By Bukola Olukemi-Odele
SALT HAS been an integral part of human existence since time immemorial. It is an important ingredient in our diets and is used by diverse populations regardless of race, age, status, religion and diversity.
Salt has been an additive since ancient times due to its pivotal role in food processing and preservation.
In Nigeria, salt is used for different purposes, including expressing joy, hospitality, and acceptance at meetings and other occasions.
It is also distributed as gifts and souvenirs at parties and sometimes as part of the items requested for bride price payment.
Furthermore, salt is of spiritual significance as it is often used in rituals, prayers, initiations and sacrifices. In some communities, salt is believed to have medicinal properties leading to excessive consumption.
For economic reasons, salt and seasoning cubes may be used as a cheaper substitute for other natural seasonings or spices, which may be more expensive but provide better health and nutritional benefits.
Because of this accessibility and affordability, they can be overused or abused in a way that could hurt human health.
Raised blood pressure, as a result of consuming high levels of sodium in salt, bouillon, monosodium glutamate (locally called “white Maggi”) and processed foods, increases the risk of kidney failure and cardiovascular diseases like heart attacks and strokes, which are now the leading cause of death and disabilities in developing countries like Nigeria.
According to the World Health Organization (WHO), the recommended daily limit for salt intake is 5g (less than a teaspoon), equivalent to 2g of sodium, but Nigeria currently records an alarmingly high estimated daily salt consumption reaching up to 10 grams.
Dietary sodium comes from 3 distinct sources: packaged foods, food prepared outside the home (e.g., restaurants), and additional discretionary sources (adding salt to foods prepared at home during cooking or eating). However, sources of dietary sodium intake differ among populations.
Our cravings for salty and spicy food are socially acquired and largely influenced by culture and misleading marketing and advertising, hence it can be adjusted. Culture, a socially acquired knowledge system, can be transmitted from one generation to another.
It consists of a collection of customs, beliefs, laws, religions, social precepts, arts, skills and other capabilities acquired by man as a member of his society. It lays down norms and behaviours that secure an individual or group in his personal identity or social construct.
Some of these cultural norms and beliefs have positive values that benefit mankind, while others are harmful. Cultural influences on high salt intake can be seen in various aspects of food choices, preparation, consumption and overall health.
These cultural patterns vary across diverse populations for instance, in Nigerian culture, food plays a significant role in social gatherings and celebrations hence, salty foods and snacks may be served in public spaces contributing to excessive salt consumption.
Many traditional dishes such as soups, stews and sauces rely heavily on high-sodium condiments such as salt and bouillon (seasoning cubes) for flavour enhancement. Added to that is the age-long but still practised use of large quantities of salt as a preservative to extend the shelf life of fish, meat, fermented locust beans and vegetables.
According to a 2021 study by the National Centre for Chronic Disease Prevention and Health Promotion, which sampled Native Americans and Nigerians living in the United States, understanding cultural variations in diet and dietary practices that affect sodium intake has important implications for public health interventions.
The study found, among others, that some of the interventions designed to reduce salt/sodium intake amongst indigenous Americans were less effective compared to Nigerians, primarily due to differences in their dietary sodium sources.
While Native Americans consumed excessive sodium largely from processed, packaged, store-bought and restaurant foods, Nigerians derived high sodium levels from processed foods, as well as indigenous soups, stews and sauces.
These native meals are often made using a combination of salt, bouillon cubes, monosodium glutamate and other artificial seasonings.
Considering that bouillon cubes already contain salt, disodium inosinate, monosodium glutamate, and hydrogenated oils, their combined use with cooking salt in homemade Nigerian dishes results in sodium intake levels that exceed WHO’s recommended limits.
As a result, public health interventions targeted towards reducing salt intake among Nigerians have been tailored to address the cultural patterns that increase consumption.
These include education and awareness programs targeting women, as primary preparers of household food, as well as hotels, restaurants, and fast-food outlets.
Educational interventions for children, such as incorporating salt reduction messages in school curriculums, have also been introduced.
In addition to education, setting mandatory salt targets for processed and pre-packaged foods, coupled with strict regulation and monitoring, is essential to ensure accountability and compliance by food industries.
Furthermore, implementing and enforcing front-of-pack warning labels is critical. These labels provide consumers with clear, easy-to-comprehend nutritional information at a glance, enabling informed decision-making and promoting healthier eating habits.
Bukola, a food scientist, is the Programme Officer, Sodium Reduction at Corporate Accountability and Public Participation Africa (CAPPA) www.cappaafrica.org
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