By Bukola Olukemi-Odele
Salt has been an integral part of human existence since time immemorial. It is an essential ingredient in our diets and is used universally, irrespective of race, age, status, religion, or other differences. Historically, salt has played a pivotal role in food processing and preservation.
In Nigeria, salt serves various purposes beyond cooking. It is used to express joy, hospitality, and acceptance during meetings and occasions.
It is often distributed as gifts and souvenirs at parties and is sometimes included in the items requested for bride price payments. Salt also holds spiritual significance, frequently used in rituals, prayers, initiations, and sacrifices.
In some communities, it is even believed to have medicinal properties, which has contributed to its excessive consumption.
For economic reasons, salt, and seasoning cubes are often used as cheaper alternatives to natural seasonings and spices.
Although these substitutes are affordable and accessible, their overuse can negatively impact health.
High levels of sodium consumption—often from salt, bouillon cubes, monosodium glutamate (commonly called “white Maggi”), and processed foods—are linked to elevated blood pressure.
This, in turn, increases the risk of kidney failure and cardiovascular diseases, such as heart attacks and strokes, which are now leading causes of death and disability in developing countries like Nigeria.
The World Health Organization (WHO) recommends a daily salt intake of no more than 5 grams (less than a teaspoon), equivalent to 2 grams of sodium.
However, in Nigeria, the estimated daily salt consumption can reach up to 10 grams, far exceeding the recommended limit.
Dietary sodium primarily comes from three sources: packaged foods, food prepared outside the home (e.g., restaurants), and discretionary sources (salt added during cooking or at the table). These sources vary among populations.
Our cravings for salty and spicy foods are socially acquired and heavily influenced by culture, as well as misleading marketing and advertising.
Therefore, they can be adjusted. Culture, a socially transmitted knowledge system, is passed down from one generation to the next.
It includes customs, beliefs, laws, religion, arts, and other societal norms. While some cultural practices benefit humanity, others can be harmful. In Nigeria, cultural influences on salt consumption are evident in food choices, preparation methods, and eating habits.
For instance, food plays a significant role in Nigerian social gatherings and celebrations, where salty foods and snacks are commonly served.
Traditional dishes, such as soups, stews, and sauces, heavily rely on high-sodium condiments like salt and bouillon cubes for flavour.
Additionally, large quantities of salt are often used to preserve fish, meat, fermented locust beans, and vegetables, extending their shelf life.
A 2021 study by the National Centre for Chronic Disease Prevention and Health Promotion, which compared Native Americans and Nigerians living in the United States, highlighted the cultural variations in sodium consumption.
It found that while Native Americans primarily consumed excessive sodium from processed, packaged, and restaurant foods, Nigerians' high sodium intake also came from indigenous dishes like soups, stews, and sauces.
These meals often combine salt, bouillon cubes, monosodium glutamate, and other artificial seasoning, resulting in sodium levels that far exceed WHO’s recommended limits.
In response, public health interventions in Nigeria have been tailored to address these cultural practices.
These include educational and awareness programs targeting women, who are often the primary food preparers in households, as well as staff in hotels, restaurants, and fast-food outlets. Educational initiatives for children, such as incorporating salt reduction messages into school curricula, have also been implemented.
Moreover, setting mandatory salt targets for processed and pre-packaged foods, along with strict regulation and monitoring, is crucial to ensuring compliance by food manufacturers.
Front-of-pack warning labels are another essential tool, providing consumers with clear and easy-to-understand nutritional information, thereby promoting healthier eating habits.
•Bukola Olukemi-Odele, a food scientist, is the Programme Officer for Sodium Reduction at Corporate Accountability and Public Participation Africa (CAPPA).https://cappaafrica.org/•
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