Health advocates seek front-of-pack labels, action on high salt intake amid NCD surge

Public health experts have warned that Nigeria is facing a growing nutrition crisis, driven by poor diets and weak food regulation, with far-reaching consequences for public health and productivity.

They said the country is currently grappling with a triple burden of malnutrition-undernutrition, micronutrient deficiencies and overnutrition, including obesity, alongside a rise in diet-related conditions such as hypertension, stroke, cancer and other chronic diseases.

The experts spoke on Wednesday in Abuja at a media training on salt reduction, nutrient profile models and front-of-pack labelling organised by the Corporate Accountability and Public Participation Africa (CAPPA) for media executives.

They stressed that beyond clinical interventions, there is an urgent need for stronger policy and regulatory frameworks to address gaps in Nigeria’s food system, particularly the growing dominance of unhealthy, industry-produced foods.

Executive Director of CAPPA, Akinbode Oluwafemi, said one of the most critical reforms is the adoption of front-of-pack labelling to improve consumer awareness.

“Existing back-of-pack labels are often too technical and difficult for consumers to understand. 

“Front-of-pack labels would provide simple, clear information at a glance helping consumers quickly identify products that are high in salt, sugar, or harmful ingredients when making purchasing decisions,” he said.

Oluwafemi, who also presented on food industry practices, warned that Nigeria’s food environment is increasingly shaped by corporate interests promoting ultra-processed products.

He said aggressive marketing, particularly targeting young consumers, is reshaping dietary habits and displacing traditional foods.

“People must know what they are eating and make informed choices,” he said, urging greater awareness of food rights, including the right to information and healthier options.

He also raised concerns about weak alignment between food and agricultural policies, warning that Nigeria risks losing control of its food system if regulatory gaps persist.

He added that the media has a central role in addressing the problem, noting that the training was organised to equip practitioners with in-depth knowledge of the issue and strengthen their ability to report and communicate it effectively to the public in support of better health outcomes.

“The media also has a critical role to play. Journalists must be equipped with the right knowledge to educate the public, support awareness campaigns, and promote healthier food choices across the country,” he said.

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Public health physician, Dr Joseph Ekiyor, said non-communicable diseases (NCDs) now account for a significant share of deaths in Nigeria, with hypertension affecting about 30 per cent of adults.

He identified excessive salt intake as a major driver, noting that many Nigerians consume far above recommended levels, often unknowingly.

“Salt is not only added during cooking but is also present in large quantities in processed and packaged foods. Common items such as seasoning cubes, noodles, bread, snacks and processed meats contain high levels of salt and are widely consumed, often without clear disclosure of their nutritional risks,” he said.

Ekiyor said 1.6 million lives could be saved each year globally if sodium intake is reduced by 30%.

On government response, Femi Steven, Food Safety Technical Lead at the Federal Ministry of Health and Social Welfare, said efforts are underway to reduce sodium consumption and curb rising NCD cases.

He said Nigerians currently consume about 3.9 grams of sodium per person daily, nearly double the recommended two grams, contributing to increased healthcare costs and reduced productivity.

“The emphasis is on sodium rather than salt alone, as sodium is the primary contributor to health risks such as hypertension, heart disease and stroke,” he said.

Steven said the government has developed a National Guideline for Sodium Reduction, targeting a 30 percent reduction in intake over five years through a phased approach, including reformulation of food products and public awareness campaigns.

He added that a technical committee is working on front-of-pack labelling to help consumers easily identify high-sodium products, while broader reforms aim to improve overall nutritional quality.

Programme Officer for Cardiovascular Health at CAPPA, Bukola Olukemi Odele, said the increasing consumption of ultra-processed foods high in salt, sugar and unhealthy fats is driving the surge in diet-related diseases.

She attributed the trend to urbanisation, changing lifestyles and reliance on convenience foods, noting that more young Nigerians are now affected by conditions previously associated with older populations.

Odele said stronger policies are needed to ensure access to safe and nutritious food, including effective labelling systems and tighter regulation of food composition.

She acknowledged ongoing government initiatives, including sodium reduction guidelines and regulatory frameworks, but stressed the need for sustained implementation and public awareness.

“These efforts align with global best practices and are aimed at protecting public health, but sustained implementation and public awareness will be essential for success,” she said.

The experts agreed that improving public understanding of nutrition policies will be critical, with the media expected to play a key role in translating technical reforms, exposing harmful industry practices and promoting healthier dietary choices.

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