Evaluation of iodine content of some selected fruits and vegetables in Nigeria

In the past few decades, there has been renewed interest on increase in intake of fruits and vegetables, owing to their numerous beneficial effects. The present study provides preliminary data on the ability of different fruits and vegetables grown and consumed in Ijebu North Local Government Area of Ogun State, Nigeria to concentrate iodine in their tissues, given the same environmental conditions. Chemical evaluation of iodine content of some selected fruits and vegetables, grown and  consumed in the area was carried out. Out of the six fruits assessed, Musa paradisca has the highest level of iodine (258.83 } 11.43 ƒÊg / 100 g edible portion), while the least value was observed in Citrus paradis (2.43 } 0.01 ƒÊg / 100 g edible portion). No significant variation (P . 0.05) was observed in the iodine content of Citrus aurumthifolia (27.38 } 2.16 ƒÊg / 100 g edible portions) and Musa sapientum (19.79 } 6.23 ƒÊg / 100 g edible portions). The iodine contents of Carica papaya and Citrus paradis were not significantly different (P . 0.05) from each other. Out of the twenty (20) vegetables assessed, the highest iodine value was observed in Amaranthus hubridus (58.36 } 1.88 ƒÊg / 100 g edible portion) and the least value was found in Talinum triangulare (0.49 + 0.01 ƒÊg / 100 g edible portions). Our result indicates that few of the fruits and vegetables grown and consumed in the Local Government Area have the ability to concentrate enough iodine that can sufficiently meet the required daily allowance, thus, we advise that such fruits may need to be consumed along with some other dietary sources in order to meet the daily  requirement for iodine. Furthermore, our result suggests that the ability of fruits and vegetables to concentrate iodine in their tissues varies from one to another.Key words: Fruits, hypothyroidism, iodine, iodine-deficiency, vegetables

Fruits and vegetables moderate blood pressure, fibrinogen concentration and plasma viscosity in Nigerian hypertensives

Fruits and vegetables contain vital components such as potassium, antioxidants, vitamins and folic acid that might contribute to lowering blood pressure which is a major risk factor in cardiovascular disorders. However, the results of the few investigations on the correlation between intake of fruits and vegetables and cardiovascular disease have been inconsistent. Worse still, there is dearth of information on disease prevention with fruits and vegetables in Africans. Thus, we investigated the relative effect of fruits and vegetables on blood pressure, viscosity of blood and fibrinogen level. Ten weeks intervention study with ≥ 3 times daily consumption of fruits and vegetables by hypertensive patients was conducted. The fruits and vegetables included in the test diet were oranges, banana, pawpaw,  mango, pineapple, grape, tangerine, garden egg, okra, pumpkin leaf, spinach,  amaranthus and water leaf. The patients were allowed to consume the food servings while their eating habit was not restricted. Blood pressure, blood viscosity and plasma fibrinogen and nutrient intake were determined before and during  intervention. The complementary fruits and vegetables included in the normal dietary regimen of the patients during the 10 weeks study increased the levels of potassium, calcium, phosphorus, antioxidants and dietary fiber significantly  compared to the baseline values (P<0.01). The systolic and diastolic blood  pressure were significantly lowered; percentage differences of – 9.01 and –3.73 (P<0.01) respectively were observed after 10 weeks. Percentage differences of –6.02, -38.86 and –5.29 (P<0.05.) were observed for haematocrit, blood viscosity and plasma fibrinogen respectively compared with the base line. Fruits and vegetables lowered the systolic and diastolic blood pressure, blood viscosity and plasma fibrinogen. The decrease in haematocrit and fibrinogen could influence reduction in blood viscosity thereby preventing premature CVD in hypertensive. Daily intake of fresh fruit and vegetable might be beneficial for the prevention and as therapeutic regime for cardiovascular complications.Key Words: Hypertension, Fruits, Vegetables, Fibrinogen, Viscosit

Effect of processing on iodine content of some selected plants food

Effect of processing on iodine content of some selected plants food was investigated. Results showsignificant reduction (p < 0.05) in the iodine content of the processed food compared with the rawforms. The iodine value of 658.60 ± 17.2 ìg/100g observed in raw edible portion of Discorea rotundatawas significantly higher compared with the value of 448.60 ± 2.46, 248.60 ± 2.46 and 300.05 ± 5.66ìg/100g dry matter observed in the boiled yam, pounded yam and yam flour, respectively. The resultalso indicates that the iodine value of 592.50 ± 8.22 ìg/100g dry matter observed in the raw form ofcassava was higher when compared with that of garri (366.03 ± 3.82 ìg/100g) and cassava flour (216.90± 1.03 ìg/100g dry matter). Similarly, raw Zea mays contain higher iodine (112.24 ± 0.42 ìg/100g)compared with boiled maize (79.44 ± 0.64 ìg/100g dry matter) and fresh ogi (45.07 ± 1.24 ìg/100g drymatter). The result also indicates that raw Vigina uguicnlata and Arachis hypogea contain higher iodinecontent (112.22 ± 0.22 and 119.62 ± 0.22 ìg/100g dry matter, respectively) when compared with theirboiled forms (97.33 ± 1.53 and 83.12 ± 1.35 ìg/100g, respectively). Results obtained in this study thusindicate that processing significantly reduces iodine content of food products, hence considerationmust be given to different processing methods when accessing Iodine intake from different processedfoods

Preliminary report on hepatic and cardiovascular risk assessment of automobile mechanics in Nigeria

Automechanics are among the job professionals in proximity to diesel and gasoline exhaust whose components are known to be toxic. This raises serious public health concern. This study is a population-based-cross-sectional survey, set up to investigate the risk of cardiovascular and hepatic injury incurred by people engaged in work as mechanics. For information on the year of experience, socio demography, nutrition and lifestyle, structured questionnaires were administered. Ninety-one out  of 186 mechanics drawn from 671 mechanic workshops along with 91 control subjects were analyzed. Venous blood was taken for determination of concentrations of lipids, transaminases and alkaline phosphatase activity. The body mass index, coronary and artherogenic risk index and blood pressure were also determined. Student’s t-test for unpaired samples was used to analyze all data. As such, Pvalues of <0.05 were accepted as significant. The mechanics’ total cholesterol, LDL-cholesterol and  HDL-cholesterol, were not different from that of the control subjects. The triglyceride level, artherogenic and coronary risk index of the mechanics was higher than that of the control subjects. However, the enzymes’ activity was not different for the mechanics and the control subjects, and the blood pressure of the mechanics was also not different from that of the control subjects. Our result does not suggest a greater risk of hepatic and cardiovascular diseases in the mechanics, but the observed increase in artherogenic and coronary risk index is, however, of interest.Key words: Occupational risk, mechanics, lipid profile, cardiovascular disease, liver dysfunction, benzene

Iodine contents of some selected roots/tubers, cereals and legumes consumed in Nigeria

Some selected staple foods: tubers, cereals, and legumes, grown, sold and consumed in Ijebu-North Local Government area, Nigeria were evaluated for their iodine content using standard methods. Among the tubers, Ipomea batata (sweet potatoe, red species) was observed to have the highest iodine content (311.33±8.52 mgI) while the least iodine value of 88.97±1.31 mgI was recorded in Discovea avenmensis (cocoyam). Among the cereals, maize was observed to have the highest iodine content(100.96±3.50 mgI). When the iodine content of the legumes was compared, the highest was observed in Glycine soja (soybean; 179.56±4.66 mgI) while the least was in Cucus melo (mellon; 29.84±1.21 mgI). Result from our findings indicated that most of the staple foods contain high level of iodine