NAFDAC moves to cut salt in processed foods amid rising hypertension crisis
Amid rising cases of hypertension, stroke, and cardiovascular diseases in Nigeria, the National Agency for Food and Drug Administration and Control (NAFDAC) has warned that excessive salt consumption is quietly
- By Chinyere Okoroafor
Amid rising cases of hypertension, stroke, and cardiovascular diseases in Nigeria, the National Agency for Food and Drug Administration and Control (NAFDAC) has warned that excessive salt consumption is quietly fuelling a worsening public health crisis that demands urgent intervention.
At a stakeholders’ engagement on the draft Reduction of Sodium in Pre-Packaged Foods Regulations 2026, the Director-General of NAFDAC, Prof. Mojisola Adeyeye, said high sodium intake remains one of the most overlooked dietary risks in the country. “Excessive sodium intake is one of the leading dietary risk factors contributing to hypertension, cardiovascular diseases and stroke,” she said, noting that Nigeria is witnessing a steady rise in these conditions alongside global trends. The warning comes against the backdrop of rapid urbanisation and changing dietary patterns, where increasing numbers of Nigerians rely on processed and pre-packaged foods, many of which contain hidden salt.
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According to the Director of Food Safety and Applied Nutrition at NAFDAC, Mrs. Eva Edwards, the average Nigerian consumes about 10 grams of salt daily—nearly twice the World Health Organisation’s recommended limit of less than 5 grams per day. “The World Health Organisation recommends less than 2 grams of sodium per day, but available data show that Nigerians consume about twice that amount,” she said, warning that this poses a serious threat to public health.
Experts say excessive sodium intake raises blood pressure, a major risk factor for heart disease, stroke, and kidney failure. While sodium is essential for bodily functions, Edwards stressed that the body requires only small amounts, far below current consumption levels. The growing dependence on packaged foods, particularly in urban centres, is worsening the situation. “Pre-packaged foods now constitute a substantial part of daily diets and contribute significantly to excessive sodium intake,” she added.
In response, NAFDAC, in collaboration with the Federal Ministry of Health and Social Welfare, is proposing regulations to reduce sodium in processed foods. The plan includes setting maximum sodium limits, improving labelling, and encouraging manufacturers to reformulate products. According to Edwards, implementation will be gradual, beginning with a 15 per cent reduction and progressing to 30 per cent by 2030, in line with global standards.
However, officials emphasised that government regulation alone is insufficient. Adeyeye called for collaboration across sectors, including the food industry, civil society, researchers, and consumers. “The reduction of sodium in our food supply is not merely a regulatory obligation, it is a national health priority,” she said, urging collective action to protect future generations. Civil society organisations, including the Network for Health Equity and Development (NHED) and Corporate Accountability and Public Participation Africa (CAPPA), have also backed the initiative, describing it as critical to preventing avoidable deaths linked to diet-related diseases.
