Pan-African Conference 21 - 24 July 2002 Inter-Continental Hotel ...

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Abstracts 10/22/02 11:26 AM Page 34 S34 partant ; la production des mycotoxines. Le présent travail rapporte les résultats d’une étude réalisée dans 5 villages de l’Ouest du Burkina. Les résultats montrent un taux général de contamination de 34,62% (aflatoxines et ou fumonisines). Les aflatoxines sont présentes dans 19,23% des échantillons avec des teneurs variants entre 42,8 et 1949,9 µg/kg. La fumonisine B1 a été détectée dans 26,92% des échantillons avec des niveaux variant entre 10,1 et 93,5 µg/kg. La présence simultanée des aflatoxines et des fumonisines a été mise en évidence dans certains échantillons soit 11,54%. Compte tenu de l’importance de la consommation de mais dans la zone, de l’implication de ces deux toxines dans l’étiologie de certaines maladies humaines telles que le cancer et leur interférence avec les hépatites virales; il apparaît que les populations sont exposées à long terme au danger des mycotoxines à travers le régime alimentaire. Toutefois, le niveau d’exposition reste imprécis d’où la nécessité d’entreprendre des travaux supplémentaires afin d’estimer la quantité de toxines ingérées et leur proportion dans le sang chez les personnes exposées. ABSTRACT NO. 47. FACTORS INFLUENCING IODINE STABILITY IN IODIZED SALT ALONG THE DISTRIBUTION CHAIN IN BURKINA FASO DE SANOU1 , LS SANON2 et AM OUEDRAOGO1 1 Laboratoire National de Santé Publique, 09 BP 24 Ouagadougou 09, Burkina Faso 2 Centre National pour la Nutrition, Burkina Faso In the fight against iodine deficiency disorders (IDD), Burkina Faso has adopted a WHO conform regulation of the salt trade. The remaining problem is to maintain the levels of iodine in the salt so that the consumer can cover its need of iodine. It has been estimated that in Africa, an important part of the iodine initially present in the salt is lost between the production and the consumption. We report a study of the factors influencing the loss of iodine of iodized salt from the import to the household. The study was done on three different types of salt (GHA, SEN, FRA) sampled at different levels (whole-sale, retailer and household). The results demonstrate a loss of iodine between the whole-seller and the household. The iodine concentration goes on average from 37 to 29 ppm for the GHA salt, from 132 to 78 ppm for the SEN salt and from 9 to 5 ppm for the FRA salt; which means losses of 20%, 36% et 50%, respectively. The analysis of the content of iodine in relation to handling shows that the most important factors for the retention of iodine in the salt were: the storage duration, the practices of the retailer, type of packing and the physical qualities of the salt. Multivariate analysis showed that no single factor is important alone. It is the combined action of several factors leading to important losses observed. We conclude that even if the salt was initially iodized at a high concentration, the consumer may consume insufficient quantities of iodine; especially since other factors like cooking and goitrogenic factors in the diet may result in further losses. FACTEURS INFLUENCANT LA STABILITE DE L’IODE DU SEL IODE AU COURS DE LA DISTRIBUTION AU BURKINA FASO DE SANOU 1 , LS SANON 2 et AM OUEDRAOGO 1 1 Laboratoire National de Santé Publique, 09 BP 24 Ouagadougou 09, Burkina Faso 2 Centre National pour la Nutrition, Burkina Faso Dans le cadre de la lutte contre les carences en iode, le Burkina Faso a adopté une réglementation sur la commercialisation du sel iodé conformément aux normes de l’Organisation Mondiale de la Santé (OMS). Le problème reste cependant le maintien de l’iode dans le sel de façon à ce qu’il parvienne au consommateur en quantité requise pour couvrir les besoins de l’organisme. On estime en effet qu’en Afrique, une partie importante de l’iode initialement présent dans le sel se perd entre sa production et sa consommation effective. Le présent article rapporte les