Study Shows Hidden Salt in Processed Foods

A new study examining packaged foods in Kenyan supermarkets has revealed alarmingly high levels of sodium, even in items that don’t taste overtly salty. Researchers collected data on 6,003 processed food and beverage products and found that only 39% listed sodium content on their nutrition labels, leaving the majority without clear disclosure. Some of the food categories with the highest median sodium content included herbs and spices (9,120 mg/100 g), sauces (1,200 mg/100 g), and meat alternatives (766 mg/100 g) — levels that reflect hidden salt baked into everyday items. The study also noted a worrying trend: imported products were more likely to include sodium information, but these often had higher median sodium levels than local products.
In a related analysis led by Kenyatta University, researchers tested 422 processed products from supermarkets in Nairobi and Kiambu and found that 36% exceeded international sodium benchmarks. Sauces and spreads came out worst, with averages around 1,920 mg of sodium per 100 g — more than double what many health guidelines recommend.
Public health experts are using these findings to push for stronger regulation. Because most processed foods fail to meet the new Kenya Nutrient Profile Model thresholds, the Ministry of Health is proposing front-of-pack warning labels for products high in salt, sugar, or fat — a move they say could help curb rising rates of hypertension and heart disease.