The National Agency for Food and Drug Administration and Control (NAFDAC) has stated that the Federal Government plans to reduce salt/sodium in food by 30 percent in 2025.
It stated that this target is contained in the National Multi-Sectoral Action Plan (NMSAP) for the Prevention and Non-communicable Disease, 2019-2025.
The agency noted research has shown that excessive salt/sodium in the diet has been implicated in high blood pressure, heart diseases and stroke. Also, too much unhealthy fats in the diet can raise cholesterol levels which increases the risk of heart disease.
The Director General of NAFDAC, Prof. Mojisola Adeyeye, made this known during a stakeholders’ engagement with operators of hotels and quick service restaurants, popularly called Eateries, in Lagos.
According to a statement by the agency, Prof. Adeyeye expressed grave concerns about health risks of non-communicable diseases (NCDs) associated with the consumption of foods high in salt, sugars, saturated fats, and trans fatty acids, adding that “also of concern is the misuse of food additives for enhancing the appearance of food, the colour, texture, taste, and shelf life.
“Proliferation of many NCDs is related to the foods we eat, including other poor health conditions, such as impaired growth and development, micronutrient deficiencies,non-communicable/communicable diseases, and even mental illness.
“Adhering to the provisions of Good Hygiene Practice (GHP) and Good Manufacturing Practice (GMP) ensures that food prepared is safe to eat and enables businesses to protect their reputation.
“There is a need to be constantly vigilant and mindful of the safety and quality of the food prepared to ensure the health of the public, considering the huge patronage you receive.
“Nigeria has in the past launched her first National Multi-Sectoral Action Plan (NMSAP) for the Prevention and Non-communicable Disease 2019-2025. This policy document advocates for a multi-sectoral approach to reduce salt/sodium in food by 30 percent by the year 2025,” she stated.