résultats d’une étude sur les facteurs de déperdition de l’iode du sel iodé depuis l’importation jusqu’au ménage. L’étude a porté sur trois types de sel (GHA, SEN, FRA) prélevés à différents niveaux (grossiste, détaillant et ménage). Les résultats montrent que la teneur du sel en iode diminue entre le grossiste et le ménage. Elle passe en moyenne de 36,93 à 29,4 ppm pour le sel GHA, de 131,9 à 77,5 ppm pour SEN et de 9,1 à 4,57 ppm pour FRA ; soit des pertes respectives de 20,39%, 35,97% et 49,78%. L’analyse de la teneur en iode en fonction des conditions de traitement et de commercialisation montre que les facteurs les plus déterminants pour le maintien de l’iode dans le sel sont : la durée de stockage et de conservation, les pratiques de vente au détail, le type d’emballage, la nature des récipients de July 2002, Vol. 15, No. 2 SAJCN (Supplement) ABSTRACTS conservation, la qualité physique du sel. L’analyse multivariée révèle qu’aucun facteur n’agit isolement. C’est leur action combinée qui justifierait l’important taux de déperdition observé. Il ressort donc que, même initialement présent dans le sel à forte concentration, l’iode peut parvenir au consommateur en quantité insuffisante surtout que d’autres facteurs comme la cuisson, les substances alimentaires goitrigènes peuvent entraîner des pertes supplémentaires. ABSTRACT NO. 55. CHEMICAL COMPOSITION AND ENERGETIC VALUE OF MAIN WEANING FOOD USED IN THE URBAN AREA OF CAMEROON – YAOUNDE Teugwa Mofor C, Kana Sop MM, Kuate JB, Boudjom CG, Amvam Zollo PH University of Yaoundé I – PO Box 812 Yaoundé Cameroon The objective of the study was to assess the chemical composition and energetic value of main Cameroonian weaning food, identified during enquiries near 300 mothers, with weaning babies up to 30 months, in order to fight against protein energy malnutrition and micronutrients deficiency within pre-school children in Cameroon. The receipts were selected for their frequent consumption, cooked in triplicate as described by mothers and kept at –20°C for chemical analysis. The dishes were 5 corn gruels, 5 Irish potatoes purée enriched or no by groundnuts, egg yolk, soybean, carrots, fish, legume and 3 family dishes accompanied by gluey sauce. These dishes were rich in carbohydrate ranging from 50.74 ± 3.61 to 95.60 ± 0.46 % DWt. A part from corn gruel (0.87 ± 0.59 % DWt) and corn gruel enriched with soybean (5.25 ± 1.13 % DWt), the others meals analysed were high lipid content ranging from 13.75 ± 3.37 to 28.75 ± 2.35 % DWt. The protein content were ranging from 3.34 ± 0.21 to 10.15 ± 0.86 % DWt with exception of soybean gruel (22.04 ± 1.30 % DWt) and Irish potatoes purée with fish (13.17 ± 2.31 % DWt). They were high energy content, from 402.76 Kcal % DWt (corn gruel) to 519.31 Kcal % DWt (Irish potatoes purée with egg yolk). These weaning foods were very poor in Mn, Cu and Zn, and poor in phosphorus and b-carotene; rich in Na, K, Ca and Mg. The couscous corn accompanied by Corchorus olitorius and Hibiscus esculentus sauce were good nutrients sources both macronutrients and micronutrients. The corn gruel – egg yolk and Irish potatoes – egg yolk gruel were good mineral sources. Soybean gruel and Irish potatoes - fish were good macronutrients foods. ABSTRACT NO. 56. MARKET SURVEY: FORTIFICATION OF DOMESTIC SUGAR WITH VITAMIN A - A STRATEGY FOR COMBATING VITAMIN A DEFICIENCY IN SWAZILAND, 2000 Silaula SM 1 , Sithole MM 2 Departments of Home Economics 1 and Agricultural Economics and Management 2 , Faculty of Agriculture, University of Swaziland, P.O. Luyengo, Swaziland It has been demonstrated by the Academy for Educational Development for the Micronutrient Initiative (1999) that reducing Vitamin A malnutrition has quantifiable socio-economic benefits. It has been shown that in Swaziland the Vitamin A status is marginal among 46% and deficient in 7.7% of children (UNICEF, 1995). In 1999, 45, 480 individuals were diagnosed with various eye disorders by various health facilities (MOHSW, 1999). The study being reported in this paper sought to document facts about consumer demand/preference and/or outlook of sugar fortified with Vitamin A. It also assessed the level of commitment and/or support for this intervention by the key stakeholders such as Government, sugar industry, and departments or agencies that are active in health and nutrition issues. The results revealed that a significantly high proportion (82.9%, P
