By Catherine Egwuom
Concerns have emerged over the use of ultra-processed foods as vehicles for delivering essential micronutrients, particularly where such foods contain high levels of sugar, sodium and unhealthy fats.
Food fortification involves adding vitamins and minerals to commonly consumed foods to help prevent and reduce micronutrient deficiencies, according to the World Health Organisation (WHO).
A person may consume enough calories to satisfy hunger but still lack nutrients such as iron, vitamin A, iodine, zinc and folate, potentially contributing to anaemia and impaired development.
Nigeria’s large-scale food fortification programme began with salt iodisation in 1993, while mandatory fortification of wheat flour, semolina, maize flour, sugar and edible oil followed in 2002.
WHO says fortification should complement, rather than replace, a healthy and varied diet, while policies must also address diet-related non-communicable diseases, including excessive sodium intake.
The question is: Can Nigeria fight micronutrient deficiency through food fortification while also protecting Nigerians from excessive consumption of salt, sugar and unhealthy fats?
In his submission, Prof. Oluwaseun Ariyo, Senior Lecturer, Department of Human Nutrition and Dietetics, University of Ibadan, said food fortification could effectively address micronutrient deficiencies, citing Nigeria’s success with salt iodisation.
Ariyo said salt iodisation had contributed to reducing iodine deficiency and goitre, while fortification of wheat flour, edible oil, salt and sugar increased access to vitamin A, iron and iodine.
He cautioned that fortification did not make unhealthy foods healthy, noting that highly processed products could contain excessive salt, sugar, unhealthy fats and additives in spite of benefits such as affordability and convenience.
Ariyo said time constraints, affordability and accessibility increasingly influenced Nigerian food choices, with instant noodles, sweetened cereals, sugary beverages, energy drinks and instant puddings becoming common.
“A sachet of instant noodles may contain 1,200 to 1,500 milligrams of sodium, while sweetened cereals could contain 10 to 15 grams of added sugar and 200 millilitres of sugary drinks could contain 20 to 25 grams.
“Fortification can improve micronutrient intake while products still contribute to excessive consumption of nutrients associated with non-communicable diseases (NCDs),” he said.
He said the greater concern was growing reliance on ultra-processed foods (UPFs), which displaced healthier traditional and minimally processed foods, adding that higher UPF consumption was linked to obesity, hypertension, diabetes and cardiovascular disease.
Ariyo said adding iron, vitamin A, iodine or zinc increased micronutrient density but did not reduce sodium, sugar, saturated fat or refined carbohydrates, nor restore fibre lost during processing.
He said fortified products could still have unfavourable nutritional profiles and contribute to unhealthy dietary patterns, urging strong regulation and reformulation of products high in sodium, added sugars and saturated fats.
Ariyo said fortified foods high in sodium, sugar or unhealthy fats could not automatically be considered healthy, adding that consumers should assess overall health benefits, risks, dietary diversity, regular suitability and dietary guidelines.
He said industry was an important stakeholder in food, nutrition and health policy, contributing expertise, research and innovation, but engagement must be transparent, managed carefully and free from conflicts of interest.
Ariyo said Nigeria could simultaneously address micronutrient deficiencies and NCD risks by fortifying nutrient-dense foods, enforcing nutritional standards and linking fortification claims to compliance, urging stakeholders to fortify wisely. (NAN)www.nannews.ng
Edited by Oluwafunke Ishola
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