They show up everywhere — in school lunchboxes, at children’s parties, and on tables from Accra to Kumasi. Chicken franks and sausages have quietly become a go-to option for busy parents and even picky eaters.
They’re quick, affordable, and widely accepted as something “everyone eats.” But behind the convenience lies a growing conversation about what frequent consumption may mean for children’s health.
What’s really inside processed sausages?
Chicken franks fall under highly processed meats. To make them inexpensive, long-lasting and visually appealing, manufacturers often include several additives:
Nitrates and nitrites – These preservatives extend shelf life and prevent spoilage. The World Health Organization classifies processed meats containing such compounds as a Group 1 carcinogen, a category that includes substances linked to an increased risk of colorectal cancer. Studies have also associated high intake with heart-related conditions.
High salt, sugar and fat content – Some products contain significant levels of sodium, with a single sausage contributing up to nearly a third of a child’s recommended daily intake. Excess sodium intake early in life has been linked to a higher risk of hypertension later on.
Artificial colours and flavour enhancers – Additives such as Red 40, Yellow 5 and Yellow 6 are commonly used to enhance appearance. Some research has explored links between these dyes and behavioural issues, including hyperactivity and attention challenges in children.
Food safety concerns – Although labelled as pre-cooked, improper storage or handling can expose products to bacteria such as Salmonella and Listeria, which can pose greater risks to children due to their developing immune systems.
Beyond disease risk: a nutrition concern
According to Consultant Dietitian Wise Chukwudi Letsa, the issue goes beyond long-term disease risk.
“Sausages are calorie-dense but nutrient-poor. That’s a fast track to childhood obesity, and obesity in childhood is one of the strongest predictors of obesity in adulthood,” he explained.
He added that early onset obesity significantly increases the risk of conditions such as Type 2 diabetes and hypertension, noting that non-communicable diseases are appearing earlier in Ghana than before.
So what should parents do?
Health experts are not calling for total elimination, but for moderation and awareness.
Processed sausages, they say, should not become a daily staple but rather an occasional food.
For families looking for alternatives, home preparation is one option. Blending lean chicken, beef or fish with natural spices allows parents to control salt levels and avoid artificial additives.
Whole food proteins such as eggs, beans, groundnuts, grilled fish and lean meats also provide more balanced nutrition for growing children.
Cooking methods matter too — grilling, steaming or boiling is generally healthier than frequent frying.
Building better habits early
As the saying goes, children learn what they are exposed to. The foods introduced at home often shape lifelong eating habits.
The challenge for parents is not perfection, but consistency and intention.
Even small changes — like replacing one processed meat meal a week with a whole protein alternative — can make a difference over time.
In the end, experts say the question is not just about convenience, but about long-term wellbeing.