Nigerian Heart Foundation (NHF), a non-governmental organisation (NGO) affiliated with the World Heart Federation (WHF) in Geneva, was founded in 1992 with objectives focused on the prevention of heart disease, the promotion of research on cardiovascular diseases, heart health promotion, advocacy, and action on Heart issues.
The Nigerian Heart Foundation Heart Mark Food labelling program was initiated in 2003 in partnership with NAFDAC and the Food industry. The programme, in its operation over the last two decades, has brought a change, enabling Nigerians to make healthy choices by easily identifying the Heart Mark logo on food labels.
The First Nigerian Heart Foundation Heart Mark logo month, the first of its kind in Nigeria, was marked on Thursday, 23rd April, 2026, at the Nigerian Institute of Medical Research (NIMR), Yaba, Lagos. The event featured activities to create further awareness, highlighting the benefits and the deepening impact of the NHF Heart Mark logo on consumers and other stakeholders across the spectrum of foods and food safety in Nigeria.
During the summit, the Executive Director, Dr Kingsley Akinroye, said the initiative was designed to guide consumers toward healthier food options, noting that products bearing the Heart Mark logo meet defined nutritional standards. He shed light on the importance of the summit,
The essence of this summit is important because we have recognised that the number one killer disease in Nigeria is heart disease, and it’s preventable. There are some factors or agents that, when you indulge in them, can fast-track the development of heart disease, because heart disease is very expensive. If your diet is very healthy, then you are less likely to develop heart disease. And even if you have developed heart disease, diet also helps control it by reducing those factors.
Dr Akinroye explained further:
‘A product with the red mark heart logo allows for quick, on-the-spot identification of healthier food options without needing to read detailed information on the packaging’.
The MOU between NHF and NAFDAC on Heart Mark Logo
According to Dr Akinroye. The Heart Mark logo was launched in 2003 in partnership with the National Agency for Food and Drug Administration and Control and the Food Industry (NAFDAC). The MOU is a five-year collaboration with NAFDAC and the NHF, signed on 13th August 2024 by the DG NAFDAC, Prof. C.N. Adeyeye, and Dr Kingsley Akinroye. The key objectives are to strengthen Research, Training, and Advocacy to promote healthy eating habits and improve food quality standards.
Besides, Dr Akinroye reiterated the fact that certified products are re-evaluated annually to ensure continued compliance with nutritional requirements. But for many years, product testing had to be conducted abroad due to the absence of accredited laboratories in Nigeria. However, the situation had improved with the establishment of four local testing facilities. Dr Akinroye said,
When we started, there was no single laboratory in Nigeria that we could use if you want to meet global standards. So, for 15 years, NHF shipped products to South Africa to analyse products.
Therefore, he advised food manufacturers to register their products in the certification scheme and advocated for increased public awareness of the Heart Mark logo.
In addition, Alayo Sopokan, the deputy national coordinator of the non-communicable diseases (NCDs) department, Federal Ministry of Health, said NCDs have become the leading cause of death globally and are rising steadily in Nigeria. In view of this, the ministry had developed national policies on the prevention and control of NCDs to strengthen response efforts and commended NHF for its advocacy.
In his remarks, Prof. Salisu Abubakar, President of the Nutrition Society of Nigeria, emphasised the role of proper nutrition in preventing chronic diseases. He said sustainable public awareness would help Nigerians make informed dietary choices and reduce the risk of heart-related conditions.
The former president of the Nutrition Society of Nigeria, Wasiu Afolabi highlighted the growing prevalence of NCDs and observed that cardiovascular diseases account for about 27 per cent of related deaths.
Mr Afolabi, during his presentation on the Development of Nutrition Criteria for Eligibility of Food Products, attributed the trend to rapid urbanisation and increased consumption of processed foods high in salt, trans fats, and saturated fats. Therefore, he advocated for urgent consumer education and food reformulation.
On the whole, the summit featured presentations by experts on strategies needed to tackle the increasing burden of NCDs among the nation’s teeming population and promote healthier lifestyles across the country.
