“Frequent Intake Of Shawarma, Noodles May Lead To Liver Damage”- Medical Professionals Tell Nigerians
Medical professionals express concerns over the rising consumption of fast foods like shawarma, instant noodles, sugary drinks, and processed snacks....READ ORIGINAL & FULL CONTENT FROM SOURCE |
These food choices may lead to long-term liver damage, often without early symptoms.
Harmful ingredients commonly found in these foods include trans fats, refined sugars, excessive salt, and chemical preservatives.
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Medical professionals are raising concerns about the increasing intake of widely consumed fast foods such as shawarma, instant noodles, sugary drinks, and processed snacks. They caution that these food choices could cause long-term liver damage without showing early symptoms.
Physicians warn that these items often contain harmful ingredients like trans fats, refined sugars, excessive salt, and chemical preservatives. Over time, these substances can burden the liver and lead to serious diseases such as fatty liver, cirrhosis, and even liver cancer.
During a discussion with PUNCH Healthwise, Dr. Ganiyat Oyeleke, a Consultant Gastroenterologist and Hepatologist at the Lagos University Teaching Hospital, stressed that unhealthy dietary practices are now major contributors to liver conditions in Nigeria.
She emphasized the liver’s vital role in detoxifying the body, aiding digestion, and regulating metabolism, explaining that its proper function is closely tied to what people regularly eat.
Dr. Oyeleke identified common culprits like shawarma, noodles, carbonated drinks, sweetened cereals, pastries, and fried foods, mainly due to their artificial additives and trans fat content.
“Deep-fried foods, repeated use of cooking oil, fast foods, and processed meats are packed with trans fats and preservatives that overwork the liver and trigger fat buildup. Once fat begins to accumulate, it leads to a condition now called MASLD. If not managed early, this can progress to fibrosis, and eventually liver cirrhosis,” she explained.
She highlighted that although these foods are convenient and widely enjoyed particularly among busy urban populations their prolonged consumption can result in inflammation and liver dysfunction.
“These foods may be convenient and appealing, especially for busy urban residents, but their long-term impact on health is dangerous. The liver bears the brunt of all the excess oils, sugars, and additives, often leading to inflammation and impaired liver function,” she added.
Dr. Oyeleke also expressed concern about the ease with which fast foods can be accessed, combined with inactive lifestyles, which pose a growing public health challenge.
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Addressing common misconceptions, she clarified that liver disease is not solely caused by viral infections.
“Now, non-viral factors like poor nutrition are becoming even more significant,” she said.
She pointed out that liver diseases can develop silently, making early detection difficult.
“People think they are fine because they feel fine, but early liver disease doesn’t present obvious signs. By the time yellowing of the eyes or skin appears, significant liver damage may have already occurred.”
To safeguard liver health, Dr. Oyeleke recommended a diet rich in natural foods such as bitter leaf, ugu (fluted pumpkin), African spinach, papaya, watermelon, oranges, and lemons. These are high in antioxidants, which help the liver function more efficiently.
She also encouraged the consumption of whole grains and legumes like millet, guinea corn, and beans. When it comes to fats, she advised moderation, favoring plant-based sources such as avocados, coconuts, and nuts. Although palm oil contains vitamin E, she cautioned against excessive use.
In addition, she warned about alcohol abuse including traditional drinks like ogogoro and palm wine—as well as unregulated herbal remedies.
“Alcohol prioritises itself in liver metabolism, leaving other toxins to accumulate. This not only impairs liver function but also accelerates liver disease,” she said.
Supporting her perspective, nutritionist Odunayo Babatunde linked frequent consumption of processed food to the rising incidence of fatty liver and liver inflammation.
“You don’t have to be a heavy drinker to develop liver disease anymore. What you eat every day matters greatly,” she said.
She elaborated that diets high in sugar, trans fats, and salt strain the liver and contribute to insulin resistance, which can worsen liver problems.
“Foods high in sugar, saturated fats, trans fats, and salt like shawarma, sodas, pastries, and heavily fried items can lead to fat accumulation in the liver and trigger inflammation. These foods also increase insulin resistance, which worsens liver damage,” she said.
Babatunde recommended incorporating liver-supportive foods such as green vegetables, berries, walnuts (asala), fatty fish, turmeric, coffee, and green tea. These items are rich in antioxidants and can reduce inflammation.
She advised limiting sodium intake, especially for those with liver concerns, and encouraged lifestyle changes like preparing meals at home and substituting junk food with fruits and nuts.
Both Dr. Oyeleke and Babatunde emphasized the importance of routine liver screenings and imaging, even when there are no visible symptoms, and urged the public to adopt healthier eating and lifestyle habits.
“Food is either medicine or poison. It’s up to us to make deliberate choices that protect our liver,” Dr. Oyeleke concluded.
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