A civil society organisation, the Corporate Accountability and Public Participation Africa (CAPPA) has warned the Federal Government against making the fortification of bouillon cubes mandatory, saying the policy could undermine efforts to reduce sodium consumption and prevent diet-related diseases.
The organisation raised the concern in a statement on Tuesday to mark World Heart Day, observed annually on September 29, warning that adding vitamins and minerals to ultra-processed foods does not eliminate the health risks associated with excessive salt, sugar and unhealthy fats.
World Heart Day, organised by the World Heart Federation, has the theme “Don’t Miss a Beat” this year. It focuses on recognising overlooked or dismissed signs and symptoms of cardiovascular disease early.
CAPPA said Nigeria’s food environment was increasingly dominated by ultra-processed products, which are aggressively marketed to children, young people and low-income communities.
Citing its Junk on Our Plates report, which monitored food marketing practices across seven states, the organisation said food and beverage companies used advertising, cultural imagery, celebrity endorsements, pricing strategies and product placement to promote products high in sugar, salt and unhealthy fats.
It warned that prolonged consumption of such products could increase the risk of obesity, hypertension, diabetes, kidney disease and cardiovascular conditions, including heart disease and stroke.
CAPPA expressed particular concern about sodium consumption, noting that excessive intake contributes to high blood pressure, a major risk factor for cardiovascular disease.
The World Health Organisation recommends that adults consume less than 2,000 milligrams of sodium daily, equivalent to less than five grammes of salt. It also estimates that excessive sodium intake is associated with about 1.7 million deaths globally each year.
According to CAPPA, the health implications extend beyond cardiovascular disease, as excessive sodium consumption is also associated with kidney disease. The organisation said Nigeria’s limited specialised healthcare capacity made preventing these conditions particularly important.
Against this backdrop, CAPPA questioned the proposal to use bouillon cubes as a vehicle for mandatory micronutrient fortification.
It argued that the widespread consumption of seasoning cubes should prompt closer scrutiny of their nutritional composition and potential health effects, rather than automatically justify their selection for fortification.
The organisation warned that increasing the nutritional appeal of heavily consumed processed foods without adequately addressing their sodium content could send contradictory messages to consumers and undermine salt-reduction efforts.
“A product does not become a healthy food simply because beneficial micronutrients have been added to it,” CAPPA said.
The organisation called on the Federal Government to prioritise access to affordable, diverse and nutritious foods, including fruits, vegetables, legumes and whole grains.
It also urged the government to strengthen sodium-reduction measures, introduce mandatory and easily understood front-of-pack warning labels, and regulate the marketing of unhealthy foods.
CAPPA said Nigeria needed nutrition policies that addressed micronutrient deficiencies without worsening the burden of diet-related non-communicable diseases.
Executive Director Corporate Accountability and Public Participation Africa (CAPPA)
Its Executive Director, Akinbode Oluwafemi, said Nigerians should be able to enjoy their meals without compromising their health.
“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.”
He added that protecting cardiovascular health required policies that improved the food environment and reduced exposure to excessive salt, sugar and unhealthy fats.
“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 policies were guided by independent public-health evidence and the long-term interests of Nigerians.
“Every Nigerian deserves food that nourishes rather than food that comes with a hidden health cost,” the organisation said, adding that tackling micronutrient deficiencies required wider access to nutritious diets and evidence-based interventions rather than making unhealthy foods appear healthier.
