Ibadan:Nigeria: Concerns have emerged over the reliance on ultra-processed foods as vehicles for delivering essential micronutrients in Nigeria, especially when these foods contain high levels of sugar, sodium, and unhealthy fats.
According to the News Agency of Nigeria, food fortification, which involves adding vitamins and minerals to commonly consumed foods, aims to prevent and reduce micronutrient deficiencies. In Nigeria, large-scale food fortification began with salt iodisation in 1993, followed by mandatory fortification of wheat flour, semolina, maize flour, sugar, and edible oil in 2002.
Prof. Oluwaseun Ariyo, a senior lecturer at the University of Ibadan, stated that while food fortification can effectively address micronutrient deficiencies, it does not automatically make unhealthy foods healthy. Despite the success in reducing iodine deficiency and goitre through salt iodisation, highly processed products still pose a risk due to their excessive salt, sugar, and unhealthy fat content.
Ariyo emphasized that time constraints, affordability, and accessibility are influencing Nigerian food choices, leading to a common preference for instant noodles, sweetened cereals, sugary beverages, energy drinks, and instant puddings. These products contribute to excessive consumption of nutrients linked to non-communicable diseases.
He further noted that while fortification increases micronutrient density, it does not mitigate the high sodium, sugar, or unhealthy fat content of these products. Ariyo urged for strong regulation and reformulation to ensure that fortification efforts do not inadvertently promote unhealthy dietary patterns.
Ariyo also highlighted the role of industry in food and health policy, advocating for transparent and conflict-free engagement. He suggested that Nigeria could tackle both micronutrient deficiencies and non-communicable disease risks by fortifying nutrient-dense foods and enforcing nutritional standards.