NAFDAC MOVES TO ENFORCE SALT LIMITS IN FOODS TO CURB HYPERTENSION CRISIS

The National Agency for Food and Drug Administration and Control has stepped up efforts to tackle Nigeria’s growing burden of hypertension and other non-communicable diseases by proposing stricter limits on sodium content in processed foods.

Director-General of NAFDAC, Mojisola Adeyeye, raised concerns over excessive salt consumption among Nigerians, describing it as a major driver of cardiovascular diseases, stroke, and other diet-related conditions.

She spoke at a stakeholders’ meeting on the proposed Reduction of Sodium in Pre-Packaged Foods Regulations 2026, where she emphasised the urgent need for coordinated action to reduce sodium intake nationwide.

According to her, high sodium consumption remains one of the leading dietary risks contributing to preventable deaths, both globally and within Nigeria. She referenced recommendations by the World Health Organisation, which identify salt reduction as a cost-effective strategy for improving public health outcomes and lowering premature mortality.

Supporting this position, NAFDAC’s Director of Food Safety and Applied Nutrition, Eva Edwards, disclosed that the average Nigerian consumes about 10 grams of salt daily—almost double the WHO’s recommended limit of 5 grams.

She further noted that national data indicates sodium intake ranges between 2.85 grams and 10 grams per day, highlighting a significant public health concern.

Health experts warn that non-communicable diseases account for nearly one-third of deaths in Nigeria, with cardiovascular conditions taking a substantial share—an outcome increasingly linked to changing dietary patterns and urban lifestyles.

Adeyeye attributed the trend to rapid urbanisation and a growing dependence on processed and convenience foods, which often contain high levels of sodium.

To address the situation, NAFDAC is proposing a set of measures, including mandatory sodium limits across selected food categories, improved labelling standards, and a gradual reformulation of food products by manufacturers.

The proposed regulation also outlines a phased reduction plan, beginning with a 15 per cent decrease in sodium levels, in line with the WHO’s global target of reducing population salt intake by 30 per cent by 2030.

However, the NAFDAC boss stressed that regulatory action alone would not suffice without the active involvement of food producers.

She called on industry players to prioritise product reformulation while maintaining safety and quality standards, adding that regulators, researchers, and consumer groups must work together to ensure effective implementation and monitoring.

Stakeholders, including civil society organisations, also urged swift action to address the rising incidence of diet-related diseases across the country.

Describing sodium reduction as a critical national health priority, Adeyeye warned that failure to act could further strain Nigeria’s healthcare system.

She added that feedback from stakeholders would be incorporated into the draft regulation before submission to the NAFDAC Governing Council and subsequent review by relevant government authorities ahead of final approval.