CAPPA trains journalists on salt reduction

• As FG targets 30% cut in salt intakes

By Mashe Umaru Gwamna

Corporate Accountability and Public Participation Africa (CAPPA), has trained journalists to be driving force in creating awareness on ways to curb excessive salt consumption.
This is as the federal government pushed for a 30% reduction in the national intake .
The purpose of the training was to equip journalists on advocacy and the need to campaign for front of pack labels at a glance.
CAPPA stated this on Wednesday in Abuja, during the training on salt reduction, nutrient profile models ( NPM)and front of pack labeling ( FOPL) in Nigeria.
Speaking at the training , Executive Director of CAPPA, Akinbode Oluwafemi, raised concerns over rising cases of non-communicable diseases (NCDs) in Nigeria, linking them largely to excessive salt consumption driven by processed foods.
Oluwafemi stated that Nigerians consume nearly double the World Health Organization recommended daily salt intake, increasing risks of hypertension and other illnesses.
He emphasized the need for stronger policies such as sodium reduction guidelines, nutrient profiling, and front-of-pack warning labels, while urging journalists to play a critical role in exposing industry influence, raising public awareness, and driving accountability in Nigeria’s food system.
Also speaking , Food Safety Technical Lead at the Federal Ministry of Health and Social Welfare, Femi Stephen said that the federal government has ambitious plan to reduce Nigerians’ sodium consumption by 30 per cent over the next five years, as part of efforts to curb the growing burden of non-communicable diseases (NCDs).
Stephen warned that excessive salt intake is fuelling a surge in cardiovascular diseases and other chronic conditions, which in turn reduce productivity and increase healthcare costs.
According to him, Nigeria’s average daily sodium intake currently stands at about 3.9 grams—nearly double the World Health Organization’s recommended limit of 2 grams per day.
“That means Nigerians are consuming almost twice the safe level of sodium, largely driven by processed foods and dietary habits,” he said.
He explained that the newly developed National Sodium Reduction Guidelines form part of a broader national food safety and quality policy aimed at addressing both food safety and nutritional risks.
Under the guidelines, the government plans to progressively reduce sodium levels across key food categories, with an initial target of at least a 15 per cent reduction in high-salt products.
Stephen highlighted commonly consumed items such as bread, seasoning cubes, snacks, and processed foods as major contributors to excessive sodium intake.
“Our bread is significantly higher in salt compared to global benchmarks, and seasoning cubes contain extremely high sodium levels. These are everyday items consumed multiple times daily,” he noted.
To tackle the issue, the government is introducing multiple interventions, including setting sodium benchmarks for different food categories, promoting product reformulation by manufacturers, and deploying nutrient profile models to help consumers identify high-salt products.
He added that front-of-pack labelling would play a key role in simplifying nutritional information, enabling consumers to make healthier choices without needing technical knowledge.
Stephen also stressed the importance of public awareness campaigns, noting that behavioural change is critical to achieving the reduction targets.
“We are engaging schools, media platforms, and public institutions to drive awareness. Government facilities will also be encouraged to serve healthier, lower-sodium meals,” he said.
He called on the food industry to take responsibility by reformulating products, while urging consumers to demand healthier options.
“Industry responds to demand. If consumers reject high-salt products, manufacturers will adjust accordingly,” he added.
The ministry is also working with regulatory agencies to develop enforceable standards and ensure compliance, alongside ongoing monitoring of sodium levels in the population.
Stephen urged journalists to play an active role in humanising the health risks associated with excessive salt consumption, noting that many Nigerian families are already affected by hypertension and related illnesses.
“Behind the statistics are real people—family members and friends. We must tell these stories to drive change,” he said.
The initiative aligns with global efforts to reduce salt intake as a cost-effective strategy for preventing NCDs and improving public health outcomes.
Similarly , Head of programme, Center for Communication and Social Impacts ( CCSI), Oluseyi Akintola , stated that journalists act as a bridge between science and policy. “They also translate hidden salt especially in bouillon cubes among many others”.
Oluseyi maintained that without strong media engagements nutrition policies may remain weak or poorly understood .
“Journalists play a critical role in ensuring these policies ( FOPC) marketing restrictions translate into real health improvement”.