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Nigerians urged to embrace low salt consumption for better health


Nigerians have been admonished to embrace healthier living by reducing their salt intake, a measure aimed at lowering the risk of hypertension and other non-communicable diseases. The push for a healthier lifestyle is part of a broader effort to improve public health through better nutrition. Reducing excessive salt consumption can significantly enhance the flavour of food while promoting healthy living. This initiative aligns with the United Nations Sustainable Development Goals, specifically Goal 2 for Zero Hunger and Goal 3 for Good Health and Well-being.

This was the admonition from Ajinomoto Foods Nigeria Limited, an affiliate of a global food giant, Ajinomoto, makers of Ajinomoto Umami food seasoning during the recent 13th Annual Symposium & Awards Ceremony of the Health Writers Association of Nigeria (HEWAN) held in Lagos, where the importance of avoiding excessive salt intake for health reasons was underscored. Speakers at the event highlighted the significant contributions of nutritional seasonings to good health and culinary practices, emphasising the benefits of products designed to reduce salt while maintaining flavour. Health experts explained that the safety and efficacy of such food seasonings have been scientifically proven and approved by authorized agencies of the United Nations. These seasonings, which enhance the umami taste, 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 Ikeda Kikunae in 1908 to describe the savoury 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. It is also present in various fermented products like shrimp paste, fish sauce, and soy sauce. Nigerians are urged to adopt these healthier alternatives to salt to mitigate 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 on taste.


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