A public health advocate, Bukola Olukemi-Odele, has raised concerns over proposals for the mandatory fortification of seasoning cubes with iron, zinc, folic acid and vitamin B12, warning that the policy could expose pregnant women to health risks associated with excessive sodium consumption.
Olukemi-Odele, in an article titled “Mandatory Fortification of Bouillon Cubes: A Threat to Maternal and Child Health in Nigeria,” argued that using widely consumed seasoning cubes as a vehicle for micronutrient delivery could undermine efforts to improve maternal and child health if the sodium content of the products is not adequately addressed.
She said advocates of mandatory fortification had focused on the potential of fortified bouillon cubes to combat anaemia and neural tube defects while paying insufficient attention to maternal health conditions such as gestational hypertension and preeclampsia, which she linked to excessive sodium intake during pregnancy.
According to her, a single seasoning cube could contain up to 1,200mg of sodium, representing about 60 per cent of the World Health Organisation’s recommended daily limit of 2,000mg.
She noted that the amount could increase significantly when several seasoning cubes are used during cooking alongside additional table salt.
Olukemi-Odele said excessive sodium consumption could contribute to fluid retention, increased vascular resistance and elevated blood pressure, potentially increasing the risk of hypertension and preeclampsia among pregnant women.
She cited Nwagha et al. (2026) as reporting that 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.
She also questioned the effectiveness of using ultra-processed foods as a major strategy for addressing micronutrient deficiencies, arguing that such products could contribute to what she described as a “double burden” of malnutrition, where nutrient deficiencies coexist with diet-related diseases such as hypertension, cardiovascular disease and obesity.
The public health advocate further argued that artificial fortification could not replace the nutritional benefits of whole foods, saying Nigeria’s nutrition policies should focus more on improving access to diverse and nutrient-dense diets.
She pointed to figures from the 2001 Food Consumption and Nutrition Survey and the 2021 National Food Consumption and Micronutrient Survey, which she said showed an increase in anaemia among women from 24.3 per cent to 55 per cent over the period.
She also cited the 2021 survey as indicating that 79 per cent of Nigerian households were food insecure, comprising 57 per cent moderately food insecure and 22 per cent severely food insecure.
According to her, rising food inflation and declining purchasing power had forced many low-income households to reduce their consumption of nutrient-dense animal-source proteins, fruits and vegetables in favour of cheaper staple foods.
Olukemi-Odele further raised concerns about the use of micronutrient fortification to create what she described as a “health halo” around ultra-processed foods, arguing that the addition of synthetic vitamins and minerals could present such products as public health solutions while their broader nutritional risks remain.
She urged the Nigerian government to prioritise mandatory sodium limits and front-of-pack labelling for bouillon and other processed foods, while encouraging manufacturers to reformulate their products.
She also called for increased access to nutritious foods, home gardening, agricultural fortification of whole staples such as cassava and maize, and greater availability of iron-folic acid and multiple micronutrient supplements for pregnant women through primary healthcare facilities and community health workers.
Olukemi-Odele said consumer education and nutrition literacy should also be strengthened to promote healthier dietary choices.
She maintained that Nigeria’s response to malnutrition should focus on dietary diversity, food security and access to wholesome foods rather than increasing dependence on fortified ultra-processed products.
Olukemi-Odele, a food scientist, is the Programme Officer, Sodium Reduction at Corporate Accountability and Public Participation Africa (CAPPA).