The recent move to fortify bouillon cubes with iron, aimed at reducing anemia, is drawing criticism from public health experts who fear the strategy could backfire, worsening the country’s struggle with diet-related diseases.
Bouillon cubes (Maggi) are a staple in most Nigerian homes, used daily to enhance flavor in meals. But recent efforts to enrich these cubes with iron to combat anemia are raising alarms among public health advocates, who warn that the move may deepen the country’s burden of diet-related non-communicable diseases (NCDs).
The Corporate Accountability and Public Participation Africa (CAPPA), alongside a coalition of civil society organisations, has taken a firm stand against the policy, questioning both its efficacy and its potential health consequences. While iron deficiency remains a serious concern in Nigeria, particularly among women and children, experts argue that fortifying high-sodium foods like bouillon cubes may do more harm than good.
“Nigeria already has a salt iodisation programme,” said Programme Officer for Cardiovascular Health at CAPPA, Bukola Olukemi-Odele, “Adding iron to bouillon cubes, which are already high in sodium, could increase sodium intake and heighten the risk of hypertension and other NCDs.”
Olukemi-Odele shared these concerns at a recent press briefing in Abuja, organised by CAPPA to spotlight the public health risks of the fortification policy. She noted that while iodine fortification has helped reduce deficiency-related disorders, it has also contributed to higher sodium consumption, a growing concern in a country where NCDs are on the rise.
The Nigerian government has set a goal to reduce sodium intake by 30 per cent within the next five years. Public health advocates fear that fortifying another salty product could undermine this target, leading to greater long-term healthcare costs and a higher disease burden.
Globally, food fortification is a well-established strategy endorsed by health authorities like the World Health Organisation (WHO). By enriching commonly consumed foods with essential vitamins and minerals, governments aim to close nutritional gaps. Yet, for such strategies to work effectively, experts insist they must be context-sensitive and aligned with broader public health priorities—including sodium reduction and NCD prevention.
One promising alternative, already adopted by countries such as India and the United States, is the double fortification of salt with both iodine and iron. This approach addresses micronutrient deficiencies without spreading sodium across multiple food sources.
Despite more than two decades of mandatory food fortification in Nigeria including salt, wheat flour, sugar, and edible oils malnutrition remains a persistent challenge. According to the 2021 National Food Consumption and Micronutrient Survey (NFCMS), most Nigerians consume unprocessed, locally produced staples. These foods, while affordable and accessible, are typically not fortified—raising questions about the reach and impact of current fortification policies.
Critics also worry that food manufacturers are using fortification as a marketing gimmick to promote ultra-processed products. Without strong regulation and transparent labeling, they argue, consumers are left vulnerable. Unlike countries like the UK, where front-of-pack warning labels are standard, Nigeria lacks such consumer protection measures.
The responsibility for navigating this delicate balance lies with the Federal Ministry of Health and Social Welfare and related agencies. Olukemi-Odele emphasised the need for inter-agency coordination, especially among those handling nutrition, food safety, and consumer protection.
“Policy decisions must serve public health, not corporate interest,” she said. “We need strategies that reflect the realities of Nigerian diets and address malnutrition without increasing the risks of NCDs.”
As Nigeria confronts its dual burden of malnutrition and non-communicable diseases, the choices made today will shape the health of millions tomorrow. Fortification, though well-intentioned, must be implemented with care and with the public’s best interest at heart.
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