Abstracts 10/22/02 11:26 AM Page 35 ABSTRACT NO. 58. MINERALS CHARACTERIZATION OF TABLE SALT IN MOROCCO Bahbouhi I, Belahsen R Training and Research Unit on Food Sciences. Laboratory of Physiology Applied to Nutrition and Alimentation. Chouaïb Doukkali University. School of Sciences P.O. Box 20. El Jadida, 24000, Morocco The table salt used in Morocco is from different sources: rock salt, sea salt and refined salt iodized or not iodized. The rock salt is consumed by the population in the mountain areas. Mineral composition of rock salt is different according to the location and the environment of the mines. The fact that the content of some trace elements or micro nutrients could be higher or lower than those recommended will have consequences on health. In this study the goal was to characterize different samples of salt by evaluating and comparing their chemical composition especially their content in some elements (Cl, Na, Mg, K, SO 4, I 2, Cu, Pb) and physical properties. This characterization is important for salt fortification with micronutrient such as iodine. The results are discussed on the basis of the improvement of the salt composition for dietary use. ABSTRACT NO. 59. LIPID PROFILE AND PREVALENCE OF CARDIOVASCULAR RISK FACTORS IN A POPULATION OF WOMEN OF MOROCCO E l Ayachi M 1,2 , Mziwira M1, Belahsen R 1 , Lairon D 2 1 Laboratoire de Physiologie appliquée à la nutrition et à l'AlimentationUnité de Formation et de Recherche "Sciences de l'Alimentation"Université Chouaïb DoukkaliFaculté des Sciences El Jadida, Maroc 2Laboratoire de Nutrition Humaine et Lipides, U476, INSERM, Centre Viton, Marseille, France The aim of this study was to evaluate the lipid, lipoprotein and apolipoprotein profile, the prevalence of cardiovascular risk factors and to examine its relationship with age in urban population of adult women from El Jadida city in Morocco. A sample of 219 women, 25-55 years old were included in this study. Lipid profile parameters were determined including triglyceride-rich lipoprotein triglycerides (TRL), triglyceride-rich lipoprotein cholesterol, total triglyceride (TG), total cholesterol (CT), low-density lipoprotein (LDL) cholesterol and high-density lipoprotein (HDL) cholesterol, apo lipoprotein AI, B, B48, CIII, and E, and glycaemia. The results showed that the risk of cardiovascular disease was characterized by limiting and increased total and LDL-C cholesterol levels in 10% and 19.4% respectively; decreased HDL-C levels in 43.3%; increased triglyceride levels in 11.9%, and increased glucose levels in 24.6%. TRL-CT level higher than 0.6 mmol/l was presented in 13.4%. TRL-TG level higher than 0.8 mmol/l was presented in 16.6%. Triglycerides and glucose concentrations were increased with age APO CIII and TRL-TG are all closely correlated with total triglycerides (R=0.52, P=0.0001 and R=0.86, P=0.0001, respectively). The study showed that there is a high prevalence of some risk factors of cardiovascular diseases associated with an altered lipid profile which is age dependant in the Moroccan population of women studied. ABSTRACT NO. 73. Family involvement in growth monitoring and nutrition Hamedy P, Kolahdooz F NNFTRI, Iran It is now accepted that family involvement is central to any effective health education activity. Growth monitoring and Nutrition education have been less successful than they should have been because the family has not been involved family members need to be able to assimilate and act upon the in formation received. Unfortunately many growth-monitoring programmers have neglected or at least only nominally involved these key personnel particularly the influential family members many Nutrition education programs have concentrated on transferring the message not considering appropriateness or feasibility. The audience is often perceived as ? having a ABSTRACTS problem ? namely ignorance. They are the victims. Using key technical areas for involvement such as providing a sufficient energy concentrated diet for young children this paper suggests mechanism for enabling family members to become participatorier. Methods for more active involvement of parents and the community in the growth process direct weighing, their ability to interpret the growth curve and decide what action to initiate are discussed. F.G.D. (Focus group discussion) is the best way to facilitate family members and the wider community in having more Autonomy in their lives. ABSTRACT NO. 86. A PROJECT FOR CREATING AN INFANT NUTRITION DATA BASE IN CHAD Francis Beninga Deouro Faculté des Sciences BP 1027 N’Djaména, CHAD Chad has several geographical zones reflected in the diet like this: - in the South, the diet is dominated by roots and tubers (cassava, sweet potato, yam) and by white sorghum; - in the Central South, the diet is based on sorghum (red and white) and on rice; - in the Central part, the diet is based on sorghum (red and white) and millet; - in the North the diet is based on millet and dates. As a complement to the different sorghums and roots and tubers, which serve to prepare the staple paste, a sauce with vegetables, meat or fish is served. Cattle or camel rearing also dominates the country. The diets of the infants conform to this dietary diversity. The young children have for the first three months a diet based on breast milk. From 3 months of age the breast milk is complemented by thin gruels. The gruels are based on sorghum, roots and tubers, dates, peanut butter and water. From six months the gruel is made thicker and the infants are also given meat sauces, vegetables and fish. At 18 months the breastfeeding is discontinued and the child is served the same food as the rest of the family. PROJET DE CRÉATION DE BASES DE DONNÉES DE NUTRITION ALIMENTAIRE INFANTILE AU TCHAD Francis Beninga Deouro Faculté des Sciences BP 1027 N’Djaména Le Tchad est un pays ayant une spécificité géographique liée à l’alimentation, qui est repartie comme suit: - à l’extrême sud, elle est dominée par les tubercules (manioc, patate, igname) et du sorgho mil blanc ; - au centre sud, l’alimentation repose essentiellement sur le sorgho mil (rouge et blanc) et du riz ; - au centre du pays, l’alimentation est basée sur le sorgho (mil blanc et rouge, le béré-béré, le petit mil ou pénicillaire) ; - au nord et extrême nord l’alimentation est basée sur le mil et les dattes. Comme complément de ces différents sorghos et tubercules qui servent à préparer la bouillie ou boule à base des farines, on complète avec la sauce de légumes, viandes ou poisson. L’élevage prédomine également dans le pays, la densité d’élevage du bovin et ovins diminue du centre vers le sud ou le nord. Au nord c’est l’élevage des chameaux qui est fait. Conformément à sa diversité alimentaire, la nutrition infantile suit exactement cette diversité. Les jeunes enfants tchadiens ont exclusivement à la naissance une alimentation basée sur le lait maternel jusqu’à l’âge de trois mois. A partir de trois mois, on complète le lait maternel par la bouillie légère. La préparation de la bouillie est constituée de la farine (sorgho, tubercule, datte), de la pâte d’arachide et d’eau qui représente 80 % de la constitution. A partir de 6 mois le volume d’eau diminue à 60% pour faire place à l’augmentation du volume de la farine et de la pâte. A cette âge on commence à donner le jus de la viande, de légume ou du poisson. La boule (couscous de farine de sorgho ou tubercule) est la nourriture de base. A 18 mois on arrête l’allaitement de l’enfant, et l’enfant est servi intégralement la nourriture de la famille. S35
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