Nigerians warned over risk of high salt intake

Nigerians have been encouraged to adopt healthier lifestyles by reducing their salt intake, a measure aimed at lowering the risk of hypertension and other non-communicable diseases.

This initiative is part of a broader effort to improve public health through better nutrition and aligns with the United Nations Sustainable Development Goals, specifically Goal 2 for Zero Hunger and Goal 3 for Good Health and Well-being.

Ajinomoto Foods Nigeria Limited, an affiliate of the global food giant Ajinomoto and makers of Ajinomoto Umami food seasoning, delivered this message during the 13th Annual Symposium & Awards Ceremony of the Health Writers Association of Nigeria (HEWAN) held in Lagos. The event emphasized the health benefits of reducing excessive salt intake. Speakers highlighted how nutritional seasonings can contribute to better health and culinary practices by offering products designed to reduce salt while maintaining flavor. Health experts noted that these food seasonings have been scientifically proven to be safe and effective, as approved by United Nations agencies. These seasonings enhance the umami taste and contain just one-third of the sodium found in table salt, making them a healthier alternative.

Umami, which translates to “deliciousness,” was named by Japanese scientist Kikunae Ikeda in 1908 to describe the savory taste produced by glutamate, an amino acid component of protein. This taste is naturally found in meat, seafood, tomatoes, vegetables, and even human breast milk, as well as in various fermented products like shrimp paste, fish sauce, and soy sauce.

Nigerians are urged to adopt these healthier alternatives to salt to combat the rising cases of hypertension, heart failure, stroke, and kidney disease in the country. Embracing these seasonings can help reduce salt content in meals without compromising.