By Aliyu Oyewole
The growing popularity of shawarma among Nigerians has triggered fresh health concerns, with medical experts warning that frequent consumption of the fast food could contribute to an increased risk of kidney disease, hypertension, obesity and some cancers.
According to a report by PUNCH Healthwise, experts raised concerns over the high levels of salt, sugar, seasoning, fat and processed meat commonly found in shawarma, particularly when the meal is consumed regularly.
The concerns extend beyond its nutritional content, as poor hygiene and improper storage practices observed at some roadside shawarma outlets could also expose consumers to foodborne illnesses.
The report documented several instances in which consumers suffered vomiting, diarrhoea, stomach pain and other symptoms after eating shawarma purchased from different vendors.
During visits to some roadside shawarma stalls along the Lagos-Ibadan Expressway, food ingredients were reportedly left exposed, with flies settling on uncovered chicken and sauces.
In one location, a vendor was also observed using the same hand to handle food and collect money, while some sauces were not properly refrigerated.
The report further noted that some food preparation areas were located close to busy roads, exposing uncovered ingredients to dust, smoke and other contaminants.
Experts raise cancer concerns
Diagnostic radiologist and Director of the University of Nigeria Centre of Excellence for Clinical Trials, Emeritus Professor Ifeoma Okoye, warned that the concern was not about eating shawarma occasionally but about making it a frequent or near-daily meal.
Okoye particularly highlighted the presence of processed meat such as sausage in many shawarma preparations.
She noted that the International Agency for Research on Cancer classifies processed meat as a Group 1 carcinogen, with evidence linking its consumption to colorectal cancer.
According to her, frequent consumption of shawarma containing processed meat, particularly when combined with charred meat and repeatedly heated cooking oil, could contribute to cancer risk over time.
“One shawarma will not do it. A shawarma-a-day lifestyle can,” she said.
Kidney disease, hypertension risks
Nephrologist and Professor of Medicine at the University of Lagos, Babawale Bello, also warned about the high salt content of many processed foods.
He explained that excessive salt intake can raise blood pressure and place additional strain on the kidneys.
Excessive sugar consumption, he added, could increase blood glucose levels and contribute to weight gain and diabetes, which are among the conditions associated with chronic kidney disease.
Bello advised Nigerians to eat more fruits, vegetables and fibre-rich local foods while reducing their dependence on highly processed meals.
The report also cited the Nephrology Association of Nigeria as saying that more than 20 million Nigerians are living with chronic kidney disease, with hypertension and diabetes identified as major causes.
Food poisoning another major concern
Public health expert Professor Tanimola Akande warned that poor hygiene during shawarma preparation could expose consumers to foodborne infections.
He said uncovered ingredients could be contaminated by flies, while dust from busy roads could also introduce harmful organisms into food.
According to him, contaminated food could result in illnesses including cholera, dysentery, typhoid and salmonellosis, with symptoms ranging from diarrhoea and vomiting to abdominal pain and weakness.
Nutrition experts also warned that excessive mayonnaise, ketchup and other creamy sauces could significantly increase the calorie, fat and sodium content of shawarma.
Assistant Director of Nutrition and Dietetics, Dr Ogunmiluyi Olufunmilola, said frequent consumption of high-calorie meals could contribute to excess weight gain and obesity, particularly among people with low physical activity.
Experts say Nigerians don’t have to quit shawarma
Despite the concerns, the experts did not suggest that Nigerians must completely abandon shawarma.
Instead, consumers were advised to treat it as an occasional meal and make healthier choices when purchasing it.
Recommendations include choosing shawarma with more vegetables and lean grilled chicken, reducing sausage and mayonnaise, requesting sauces separately and patronising vendors who maintain clean food preparation environments.
Consumers were also advised to pay attention to how ingredients are stored, particularly mayonnaise-based sauces that require appropriate refrigeration.
The wider warning, experts said, is less about one particular meal and more about the consequences of turning highly processed fast foods into everyday staples.
For Nigerians increasingly relying on convenient meals, moderation, food hygiene and healthier dietary choices remain key to reducing long-term health risks.
