Nigerians have been cautioned against the regular consumption of popular fast foods like shawarma and instant noodles, as health experts warn they could silently harm the liver and trigger life-threatening diseases.
Medical professionals say these meals—along with sugary beverages, pastries, and heavily processed snacks—contain excessive amounts of trans fats, salt, and artificial additives that can gradually impair liver function and lead to conditions like fatty liver disease, cirrhosis, and even liver cancer.
In a recent interview with Punch Healthwise, Dr. Ganiyat Oyeleke, Consultant Gastroenterologist and Hepatologist at Lagos University Teaching Hospital (LUTH), identified poor dietary choices as a growing cause of liver disease in Nigeria.
“The liver is central to detoxification and metabolism, and it is highly sensitive to what we consume,” Dr. Oyeleke explained. “Fast foods and processed meals are packed with harmful ingredients like trans fats and preservatives, which place enormous strain on the liver and cause fat build-up.”
She identified shawarma, noodles, sodas, sweetened cereals, fried foods, and processed meats as top culprits behind rising liver health concerns.
Dr. Oyeleke said this fat accumulation leads to Metabolic dysfunction-associated steatotic liver disease (MASLD), which can silently progress into fibrosis and eventually cirrhosis if not detected early. She added that liver disease often develops without early symptoms, and many patients only discover damage after visible signs such as jaundice appear.
Contrary to popular belief, she stressed that liver problems are no longer limited to viral infections like hepatitis.
“Poor nutrition and lifestyle choices are now playing an even bigger role,” she said.
To safeguard liver health, she recommended incorporating antioxidant-rich foods like bitter leaf, fluted pumpkin (ugu), pawpaw, oranges, lemons, and watermelon. She also advised the consumption of whole grains like millet, guinea corn, and legumes such as beans.
While palm oil provides essential nutrients, Dr. Oyeleke warned it should be used sparingly.
She also discouraged excessive alcohol intake—including local brews like ogogoro and palm wine—as well as unregulated herbal mixtures, which further damage the liver.
Also speaking, nutritionist Odunayo Babatunde highlighted the direct link between processed food consumption and increasing cases of fatty liver disease.
“You no longer need to be a heavy drinker to develop liver issues,” she said. “What you eat daily significantly affects your liver.”
Babatunde emphasised that sugary, salty, and greasy foods not only damage the liver but also worsen insulin resistance, thereby accelerating liver deterioration.
She recommended liver-supporting foods such as green leafy vegetables, walnuts, berries, fatty fish, turmeric, green tea, and coffee, citing their antioxidant and anti-inflammatory properties.
Both experts urged Nigerians to prioritise home-cooked meals, reduce junk food intake, and undergo regular liver function tests for early detection, even when no symptoms are present.
“Food can either heal or harm,” Dr. Oyeleke said. “It’s our responsibility to make the right choices for our liver’s wellbeing.”
