Corporate Accountability and Public Participation Africa,CAPPA has warned the Federal Government that mandatory fortification of bouillon cubes could undermine efforts to reduce excessive sodium consumption and protect Nigerians from diet-related diseases.
CAPPA raised the concern on World Heart Day, observed on September 29, as it called for nutrition policies that address both micronutrient deficiencies and the growing burden of diet-related non-communicable diseases.
The World Heart Federation’s 2026 campaign, “Don’t Miss a Beat”, focuses on recognising overlooked signs and symptoms of cardiovascular disease and urging stronger action to protect heart health.
In a statement, CAPPA said Nigeria’s food environment was increasingly characterised by the consumption and aggressive marketing of ultra-processed foods, particularly products high in salt, sugar and unhealthy fats.
The organisation said excessive sodium consumption was a particular concern because of its link to high blood pressure, a major risk factor for cardiovascular disease. The World Health Organisation recommends that adults consume less than 2,000mg of sodium a day, equivalent to less than 5g of salt, and estimates that excessive sodium intake was associated with 1.7 million deaths globally in 2023.
CAPPA said these concerns should make sodium reduction a public-health priority, particularly given the health challenges associated with cardiovascular and kidney diseases.
The organisation therefore questioned proposals to make fortification of ultra-processed products such as bouillon cubes a mandatory nutrition intervention.
According to CAPPA, adding vitamins and minerals to an ultra-processed product does not remove excessive 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, arguing that their popularity should instead prompt closer scrutiny of their nutritional composition and potential health effects.
CAPPA said increasing the nutritional appeal of a heavily consumed processed product without addressing its sodium content could send contradictory signals to consumers and undermine efforts to reduce salt consumption.
The organisation called for policies that improve access to diverse and affordable nutritious foods, including vegetables, fruits, legumes and whole grains, while strengthening measures to reduce excessive sodium, sugar and unhealthy fats in processed foods.
It also urged the government to strengthen implementation of sodium-reduction measures, introduce mandatory and easily understandable front-of-pack warning labels, and improve regulation of unhealthy-food marketing.
Akinbode Oluwafemi, CAPPA’s Executive Director, said protecting heart health should include addressing the wider food environment.
“Nigerians should be able to flavour their food without compromising their health,” he said, arguing that the widespread use of bouillon cubes should not be used to justify greater exposure to sodium or present ultra-processed products as solutions to Nigeria’s nutrition challenges.
CAPPA urged 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 health interests of Nigerians.