Endocrine Abstracts

Virtually all biochemical processes in the body require dietary micro-nutrients and imbalance in any of these essential of the diet have the potential to impair metabolic activities. Deficiencies of several mineral nutrients result in stunting, down-regulated immune responsiveness and altered metabolic activities. Appropriate dietary intake of these mineral nutrients can address this deficiency and is currently recommended as part of a lifestyle intervention for the prevention of many metabolism-related health problems including diabetes, obesity, high cholesterol and insulin resistance. Given the lack of adequate data on the mineral adequacy of our local dishes for optimal health, the present study was designed to analyse the mineral composition of local dishes that are widely consumed in Nigeria. A list of local foods commonly consumed in Nigeria was generated; composite samples prepared from primary sample collected were analysed for dietary minerals using harmonized standard procedures. A set of new data on the Na, K, Ca, P, Mg, Mn, Cl, Fe, Cl and Zn contents of 25 local dishes were generated for the first time in this study. Overall, there were large variations in the mineral contents of the dishes analysed, ranging from 6.3 mg/kg (Jollof rice) to 22.2 mg/kg (Yam pottage with beans) for Fe; 5.0 mg/kg (Yam with omelette) to 21.6 mg/kg (Eba with Okro soup) for Na; 7.30 mg/kg (Pounded yam with Egusi) to 19.8 mg/kg (Vegetable soup) for Ca; 4.6 mg/kg (Wanke) to 11.2 mg/kg (Eba with Okazi soup) for K; 2.2 mg/kg (Yam with omelette) to 6.99 mg/kg (Eba with Okazi soup) for Mn; and 74.5 mg/kg (Amala lafun) to 2301 mg (Edikiakong) for Cl. These data will serve as an important resource in future national and international food composition surveys, inform clinicians, health professionals and dieticians to target provision of dietary advice towards the prevention of non-communicable metabolic diseases due to critical mineral imbalances.