Health experts, nutrition advocates and medical researchers have raised concerns that Nigeria’s growing reliance on ultra-processed foods as vehicles for food fortification could deepen the country’s rising burden of diabetes, hypertension and other non-communicable diseases.
The warning was delivered at a press briefing in Abuja on Wednesday, organised by Corporate Accountability and Public Participation Africa, CAPPA, where speakers examined the public health risks of embedding micronutrient fortification into widely consumed processed foods such as seasoning cubes, noodles and sugary cereals. They argued that while food fortification remains a recognised tool against malnutrition, its current direction in Nigeria could deepen diet-related health challenges.
Executive Director of CAPPA, Mr Akinbode Oluwafemi, said fortification is not in dispute but the choice of food vehicles is the core concern.
According to him, Nigeria is increasingly relying on ultra-processed foods to deliver micronutrients, a move he warned could undermine public health gains.
He stated, “We support food fortification. When properly designed, fortification is a useful tool for addressing micronutrient deficiencies, especially among vulnerable populations. That is a fact.
“What is in dispute, however, is how Nigeria is choosing to implement this strategy,” he said.
Oluwafemi warned that fortifying ultra-processed foods creates a health halo effect that may mislead consumers into believing such products are healthy, even when high in salt, sugar and unhealthy fats. He argued that this could drive higher consumption and worsen disease outcomes.
He further cautioned that ultra-processed foods lack the nutritional value of whole foods and may contribute to metabolic stress, including rapid blood sugar spikes and chronic inflammation, adding that Nigeria risks weakening local food systems if industrial food chains dominate nutrition interventions.
Technical Advisor of Network for Health Equity and Development, NHED, Dr Jerome Mafeni, speaking on ultra-processed foods as fortification vehicles, said Nigeria is already facing a serious sodium intake crisis linked to rising cardiovascular diseases and hypertension.
He explained that while fortification aims to address hidden hunger, it must not worsen existing health risks associated with high salt consumption. He stated: “We cannot solve hidden hunger by deepening a hidden killer crisis.”
He noted that the average sodium intake in Nigeria is about 3,800 milligrams daily, almost double the World Health Organisation recommended limit of 2,000 milligrams.
Dr Mafeni added that bouillon cubes and similar seasonings are major contributors to excess sodium intake, yet are now being considered as fortification vehicles for iron and zinc.
He warned that this creates a contradiction in public health policy. “We are taking a product that contributes significantly to excess salt intake, and beginning to position it as part of the nutrition solution,” he added.
Lead Researcher, Cardiovascular Research Unit at the University of Abuja, Professor Dike Ojji, highlighted the growing burden of cardiovascular diseases in Nigeria, noting that they account for about 10 to 11 per cent of annual deaths and are a leading cause of hospital admissions.
He explained that hypertension affects 25 to 30 per cent of Nigerians and remains the primary risk factor for heart disease, stroke and kidney failure, with poor diet identified as a major driver.
According to him, “Hypertension affects 25–30% of Nigerians and is the primary risk factor for CVD, which includes stroke, heart failure, heart attacks, and chronic kidney disease.”
Ojji added that ultra-processed foods, including sugary drinks, packaged snacks and processed meats, are strongly linked to obesity, diabetes and cholesterol disorders that contribute to cardiovascular disease.
He warned that Nigeria must prioritise structured policies to reduce salt, trans fats and ultra-processed food consumption if it hopes to reverse the rising burden of non-communicable diseases.
