Jane Okeke
Corporate Accountability and Public Participation Africa (CAPPA) has trained Nigerian journalists to investigate hidden salt consumption and expose food industry influence, as concerns mount over the surge in diet-related illnesses.
The capacity-building session held in Abuja focused on practical reporting tools, including sodium reduction strategies, Nutrient Profile Models, and front-of-pack warning labels to improve transparency in the food system.
Executive Director of CAPPA, Akinbode Oluwafemi, said non-communicable diseases (NCDs) have become a major public health emergency in Nigeria, largely driven by unhealthy diets and excessive salt intake.
He warned that many Nigerians unknowingly consume high levels of sodium through everyday foods such as seasoning cubes, bread, noodles, biscuits, and sauces.
According to him, NCDs account for about 29 percent of annual deaths in Nigeria, with excessive salt consumption identified as a leading risk factor.
Oluwafemi stressed that while policy measures like sodium reduction guidelines and food labelling frameworks are critical, their success depends on public awareness and strong media scrutiny of food industry practices.
He urged journalists to play a more active role in educating the public and holding food corporations accountable, noting that informed reporting can influence both consumer behaviour and policy enforcement.
Food Safety Technical Lead at the Federal Ministry of Health and Social Welfare, Femi Stephen, said the government is targeting a 30 percent reduction in sodium intake over five years through national guidelines and public health campaigns.
He added that Nigerians currently consume about 3.9 grammes of sodium per day—nearly double the recommended level underscoring the urgent need for stricter regulations, better labelling, and increased demand for healthier food options.