Chemical pathology
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Item Immunologlubulin classes and nutritional factors in plasma and breast milk of lactating Mothers in Nigeria(Shiraz University of Medical Sciences, 2006) Charles-Davies, M.; Arinola, G.; Sanusi, R.; Osotimehin, B. O.Background: Breast milk is important for the overall well-being of infants. Although lactation is relatively robust in the face of poor nutrition, the implication of poor nutrition on non-nutritive factors in breast milk is inconclusive. Objective: This study was designed to find associations between nutritional and immune factors in maternal blood and breast milk with the aim to improve the needed public and individual strategies for a healthy infant. Method: A cross sectional study was conducted on 61 lactating Nigerian women aged 23-40years within the first 3 months postpartum. Anthropometric measurements were obtained while nutritional factors (total protein, albumin) and immunoglobulin classes (IgG, A and M) were estimated by Biuret, Bromocresol green and single radial immunodiffusion methods respectively in maternal plasma and breast milk. Results: Most (73.5%) of the lactating mothers had normal mean body mass index (i.e. not under weight nor obese) and the mean levels of plasma total protein, albumin, IgG, IgA and IgM were within normal reference ranges in these mothers. Nutritional and immunological indices increase in the plasma with length of lactation but decrease in breast milk with lactation. There were no correlation between BMI, plasma indices and milk indices in these lactating mothers. Conclusion: This study supports the superiority of colostrum over transitional or matured milk for the protection and nourishment of infants.Item Plasma glucose and thiocyanate response to different mixed cassava meals in non-diabetic Nigerians(The Macmillan Press Ltd., 1990-01) Akanji, A. O.; Adeyefa, I.; Charles-Davies, M.; Osotimehin, B. O.We measured plasma glucose and thiocyanate levels before and up to 4 h after feeding 11 overnight fasted healthy non-diabetic volunteers randomly on three occasions each with three locally consumed cassava meals: (i) gari as eba 50 g; (ii) lafun 50 g and (iii) parboiled cassava flakes 76 g. Each of these meals contained 175 kcal (0.7 MJ) and was consumed with a sauce to a total caloric value of 300 kcal (1.26 MJ). On the fourth visit, each volunteer consumed 75 g glucose. While the peak and 2-h glucose values were greatest with oral glucose (P less than 0.01), they were similar with the three cassava meals, although tended to be lowest with lafirn. Similarly, areas (incremental and total) under the glucose/time curves were highest with oral glucose (P less than 0.05), but while eba and cassava flakes were similar, lafun had the lowest values (P less than 0.05). Plasma thiocyanate levels were unchanged after ingestion of oral glucose and eba, but increased to peak values (P less than 0.05) by 14 per cent on cassava flakes and by 23 per cent on lafun. We conclude that post-prandial glycaemia and plasma thiocyanate levels after cassava meals depend on the mode of preparation of the meal and that lafun showed the least glycaemic response of the three cassava meals tested although it caused the greatest increase in plasma thiocyanate levels. These findings suggest that a cyanogenetic potential does not always reflect a tendency to hyperglycaemia.