By Bukola Olukemi-Odele
Throughout history, human survival has greatly depended on sourcing, preparing, and consuming different kinds of food.
Food is the third basic need of humans after air and water, supplying our bodies with essential nutrients for growth, tissue repair, maintenance, and the regulation of vital processes.
Food is not just for nourishment; it is an integral part of cultural heritage and national identity.
It acts as a social lubricant, fostering connections across diverse groups, supporting interpersonal relationships, and contributing to community and nation-building.
Given the pivotal role of food globally, issues concerning it must be addressed carefully.
Traditionally, food was largely produced by local farmers, prepared from scratch, and freshly consumed at home.
However, the advent of technology and industrial growth brought about the urbanization of diets and an increased burden of diet-related non-communicable diseases (NCDs).
Today, food production is largely controlled by the food industry — a complex, global network that supplies most of the world’s food.
This has led to a rise in ultra-processed foods and genetically modified products, resulting in a shift from traditional grains, dairy, fish, meat, vegetables, and fruits to convenience foods often high in salt, sugar, and fats but low in nutritive value.
Many of these highly processed foods are cheap, readily available, and heavily marketed, particularly targeting children, adolescents, and young adults.
One major strategy used by some food industries to boost demand is “fortification.” Fortification involves adding vitamins and minerals to commonly consumed foods to address micronutrient deficiencies.
Although intended as a public health measure, there is evidence that fortification in Nigeria is often driven by profit motives rather than genuine public interest.
Misleading marketing frequently exaggerates the health benefits of fortified foods, leading consumers to believe they are healthier than they truly are.
For example, manufacturers may emphasize a product’s micronutrient content while downplaying the health risks of other ingredients, such as high levels of salt or sugar, used to enhance shelf life or taste.
This marketing tactic, known as the "health halo" effect, is commonly applied in the promotion of products like bouillon cubes and breakfast beverages, which are touted as nutritious yet contain unhealthy additives that can increase the risk of conditions such as hypertension and diabetes.
Fortified foods often claim to address nutritional gaps, but without appropriate regulation, these claims can mislead consumers. Implementing warning labels on processed and prepackaged foods can help counteract these tactics.
Overconsumption of fortified foods can also have serious public health consequences.
When consumers intake excessive amounts of certain nutrients — whether through government-led supplementation or industry-led fortification — this can lead to adverse effects.
For instance, high iron intake can cause gastrointestinal issues, while excess vitamin A can result in hypervitaminosis A, a condition that can cause liver damage and other severe health complications.
To protect public health and curb the rise of NCDs, the Federal Ministry of Health and Social Welfare (FMOHSW) should discourage using ultra-processed food products, like bouillon, as vehicles for fortification, as this practice may increase sodium intake and the risk of hypertension.
The National Agency for Food and Drug Administration and Control (NAFDAC), the Standards Organization of Nigeria (SON), and other relevant bodies must collaborate to implement nutrient profile models and enforce warning labels and advertising regulations that align with global standards.
This will help protect consumers from misleading nutrition and health claims.
Further, measures, such as mandatory salt targets alongside other public health strategies, should be prioritized before considering industry-led initiatives, including the fortification of ultra-processed foods. Improved collaboration and coordination among health, nutrition, and consumer protection agencies are essential for aligning policy decisions with Nigeria’s public health and social development goals.
Close communication and intra-agency collaboration are crucial; working in silos can lead one department to inadvertently undermine the goals of another within the same government body.
*Olukemi-Odele, a food scientist, is the Programme Officer for Sodium Reduction at Corporate Accountability and Public Participation Africa (CAPPA)*
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