Dietary habits and metabolic risk factors for non-communicable diseases in a university undergraduate population.

BACKGROUND: Unhealthy dietary patterns are associated with metabolic changes and increased risk of non-communicable diseases (NCDs), but these associations have not been investigated in representative populations of university undergraduates in low-to-middle income countries (LMICs). METHODS: This study was conducted in the three universities in Lagos State, Nigeria to assess the dietary pattern and metabolic risk factors of NCDs among university undergraduate population. Multistage sampling technique was used to select 506 undergraduates from the universities. Pre-tested questionnaire was used to obtain data on socio-demographic characteristics and dietary patterns. Body mass index and metabolic risk factors (abdominal obesity, dyslipidemias, high blood pressure and hyperglycemia) were assessed following standard procedures. SPSS (version 20) was used for data entry and analysis. Association between variables was determined using chi-square and Fisher's exact tests. RESULTS: The mean age was 20.3 ± 3.5 years; 54.7% of them were female. More than one third (37.6%) had no consistent source of income or received less than N10, 000 ($31.7) per month. Less than one third (31.0%) ate three daily meals, 23.0% ate breakfast regularly, and only 2% consumed the recommended daily amount of fruits and vegetables. Almost half (44.0%) ate pastry snacks daily. Refined rice was the commonest cereal (28.2%) consumed while meat was more commonly consumed daily (32.0%) than milk (14.0%) and fish (10.0%). Twenty-nine (29.0%) and 6.2% of the population daily consumed carbonated soft drinks and alcohol, respectively. Prevalence of abdominal obesity (based on waist circumference) was 5% (1.3% in males and 8.4% in females), dyslipidemias (57.3%), pre-hypertension (8.2%), hypertension (2.8%), and pre-diabetes (1.0%). Obesity was positively associated with consumption of alcohol (χ2 = 13.299, p < 0.001). CONCLUSION: Unhealthy diets and metabolic risk factors of non-communicable diseases are prevalent in the undergraduate population studied. Well-recognized recommendations regarding adequate consumption of fruits, vegetables, fish, and whole grains should be emphasized in a targeted manner in this population. Carbonated soft drinks and alcohol consumption should be discouraged to stem a rising tide of metabolic risk factors for non-communicable diseases among undergraduate students.

Lipid composition of some commonly consumed traditional Nigerian dishes.

BACKGROUND: Lipids in the diet have been associated with the rising prevalence of many chronic diseases. The present study aimed to provide information on total lipid, free fatty acids, triacylglycerol and cholesterol contents of some dishes consumed in northern, southern, western parts of Nigeria, as well as dishes generally consumed in all parts of Nigeria. This would result in a resource that would be used by nutritionists and dietitians in meal planning. METHODS: The present study is analytical in nature. The composite dishes included a blend of cereals, roots and tubers, legumes, fat and oil and vegetables and were analysed for total lipid, free fatty acids, triacylglycerol and cholesterol contents spectrophotometrically. RESULTS: Burabisko (a millet based dish) had the lowest free fatty acid (0.1 mg per 100 g) and cholesterol (1. 9 mg per 100 g) contents, yam with eggs (7.1 mg per 100 g) and miyan-kuka with semovita (415.9 mg per 100 g) contained the highest amounts of free fatty acid and cholesterol, respectively. The total lipid and triacylglycerol content were lowest in gbegiri with eko (2.6 g per 100 g) and 3.1 mg per 100 g respectively. Stewed beans with fried plantain, however, had the highest total lipid (86.5 g per 100 g) content and yam with eggs had the highest triacylglycerol (122.5 mg per 100 g) contents. The moisture content of the dishes ranged between 59.68 and 81.73% in melon seed with vegetable soup and burabisko, respectively. CONCLUSIONS: For the first time, we have provided the lipid profile of standardised traditional dishes consumed in Nigeria. These dishes contribute a significant proportion of lipids to the diet of Nigerians, which are essential for assessing the nutrient intake of Nigerians.

Vitamin profile of some standardized nigerian composite dishes.

The purpose of the study was to determine the vitamin content of twenty standardized dishes commonly consumed in Nigeria. Representative samples of twenty Nigerian dishes were analyzed for fat-soluble (vitamins A, D, E, and K) and water-soluble (vitamin C and B- complexes) vitamins. The foods analyzed included those based on cereals, starchy tubers and roots, legumes, and vegetables. The analysis was carried out using spectrophotometry. The results revealed the following concentrations (mg/100 g): vitamin C , undetectable to 2.692 mg/100 g; thiamine, 0.011-1.094 mg/100 g; riboflavin, 0.011-0.816 mg/100 g; pyridoxine, undetectable to 0.412 mg/100 g; niacin, 0.070-0.967 mg/100 g; pantothenic acid, 0.060-1.193 mg/100 g; biotin, undetectable to 2.092 mg/100 g; B12, 0.045-2.424 µg/100 g; folate, 7.822-101.764 µg/100 g; total vitamin A, undetectable to 121.444 µg RE/100 g; vitamin D, undetectable to 2.445 IU/100 g; vitamin E, undetectable to 2.627 IU/100 g; and vitamin K, 0.266-13.091 µg/100 g. The results suggest that these dishes are good sources of fat-soluble and water-soluble vitamins and will provide baseline data that will be valuable in complementing available food composition data, and in estimating dietary intake of vitamins in Nigeria.