By Elizabeth Osayande

“Diabetes, heart disease, and obesity are not just medical challenges – they are food science problems we are failing to solve,” declared Nutritional Biochemist Sedoten Ogun, silencing the room at the International Research Network on Alternate Sweeteners, interRNAS held at the Federal Institute of Industrial Research, Oshodi.

In her groundbreaking presentation, Ogun revealed how bioactive compounds in everyday African foods could be key to combating the rising epidemic of non-communicable diseases, NCDs that currently account for over 70% of global deaths.

“Our research shows that compounds in common vegetables and legumes can significantly impact blood sugar regulation, reduce inflammation, and improve cardiovascular health,” Ogun explained, drawing from her research at Lagos State University. “But here’s the crisis: our current food processing methods are destroying these very compounds that could help prevent these diseases.”

Ogun presented compelling data showing how specific bioactive compounds found in Thaumatococcus danielli could help regulate metabolism and potentially reduce chronic inflammation and the risk of noncommunicable diseases. Her research particularly focused on the relationship between food processing and non communicable diseases, a growing concern in Africa. Non communicable diseases include but not limited to inflammatory bowel diseases, cardiovascular diseases and metabolic syndrome all which are accompanied by Chronic inflammation.

The presentation took a dramatic turn when Ogun revealed how simple modifications in food processing could preserve these health-promoting compounds. “We’ve documented how traditional processing methods can actually enhance the bioavailability of these protective compounds by up to 60%. This isn’t just food science – it’s preventive medicine.”

The implications of Ogun’s research extend beyond academia into practical applications for food manufacturing. Several major food companies have already expressed interest in collaborating to develop processing methods that preserve these crucial bioactive compounds.

“The solutions to our mounting NCD crisis might not lie in new drugs,” Ogun concluded, “but in rethinking how we handle the natural medicine in our food. Every time we process food, we’re making a choice between feeding people and healing people. With the right approach, we can do both.”

The symposium marked a significant shift in how the food industry might approach product development in Africa, particularly in addressing the growing burden of non-communicable diseases through food science innovation.