The Industry Monitoring Officer of Corporate Accountability and Public Participation Africa, CAPPA, Humphrey Ukeaja, has cautioned the Nigerian government against relying on the fortification of ultra-processed foods as a solution to the country’s micronutrient deficiencies.
Ukeaja argued that while food fortification can help address nutrient deficiencies, extending the approach to products such as bouillon cubes, instant noodles, sugary beverages and packaged snacks could create a conflict between efforts to tackle hidden hunger and the need to reduce consumption of foods associated with diet-related non-communicable diseases.
In an article titled “Ultra-processed Foods Fortification: Public Health Solution or Health Risk?”, he said the focus of nutrition policy should remain on improving access to diverse, nutrient-rich and minimally processed foods rather than presenting fortified ultra-processed products as substitutes for healthy diets.
He acknowledged that hidden hunger remains a significant public health concern in Nigeria but argued that the problem is linked largely to households’ limited access to diverse and nutritious foods, driven by food insecurity, inflation and declining purchasing power.
According to Ukeaja, Nigeria has implemented micronutrient supplementation, food fortification and agriculture-sensitive nutrition interventions over the years, but persistent nutritional challenges show the need for broader measures that improve access to wholesome foods.
He said the country was simultaneously facing a growing burden of diet-related non-communicable diseases, which he attributed partly to an unhealthy food environment and increased consumption of ultra-processed products.
Ukeaja argued that nutrition policies should therefore address both micronutrient deficiencies and the growing consumption of foods high in sodium, added sugars and unhealthy fats.
He criticised what he described as attempts by sections of the food industry and allied organisations to promote the fortification of ultra-processed products as a public health intervention while making only marginal reductions in nutrients of concern.
According to him, such an approach risks creating the impression that products with added vitamins and minerals are inherently healthy despite their broader nutritional composition.
He described this practice as “nutri-washing”, arguing that the addition of beneficial micronutrients could improve the public perception of products that remain highly processed.
Ukeaja also raised concerns about industry participation in the development of food fortification policies, saying government agencies should ensure that public health decisions are protected from conflicts of interest.
He specifically urged the Federal Ministry of Health and Social Welfare and the National Agency for Food and Drug Administration and Control (NAFDAC) to prioritise public health considerations when developing or reviewing food fortification policies, particularly those affecting children, pregnant women and lactating mothers.
He warned that large-scale fortification of products such as bouillon cubes could run counter to efforts to reduce sodium consumption, particularly if fortification encourages greater consumption of processed seasonings.
Ukeaja called for a review of Nigeria’s food fortification strategies to ensure that interventions are aligned with broader nutrition and non-communicable disease prevention objectives.
He urged the government to invest more in policies and programmes that make nutritious foods accessible and affordable, including support for local agriculture and household food production.
He also advocated greater use of whole-food-based approaches to addressing micronutrient deficiencies, citing crops such as iron-fortified cassava, zinc-fortified maize and orange-fleshed sweet potatoes as examples of agricultural interventions that can improve nutrient intake without increasing exposure to excess sodium or other dietary risks.
Ukeaja further recommended home gardening to increase household access to locally grown herbs, fruits and vegetables that provide essential micronutrients.
He said tackling malnutrition required addressing the structural factors that limit access to healthy diets rather than relying primarily on industrially produced fortified foods.