RESUMO
Aim: Iron deficiency is one of the most common nutritional disorders in the world, and blood donation may cause iron depletion. This study assessed the incidence and stages of iron deficiency in male subjects donating blood in a bleeding bay in Calabar, Nigeria. Methodology: One hundred and eighty-four male blood donors attending University of Calabar Teaching Hospital (UCTH) bleeding bay were used for the study. The donors were divided into 5 groups namely; control [n = 35; (19.0%)], first time donors [n = 32; (17.4%)], second time donors [n = 35; (19.0%)], third time donors [n = 41; (22.3%)] and forth time donors [n = 41; (22.3%)]. Blood samples were taken from all the donors and their iron–related parameters namely, haemoglobin concentration (Hb), transferrin saturation (TS), serum ferritin level (SF) and serum transferrin receptor level (STfR) was determined as indicators of iron stores. Results: The prevalence of anaemia 49 (26.6%), iron depletion 60 (32.6%), iron deficiency without anaemia 106 (57.6%) and iron deficiency anaemia 60 (32.6%) was significantly (p<0.05) increased in 184 male blood donors. The percentage value of the various iron deficiency stages was observed to be higher in 2nd, 3rd and 4th timers when compared with control and first time groups. The higher prevalence of iron deficiency may be caused by more frequent and larger volumes of blood donated by 2nd, 3rd and 4th timers when compared to control and first time groups. Conclusion: It is concluded that, to avoid the differences in the prevalence among these donors, regular supervision of their haematocrit levels and introducing haemoglobin estimation (using autoanalyser) and serum ferritin be made for them before donating or else, 2nd timers and those above second should not be allowed to donate blood in a year. Moreover, adequate iron supplement should be given in order to prevent the development of iron deficiency.
RESUMO
Aim: Long term consumption of dietary oils has been implicated in the etiology of hypertension. This study seeks to compare the effects of long term consumption of fresh palm oil (FPO) and thermoxidized palm oil (TPO) on baroreceptor reflex sensitivity (BRS), which is responsible for short term regulation of blood pressure. Methodology: The design of this study involved the use of eighteen, male, five month old New Zealand rabbits weighing 750 – 1000 g. They were divided into three groups (n = 6) as follows; control group (received normal animal feed only), FPO diet – fed group (received animal feed mixed with fresh palm oil in the ratio 85:15, respectively) and TPO diet – fed group (received animal feed mixed with thermoxidised palm oil in the ratio 85:15, respectively). The animals were fed for 6 months, after which they were used for the various experiments. Results: Mean daily food and water intake in FPO and TPO fed groups was significantly (p<0.001) lower compared with control. Heart rate for FPO group was significantly higher than the control (p<0.001) and TPO (p<0.01) group. Basal systolic and diastolic blood pressures were significantly higher in TPO group than in the FPO and control (p<0.05) group. The FPO group also had a significantly lower basal systolic (p<0.01) and diastolic pressure (p<0.001) than the control group. The basal pulse pressure was significantly lower in the FPO group than the control (p<0.001) and the TPO group (p<0.01). The mean arterial pressure (MAP) for TPO group was significantly higher (p<0.001) than that of control and FPO groups. The baroreflex sensitivity for FPO group was significantly reduced compared with control (p<0.01) and TPO group (p<0.05). The TPO group showed a significantly lower (p<0.01) baroreflex sensitivity, compared with control. Conclusion: This study observed that chronic consumption of both fresh and thermoxidised palm oil diets caused a significant reduction in carotid baroreceptor reflex sensitivity. However, reduction in BRS was more in fresh palm oil – diet fed group, than the thermally oxidized palm oil diet – fed.