Nutrition Experts Warn Against Eating Cold Food Over Food Poisoning Risks

Nutrition experts have advised against the consumption of cold meals, warning that it increases the risk of food poisoning and bacterial contamination. They recommend that individuals eat their food while still warm to support proper digestion and overall health.

According to dietitians, meals should ideally be consumed at temperatures ranging between 40 and 60 degrees Celsius—close to or slightly above normal body temperature. This range, they say, helps preserve flavour, aids the digestive process, and reduces the likelihood of harmful bacterial growth.

In exclusive interviews with PUNCH Healthwise, the experts acknowledged that under certain conditions, eating cold food may offer benefits. For instance, individuals living with diabetes may find that consuming certain foods like rice when cold helps regulate blood sugar levels. However, they stressed that strict hygiene practices must be observed to prevent foodborne illnesses.

The experts explained that while cold food is generally safe if properly cooked and stored, it tends to slow down digestion and may be less satisfying than warm meals. The primary concern, they noted, is the risk of bacterial multiplication when food is kept at unsafe temperatures.

This warning comes amid a common practice in many Nigerian households, where large quantities of food such as rice, stew, or soup are prepared in the morning and consumed throughout the day without access to consistent refrigeration, often due to unstable power supply.

While most Nigerians typically eat their meals hot, the experts observed that many people, particularly during long conversations or when distracted by phones, games, or television, often leave their food unattended for extended periods before eating.

James Oloyede, a public health and nutrition specialist with FHI 360, noted that the danger of contamination and food poisoning increases significantly once food is allowed to go 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.

Oloyede added that a balance must be struck between food that is too hot and too cold. He advised individuals with underlying health conditions to consult a dietitian or nutritionist for guidance on both the appropriate types of food and the ideal temperatures for consumption.

He also highlighted that many African diets contain resistant starch a form of fibre that slows digestion. When foods like rice and potatoes are eaten cold, they can help control blood sugar levels due to their lower glycemic index. However, he cautioned that the potential benefits for diabetic patients could be undermined if hygiene is compromised.

“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,” Oloyede added.

Charles Oguikpe, a registered dietitian and member of the Nutrition Society of Nigeria, also weighed in, stating that cold food is safe if properly handled but may lead to digestive discomfort for some individuals.

“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.

He recommended that food be eaten warm ideally between 40 and 60 degrees Celsius to support digestion and reduce health risks.

Olufunmilola Ogunmiluyi, a chief dietitian and nutritionist, added that while cold food is generally safe, it may have varying effects depending on the individual’s health and the type of food consumed.

She explained that cold food can slow digestion, as the body must first warm it to core temperature, potentially leading to bloating or discomfort, particularly in those with sensitive digestive systems.

“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,” Ogunmiluyi said.

She also warned that improperly stored cold food could harbour bacteria, leading to symptoms such as vomiting, diarrhoea, or fever. Additional risks include sore throat, tooth sensitivity, headaches, and respiratory irritation in vulnerable individuals.

To minimise these risks, Ogunmiluyi advised that food be consumed warm moderately hot enough to ensure safety without causing burns and that proper storage and reheating practices be consistently followed.