In Nigeria, staples such as flour and vegetable oil are already fortified with nutrients like vitamin A, iron and iodine. But a new proposal to use seasoning cubes as vehicles for micronutrient fortification is now generating debate among public health experts.
While some nutrition specialists say the move could help address nutrient deficiencies, others warn that fortifying high-salt products may worsen the growing burden of diet-related diseases.
Food fortification is the process of adding essential vitamins and minerals to foods during production to improve their nutritional value.
The approach has been adopted globally to address micronutrient deficiencies often referred to as “hidden hunger,” especially in developing countries.
In Nigeria, several staple foods including flour, sugar, and vegetable oil are already fortified with nutrients such as iron, folic acid and vitamin A to support better health outcomes.
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Discussions have however emerged around the possibility of fortifying bouillon cubes and seasonings with nutrients like iron and zinc, due to their widespread use in Nigerian homes.
While supporters say this could help reach millions of households quickly, some public health advocates caution that these products contain high levels of sodium and may contribute to increasing cases of hypertension and other cardiovascular diseases if consumption rises.
Experts are therefore calling for careful evaluation of the policy to ensure that efforts to address nutrient deficiencies do not unintentionally create new health risks.
Editor: Roluke Ogundele
