Editorial: Processed Foods: Who Is Protecting Ghana’s Children?

Ghana faces a growing public health crisis driven by the increasing consumption of processed and ultra-processed foods, particularly among children. These foods, high in sugar, salt, unhealthy fats and calories, are easily accessible and aggressively marketed, becoming a staple in many Ghanaian households. Health professionals are seeing a rise in obesity, hypertension and Type 2 diabetes among younger patients, suggesting a link between diet and these conditions.

Alarmingly, some of these unhealthy foods are even sold within health facilities, contradicting the country's efforts to promote preventive healthcare.

Traditionally, Ghana relied on foods like yam, cocoyam, plantain, beans and locally prepared vegetable-based meals. However, there is a shift towards convenience foods such as noodles, fried rice, chips, pizza, pastries and sugary drinks, especially in urban areas. While occasional indulgence in these foods is not inherently problematic, it becomes a concern when they replace nutritious meals and establish unhealthy dietary habits from a young age.

Parents and guardians share responsibility, but the government must also ensure adequate protection and proper information for consumers, especially children.

The Food and Drugs Authority (FDA) has the necessary powers under the Public Health Act, 2012 (Act 851) to register food products, license facilities, conduct market surveillance, test regulated products, investigate complaints, monitor advertisements and educate the public. Despite these powers, the FDA's surveillance system has identified weaknesses, such as the absence of a data-validation process and incomplete use of surveillance information to assess compliance.

The Chronicle urges the FDA and its partners to enhance Ghana's regulatory machinery to keep pace with the fast-changing food market. They also advocate for stronger Front-of-Pack Warning Food Labelling (FoPWL) for processed foods, as consumers should not need advanced nutritional knowledge to understand the health risks of excessive consumption of certain ingredients.

Additionally, the government should intensify public education on the consequences of excessive sugar, sodium and unhealthy fat intake, as well as the nutritional benefits of locally produced foods. Research institutions, such as the Crops Research Institute of the Council for Scientific and Industrial Research (CSIR-CRI), must contribute to generating stronger evidence on Ghana's evolving dietary patterns.

Ultimately, prevention should not be an afterthought; if Ghana waits for unhealthy diets to cause widespread preventable diseases, the costs will be borne by individuals, families, the National Health Insurance Scheme and the economy, through increased healthcare spending and lost productivity. Everyone, from the FDA to schools and parents, must play their part in shaping a healthier future for Ghanaian children.