The Hidden Salt Crisis Worsening Hypertension in Nigeria – By Folasade Akpan

By Folasade Akpan

For many Nigerian households, salt is an essential ingredient that brings meals to life.
From traditional soups and stews to modern convenience foods, it remains a constant feature in everyday cooking.
However, health experts warn that what adds flavour to meals could also be contributing to a growing public health challenge when consumed excessively.
Although the body requires sodium to maintain fluid balance, support nerve function and regulate muscle activity, excessive intake has become a major risk factor for hypertension and other cardiovascular diseases in Nigeria.
Unlike previous generations, whose diets relied largely on fresh foods prepared at home, many Nigerians today consume significant amounts of hidden sodium from seasoning cubes, bread, processed meats, instant noodles, canned foods, snacks and other packaged products.
These dietary changes have increased Nigerians’ exposure to salt, often through foods they may not recognise as high in sodium.
Consequently, many people consume more salt than the recommended daily amount.
The World Health Organisation (WHO) recommends that adults consume less than two grammes of sodium daily, equivalent to about five grammes or one level teaspoon of salt.
In spite of this recommendation, experts said average sodium consumption among Nigerians remains considerably high, driven largely by changing dietary patterns and increased reliance on processed foods.
Moreover, this silent overconsumption, they say, is contributing to the rising burden of hypertension, a condition often referred to as the “silent killer” because many people live with it without obvious symptoms until serious complications occur.
The Federal Government estimates that nearly one in three Nigerian adults lives with hypertension, while many remain unaware of their status.
Among those diagnosed, blood pressure control remains a major challenge.
For cardiologists, the increasing prevalence of hypertension reflects not only dietary changes but also wider lifestyle shifts.
Prof. Dike Ojji, Lead Researcher, Cardiovascular Research Unit, University of Abuja, says evidence from the Nigerian Student Study shows that Nigerians consume about 3.8 grammes of sodium daily, almost twice the amount recommended by WHO.
The multi-country study involved researchers from the University of Abuja, Washington University in St. Louis, Northwestern University, George Institute and the University of New South Wales.
According to Ojji, Nigeria’s food environment has changed greatly over the years.
He explains that while earlier generations consumed more fresh foods and maintained physically active lifestyles, many Nigerians now depend on processed and convenience foods containing high levels of sodium, unhealthy fats and calories.
“One of the factors causing the burden of hypertension is high intake of salt. Our food is becoming very salty because we are depending so much on processed food, which contains a lot of salt in most locations.
“This is because they have to be salted to be preserved. That is one thing that happens with processed food.”
He adds that convenience foods such as instant noodles, frozen products, sausages and other packaged meals, which were previously less common, have become regular parts of many diets.
Ojji notes that excessive sodium intake raises blood pressure, while unhealthy fats contribute to high cholesterol levels that can damage blood vessels and increase the risk of heart disease and stroke.
“Reduced blood flow to the heart or brain can result in serious complications such as heart attacks and stroke,” he said.
Furthermore, public health advocates say the health risks associated with excessive sodium intake are worsened by the fact that many Nigerians remain unaware of the amount of salt contained in everyday food products.
Ms Bukola Odele, Programme Officer for Cardiovascular Health at Corporate Accountability and Public Participation Africa (CAPPA), says while sodium is essential for normal body functions, excessive consumption significantly increases the risk of hypertension and cardiovascular diseases.
She explained that a large proportion of dietary sodium comes from seasoning cubes, Monosodium Glutamate (MSG), preservatives, baking ingredients and other processed foods.
According to her, consumers often struggle to identify products with high sodium content because nutrition information on food packages is not always presented in a simple and easily understandable manner.
She said Nigeria still relies largely on back-of-pack nutrition labels, which many consumers overlook or find difficult to interpret.
“To help consumers, there is a need to shift to Front-of-Pack labels that provide critical information in a simple, clear and useful manner.
“This will put power in the hands of consumers and encourage healthier choices.”
Similarly, nutrition experts believe clearer food labelling systems could help Nigerians make informed decisions when purchasing processed foods.
Dr Jerome Mafeni, Technical Adviser at the Network for Health Equity and Development (NHED), said nutrition labelling remains an important policy tool for encouraging healthier diets.
