Ghanaians who enjoy adding ‘koobi’ and ‘momoni’ to their meals have been advised to be mindful of how much they consume, as excessive intake could increase the risk of high blood pressure.
Physician Specialist and Cardiology Fellow at the Korle Bu Teaching Hospital, Dr Albert Agbi, said the popular salted fish varieties contain high levels of sodium, which can contribute to elevated blood pressure when consumed in excess.
Speaking on Accra-based Citi FM, Dr Agbi acknowledged that koobi and momoni are an important part of Ghanaian cooking, particularly for the flavour they add to meals.
“It’s nice; it gives flavour. But it’s very high in sodium. Because of the salt,” he said.
According to him, too much sodium causes the body to retain fluid, increasing the pressure on the heart and blood vessels and, consequently, raising blood pressure.
He warned that prolonged consumption of high-sodium foods could increase the risk of cardiovascular complications, making moderation important.
While acknowledging that asking Ghanaians to completely stop eating koobi and momoni may not be practical, Dr Agbi recommended reducing the quantity used in meals.
“I’m not going to touch that for Ghanaians because I know they will not forgive you. So I’m not recommending you to stop. But in moderation,” he said.
The cardiologist also encouraged Ghanaians to eat more potassium-rich foods, including fresh coconut water, bananas and other fruits.
He explained that dietary approaches such as the DASH and Mediterranean diets promote the consumption of potassium-rich foods and can contribute to healthier eating habits.
Dr Agbi further urged the public to pay attention to portion sizes and make healthy eating part of a broader lifestyle that includes regular physical activity.
He said combining a balanced diet with exercise could help reduce the risk of lifestyle-related diseases, including conditions linked to high blood pressure.
Source: Ghanaweb