Frequent Shawarma Intake May Increase Risk of Cancer, Kidney Disease — Experts Warn Nigerians

Frequent consumption of shawarma may expose Nigerians to foodborne infections and increase the risk of health conditions including kidney disease and cancer, health experts have warned.

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The warning followed findings of poor hygiene practices at some shawarma outlets, including roadside stalls along the Lagos-Ibadan Expressway, where some ingredients were reportedly left uncovered and exposed to flies, dust and smoke.

The report also found cases of consumers who developed vomiting, diarrhoea, stomach pain and weakness after eating shawarma, with some requiring hospital treatment.

According to experts, poor handling and storage of shawarma ingredients can expose consumers to bacteria and other contaminants linked to illnesses such as cholera, dysentery, typhoid and salmonellosis.

They also raised concerns over mayonnaise and creamy sauces kept without adequate refrigeration, saying improper storage could promote 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 food poisoning, health professionals warned that regular consumption of shawarma containing high levels of salt, fat, sugar, seasoning and processed meat could contribute to hypertension, obesity, diabetes and kidney disease.

They explained that excessive salt intake can increase blood pressure and place additional strain on the kidneys, while high-calorie sauces may contribute to weight gain.

Experts also expressed concern over processed meat, including sausage, noting that the International Agency for Research on Cancer classifies processed meat as carcinogenic to humans.

Nutrition experts therefore advised Nigerians to consume shawarma in moderation, reduce mayonnaise and other creamy sauces, opt for lean grilled meat and include more vegetables.

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