AJINOMOTO advocates low salt consumption among Lagosians

Ajinomoto Foods Nigeria Limited, an affiliate of a global food giant, Ajinomoto, makers of AJI-NO-MOTO® Umami food seasoning, has tasked Lagos residents with healthy living and low consumption of salt to reduce the risk of hypertension and other non-communicable diseases.

The firm said the use of AJI-NO-MOTO®food seasoning, a monosodium glutamate-a major kind of amino acid that enhances Umami taste, promotes healthy living by enhancing the flavour of food and reducing excessive salt consumption.

The company said the awareness was part of its efforts to improve nutrition through the reduction of salt while maintaining or enhancing flavour which it noted supports the United Nations Sustainable Development Goal 2 for Zero Hunger and 3 for Good Health and Well-being.

Studies have shown that high sodium consumption can raise blood pressure, and high blood pressure is a major risk factor for heart disease and stroke.

The firm reassured Nigerians of the safety of the food seasoning which promotes low salt intake, healthy living, and enhances the flavour of foods.

As part of its long-term strategy, AJINOMOTO has over the years, developed “AminoScience” and Enzyme technologies to create unique flavour for food products without compromising on quality or safety standards set by regulatory bodies worldwide.

Speaking at the 13th Annual Symposium & Awards Ceremony of the Health Writers Association of Nigeria, HEWAN, held in Lagos recently, Corporate Communications Manager of Ajinomoto Foods Nigeria Limited, Francisca Ikediashi, said people should avoid excessive salt intake, citing health reasons.

Ikediashi said the company had continually and significantly contributed to the promotion of good health and good culinary practice for healthy living of all families through the provision of nutritional seasoning products and other products of high quality to our consumers.

The manager noted that the safety of AJI-NO-MOTO had long been scientifically proven and its safety was approved by authorized agencies of the United Nations. She explained that Umami translates to “deliciousness”, and the term was named in 1908 by a Japanese scientist Ikeda Kikunae to describe the savoury taste produced by glutamate.

She pointed out that the umami food seasoning can be considered a healthier alternative to table salt, adding that it contains just one-third of the sodium.

Additionally, she explained that Umami” is the taste of “Glutamate”, an amino acid that is a component of protein.

“The most abundant natural raw material in the form of free glutamate that can be found naturally in meat, seafood, tomatoes, vegetables, human breastmilk. It is also found in  Umami seasonings through fermentation or aged such as shrimp paste, fish sauce, fermented fish, fermented soya bean, soy sauce, etc. she said

Ikediashi assured that the food seasoning, made from sugarcane is safe for consumption and is used in over 100 countries and regions of the world to bring out the deliciousness in foods and promote the flavour of foods.

Urging Nigerians to patronize the brand and ignore misinformation around it, Ikediashi pointed out that excessive salt consumption leads to hypertension, a major risk factor for heart failure, stroke, and kidney disease which are currently on the rise in the country.

“AJI-NO-MOTO is considered a healthier alternative to salt in our meals as it helps to promote the deliciousness of Umami and reduce the salt content without compromising that great enjoyable taste at meal times.

“We are actively developing products and seasonings that utilize salt-reduction technologies and the safety of AJI-NO-MOTO® has long been scientifically proven and its safety approved by authorized agencies of the United Nations”, she said.

She urged Nigerians to debunk the myths and unscientific claims about MSG and to work with facts and science as the AJINOMOTO Group is committed to contributing to wellness of the human beings, the society and the planet through “AminoScience”