CAPPA Warns Against Mandatory Bouillon Fortification Over Health Risks

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Corporate Accountability and Public Participation Africa (CAPPA) has warned the Federal Government against making fortification of bouillon cubes mandatory, saying the policy could undermine efforts to reduce diet-related diseases in Nigeria.


CAPPA issued the warning in a statement on Tuesday, September 29, to mark World Heart Day, observed annually on September 29.


The organisation said Nigeria was facing an increasingly unhealthy food environment, with ultra-processed foods becoming more prominent in everyday diets and being aggressively marketed across communities.


This year’s World Heart Day theme, “Don’t Miss a Beat,” focuses on recognising hidden, overlooked or dismissed signs and symptoms of cardiovascular disease early.


CAPPA said its Junk on Our Plates report, based on monitoring conducted across seven states, documented the use of advertising, cultural imagery, celebrity endorsements, pricing strategies and product placement by food and beverage companies to promote products high in sugar, salt and unhealthy fats.


It said the marketing particularly targeted children, young people and low-income communities.


According to CAPPA, diets high in salt, added sugars, saturated fats and other substances associated with ultra-processed foods are risk factors for obesity, hypertension, diabetes, kidney disease and cardiovascular diseases, including heart disease and stroke.


The organisation identified excessive sodium consumption as a particular concern, noting that it contributes to high blood pressure, one of the major risk factors for cardiovascular disease.


CAPPA cited the World Health Organisation’s recommendation that adults consume less than 2,000 milligrams of sodium daily, equivalent to less than five grammes of salt.


It also said excessive sodium consumption was associated with about 1.7 million deaths globally each year, according to the WHO.


CAPPA said excessive sodium intake also had implications for kidney health, adding that the Federal Ministry of Health and Social Welfare had identified kidney disease as an important health challenge.


Against this background, the organisation expressed concern over proposals to make fortification of ultra-processed products such as bouillon cubes a mandatory nutrition intervention.


CAPPA argued that adding vitamins and minerals to an ultra-processed product does not automatically make it healthy or eliminate concerns over sodium, sugar or unhealthy fats that may be present in the product.


It also rejected the argument that the widespread consumption of bouillon cubes makes them an appropriate vehicle for mandatory fortification.


The organisation said the frequent consumption of a product by millions of Nigerians should instead prompt policymakers to examine its nutritional composition and potential health effects more closely.


CAPPA further argued that increasing the nutritional appeal of a heavily consumed processed product without addressing its sodium content could send conflicting messages to consumers and undermine efforts to reduce salt consumption.


It called on the Federal Government to prioritise access to diverse, affordable and nutritious foods, including vegetables, fruits, legumes and whole grains, while strengthening measures to reduce excessive sodium, sugar and unhealthy fats in processed foods.


The organisation also urged stronger implementation of Nigeria’s sodium-reduction measures, mandatory and easily understandable front-of-pack warning labels, and effective regulation of the marketing of unhealthy foods.

Akinbode Oluwafemi

CAPPA’s Executive Director, Akinbode Oluwafemi, said 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,” Oluwafemi said.


He urged the government to prioritise policies that make nutritious, minimally processed foods accessible and affordable while reducing Nigerians’ exposure to excessive salt, sugar and unhealthy fats.


CAPPA called on the Federal Government and the Federal Ministry of Health and Social Welfare to ensure that nutrition and food policies are guided by independent public-health evidence and the long-term interests of Nigerians.


The organisation maintained that addressing micronutrient deficiencies should focus on expanding access to nutritious diets and evidence-based interventions rather than making unhealthy foods appear healthier.

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