A food scientist and Programme Officer, Sodium Reduction at Corporate Accountability and Public Participation Africa (CAPPA), Bukola Olukemi-Odele, has cautioned the Nigerian government against making the fortification of seasoning cubes with micronutrients mandatory.
Olukemi-Odele argued that proposals to fortify bouillon cubes with iron, zinc, folic acid and vitamin B12 as a strategy to combat anaemia and neural tube defects could expose pregnant women and other consumers to excessive sodium intake.
According to her, advocates of mandatory fortification have highlighted the widespread consumption of seasoning cubes in Nigerian households, arguing that they could serve as an effective vehicle for delivering essential micronutrients, particularly to pregnant women.
She, however, warned that such an approach could overlook serious health risks associated with high sodium consumption during pregnancy, including gestational hypertension, preeclampsia and cardiovascular complications.
Olukemi-Odele said a single seasoning cube could contain as much as 1,200 milligrams of sodium, representing about 60 per cent of the World Health Organisation’s recommended daily limit of 2,000 milligrams.
She noted that Nigerian households often use several cubes alongside table salt when preparing meals, potentially pushing sodium consumption well beyond recommended levels.
She further linked excessive sodium intake to fluid retention, increased vascular resistance and elevated blood pressure, warning that these could increase the risk of hypertension and preeclampsia among pregnant women.
Citing Nwagha et al. (2026), she said hypertensive disorders account for 16.7 per cent of maternal deaths in Nigeria and remain among the leading direct causes of maternal and perinatal mortality in sub-Saharan Africa.
The food scientist also questioned the effectiveness of fortifying ultra-processed foods (UPFs), arguing that such products may contain high levels of sodium, unhealthy fats, sugar and other additives.
She warned that increasing dependence on fortified UPFs could contribute to Nigeria’s emerging “double burden” of malnutrition, where micronutrient deficiencies coexist with diet-related non-communicable diseases such as hypertension, cardiovascular disease and obesity.
According to her, synthetic fortification cannot fully reproduce the nutrient synergy and bioavailability provided by diverse, nutrient-rich whole foods.
Olukemi-Odele also pointed to Nigeria’s persistent anaemia burden as evidence that micronutrient fortification of bouillon has not, on its own, resolved the problem.
She said data from the 2001 Food Consumption and Nutrition Survey and the 2021 National Food Consumption and Micronutrient Survey showed that anaemia among women increased from 24.3 per cent to 55 per cent over the period.
She attributed the worsening situation largely to food insecurity, poor access to nutritious foods and declining dietary diversity.
According to the 2021 survey, she said 79 per cent of Nigerian households were food insecure, comprising 57 per cent experiencing moderate food insecurity and 22 per cent facing severe food insecurity.
She said rising food prices and declining purchasing power had forced many low-income households to reduce their consumption of animal-source proteins, fruits and vegetables in favour of cheaper, starch-based foods.
Olukemi-Odele further accused the ultra-processed food industry of using micronutrient fortification to create a “health halo” around products that may otherwise have poor nutritional profiles.
She urged the government to consider stronger public health measures, including mandatory sodium limits and front-of-pack nutrition labelling for bouillon and other processed foods.
She also called for policies that would improve access to safe, affordable and nutritious whole foods, while encouraging household gardening and greater consumption of locally available fruits, vegetables and herbs.
The food scientist recommended that agricultural fortification efforts focus on nutrient-dense staples, including iron-fortified cassava, zinc-fortified maize and orange-fleshed sweet potatoes, which she said do not carry the additional sodium-related risks associated with seasoning cubes.
She also advocated wider access to free or subsidised prenatal iron-folic acid and multiple micronutrient supplements through primary healthcare facilities and community health workers.
Olukemi-Odele stressed the importance of consumer education and nutrition literacy in promoting healthier dietary choices.
She maintained that Nigeria’s long-term nutrition strategy should prioritise dietary diversity, food security and access to wholesome foods rather than increasing reliance on industrially processed products.
“Nigeria cannot supplement its way out of a poor diet,” she argued, stressing the need for food sovereignty and whole-food nutrition over industrial convenience.
Olukemi-Odele is a food scientist and Programme Officer, Sodium Reduction, at Corporate Accountability and Public Participation Africa (CAPPA).