Experts urge proper food temperature and hygiene, warning that meals left to cool can increase bacterial contamination and digestive discomfort.

Nutrition experts have warned that consuming meals after they have gone cold can increase the risk of food poisoning and bacterial contamination.

Dieticians advise that meals should be eaten while still warm to support digestion and reduce exposure to harmful bacteria. According to nutrition specialists, food is best consumed at temperatures between 40 and 60 degrees Celsius, which is close to body temperature, as this enhances flavour, aids digestion, and minimises contamination risks.

Experts, however, noted that individuals with certain health conditions, such as diabetes, may benefit from eating some foods — including rice — in a cooled form to help regulate blood sugar levels. They stressed that strict hygiene and proper storage are essential to avoid foodborne illnesses in such cases.

While cold food can be safe if properly cooked and stored, experts explained that it may slow digestion, feel less satisfying, and pose a higher risk of bacterial growth when kept at unsafe temperatures, compared to warm meals.

Findings also indicate that while most Nigerians prefer eating their meals hot, some allow their food to sit for long periods due to conversations, use of mobile devices, or watching television, before returning to eat it.

Speaking on the issue, James Oloyede, a public health and nutrition specialist, said the risk of contamination increases significantly when food is left to cool.

“When food is left to get cold, the risk of contamination and food poisoning becomes higher. The likelihood of bacterial infestation is lower when meals are eaten at a warm temperature than when they are consumed cold,” Oloyede said.

He emphasised the need for moderation, noting that food should neither be eaten too hot nor too cold. Oloyede added that individuals with underlying health conditions should seek guidance from a qualified dietitian or nutritionist on appropriate food choices and safe consumption temperatures.