Experts urge Nigerians to boost potassium intake, cut excess salt

As hypertension and cardiovascular diseases continue to rise in Nigeria, health experts are calling on citizens to not only reduce salt consumption but also deliberately increase their intake of potassium-rich foods as part of a more balanced and effective approach to heart health.

The advice came from researchers with the Nigeria Sodium Study Team at the University of Abuja’s Cardiovascular Research Center, who say the conversation around diet and blood pressure must go beyond sodium reduction to include improvements in potassium intake.

Professor Dike Ojji, Professor of Medicine and Preventive Cardiology at the College of Health Sciences and Lead Investigator at the Cardiovascular Research Centre of the University of Abuja and University of Abuja Teaching Hospital, warned that many Nigerians fall short of the potassium levels required for healthy blood pressure control.

“Reducing hypertension is not only about cutting down on salt. Adequate potassium intake helps counter the harmful effects of excess sodium and also plays a significant role in lowering blood pressure,” he said.

He noted that available studies show Nigerians consume only about 60 percent of the potassium intake recommended by the World Health Organization.

“And that's not very good for our health,” he stressed.

Potassium, found naturally in foods such as leafy vegetables, fruits, legumes, and tubers, plays a vital role in regulating blood pressure.

However, changing dietary habits—especially in urban areas—have made it more difficult for many Nigerians to maintain adequate intake, with processed foods and seasoning cubes increasingly dominating daily meals.

To address this imbalance, experts are encouraging practical dietary shifts, including adopting potassium-enriched or low-sodium salt as a viable alternative.

Professor Bruce Neal of the George Institute at the University of New South Wales, and a member of the Nigeria Sodium Study Team, said such alternatives are necessary to bridge the gap between current consumption patterns and healthier dietary needs.

Similarly, Professor Mark Huffman of Washington University in St. Louis, co-principal investigator of the Nigeria Sodium Study Team, said the emphasis on potassium reflects a broader shift in public health messaging.

According to him, the focus is now on providing realistic and accessible solutions, rather than simply warning against excessive salt intake.

Health experts also emphasized that increasing consumption of potassium-rich foods—particularly leafy vegetables—remains one of the most effective and natural ways to improve overall health outcomes.

Ojji added that Nigerians are more likely to adopt healthier habits when given practical options rather than strict limitations.

He said, “People respond better when you provide alternatives, not just restrictions.

“The overall goal is to help Nigerians make smarter dietary choices that fit their everyday realities. The message is clear: Stop the consumption of too much salt, increase the intake of potassium, which we can find all around us.”

Backed by international collaborations across the United States and Australia and funded by the National Heart, Lung, and Blood Institute in the United States, the Nigeria Sodium Study Team’s work is gaining traction in shaping dietary recommendations and public health policies.

With hypertension contributing to thousands of preventable deaths annually, experts say increasing potassium intake alongside reducing excess salt could play a decisive role in reversing the trend and improving cardiovascular health across the country.