As the world marks World Heart Day, Corporate Accountability and Public Participation Africa (CAPPA) has warned the Federal Government against policies that could encourage increased consumption of ultra-processed foods.
CAPPA, in a statement issued on Tuesday and signed by the organisation’s Media and Communications Officer, Robert Egbe, to commemorate the Day, specifically raised concerns over proposals to make the fortification of products such as bouillon cubes mandatory, arguing that the policy could undermine efforts to reduce diet-related diseases in Nigeria.
World Heart Day, observed annually on September 29 and organised by the World Heart Federation, is being marked this year under the theme, “Don’t Miss a Beat,” which focuses on recognising hidden, overlooked or dismissed signs and symptoms of cardiovascular disease (CVD) early.
CAPPA said Nigeria is already facing an increasingly unhealthy food environment, with ultra-processed foods becoming more prominent in everyday diets and being aggressively marketed to consumers.
The organisation cited its Junk on Our Plates report, which monitored food and beverage marketing practices across seven states and documented the use of advertising, cultural imagery, celebrity endorsements, pricing strategies and product placement to promote foods high in sugar, salt and unhealthy fats.
According to CAPPA, such marketing practices particularly affect children, young people and low-income communities.
The organisation said diets high in salt, added sugars, saturated fats and other substances commonly found in ultra-processed foods are associated with health risks including obesity, hypertension, diabetes, kidney disease and cardiovascular diseases such as heart disease and stroke.
CAPPA identified excessive sodium consumption as a particular concern, noting that it contributes to high blood pressure, a major risk factor for cardiovascular disease.
It cited the World Health Organisation (WHO) recommendation that adults consume less than 2,000 milligrams of sodium per day, equivalent to less than five grammes of salt.
CAPPA further noted that excessive sodium intake is also associated with kidney disease, adding that the Federal Ministry of Health and Social Welfare has identified kidney disease as an important health challenge in Nigeria.
Against this backdrop, CAPPA expressed concern over proposals to make the fortification of ultra-processed products such as bouillon cubes a mandatory nutrition intervention.
The organisation argued that adding vitamins and minerals to an ultra-processed product does not make it healthy or eliminate concerns about excessive sodium, sugar, or unhealthy fats that may be present.
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CAPPA also rejected the argument that the widespread consumption of bouillon cubes makes them an appropriate vehicle for mandatory fortification.
It said the popularity of a product should instead prompt policymakers to examine its nutritional composition and potential health effects before making it a vehicle for additional nutrients.
According to CAPPA, increasing the nutritional appeal of a heavily consumed processed product without addressing its sodium content could send contradictory signals to consumers and undermine efforts to reduce salt consumption.
The organisation urged the Federal Government to adopt nutrition policies that address both malnutrition and diet-related non-communicable diseases without creating additional health risks.
It called for greater access to diverse, affordable and nutritious foods, including vegetables, fruits, legumes and whole grains, as well as stronger measures to reduce excessive sodium, sugar and unhealthy fats in processed foods.
CAPPA also called for stronger implementation of Nigeria’s sodium-reduction measures, mandatory and easily understandable front-of-pack warning labels, effective regulation of unhealthy-food marketing and other policies aimed at enabling Nigerians to make healthier choices.
Speaking on the issue, CAPPA’s Executive Director, Akinbode Oluwafemi, said public health policies should protect consumers from excessive sodium while addressing micronutrient deficiencies.
“Nigerians should be able to flavour their food without compromising their health,” Oluwafemi said. The widespread use of bouillon cubes is not a justification for exposing consumers to more sodium or for presenting ultra-processed products as solutions to Nigeria’s nutrition challenges.
“Protecting the heart also involves protecting the food environment. Adding micronutrients to an unhealthy product does not make it healthy. Government must prioritise policies that make nutritious, minimally processed foods accessible and affordable, while reducing Nigerians’ exposure to excessive salt, sugar and unhealthy fats,” he said.
CAPPA urged the Federal Government and the Federal Ministry of Health and Social Welfare to ensure that nutrition and food policies are guided by independent public-health evidence and the long-term interests of Nigerians.
The organisation said addressing micronutrient deficiencies should focus on expanding access to nutritious diets and evidence-based interventions rather than making unhealthy food products appear healthier.
