Hidden Danger: Bouillon Fortification Threatens Salt Reduction Goals!

Corporate Accountability and Public Participation Africa (CAPPA) has issued a strong caution to the federal government regarding its proposed policy of making bouillon fortification mandatory. CAPPA warns that such a policy could inadvertently encourage the consumption of ultra-processed foods and severely undermine ongoing efforts to reduce sodium intake among Nigerians.

In a statement released to commemorate the upcoming 2026 World Heart Day, CAPPA highlighted Nigeria's existing challenge with an unhealthy food environment. The organization noted that foods high in salt, sugar, and unhealthy fats are increasingly prevalent in the everyday diets of Nigerians.

CAPPA's 'Junk on Our Plates' report, which involved monitoring activities across seven states, meticulously documented the various tactics employed by food and beverage companies. These tactics include advertising, celebrity endorsements, cultural imagery, strategic pricing, and product placement, all used to aggressively promote unhealthy products, particularly targeting vulnerable groups such as children, young people, and low-income communities.

The organization further emphasized the significant health risks associated with diets rich in salt, added sugars, and saturated fats. Such diets are known to elevate the risk of developing obesity, hypertension, diabetes, kidney disease, and a range of cardiovascular diseases, including heart disease and stroke. Of particular concern is excessive sodium consumption, which is a major contributor to high blood pressure, a primary risk factor for cardiovascular disease. CAPPA reiterated the World Health Organisation’s (WHO) recommendation for adults to consume less than 2,000mg of sodium daily, which is equivalent to less than five grammes of salt.

CAPPA firmly stated that the addition of vitamins and minerals to ultra-processed products like bouillon cubes does not render them healthy or negate the inherent concerns regarding their excessive sodium, sugar, or unhealthy fat content. The organization also rejected the argument that the widespread consumption of bouillon cubes justifies their use as an appropriate vehicle for mandatory fortification. Instead, CAPPA argued that the popularity of such products should prompt a more rigorous scrutiny of their nutritional composition and potential long-term health effects. It cautioned that making a heavily consumed processed product more nutritionally appealing without adequately addressing its high sodium content could critically undermine efforts to reduce overall salt consumption in the population.

To safeguard public health, CAPPA urged the government to prioritize and facilitate access to affordable and nutritious foods, including a wider variety of vegetables, fruits, legumes, and whole grains. Concurrently, it called for the strengthening of measures aimed at reducing excessive sodium, sugar, and unhealthy fats in processed foods. Specific recommendations included more robust implementation of existing sodium-reduction initiatives, the introduction of mandatory and easily understandable front-of-pack warning labels, and tighter regulation of unhealthy-food marketing practices.

Akinbode Oluwafemi, the Executive Director of CAPPA, articulated the organization's stance, stating, “Nigerians should be able to flavour their food without compromising their health. The widespread use of bouillon cubes is not a justification for exposing consumers to more sodium or for presenting ultra-processed products as solutions to Nigeria’s nutrition challenges. Protecting the heart also involves protecting the food environment. Adding micronutrients to an unhealthy product does not make it healthy.” CAPPA concluded by appealing to the Federal Government and the Federal Ministry of Health and Social Welfare to ensure that all nutrition policies are formulated and guided by independent public-health evidence and are always aligned with the long-term interests and well-being of Nigerians.