Nutrition experts have stated that eating cold food increases the risk of food poisoning and bacterial contamination, advising individuals to consume their meals while they are still warm to aid digestion.
The dieticians emphasised that food should be eaten at temperatures between 40 and 60 degrees Celsius, close to or slightly hotter than body temperature, to enhance flavour, aid digestion, and minimise contamination risks.
The experts, however, noted that individuals with certain health conditions, particularly diabetes, may benefit from eating some foods, such as rice, cold to control blood sugar levels, but must maintain strict hygiene to avoid foodborne illnesses.
In exclusive interviews with PUNCH Healthwise, the dieticians further explained that while cold food is safe if properly cooked and stored, it can slow digestion and feel less satisfying compared to warm meals, with the main risk being bacterial growth at unsafe temperatures.
The experts’ warning comes amid common practices where households cook large pots of rice, stew or soup in the morning to last throughout the day, often without reliable refrigeration due to unstable power supply.
Findings also reveal that while most Nigerians eat their meals hot, some, especially during long conversations or when distracted by gadgets, games, or television, often leave their food untouched for a while before returning to it.
But a public health and nutrition specialist with FHI 360, James Oloyede, said the risk of contamination and food poisoning becomes higher when food is left to get cold.
“When you leave your food to get cold, the risk of contamination and food poisoning becomes higher. The risk of contamination, bacterial infestation, and food poisoning is lower when food is eaten at a hot temperature, unlike when it is very cold,” he said.
He further noted that there should be a balance between eating food that is too hot or too cold, noting that while meals should be consumed at a moderate temperature, individuals with underlying health conditions should consult a dietitian or nutritionist for guidance on the appropriate type of food and the temperature at which it should be eaten.
The nutritionist noted that most African diets contain resistant starch, a form of fibre that slows digestion, and when consumed cold, particularly in foods like rice and potatoes, can help control blood sugar levels.
“The African diet is so good that most of our diets contain resistant starch, which is a form of fibre that slows down our digestion. It’s not just rice that contains this resistant starch; other foods like potatoes contain it naturally, which, if eaten when cold, have some level of resistant starch that slows down the digestion and release of glucose, which has a lower glycemic index, unlike when eaten hot,” he said.
Oloyede further explained that while cold rice might benefit diabetic patients by lowering the glycemic index, the risk of food poisoning could outweigh this advantage if proper hygiene is not maintained.
The registered dietitian nutritionist advised that cooked food should be eaten hot, at a temperature individuals can tolerate without burning their mouths, to prevent exposure to flies and microorganisms.
“My advice is that food is better eaten when hot. When I mean hot, I don’t mean to burn your tongue or mouth. It should be at a temperature that an individual can tolerate. When food is cold, we need to reheat it to a certain temperature to ensure that the growth of microorganisms is destroyed and to prevent poisoning. It’s important to eat food as cooked, rather than leaving it to get cold and exposed to flies and some other microorganisms that can cause food poisoning,” the public health nutritionist said.
Also, a registered nutritionist dietitian and member of the Nutrition Society of Nigeria, Charles Oguikpe, said eating cold food is generally safe if properly cooked and stored, but can slow digestion and cause discomfort for people with sensitive teeth or stomachs.
“Eating cold food is generally safe if it has been properly cooked and stored, but it can sometimes slow digestion and feel less satisfying compared to warm meals. The main risk is foodborne illness if the food wasn’t stored well, since bacteria grow faster at unsafe temperatures. Very cold meals may also cause discomfort for people with sensitive teeth or stomachs,” Oguikpe said.
The clinical and community nutrition care provider advised that food should ideally be eaten warm, at temperatures around 40 to 60 degrees Celsius, to aid digestion, enhance flavour and reduce contamination risks.
“Ideally, food should be eaten warm, close to body temperature or slightly hotter, because it aids digestion, enhances flavour, and reduces the risk of contamination. The best temperature is around 40 to 60 degrees Celsius,” the Consultant dietitian said.
Also speaking on the matter, a Chief Dietitian/Nutritionist, Olufunmilola Ogunmiluyi, stated that eating cold food is generally safe but can have both positive and negative implications depending on the situation, one’s health, and the type of food.
Ogunmiluyi noted that cold food may slow down digestion because the body has to warm the food to body temperature first, which can sometimes cause bloating or discomfort, especially in people with sensitive stomachs.
The nutritionist stated, “Cold food may slow down digestion because your body has to warm the food to body temperature first. This can sometimes cause bloating or discomfort, especially in people with sensitive stomachs.”
She added that some people experience stomach cramps, gas, or mild pain after eating very cold food, particularly cold leftovers or refrigerated meals.
Ogunmiluyi warned that if cold food is not stored properly in the refrigerator, bacteria can grow, adding that eating such food may lead to food poisoning, causing vomiting, diarrhoea, or fever.
She noted that cold food often has less aroma and flavour, which may reduce appetite or make meals less satisfying.
The dietitian listed other risks associated with eating cold food, including sore throat, tooth sensitivity, headache, and respiratory irritation.
She stated, “Cold foods and drinks can irritate the throat and may worsen cough or throat infections. Cold temperatures can cause sharp pain in people with weak enamel, cavities, or gum problems. Sudden exposure to cold in the mouth can trigger short, sharp headaches.”
Ogunmiluyi added that in some people, especially those with asthma, sinus, or allergies, cold food may trigger coughing or mucus.
On the best temperature for eating food, the nutritionist advised that food should be warm or moderately hot, not too hot and not too cold.
She stated, “The ideal food temperature is warm or moderately hot, about 40 degrees Celsius to 60 degrees Celsius. This is best for digestion and comfort. Food should be hot enough to be safe, but not so hot that it burns your mouth or throat.”
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