NAFDAC Proposes Limits On Sodium In Processed Foods
Rising consumption of salt among Nigerians has come under renewed scrutiny as Mojisola Adeyeye signals regulatory action to curb what health authorities describe as a growing public health risk linked to preventable deaths.
Speaking at a stakeholders’ engagement on the draft “Reduction of Sodium in Pre-Packaged Foods Regulations 2026,” the Director-General of National Agency for Food and Drug Administration and Control warned that excessive sodium intake is fuelling non-communicable diseases, including hypertension, cardiovascular conditions and stroke.
Adeyeye described high sodium consumption as “one of the leading dietary risk factors for preventable deaths globally and in Nigeria,” aligning with guidance from the World Health Organisation, which identifies salt reduction as a cost-effective intervention to reduce premature mortality.
Data presented at the meeting points to a widening gap between recommended and actual intake levels. According to Eva Edwards, Nigerians consume an average of about 10 grammes of salt daily, nearly double the WHO guideline of 5 grammes, equivalent to less than 2 grammes of sodium per day.
She added that figures from the National Multi-sectoral Action Plan for the Prevention and Control of Non-Communicable Diseases (2019–2025) show sodium intake ranges between 2.85g and 10g per day, highlighting inconsistent but generally elevated consumption patterns.
Available health data indicates that non-communicable diseases account for roughly 29 per cent of all deaths in Nigeria, with cardiovascular conditions making up a significant share. Public health experts have linked the trend to dietary shifts driven by urbanisation and increased reliance on processed foods.
Adeyeye noted that “pre-packaged foods now form a growing share of daily diets, especially in urban areas,” adding that their convenience often comes with high sodium content.
Experts at the meeting, including representatives from the Cardiovascular Unit of the University of Abuja, reiterated that excessive salt intake is directly associated with hypertension, stroke, kidney disease and heart failure.
In response, NAFDAC is proposing new regulations to set maximum sodium limits across selected food categories, mandate clearer labelling of sodium content, and encourage manufacturers to gradually reformulate products. The proposed framework includes an initial 15 per cent reduction in sodium levels, in line with the WHO global target of a 30 per cent reduction in population salt intake by 2030.
Adeyeye stressed that enforcement alone would not achieve the desired outcome, noting that “the food industry plays a central role in reformulating products while maintaining quality and safety.”
Civil society organisations, including Corporate Accountability and Public Participation Africa and the Network for Health Equity and Development, also called for accelerated action to address diet-related health risks.
The NAFDAC chief described sodium reduction as a “national health priority,” warning that delayed intervention could place further strain on Nigeria’s healthcare system. She added that stakeholder inputs from the engagement would be incorporated into the draft regulation before submission to the agency’s governing council and subsequent review by the health ministry and the Ministry of Justice ahead of gazetting.