Gender-Related Differences in the Prevalence of Cardiovascular Disease Risk Factors and their Correlates in Urban Tanzania.

\ud Urban areas in Africa suffer a serious problem with dual burden of infectious diseases and emerging chronic diseases such as cardiovascular diseases (CVD) and diabetes which pose a serious threat to population health and health care resources. However in East Africa, there is limited literature in this research area. The objective of this study was to examine the prevalence of cardiovascular disease risk factors and their correlates among adults in Temeke, Dar es Salaam, Tanzania. Results of this study will help inform future research and potential preventive and therapeutic interventions against such chronic diseases. The study design was a cross sectional epidemiological study. A total of 209 participants aged between 44 and 66 years were included in the study. A structured questionnaire was used to evaluate socioeconomic and lifestyle characteristics. Blood samples were collected and analyzed to measure lipid profile and fasting glucose levels. Cardiovascular risk factors were defined using World Health Organization criteria. The age-adjusted prevalence of obesity (BMI > or = 30) was 13% and 35%, among men and women (p = 0.0003), respectively. The prevalence of abdominal obesity was 11% and 58% (p < 0.0001), and high WHR (men: >0.9, women: >0.85) was 51% and 73% (p = 0.002) for men and women respectively. Women had 4.3 times greater odds of obesity (95% CI: 1.9-10.1), 14.2-fold increased odds for abdominal adiposity (95% CI: 5.8-34.6), and 2.8 times greater odds of high waist-hip-ratio (95% CI: 1.4-5.7), compared to men. Women had more than three-fold greater odds of having metabolic syndrome (p = 0.001) compared to male counterparts, including abdominal obesity, low HDL-cholesterol, and high fasting blood glucose components. In contrast, female participants had 50% lower odds of having hypertension, compared to men (95%CI: 0.3-1.0). Among men, BMI and waist circumference were significantly correlated with blood pressure, triglycerides, total, LDL-, and HDL-cholesterol (BMI only), and fasting glucose; in contrast, only blood pressure was positively associated with BMI and waist circumference in women. The prevalence of CVD risk factors was high in this population, particularly among women. Health promotion, primary prevention, and health screening strategies are needed to reduce the burden of cardiovascular disease in Tanzania.\u

Chemopreventive Potential of Flavones, Flavonols, and their Glycosides.

Collaboration between Leicester Institute for Pharmaceutical Innovation and the Institute for Allied Heath Sciences Research.Epidemiological studies have long indicated a possible role for dietary flavonoids, notably flavones and flavonols, in the prevention of a range of degenerative diseases, e.g. cancer, diabetes, cardiovascular diseases and neurological disorders like Parkinson’s and Alzheimer’s disease. The flavonoids are a large and variable group of compounds, comprising thousands of different structures. The bulk of the dietary flavonoids occur as glycosides. The effect of flavonoid aglycones and their corresponding glycosides on cell metabolism and aetiology of degenerative diseases has been a topic of interest for a number of decades. In contrast, the role of the metabolic products of dietary flavonoid that reach all parts of the human body through systemic circulation, has received much less attention. Studies on animal and human metabolism have shown that the amount flavone and flavonol glycosides is absorbed intact is negligible; the bulk is absorbed only after deglycosylation. Thus, dietary glycosides are not likely to play a direct role in chemoprevention. However, the sugar groups on glycosides can greatly affect the bioavailability of flavones and flavonols. Flavonoids linked with indigestible sugars are not absorbed in the small intestine, but are transported through the digestive tract to be degraded by gut bacteria in the large intestine. The compounds that directly play a tole in the prevention of degenerative diseases are most likely not dietary flavones themselves, but rather their metabolites and conjugation products