He noted that existing back-of-pack labels are often too technical and difficult for many consumers to understand, limiting their effectiveness.
Beyond labelling, Mafeni cautions against the perception that fortifying ultra-processed foods automatically makes them healthy alternatives.
He explains that while fortification may add certain nutrients, such products cannot replace the nutritional benefits of fresh and minimally processed foods.
According to him, ultra-processed foods often lack essential fibre, antioxidants and protective compounds naturally found in healthier diets.
Mafeni also raises concerns over the marketing of some high-sodium products, saying promotional messages sometimes create misconceptions among consumers.
He cites MSG as an example, noting that it is sometimes presented as a healthier alternative to table salt in spite of containing sodium.
Meanwhile, as concerns over hypertension and other non-communicable diseases continue to rise, the Federal Government has intensified efforts to promote sodium reduction as part of broader preventive health measures.
Mr Femi Stephen, Food Safety Technical Lead at the Federal Ministry of Health and Social Welfare, says excessive sodium consumption remains a major contributor to hypertension among Nigerians.
According to him, the ministry has developed the National Sodium Reduction Guidelines aimed at achieving a 30 per cent reduction in sodium intake by 2030.
He said Nigeria has also adopted the WHO SHAKE technical package, which focuses on surveillance, reformulation of food products, nutrition standards, public awareness and healthier food environments.
Stephen adds that the Standards Organisation of Nigeria is reviewing sodium standards across different food categories to encourage manufacturers to gradually reduce salt levels in processed products.
However, he stresses that achieving meaningful progress requires cooperation among government agencies, food manufacturers, civil society organisations, the media and consumers.
“Every report and every headline brings us closer to a 30 per cent sodium reduction and countless lives saved.”
Nevertheless, while government initiatives provide a framework for action, health experts insist that stronger regulations will be necessary to achieve measurable reductions in salt consumption.
Dr Joseph Ekiyor, a public health researcher and consultant, says reducing salt intake remains one of the simplest and most cost-effective interventions for preventing hypertension and its complications.
“Salt reduction will save lives. It is a life-saving intervention.
“WHO says reducing salt reduces the risk of hypertension. It also reduces the risk of complications among people who are already hypertensive.”
Ekiyor notes that WHO estimates reducing salt intake by 30 per cent could prevent millions of deaths globally.
He says Nigeria already has sodium guidelines for different food categories but argues that moving from voluntary guidelines to enforceable regulations would make compliance more effective.
“It is interesting to know that in Nigeria, we already have salt guidelines on how much salt is acceptable in different food groups.
“However, guidelines are soft law. There is a process of moving from guidelines to regulation. Hopefully, we are going to get there.”
According to him, mandatory sodium limits would help ensure that consumers have access to healthier versions of commonly consumed products such as bread, seasonings and processed foods.
For cardiologists, policy interventions remain among the most effective approaches to reducing the hypertension burden.
Dr Oladipupo Fasan, Head of Cardiology at the National Hospital, Abuja and Secretary-General of the Nigerian Hypertension Society, says evidence from different countries shows that population-wide salt reduction policies can significantly improve cardiovascular health.
He cites Scandinavian countries as examples where sustained salt reduction efforts have contributed to lower blood pressure levels and reduced cardiovascular risks.
“If manufacturers of edible products are carried along, we would have gone a long way with just one policy initiative to cut down salt intake, which in the long run will help reduce blood pressure levels nationwide.”
Fasan said achieving long-term progress will require evidence-based policies, stronger primary healthcare systems and improved access to early hypertension detection and treatment.
Meanwhile, experts emphasise that individuals also have an important role in reducing the health risks associated with excessive salt consumption.
They advise Nigerians to reduce the amount of salt added during cooking, limit intake of processed and packaged foods, consume more fresh fruits and vegetables, engage in regular physical activity and check their blood pressure regularly.
They also encourage consumers to pay closer attention to nutrition labels and support policies that make healthier food choices easier and more affordable.
Ultimately, health advocates say reducing salt intake is not about removing flavour from Nigerian meals but about achieving a healthier balance in diets and preventing avoidable illnesses.
As Nigeria strengthens efforts to tackle non-communicable diseases, experts believe one of the country’s simplest and most effective interventions may begin with a conscious choice by households, restaurants and food producers.
They say using less salt today could help protect healthier lives tomorrow.