Shawarma has become a popular fast-food choice among Nigerians, but health experts are raising concerns about the potential risks associated with frequent consumption, particularly when the food is prepared or stored under poor hygienic conditions.
Reports of people experiencing vomiting, diarrhoea, stomach pain and weakness after eating shawarma have highlighted concerns about food safety. Inspections of some roadside vendors have also reportedly found ingredients left uncovered and exposed to flies, dust and smoke, while some vendors handled money and food without washing their hands.
Health experts said such conditions can increase the risk of contamination by bacteria and other harmful microorganisms, potentially causing foodborne illnesses such as salmonellosis, dysentery and other gastrointestinal infections.
The handling and storage of mayonnaise and other creamy sauces have also attracted concern. When such products are kept at inappropriate temperatures or handled improperly, bacteria can multiply and increase the risk of food poisoning. Research cited in reports on shawarma sold in Lagos has also identified bacterial contamination in some ready-to-eat samples.
Beyond food safety, nutrition experts have warned that frequent consumption of shawarma containing large amounts of salt, fat, calories and processed meat may contribute to long-term health risks. Regularly consuming high-sodium foods can contribute to high blood pressure, while excessive calorie intake can contribute to weight gain and obesity. These factors can increase the risk of conditions such as cardiovascular disease, diabetes and kidney problems.
Another concern is processed meat. The International Agency for Research on Cancer (IARC), part of the World Health Organization, classifies processed meat as carcinogenic to humans based on evidence linking its consumption with colorectal cancer. This classification concerns the consumption of processed meat generally and does not mean that eating an individual shawarma will cause cancer.
Experts therefore advise consumers to treat shawarma as an occasional meal rather than a regular dietary staple. Choosing vendors with good hygiene practices, ensuring meat is properly cooked, limiting mayonnaise and other high-calorie sauces, and adding vegetables can help reduce some of the associated risks.
Consumers should also avoid food from outlets where ingredients are visibly exposed to contamination or where proper food-handling and refrigeration practices are not being followed.
