Experts warn eating cold food may increase food poisoning risk; meals should be consumed warm, around 40–60°C, for digestion and safety

Nutrition experts have cautioned that eating cold food can increase the risk of food poisoning and bacterial contamination, urging individuals to consume meals while still warm to support digestion and reduce health risks.

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Dietitians emphasised that food should ideally be eaten at temperatures between 40 and 60 degrees Celsius—close to or slightly above body temperature—to enhance flavour, aid digestion, and minimise contamination.

James Oloyede, a public health and nutrition specialist with FHI 360, explained that while some people with conditions such as diabetes may benefit from cold foods like rice to control blood sugar, strict hygiene is essential to avoid foodborne illnesses.

“When you leave your food to get cold, the risk of contamination and food poisoning becomes higher. Bacteria grow faster at unsafe temperatures, making warm food safer to consume,” Oloyede said. He advised a balance, recommending meals be warm enough for safety without burning the mouth.

Registered nutritionist dietitian Charles Oguikpe added that cold food, when properly cooked and stored, is generally safe but may slow digestion and feel less satisfying.

He noted that people with sensitive teeth or stomachs may experience discomfort, and that poorly stored cold food increases the risk of foodborne illness.

Chief Dietitian/Nutritionist Olufunmilola Ogunmiluyi further highlighted that cold food can cause bloating, stomach cramps, or gas, as the body must warm the food to body temperature before digestion.

She warned that improperly stored cold meals may harbour bacteria, leading to vomiting, diarrhoea, or fever. Cold foods can also trigger tooth sensitivity, sore throat, headaches, and respiratory irritation in some individuals.

Experts agreed that while cold foods can have specific benefits—such as resistant starch in rice and potatoes aiding blood sugar control for diabetics—the safety and digestive benefits of warm meals generally outweigh the advantages of consuming cold food.

Ogunmiluyi concluded, “The ideal food temperature is warm or moderately hot, about 40–60 degrees Celsius. This supports digestion, preserves flavour, and ensures meals are safe to consume.”

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The nutritionists’ guidance comes amid common practices where households prepare large portions of rice, stew, or soup early in the day, often without reliable refrigeration, leading to potential health risks when food is consumed cold.