How to enjoy suya safely: NPHCDA doctor shares moderation and hygiene tips
Premium Times reports that suya, Nigeria's beloved grilled meat delicacy, offers nutritional benefits but carries health risks if consumed unsafely, according to Dr. Allen Luca of NPHCDA in Kaduna State. The expert explains that lean beef or chicken suya provides high-quality protein, iron, zinc, and vitamin B12 for tissue repair, immunity, and energy, while the yaji spice blend contains antioxidant and anti-inflammatory ingredients like ginger and garlic. However, these benefits can be undermined by unhealthy preparation: excessive salt contributing to hypertension, fatty meat cuts, poor vendor hygiene risking food poisoning, and heavily charred portions producing compounds linked to cancer risk with long-term, frequent consumption. Dr. Luca emphasizes that Nigerians need not eliminate suya but should enjoy it wisely through specific safety practices. He recommends choosing lean meat cuts, reducing salt and seasoning cubes during preparation, avoiding burnt or blackened meat portions, and buying freshly made suya from vendors who maintain clean cooking environments—watching for signs like flies near meat, dirty grills, or vendors handling money and food without handwashing. Pairing suya with vegetables like onions, tomatoes, or cabbage improves nutritional quality, and regular fruit consumption should complement the meal. Vulnerable groups including children, elderly, pregnant women, those with hypertension, kidney disease, or diabetes should exercise extra caution but can still consume suya moderately with attention to food safety. The core message is moderation and vigilance: suya remains safe when prepared hygienically, eaten in reasonable portions, and balanced with fruits and vegetables as part of an overall healthy diet. Will you adjust your suya habits by selecting leaner cuts, scrutinizing vendor hygiene more closely, or pairing your next serving with extra vegetables to maximize benefits while minimizing risks?