The Director-General of the National Agency for Food and Drug Administration and Control, Mojisola Adeyeye, has raised concerns over excessive salt consumption in Nigeria, warning that it is fuelling a surge in non-communicable diseases such as hypertension, stroke, and heart-related conditions.
Speaking at a stakeholders’ meeting on the proposed Reduction of Sodium in Pre-Packaged Foods Regulations 2026, Adeyeye described high sodium intake as a major contributor to preventable deaths both globally and within Nigeria.
She said, “Excessive sodium consumption has become a serious public health issue. It is one of the leading dietary risk factors responsible for the increasing burden of non-communicable diseases in our country.”
According to her, Nigeria’s changing food culture—driven by urbanisation and increased dependence on processed foods—has worsened the situation.
“Pre-packaged foods are becoming a regular part of daily diets, especially in urban centres. While they offer convenience, they significantly increase sodium intake among consumers,” she added.
Also speaking, the Director of Food Safety and Applied Nutrition at NAFDAC, Eva Edwards, disclosed that Nigerians consume nearly double the recommended daily salt intake.
“On average, Nigerians take about 10 grams of salt daily, which is far above the 5 grams recommended by the World Health Organization,” she said.
The World Health Organization has identified salt reduction as one of the most effective and affordable ways to improve public health and reduce premature deaths linked to non-communicable diseases.
Health experts at the meeting warned that excessive sodium intake is directly associated with hypertension, kidney disease, stroke, and heart failure—conditions that continue to place pressure on Nigeria’s healthcare system.
To tackle the problem, NAFDAC is proposing new measures, including setting limits on sodium content in selected food categories, enforcing clear labelling, and encouraging food manufacturers to gradually reduce salt levels in their products.
Adeyeye noted that the strategy would begin with a 15 per cent reduction in sodium content, aligning with global targets to cut overall salt consumption by 30 per cent by 2030.
She stressed that collaboration with the food industry would be critical to achieving meaningful results.
“Regulation alone is not enough. We need the cooperation of manufacturers, researchers, and consumer groups to ensure compliance and protect public health,” she said.
Adeyeye described sodium reduction as a national priority, warning that failure to act could further strain the country’s already challenged health sector.
“Taking action now is essential to safeguard future generations from preventable diseases,” she added.
The draft regulation is expected to be reviewed by relevant authorities before final approval and implementation
