The Technical Advisor, Network for Health Equity and Development (NHED),Dr Jerome Mafeni on Tuesday called for reduction of salt content in commercially produced foods, saying that excessive salt intake causes non-communicable diseases (NCDs).
Mafeni said this at a news conference, organised by the Corporate Accountability for Public Participation Africa (CAPPA) in collaboration with the Global Health Advocacy Incubator (GHAI) and NHED in Abuja.
According to him, excessive salt consumption has become a pressing public health concern in Nigeria, contributing to the rising burden of non-communicable diseases such as hypertension, cardiovascular diseases, and stroke.
“Studies have shown that high salt intake is a major risk factor for these diseases, and it is estimated that NCDs account for 29 percent of all deaths in Nigeria.
“High salt intake is directly linked to increased blood pressure, which is a leading risk factor for cardiovascular diseases.
“Cardiovascular diseases are responsible for a significant number of premature deaths and disabilities in Nigeria.
“By reducing salt intake, we can significantly lower the incidence of hypertension and related diseases, leading to improved health outcomes and reduced healthcare costs,” expert said.
According to him, the economic burden of NCDs is substantial, both for individuals and the healthcare system.
“By reducing the prevalence of NCDs through salt reduction, we can alleviate the financial burden on individuals and the government, allowing resources to be allocated to other pressing healthcare needs.
“To address the rising health concerns linked to high salt intake, it is crucial to establish and advocate for salt reduction targets.
“We urge the Federal Ministry of Health and Social Welfare and the National Agency for Food and Drug Administration (NAFDAC) to expedite the development and enforcement of regulations for salt targets in processed foods.
“This can be achieved through the development and implementation of policies and regulations that mandate the reduction of salt content in commercially produced foods.”
Mafeni underscored the need for collaboration with relevant government agencies to establish clear guidelines and targets for salt reduction in different food categories.
He also called for mandating clear and accurate labelling of salt content on food packaging, adding that relevant agencies should monitor compliance and enforce penalties for non-compliance to ensure the effectiveness of these regulations.
According to him, there is need to encourage food manufacturers and producers to voluntarily reduce the salt content in their products.
In his remarks, the Executive Director of CAPPA, Mr Akinbode Oluwafemi, said that Nigeria recorded 5.8grams daily salt consumption, exceeding 2 grams of sodium per day or less than 5 grams of salt per day recommended by the World Health Organization’s (WHO).
“Presently, Nigeria records an estimated daily salt consumption reaching up to 5.8grams per day, dangerously exceeding the World Health Organization’s (WHO) recommended limit of 2 grams of sodium per day or less than 5 grams of salt per day.
“This is equivalent to just one teaspoon of salt daily. According to the NonCommunicable Diseases Alliance, non-communicable diseases (NCDs) such as cardiovascular disease are the primary cause of death and disability worldwide.
“Hypertension, mainly caused by an increased intake of salt or sodium, accounts for 12 percent of deaths in Nigeria,” CAPPA chief said.
According to him, these alarming statistics are not surprising given the significant changes in the Nigerian diet over the past decade.
He said that the influx of processed foods and seasonings loaded with high sodium on local market shelves and the growth of unhealthy fastfood outlets had led to a nutritional transition in the country that posed a grave risk to public health.
