A Physician Specialist and Cardiologist Fellow at the Korle Bu Teaching Hospital, Dr Albert Agbi, has urged Ghanaians to moderate their consumption of salted fish such as koobi and momoni due to their high sodium content.
According to Dr Agbi, although the popular Ghanaian foods add flavour to meals, eating them in excess can increase sodium levels in the body and contribute to health problems, particularly high blood pressure.
Speaking on the Citi Breakfast Show on Friday, September 11, Dr Agbi said koobi can be particularly high in sodium because of the large amount of salt used during its preparation.
“It’s nice, it gives flavour. But it’s very high in sodium. Because of the salt,” he said.
Excessive sodium intake can cause the body to retain fluid, which may raise blood pressure and put additional strain on the heart and blood vessels. Over time, this can increase the risk of cardiovascular complications.
Dr Agbi, however, stopped short of advising Ghanaians to completely eliminate koobi and momoni from their diets, acknowledging their popularity in local meals.
“I’m not going to touch that for Ghanaians because I know they will not forgive you. So I’m not recommending you to stop. But in moderation,” he said.
He also encouraged Ghanaians to consume more potassium-rich foods, including fresh coconut water, bananas and other fruits. He noted that potassium is an important nutrient and forms part of the dietary approach promoted by healthy eating plans such as the DASH and Mediterranean diets.
Dr Agbi further urged the public to pay attention to both the type and quantity of food they consume and to combine healthy eating with regular physical activity to help prevent lifestyle-related health conditions.
