Frequent shawarma intake may increase risk of cancer, kidney disease — Experts warn as consumption soars among Nigerians Shawarma has become a popular meal among Nigerians, but health experts warn that frequent consumption may increase the risk of foodborne infections and long-term health problems. The report documented cases of people who suffered vomiting, diarrhoea, stomach pain and weakness after eating shawarma, with some requiring hospital treatment. Visits to roadside stalls along the Lagos-Ibadan Expressway revealed hygiene concerns. Some ingredients were left uncovered and exposed to flies, dust and smoke, while vendors handled money and food without washing their hands. Experts said poor hygiene could allow bacteria and other contaminants into shawarma, causing illnesses including cholera, dysentery, typhoid and salmonellosis. The report also raised concerns about mayonnaise and creamy sauces kept without proper refrigeration. Experts warned that poor storage could encourage bacterial growth and increase the risk of food poisoning. A study cited in the report found bacterial contamination in ready-to-eat shawarma sold in Lagos. Beyond food poisoning, health professionals warned that regular consumption of shawarma containing high amounts of salt, sugar, fat, seasoning and processed meat may contribute to hypertension, obesity, diabetes and kidney disease. Excessive salt can raise blood pressure and put additional strain on the kidneys, while high-calorie sauces may contribute to weight gain. Experts also raised concerns about processed meat such as sausage, noting that the International Agency for Research on Cancer classifies processed meat as carcinogenic to humans. Nutrition experts advised Nigerians to eat shawarma in moderation, use less mayonnaise and other sauces, choose lean grilled meat and add more vegetables. Consumers were also urged to check vendors’ cleanliness and avoid food prepared where ingredients are exposed to flies, dust or poor handling.

"Months don't have a sound" May 2022: