Enugu officials warn against using fake oil and colorants for Okpa

The Enugu State Government and a dietician have warned people not to use fake oil and harmful colorants when making Okpa, a popular dish in the state.

They shared this warning during interviews with the News Agency of Nigeria in Enugu on Wednesday. This comes after worries about claims that eating Okpa can lead to kidney problems.

George Ugwu, the Enugu State Commissioner for Health, said health information should come from trusted scientific evidence, not exaggerated claims. Ugwu, who is also a professor, mentioned that the state is working on kidney health issues. He pointed out that several factors, like the reckless use of herbal medicines, can cause kidney problems.

He urged residents to get medical advice from qualified health workers and avoid unproven claims about food and health. The commissioner encouraged people to use natural ways to prepare traditional dishes, including using locally made palm oil for Okpa.

Ugwu expressed that the government is worried about the quality and safety of the food that people eat. He warned against adding harmful substances to healthy foods. On the matter of colorants in Okpa, he said only substances approved for food should be used.

"If you want to add paint to what you are eating, is that food? No."

He called on agencies that monitor food products to increase their checks and ensure that residents eat safe and healthy food. He also advised people to eat balanced meals, exercise regularly, limit alcohol intake, and take health checks seriously.

Ugwu said the Ministry of Health will keep working with medical experts and the media to give the public correct information on kidney diseases and other health issues.

A dietician’s views

A dietician, Chioma Nwachukwu, who is the deputy director of Nutrition and Dietetics at the University of Nigeria Teaching Hospital, Enugu, also spoke. She rejected claims that Okpa itself causes kidney disease, calling it a healthy food.

Nwachukwu explained that Okpa, made from Bambara nut, has good amounts of protein, fat, carbohydrates, and important minerals like iron and zinc. She noted that its carbohydrate content has a low to medium glycaemic index, making it suitable for many people.

But she warned that problems can arise from using unapproved additives during preparation, especially fake colorants and adulterated cooking oil. She mentioned that some sellers add harmful colorants to make Okpa look more attractive and reddish, while others use mixed oil.

Nwachukwu said such things can hurt the body and put extra stress on the kidneys and liver. She also warned consumers to be careful about Okpa wrapped in heated nylon or cellophane. Chemicals from these materials can move into food when heated.

She suggested using safer traditional options, like plantain and banana leaves, to wrap and steam Okpa. "Not the Okpa itself. The problem is with some of the things people add to it or use in preparing it, including adulterated oil, colorants, and heated nylon," she said.

She added that people with kidney disease are a different case. They need special dietary advice from a dietician. Patients with kidney issues may need to control their protein intake because their kidneys might not process waste effectively.

Nwachukwu also advised those with high blood pressure and other conditions that could increase the risk of kidney disease to be careful about what they eat. She called for people to seek correct nutrition information and avoid spreading wrong claims that could discourage others from enjoying traditional foods.

She emphasized the need for greater public awareness about the dangers of using fake food ingredients and unsafe cooking practices. An Okpa seller, Nkechi Ugwu, also dismissed claims that the delicacy causes diseases. She said she has been selling Okpa since she was young and always uses red oil and pepper without artificial colorants.

She explained that colorants make Okpa look deep red, while naturally made Okpa is usually lighter in color.