KPOMO, a popular delicacy in many Nigerian cuisines, has long been a staple in the diets of numerous individuals across the country. Loved for its unique texture and taste, KPOMO, also known as cow skin or ponmo, often finds its way into various dishes, adding flavor and depth to meals.

However, recent revelations from health experts have shed light on the potential health implications of consuming KPOMO regularly. Despite its popularity, KPOMO is high in fat and calories, making it a less- than- ideal choice for those looking to maintain a balanced diet. Additionally, the process of preparing KPOMO involves boiling and drying, which can lead to the formation of harmful compounds such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) when cooked at high temperatures.

PAHs and HCAs are known carcinogens, meaning they have the potential to cause cancer when consumed in large quantities over time. While the occasional indulgence in KPOMO may not pose significant health risks, frequent consumption could potentially increase the risk of developing certain types of cancer and other health issues.

Furthermore, KPOMO is often processed using chemicals such as formalin to preserve its texture and prolong its shelf life. Consumption of these chemicals can have adverse effects on health, ranging from gastrointestinal issues to more serious conditions with prolonged exposure.