Corporate Accountability and Public Participation Africa (CAPPA), a non-governmental organisation, has warned against the proposed fortification of bouillon cubes with iron and zinc, commonly known as “Maggi”in Nigeria.
CAPPA‘s executive director, Akinbode Oluwafemi, sternly warned about the potential public health risks associated with this.
On Thursday in Abuja, Olufemi stated this at a press briefing on Nigeria’s salt intake targets titled Bouillon Fortification: Public Health Versus Profit.
The proposal, which gained traction following the release of the National Food Consumption and Micronutrient Survey (NFCMS) report, is based on the high consumption rate of bouillon cubes among Nigerians, 96 per cent of the population, according to the survey.
However, Oluwafemi argued that this approach blatantly disregards a critical criterion set by the World Health Organization (WHO) for food vehicle selection in fortification programs: „The food vehicle must not pose a threat to public health”.
“Nigeria already faces a severe issue with salt consumption. The average daily intake is around 10 grams, far exceeding the WHO’s recommended limit of two grams of sodium or less than five grams of salt per day.
“Fortifying bouillon cubes, another high-sodium food, could significantly increase this already alarming sodium intake, putting millions of Nigerians at greater risk of hypertension, heart disease, and kidney failure,” Oluwafemi stated.
He also criticised the misleading marketing practices of certain industry players, who, he claimed, are promoting Mono-Sodium Glutamate (MSG) and bouillon cubes as nutritious and safe without adequately informing consumers of their high sodium content and associated health risks.
He expressed concern over the growing influence of social media influencers in disseminating unverified scientific information, which he said is part of the industry‘s broader strategy to boost profits at the expense of public health.
The economic challenges facing Nigeria and rising food insecurity have left many citizens unable to afford essential food items. Oluwafemi noted that this has created an opportunity for industries to flood the market with cheap, ultra-processed food products with little nutritional value.
„In such a situation, where nutritious food is costly, people are forced to eat just to stave off hunger, not for nutrition. This is a dangerous trend,“ he added.
The CAPPA executive director called for immediate action from policymakers, industry leaders, and regulatory bodies to address the growing public health crisis linked to poor cardiovascular health and the rising incidence of „slump attacks“, a colloquial term for sudden collapses or fainting spells often associated with heart issues.
He urged cooperation between critical agencies to ensure food fortification efforts do not inadvertently worsen Nigeria’s non-communicable disease (NCD) burden.
He advocated for the introduction of front-of-pack labels and the enforcement of global best practices in nutrient profile models for packaged foods, which would allow consumers to make more informed choices.
Oluwafemi emphasised the need for strict regulation of the marketing and promotion of high-sodium foods, particularly those targeted at vulnerable groups such as schoolchildren while calling for the implementation of effective, nationwide salt and sodium reduction interventions to combat the rising tide of hypertension and other cardiovascular diseases in Nigeria.
He also stressed the importance of vigilance among media practitioners to counteract misinformation. He urged regulatory bodies, including the Federal Ministry of Health and Social Welfare (FMOHSW), the National Agency for Food and Drug Administration and Control (NAFDAC), the Standards Organisation of Nigeria (SON), and the Federal Competition and Consumer Protection Commission (FCCPC), to collaborate closely.
„The lives of millions of Nigerians depend on these policy decisions and interventions; hence we must do all we can within our powers and in good conscience to save lives,“ he concluded.
