Deadly Convenience: Experts Warn That Shawarma and Noodles May Be Slowly Destroying Your Liver

In a chilling revelation that could reshape the dietary habits of millions of Nigerians, medical experts have sounded an urgent alarm about the silent health risks linked to everyday fast food favourites like shawarma, instant noodles, sugary drinks, and other processed snacks. While these meals have long been the go-to options for students, workers, and busy urbanites seeking affordable and convenient bites, physicians now warn that this growing dependency may be fueling a dangerous surge in liver-related illnesses across the country.

According to health professionals, the liver—the body’s primary detoxification and metabolic hub—is increasingly under siege from a modern diet overloaded with saturated fats, trans fats, artificial additives, excessive salt, and refined sugars. These substances, commonly found in popular street foods and packaged snacks, may be setting the stage for serious and irreversible liver damage. Consultant gastroenterologist and hepatologist at Lagos University Teaching Hospital, Dr. Ganiyat Oyeleke, told PUNCH Healthwise that poor dietary habits have rapidly overtaken viral infections as one of the leading causes of liver disease in Nigeria. Her stark warning highlights a growing public health concern that’s often overlooked.

Shawarma, noodles, sodas, sweetened breakfast cereals, and pastries were among the chief culprits listed by Dr. Oyeleke. “These foods may be convenient and appealing, especially for busy urban residents, but their long-term impact on health is dangerous,” she stated. “The liver bears the brunt of all the excess oils, sugars, and additives, often leading to inflammation and impaired liver function.” She elaborated that deep-fried items and fast foods made with reused cooking oils are particularly toxic, due to their high levels of trans fats and chemical preservatives.

The silent nature of liver damage only adds to the threat. Early liver disease rarely presents noticeable symptoms, meaning many people feel perfectly healthy while serious damage quietly unfolds inside them. “People think they are fine because they feel fine,” Dr. Oyeleke explained. “But by the time yellowing of the eyes or skin appears, significant liver damage may have already occurred.” The primary condition resulting from this damage is called MASLD—Metabolic dysfunction-Associated Steatotic Liver Disease—formerly known as non-alcoholic fatty liver disease. If left unchecked, MASLD can evolve into fibrosis, cirrhosis, or even liver cancer.

Beyond just fatty foods, sugary beverages and sodium-rich snacks play a massive role in undermining liver health. Registered nutritionist Odunayo Babatunde confirmed that one doesn’t need to be a heavy drinker to develop liver problems anymore. “What you eat every day matters greatly,” she emphasized. She explained how excess sugar and salt not only burden the liver but also trigger insulin resistance, further worsening liver inflammation and damage. “Shawarma, sodas, pastries, and heavily fried items can lead to fat accumulation in the liver. These foods also increase insulin resistance, which worsens liver damage,” Babatunde warned.

The liver, a vital organ responsible for filtering toxins, metabolizing nutrients, and supporting digestion, is essentially being pushed to its breaking point by modern Nigerian diets. Worse still, many Nigerians are unaware that daily meals they view as normal—or even enjoyable—could be contributing to a lifetime of chronic illness. The proliferation of fast-food joints, coupled with increasingly sedentary lifestyles, paints a grim picture of a country facing a liver health crisis without realizing it.

Dr. Oyeleke challenged the widespread misconception that liver diseases are primarily caused by viruses like hepatitis B and C. “Now, non-viral factors like poor nutrition are becoming even more significant,” she declared. The rise in non-alcoholic liver diseases is shifting the narrative and calls for a re-evaluation of how we view food in relation to health. Equally dangerous, according to her, are locally brewed alcoholic drinks like ogogoro and palm wine, which are often consumed in unsafe quantities and without regulation. “Alcohol prioritises itself in liver metabolism, leaving other toxins to accumulate. This not only impairs liver function but also accelerates liver disease,” she noted, adding that the increasing use of unregulated herbal mixtures is another ticking time bomb.

But the situation is not without solutions. Both Dr. Oyeleke and Babatunde strongly advocated for a return to natural, whole foods. They recommend vegetables such as bitter leaf, fluted pumpkin (ugu), African spinach, and fruits like pawpaw, watermelon, oranges, and lemons—all of which are rich in antioxidants that aid liver detoxification. Whole grains like millet, guinea corn, and beans, as well as plant-based fats from avocados, coconuts, and nuts, were also highlighted as healthier alternatives to processed options. Although palm oil contains beneficial vitamin E, its use should be strictly moderated due to its fat content.

Additionally, Dr. Oyeleke and Babatunde advise Nigerians to undergo regular liver function tests and abdominal scans—even when they feel healthy—as early detection is crucial in managing liver conditions effectively. Babatunde also urged citizens to cut back on sodium intake, plan their meals better, and reduce reliance on quick-fix foods. Swapping out salty chips and sugary pastries for nuts, fresh fruit, or homemade meals could make a life-saving difference over time.

While the cultural appeal of shawarma and the convenience of noodles cannot be denied, health experts urge Nigerians to understand the hidden cost behind these popular meals. The damage they cause may not be immediate, but the cumulative effects on the liver can be devastating if left unchecked. In a society already grappling with limited access to healthcare and a rising burden of chronic diseases, dietary awareness is more important than ever.

As Dr. Oyeleke succinctly put it, “Food is either medicine or poison. It’s up to us to make deliberate choices that protect our liver.”