Nutrition and public health experts have raised fresh concerns over the health implications of eating cold food, warning that improper storage and prolonged exposure to room temperature can significantly increase the risk of food poisoning and bacterial contamination.
The specialists advised that meals are best consumed warm — ideally between 40 and 60 degrees Celsius — a range considered close to or slightly above body temperature. According to them, this temperature range not only enhances flavour and aroma but also supports digestion and reduces the likelihood of harmful microbial growth.
Their caution comes against the backdrop of common household practices in Nigeria, where large portions of rice, soups, and stews are cooked once daily and consumed over several hours. In many homes, unstable electricity supply limits consistent refrigeration, creating conditions that may encourage bacterial multiplication when food is left to cool for extended periods.
James Oloyede
Bacteria Thrive at Unsafe Temperatures
Public health nutritionist James Oloyede of FHI 360 explained that the danger lies not necessarily in the food being cold, but in the temperature zone food passes through while cooling.
“When hot food is left out for too long, it enters what we call the temperature danger zone, where bacteria multiply rapidly,” he said. “The longer food stays within that unsafe range, the greater the risk of contamination.”
He noted that microorganisms such as bacteria can double in number within minutes under favourable conditions. Once contaminated food is consumed, it may result in symptoms including vomiting, diarrhoea, stomach cramps, fever, and general weakness — classic signs of foodborne illness.
Oloyede emphasised that reheating food thoroughly before consumption is critical. “When food is reheated to a sufficiently high temperature, most harmful microorganisms can be destroyed, reducing the risk of poisoning,” he added.
Olufunmilola Ogunmiluyi
Digestion and Temperature: Why Warm Food Feels Better
Beyond contamination risks, experts say temperature affects how the body processes food. Warm meals are generally easier to digest because the digestive system does not need to expend extra energy adjusting the food to body temperature.
Chief Dietitian/Nutritionist Olufunmilola Ogunmiluyi explained that consuming very cold food may temporarily slow digestive processes.
“When food is very cold, the body has to first bring it to internal temperature before digestion proceeds efficiently. In some people, especially those with sensitive stomachs, this can cause bloating, cramps, or discomfort,” she said.
She added that cold foods often have reduced aroma and flavour intensity, which may lower appetite or make meals feel less satisfying.
Additionally, she warned that very cold meals can irritate the throat, trigger coughing, or cause tooth sensitivity and headaches in susceptible individuals. People with asthma, sinus conditions, or allergies may also experience increased mucus production after consuming cold meals or beverages.
Diabetes and Resistant Starch: A Special Case
Despite the general advice to eat food warm, experts acknowledged that there are exceptions. Oloyede explained that some starchy foods, particularly rice and potatoes, contain resistant starch — a type of fibre that slows glucose release into the bloodstream.
“When rice or potatoes are cooled after cooking, their resistant starch content increases. This can lower the glycaemic index of the food and help people with diabetes manage blood sugar levels more effectively,” he said.
However, he cautioned that these potential benefits should not overshadow food safety practices. For diabetic individuals considering cold rice as part of their diet, strict hygiene, proper refrigeration, and safe reheating methods are essential to avoid foodborne illness.
Charles Oguikpe
Safe Storage Remains Key
Charles Oguikpe, a registered nutritionist dietitian and member of the Nutrition Society of Nigeria, stressed that cold food is not inherently unsafe if properly handled.
“Eating cold food is generally safe if it has been properly cooked and stored. The main risk arises when food is left at unsafe temperatures for too long, allowing bacteria to grow,” he explained.
He advised households to refrigerate leftovers promptly, avoid leaving cooked meals uncovered where flies and other contaminants can settle, and reheat stored food to steaming hot temperatures before consumption.
Balancing Safety and Comfort
The experts collectively agreed that moderation is essential. Food should be warm enough to reduce microbial risk and promote digestion, but not so hot that it burns the mouth or throat.
“The ideal temperature is around 40 to 60 degrees Celsius,” Ogunmiluyi reiterated. “It should be comfortable, safe, and supportive of digestion.”
As foodborne illnesses remain a public health concern, nutritionists say simple practices — such as timely refrigeration, proper reheating, and avoiding prolonged exposure of food to room temperature — can significantly reduce risk.
Ultimately, while cold meals may occasionally offer dietary advantages for certain individuals, experts maintain that for most people, eating food warm remains the safest and most digestion-friendly option.