A Non-Governmental Organisation, Network for Health Equity & Development(NHED), has launched a campaign to raise awareness on the reduction of the quantity of salt content in processing and production of commercial foods, citing health risk to the public.
Experts also highlighted the adverse health effects associated with excessive salt consumption, stressing that salt is essential for normal bodily function, but excessive intake can lead to various diseases, including heart diseases, high blood pressure, kidney disease, gastric ulceration, and other severe illnesses.
The Country Director of Network for Health Equity & Development (NHED) Dr. Emmanual Sokpo, lamented that there is a large amount of sick people in Nigeria being diagnosed with hypertension, heart diseases, stroke, amongst others which is a result of consumption of excessive salt.
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He believed that, if one can reduce the amount of salt consumption, it means one is indirectly trying to get himself off the hook of getting diagnosed with these diseases.
”Some people have a habit of adding salt to food even without tasting it, in which they don’t understand that the enjoyment they are receiving at that point, is a set up for jeopardy in future, probably a lifelong jeopardy or even death.”
“We believe one of the best ways of improving these diseases caused by salt is by reducing the intake of salt to not more than a teaspoon per day.”
“We also this matter is taken for granted and it is everybody’s business, be it on a personal level, family level, or a population health issue from a government perspective”.
Also speaking, the NHED Director & Project Advisor, Dr. Jerome Mafeni, explained that the campaign aims to raise awareness among the Nigerian populace about the health risks posed by excessive salt consumption and to promote healthier dietary practices.
He emphasized the formation of a national civil coalition comprising national and international participants with diverse expertise.
He pointed out that the coalition will serve as subject matter experts and engage with various media platforms, including radio, television, newspapers, and social media, to disseminate information about the dangers of excessive salt consumption, adding that direct community engagement efforts are planned for both urban and rural areas.
“Key public sector organizations collaborating on the campaign include the Federal Ministry of Health and Social Welfare, the National Agency for Food, Drug Administration and Control (NAFDAC), and the Standards Organisation of Nigeria (SON).”
“These agencies will play critical roles in updating regulations, enforcing compliance with salt limits in food products, and enhancing consumer education.
“Furthermore, partnerships extend to international bodies such as the World Health Organization (WHO), funding groups like ‘Result to Save Lives’ and the ‘Global Health Advocacy Incubator,’ as well as major nutrition-focused international organizations including Helen Keller and Nutrition International.
“The campaign also involves collaboration with national civil society organizations and academic institutions to broaden its reach and impact.
“The Campaign to Reduce Salt Content in Commercially Produced Foods in Nigeria represents a concerted effort to address a pressing public health concern and promote healthier dietary habits among the Nigerian population.
Meanwhile, the Programme Officer of a Civil Society Organisation, CAPPA, Bukola Olukemi Odele, who advocated social behavioural change, reiterated that the message is not to stop people from eating salt”
“Our message is “reduce salt intake”. Salt contains sodium and sodium is an essential nutrient which must be consumed in moderation.
“In a day we must not exceed consumption of more than two grams of sodium, which is equivalent to less than five grams of salt and five grams of salt in a layman’s language is less than a teaspoon.
“We are advocating to the public to change their behaviors. If you were living on consuming a lot of processed foods before, you should think of having a better life by substituting the intake of salt or artificial seasoning cubes in some of our meals with fish powders, ginger, garlic, cinnamon and many other alternatives.
“A lot of these spices that we overlook to use artificial seasonings, have nutritious qualities.”
“They are not only nutritious, they are also therapeutic. So we need a change of behavior to shift from our status quo for better lives”. She said.
