Federal Government Plans 30% Reduction in Salt/Sodium Content in Food by 2025, NAFDAC Reports
The National Agency for Food and Drug Administration and Control (NAFDAC) has revealed that the Federal Government of Nigeria is set to implement a significant reduction in the salt/sodium content of food by 30 percent in the year 2025. This information was disclosed in the National Multi-Sectoral Action Plan (NMSAP) for the Prevention and Non-communicable Disease, covering the period of 2019 to 2025.
NAFDAC highlighted the negative health impacts associated with excessive salt/sodium consumption, including high blood pressure, heart diseases, and stroke. Furthermore, the agency emphasized that an excessive intake of unhealthy fats can contribute to elevated cholesterol levels, which in turn increases the risk of heart disease.
During a stakeholders’ engagement with operators of hotels and quick-service restaurants, also known as Eateries, in Lagos, the Director-General of NAFDAC, Prof. Mojisola Adeyeye, expressed grave concerns about the health risks posed by non-communicable diseases (NCDs) resulting from the consumption of foods high in salt, sugars, saturated fats, and trans fatty acids. Additionally, she highlighted the misuse of food additives, which are often employed to enhance the appearance, color, texture, taste, and shelf life of food products.
Prof. Adeyeye stressed that a variety of NCDs are closely linked to our dietary choices, which can also contribute to impaired growth and development, micronutrient deficiencies, communicable/non-communicable diseases, and even mental illness. She further emphasized the significance of adhering to Good Hygiene Practice (GHP) and Good Manufacturing Practice (GMP) to ensure the safety and quality of food preparation, enabling businesses to safeguard their reputation.
Nigeria has already launched its first-ever National Multi-Sectoral Action Plan (NMSAP) for the Prevention and Non-communicable Disease covering the period of 2019 to 2025. This policy document advocates for a multi-sectoral approach to reduce salt/sodium in food by 30 percent by the year 2025.
The implementation of this plan aims to promote public health, support healthy living, and mitigate the risks associated with NCDs. By reducing the salt/sodium content in food, the government aims to combat prevalent health issues such as high blood pressure and heart diseases. This initiative aligns with global efforts to improve the well-being of individuals through healthier dietary patterns.
It is important to note that the reduction of salt/sodium content in food will require the cooperation and active participation of different stakeholders, including food manufacturers, restaurants, and consumers. The collective effort of all parties involved will play a crucial role in achieving the desired outcome of reducing health-related risks associated with excessive salt/sodium consumption.
In conclusion, the Federal Government’s plan to slash salt/sodium in food by 30 percent in 2025, as revealed by NAFDAC, is a step toward promoting healthier dietary habits and reducing the prevalence of NCDs. This initiative underscores the importance of adopting a multi-sectoral approach to improve public health and emphasizes the significance of adhering to strict food safety standards. By working together, stakeholders can contribute to creating a healthier nation for all.
