Prevalence and Biomarkers of Diabetic Kidney Disease in Diabetic Patients on Treatment in Buea and Ngaoundere, Cameroon
Mbarawa Marat Kofia Ibrahim,
Asongalem Emmanuel Acha,
Nsagha Dickson Shey,
Njouendou Abdel Jelil,
Assob Nguedia Jules Clement
Issue:
Volume 8, Issue 5, October 2020
Pages:
84-91
Received:
23 July 2020
Accepted:
4 August 2020
Published:
30 October 2020
Abstract: Diabetic Kidney Disease (DKD) is a complication of diabetes that often leads to the End Stage Renal Disease. It is characterised by the presence of persistent albuminuria and a reduction of the Glomerular Filtration Rate (GFR) in diabetic condition. No study has revealed the prevalence of DKD in Cameroon. This cross-sectional study was conducted in Buea and Ngaoundere to determine the prevalence of DKD and characterize its biochemical profile in diabetic population under medical care. A total of 250 diabetics were enrolled with a mean age of 56.78±12.06 years, out of which 59.6% were diagnosed with Chronic Kidney Disease (CKD), 32.8% presented micro-albuminuria and 3.6% were diagnosed with macroalbuminuria. The prevalence of DKD was 15.2% out of which 78.9% were females (p=0.002). The prevalence of the co-morbidity hypertension and DKD was 8.8%. Significant association was found between DKD and two variables: female gender (OR: 2.28 (1.21-4.29); p=0.002) and hyper-creatinemia (OR: 3.47 (2.13-5.66); p < 0.001). The high prevalence of micro-albuminuria found in this study may reflect a high frequency of micro-albuminuria in diabetic population in Cameroon. This study is the first, to assess DKD in Cameroon according to the ADA consensus on CKD and diabetes. The findings showed that, diabetic complication is a serious problem in Cameroon and, more actions should be taken to improve its management.
Abstract: Diabetic Kidney Disease (DKD) is a complication of diabetes that often leads to the End Stage Renal Disease. It is characterised by the presence of persistent albuminuria and a reduction of the Glomerular Filtration Rate (GFR) in diabetic condition. No study has revealed the prevalence of DKD in Cameroon. This cross-sectional study was conducted in...
Show More
Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community
Solomon Duguma,
Gashaw Abebaw
Issue:
Volume 8, Issue 5, October 2020
Pages:
92-98
Received:
12 October 2020
Accepted:
22 October 2020
Published:
23 November 2020
Abstract: Frying is an old and widely used method of cooking and processing food. Typically, a food is immersed in heated oil for a short duration in a process known as immersion-oil frying. Consumers tend to associate color with flavor, safety, storage time, nutrition, and level of satisfaction, due to the fact that color correlates well with physical, chemical, and sensorial evaluations of food quality. Indicators of poor oil quality include elevated FFA, low smoke point, change of color, low iodine value, peroxide value, total polar material, high foaming properties and increased viscosity. Deep frying and the use of recycled oil for many times is a commonly practiced in commercial and sometimes in domestic cooking processes. The way of this cooking method may create a lipid peroxidation product which brings harm to human health. Quality assessment of oil used for frying of potato chips in the case of Wolkite university community studied. The result of physicochemical properties of oil were investigated from sample selected randomly around Wolkite town and these are free fatty acid, peroxide value, smoking point and iodine value of recycled oils was higher than the recommended values. The strength of current evidence makes it reasonable to recommend complete avoidance of fried foods or at most infrequent to moderate fried food consumption within the context of an overall healthy dietary pattern around Wolkite town. Generally, the present study shows the recycled oil used were not as standards of FAO and also the people of fried food makers were not having awareness about the impacts of recycled oils.
Abstract: Frying is an old and widely used method of cooking and processing food. Typically, a food is immersed in heated oil for a short duration in a process known as immersion-oil frying. Consumers tend to associate color with flavor, safety, storage time, nutrition, and level of satisfaction, due to the fact that color correlates well with physical, chem...
Show More
