Shawarma has become one of Nigeria’s most popular fast foods, but health experts are warning that frequent consumption may expose consumers to foodborne infections and increase the risk of long-term health conditions, including cancer and kidney disease.

The warning comes amid growing concerns over food hygiene at some roadside shawarma outlets, where ingredients are sometimes left uncovered and exposed to flies, dust and vehicle emissions. Experts say poor food handling practices can introduce harmful bacteria into ready-to-eat meals.

According to health professionals, contaminated shawarma can transmit bacteria responsible for illnesses such as cholera, typhoid fever, dysentery and salmonellosis, particularly when meat, vegetables and sauces are improperly stored or handled.

Nutrition and food safety experts say mayonnaise and other creamy sauces require constant refrigeration. When kept at unsafe temperatures, they can become breeding grounds for bacteria that cause food poisoning.

Studies referenced in the report also found bacterial contamination in some ready-to-eat shawarma samples sold in Lagos, reinforcing concerns about hygiene standards among vendors.

Beyond food poisoning, experts say regularly eating shawarma rich in processed meat, salt, saturated fat and sugary sauces may contribute to chronic diseases.

Excessive sodium intake can raise blood pressure and place additional strain on the kidneys, while calorie-dense sauces and processed meats may increase the risk of obesity, diabetes and cardiovascular disease.

Health professionals also pointed to the International Agency for Research on Cancer (IARC) classification of processed meat as carcinogenic to humans, warning that frequent consumption of processed meat products such as sausages may elevate the risk of certain cancers over time.

Experts advise consumers to enjoy shawarma in moderation and make healthier choices by:

Choosing lean grilled meat instead of heavily processed fillings.
Reducing mayonnaise and other creamy sauces.
Adding more fresh vegetables.
Buying from vendors who maintain good hygiene and proper food storage.
Avoiding shawarma prepared with ingredients exposed to flies, dust or poor handling.

They emphasised that shawarma itself is not inherently dangerous, but its nutritional quality and safety largely depend on how it is prepared, stored and consumed.