Omotuyi said prolonged exposure to harmful substances introduced into the food chain could damage vital organs and increase the risk of kidney, liver and lung diseases, cardiovascular complications and cancer.
He raised the concern while delivering the second Prof. Olaposi Idowu Omotuyi Annual Lecture, titled ‘Exploring Food Adulteration, Agricultural and Food Preservation Practices in Modern Pathologies’, where he examined the possible connections between food production methods, environmental contamination and the increasing burden of non-communicable diseases.
According to him, toxic substances introduced through farming, food processing, preservation and storage could gradually accumulate in the human body, interfere with normal biological functions and trigger long-term damage to cells, tissues and vital organs.
The professor expressed concern over the emergence of serious health conditions among individuals without known family histories of such illnesses or lifestyles traditionally associated with them.
He particularly cited the prevalence of Chronic Obstructive Pulmonary Disease (COPD) among non-smokers in sub-Saharan Africa, noting that approximately half of COPD cases in the region occurred among people who had never smoked, with an estimated 107,000 deaths recorded annually.
The founder of Mols and Sims Laboratory said the development should prompt researchers, medical practitioners and policymakers to investigate environmental and food-related exposures as possible factors contributing to the rising incidence of diseases.
He challenged the scientific community to look beyond conventional explanations of certain illnesses, asking: “If half of our COPD patients never smoked, what are they breathing? If young and middle-aged adults are developing kidney disease, what are their kidneys filtering?”
Omotuyi identified several questionable practices within Nigeria's food production and processing systems, including the misuse of pesticides in agriculture, the application of artificial colouring agents to enhance the appearance of palm oil, the use of calcium carbide to ripen fruits and the processing of pepper with contaminated equipment.
He also raised concerns about exposure to chemicals such as glyphosate, Sniper and aluminium phosphide, as well as the alleged illegal use of formalin in food preservation.
He explained that exposure to some of these substances could disrupt normal body processes, damage organs, provoke inflammatory reactions and contribute to the development of chronic diseases.
The academic noted that consumers were particularly vulnerable because they often had little or no information about the chemicals employed in producing, processing, preserving and storing the food they purchased and consumed.
He therefore called for a comprehensive review of agricultural and food preservation practices, urging farmers and food processors to reduce their dependence on potentially harmful chemicals and adopt safer traditional methods complemented by modern scientific innovations.
He also encouraged households to be more conscious of the materials used in preparing and storing food, advising consumers to minimise the use of plastics where practicable.
On the potential benefits of natural plant products, Omotuyi highlighted the nutritional and medicinal properties of certain locally available plants, including bitter kola, pumpkin seeds, pumpkin leaves, hibiscus (zobo), scent leaf and alligator pepper.
He explained that some naturally occurring compounds in these plants possessed properties that could help protect the body against cellular damage and support the health of vital organs.
However, the pharmacologist cautioned against the indiscriminate consumption of herbal preparations, particularly among people managing hypertension and other cardiovascular conditions with prescribed medications.
He explained that some herbal products could interact with conventional drugs, potentially producing adverse effects, including dangerously low blood pressure.
“For someone on amlodipine, if he takes hibiscus or scent leaf, he may become dangerously hypotensive,” he warned.
He advised individuals with existing medical conditions to consult qualified health professionals before combining herbal remedies with prescribed medications.
Omotuyi disclosed that his pharmacology research facility was undertaking studies on plant-based medicines to develop standardised herbal products that would minimise the risks of adverse interactions with conventional drugs.
Earlier, the chairman of the lecture and Acting Head of the Department of Biochemistry at Osun State University, Associate Professor Eben Ajayi, underscored the importance of scientific research in understanding the relationship between food production, environmental exposure and human health.
Ajayi explained that harmful substances entering the food system through contaminated soil and water, agricultural chemicals, processing equipment, storage and preservation could eventually affect human cells, tissues and organs.
He stressed the need for sustained scientific investigations to identify potential sources of contamination and develop effective measures to safeguard public health.
The event also featured a science quiz competition involving selected secondary schools in Ekiti State, with the overall winner receiving a cash prize of N500,000.
Omotuyi, who previously served as Acting Head of the Department of Biochemistry at Adekunle Ajasin University, Akungba-Akoko, is also a former Director of the Institute for Drug Research and Development at Afe Babalola University.
His research programmes have produced three products registered by the National Agency for Food and Drug Administration and Control (NAFDAC). They include Virucidine, AB-MaL, an antimalarial product, and Natucadin, an anti-ageing product, among other research outputs.