72% BREAD PRODUCED IN NIGERIA CAN CAUSE KIDNEY PROBLEM, SAYS FOOD EXPERT

Akinnawo added that studies have linked the compound in the chemical to cancer in experimental animals and humans and has been classified as a potential carcinogen and urged Nigerians to shun certain contemporary food practices like uncontrolled use of additives in making snacks in fast food houses, which she said was responsible for most cases of overweight in adults and obesity in adolescents.

The guest lecturer  who teaches in the Faculty of Natural Sciences, Ajayi Crowther University, also condemned the practice of using polyethylene wrappers to steam moi-moi (beans pudding), saying it was dangerous to health.

She emphasized that, the practice, releases dioxins and other carcinogenic toxins into the food, during the process of cooking, explaining that wrapping of moi-moi in leaves, while cooking it, was better than wrapping it in nylon or other materials, adding that the leaves preserve the taste and make it more hygienic.

Akinnawo, who advised Nigerians to diversify their food choices rather than being restricted to garri, fufu, amala, and rice, acknowledged that rice production, has been on the rise in the country. But said the federal government could do more than that.

Her words “Rice is not the only food that Nigerians eat and need. Just as the government is diversifying the economy, there is need to diversify crop species for production and consumption’, the food expert posited

“Emphasis should be on producing more of food crops like maize, yams, fruits, leafy fruits and vegetables…. There is need to enlarge our food basket to increase most of crop species, a large variety of diets can be available to promote a good nutrition and encourage optimal health,” she said.

Meanwhile, the lecture which was chaired by the Vice Chancellor of Ajayi Crowther University, Dapo Asaju, was attended by scholars from Ajayi Crowther University and the University of Ibadan.