Health Experts Warn Excessive Salt Intake Drives Nigeria’s Hypertension Crisis
Oluwafunbi Bello 
Participants at the “Journalism Training on Salt Reduction and Front-of-Pack Labelling (FOPL) in Nigeria”, held in Lagos
LAGOS, Nigeria – Nigerian health experts warn that excessive salt consumption is accelerating cases of hypertension and cardiovascular disease, placing growing pressure on the country’s health system.
The warning emerges at a journalism training on salt reduction and front-of-pack labelling (FOPL) held in Lagos on Thursday, organised by Corporate Accountability and Public Participation Africa (CAPPA) in partnership with the Global Health Advocacy Incubator (GHAI).
Food Safety Technical Lead at the Federal Ministry of Health and Social Welfare, Mr Femi Stephen, reveals that Nigerians consume an average of 3.9 grams of salt daily, almost double the World Health Organisation’s recommended limit of 2 grams.
“Most Nigerians exceed safe sodium levels because processed and packaged foods contain hidden salt,” Stephen says.
He links excessive intake to 38.1 per cent of hypertension cases among Nigerian adults, describing hypertension as a leading cause of heart disease and stroke.
“This explains why cardiology is one of the fastest-growing medical specialities,” he adds. “Hospitals now urgently require more cardiologists.”
Stephen says the ministry has launched National Sodium Reduction Guidelines, targeting a 30 per cent reduction by 2030 using the WHO’s SHAKE Roadmap, which combines regulation, industry reform, consumer education and environmental change.
CAPPA’s Programme Officer for Cardiovascular Health, Ms Bukola Odele, says most dietary salt is concealed in seasoning cubes, MSG, preservatives and food additives.
“Back-of-pack labels fail consumers,” Odele states. “Front-of-pack labelling delivers clear, visible information that supports healthier choices.”
Technical Adviser at the Network for Health Equity and Development, Dr Jerome Mafeni, calls nutrition labelling a critical policy tool, urging manufacturers to improve label clarity.
CAPPA Executive Director, Mr Oluwafemi Akinbode, says the training equips journalists to drive accountability and promote healthier food environments nationwide.
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Mirian Gom 
Korede Abdullah 
