NAFDAC: Cut Salt in Foods to Curb Hypertension Crisis
Nigerians consume nearly double the recommended daily salt intake, a dietary pattern health authorities say is driving a surge in non-communicable diseases and straining the nation’s healthcare system. The Director-General of the National Agency for Food and Drug Administration and Control, Mojisola Adeyeye, issued a stark warning on Tuesday, linking excessive sodium consumption to hypertension, cardiovascular diseases, and stroke while unveiling draft regulations aimed at forcing down salt levels in pre-packaged foods.
Speaking at a stakeholders’ engagement on the proposed Reduction of Sodium in Pre-Packaged Foods Regulations 2026, Adeyeye positioned sodium reduction as a “national health priority” and one of the most cost-effective interventions available to improve population health. The World Health Organisation identifies limiting sodium intake as a critical strategy for reducing premature mortality from non-communicable diseases, guidance that NAFDAC is now translating into enforceable national standards.
Eva Edwards, Director of Food Safety and Applied Nutrition at NAFDAC, provided data showing Nigerians consume an average of approximately 10 grams of salt daily—nearly twice the WHO recommended limit of 5 grams, which equates to less than 2 grams of sodium. National health surveys indicate sodium intake across the country ranges between 2.85 grams and 10 grams per day, a variance that reflects both regional dietary differences and uneven access to processed foods. Non-communicable diseases currently account for roughly 29 per cent of all deaths in Nigeria, with cardiovascular diseases representing a growing proportion of that mortality burden.
Adeyeye attributed the upward trend in sodium overconsumption to rapid urbanisation, shifting dietary preferences, and the expanding market for processed and pre-packaged foods. “Pre-packaged foods now form a growing share of daily diets, especially in urban areas. While convenient, they contribute significantly to excessive sodium intake,” she stated. Public health specialists from the Cardiovascular Unit of the University of Abuja reinforced these concerns, confirming direct causal links between high sodium diets and hypertension, stroke, kidney disease, and heart failure.
The draft regulations propose a phased intervention strategy beginning with a mandatory 15 per cent reduction in sodium levels across selected food categories. The policy would require manufacturers to clearly label sodium content on packaging and gradually reformulate products to align with WHO’s global target of a 30 per cent reduction in population sodium intake by 2030. Adeyeye emphasised that regulatory frameworks alone would prove insufficient without sustained cooperation from the food industry. “The food industry plays a central role in reformulating products while maintaining quality and safety,” she said, noting that regulators, researchers, and consumer advocacy groups must establish robust compliance and monitoring mechanisms.
Civil society organisations including Corporate Accountability and Public Participation Africa and Network for Health Equity and Development participated in the engagement, adding pressure for swift implementation to prevent further escalation of diet-related diseases. Adeyeye cautioned that inaction would compound pressures on Nigeria’s already overstretched health infrastructure. “By taking decisive action today, we are protecting future generations from preventable diseases,” she stated.
The draft regulations will undergo further refinement based on stakeholder input before submission to the NAFDAC Governing Council. Subsequent review by the Federal Ministry of Health and the Ministry of Justice will precede final gazetting, a process that typically spans several months depending on administrative priorities and potential industry pushback.
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