-packaged foods, as well as the introduction of front-of-pack labelling (FOPL) to help Nigerians make healthier food choices.
He also warned against the growing influence of food corporations on policy-making and advocacy processes, saying such interference could undermine efforts to combat non-communicable diseases.
A medical practitioner and public health consultant, Dr. Joseph Ekiyor, who spoke on the topic “Health Burden of Excessive Salt Consumption,” said a significant number of Nigerians consume more salt than recommended, mainly through processed foods.
He noted that excessive salt consumption increases the risk of heart attacks, strokes, and vascular diseases.
Ekiyor added that the WHO recommends less than five grams of salt daily—equivalent to a level teaspoon—and stressed that NCDs, particularly cardiovascular diseases, are leading causes of death globally, disproportionately affecting low- and middle-income countries.
He emphasised the need for government policies to regulate salt levels in processed foods and urged the food industry to adopt healthier production practices.
Also speaking, Dr. Jerome Mafeni, Technical Advisor at NHED, urged journalists to take the lead in public enlightenment campaigns on the dangers of excessive sodium consumption.
“Journalists should drive campaigns educating the public to cut down on their use of salt in order to reduce the growing rate of non-communicable diseases,” he said.
Mafeni further called on policymakers to enact strong public health regulations and ensure consumers are empowered to make informed choices about the food products they buy.
He also commended NHED’s persistent efforts through advocacy and stakeholder engagement, despite resistance from industry players and bureaucratic hurdles.
