Nigeria’s food and drug regulator, the National Agency for Food and Drug Administration and Control (NAFDAC), has announced plans to introduce stricter limits on salt content in pre-packaged foods, citing escalating health risks linked to excessive sodium consumption.
Director-General of NAFDAC, Mojisola Adeyeye, disclosed the development during a high-level stakeholders’ meeting on Tuesday, warning that increasing consumption of sodium-rich processed foods is contributing to a surge in non-communicable diseases across the country.
According to her, conditions such as hypertension, stroke, and heart disease are becoming more prevalent, driven in part by unhealthy dietary patterns associated with urbanisation and changing lifestyles.
Proposed Measures
The planned regulations, expected to take effect in 2026, will align with recommendations from the World Health Organization. Key provisions include setting maximum sodium limits for selected food categories, enforcing clearer nutritional labelling, and encouraging manufacturers to reformulate products to meet healthier standards.
“With urbanisation and changing diets, Nigerians are consuming far more sodium than is safe. This is a major public health threat,” Adeyeye said, adding that regulatory action must be complemented by industry compliance and increased consumer awareness.
Alarming Consumption Levels
Also speaking at the meeting, NAFDAC’s Director of Food Safety and Applied Nutrition, Eva Edwards, highlighted data indicating that the average daily salt intake in Nigeria is approximately 10 grams double the WHO’s recommended limit of less than five grams.
She described the trend as urgent, noting that processed and ultra-processed foods have become significant contributors to excessive sodium intake, particularly in urban populations.
Phased Reduction Strategy
To address the issue, the proposed framework will adopt a phased reduction approach. Initial measures will target a 15 per cent decrease in sodium content, with a broader goal of achieving a 30 per cent national reduction by 2030.
The initiative is being developed in collaboration with the Federal Ministry of Health and Social Welfare, alongside other public health stakeholders. It is expected to undergo further review before final approval and official gazetting.
Industry and Public Health Balance
Adeyeye emphasized that the policy is not intended to hinder the food industry but to protect public health and reduce preventable diseases.
“Reducing sodium in our food supply is not optional; it is a national priority. The decisions we take today will determine the health of future generations,” she said.
Stakeholder feedback from the meeting will be incorporated into the draft regulations before submission to the NAFDAC Governing Council and other relevant authorities. Implementation is expected to follow shortly thereafter, with food manufacturers already being urged to prepare for compliance.
