Palm oil, derived from the fruits of the Elaeis guineensis (oil palm), is West Africa’s most important edible oil of plant origin. It is not only a staple ingredient in various local dishes but also provides significant nutritional and medicinal benefits.
Extracted from the reddish pulp of the oil palm fruit, palm oil is rich in vitamin E and beta-carotene, the pigment responsible for its distinct colour.
Celebrated for its versatility and health properties, palm oil is widely used in cooking across African countries, including Nigeria, where it enhances both the taste and the visual appeal of meals.
However, the growing demand for palm oil with an attractive orange-red hue has driven some unscrupulous traders to adulterate their products with Sudan IV, a synthetic dye typically used in industrial applications such as colouring waxes, plastics, and oils.
Sudan IV belongs to a family of synthetic dyes, including Sudan I, II, and III, all of which are classified as carcinogenic and mutagenic.
These dyes are banned for use in food products due to their harmful health implications. Despite the ban, Sudan IV has found its way into food processing because of its ability to enhance the colour of palm oil, making it visually appealing to consumers.
The use of this dangerous dye poses serious health risks to consumers, underscoring the urgent need for regulatory agencies to strengthen monitoring and enforcement efforts to safeguard public health.
Research has linked Sudan IV, a synthetic dye, particularly to liver and bladder cancers, due to its ability to cause genetic mutations.
In 2003, the European Union and other global regulatory bodies imposed strict bans on Sudan IV in food products following its discovery in chilli powder and other ingredients.
These measures aim to protect public health by preventing contamination in food supply chains, as exposure to these dyes poses severe long-term health risks.
Similarly, Nigeria’s National Agency for Food and Drug Administration and Control and the International Agency for Research on Cancer have banned the use of Sudan IV in food due to its health implications.
Despite these efforts, unscrupulous profiteers continue to use the dye in palm oil to achieve an attractive, deep-red hue, deceiving unsuspecting buyers.
In separate interviews with Saturday PUNCH, nutrition experts and public health physicians explained that the low cost, bright colour, wide availability, and easy accessibility of Sudan IV make it a preferred choice for dishonest traders seeking to enhance the appearance of palm oil.
According to a Public Health Nutrition expert, Professor Ignatius Onimawo, palm oil is one of West Africa’s most important edible oils.
Extracted from palm fruits, it is widely used as a nutritious condiment in local dishes, with additional medicinal properties.
However, he lamented the fraudulent addition of Sudan IV to palm oil, which has compromised the product’s safety.
“The wrongful use of Sudan IV to improve the appearance of palm oil has created significant health concerns,” Onimawo stressed. “While palm oil has vital nutritional and medicinal benefits, adulteration with harmful dyes undermines consumer confidence and poses a grave public health risk.”
The don, who is also the Vice-Chancellor of Ave Maria University, Abuja, stated that adulterating palm oil with Sudan IV is a harmful practice that predisposes consumers to severe illnesses.
“Sudan IV poses serious health risks when used in food products like palm oil, especially for vulnerable populations. Effective detection methods, strong regulatory measures, and immediate medical intervention are essential to protect public health,” he said.
Corroborating Onimawo’s stance, the Director of Nutrition Services and Health Education at the Osun State Primary Health Care Development Board, James Oloyede, further warned that adding Sudan IV to palm oil is injurious to health.
“Why improve the colour of the oil?
