Experts reveal hidden health risks of popular Nigerian shawarma

Shawarma has become a popular meal among Nigerians, but health experts have raised concerns about the potential risks associated with frequent consumption, particularly when the food is prepared or stored under poor hygienic conditions.

Reports have documented cases of people experiencing vomiting, diarrhoea, stomach pain and weakness after eating shawarma, with some requiring medical attention.

Visits to roadside shawarma stalls along the Lagos-Ibadan Expressway also raised concerns about food-handling practices. Some ingredients were reportedly left uncovered and exposed to flies, dust and smoke, while some vendors handled money and food without washing their hands.

Health experts warned that such practices could introduce harmful bacteria and other contaminants into the food, potentially leading to foodborne illnesses such as cholera, dysentery, typhoid and salmonellosis.

Another concern is the storage of mayonnaise and other creamy sauces. Experts said keeping such ingredients without adequate refrigeration could encourage bacterial growth and increase the risk of food poisoning. A study cited in the report also found bacterial contamination in ready-to-eat shawarma sold in Lagos.

Beyond the immediate risk of foodborne illness, health professionals have warned that regular consumption of shawarma containing high levels of salt, fat, sugar, seasoning and processed meat may contribute to long-term health problems, including hypertension, obesity and diabetes.

Excessive salt intake can raise blood pressure and place additional strain on the kidneys, while calorie-dense sauces and other ingredients may contribute to excessive weight gain when consumed regularly.

Experts also raised concerns about processed meats such as sausages commonly used in some shawarma. The International Agency for Research on Cancer classifies processed meat as carcinogenic to humans.

Nutrition experts have therefore advised consumers to eat shawarma in moderation, use less mayonnaise and other high-calorie sauces, opt for lean grilled meat and include more vegetables.

Consumers were also urged to pay attention to the hygiene of food vendors and avoid shawarma prepared in environments where ingredients are exposed to flies, dust or poor handling practices.