Effect of Wainan Rogo on body weight and plasma glucose in Wistar rats.
Wainan Rogo (WR) is a deep-fat fried dough made from grated fresh cassava. It was found in a cross sectional case-control study to have a risk factor 3.2 times higher in diabetic than non diabetic indigenes of Borno State of Nigeria. This study examines the chemical composition, and effects of WR on body weight and blood glucose in Wistar rats. The study found a higher fat and lower protein composition of the WR diet, and found a higher plasma glucose in the WR fed rats and a more significant weight loss in this group than in the control (CF) fed rats. The findings of this study seem to support the high risk for diabetes associated with WR in the cross sectional study. The chemical composition of WR and its effect on body weight and blood glucose are further discussed, with a call for further studies of the food as a marker in the search for the pathophysiology of Malnutrition-Related Diabetes Mellitus (MRDM).
Chibuzo
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EC
Department of Food Science and Technology, University Maiduguri, Borno State, Nigeria.
Ajayi
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OA
D000818:Animals; D001786:Blood Glucose / Q000378:metabolism*; D001835:Body Weight; D003430:Cross-Sectional Studies; D003924:Diabetes Mellitus, Type 2 / Q000453:epidemiology / Q000209:etiology* / Q000517:prevention & control; D004041:Dietary Fats / Q000008:administration & dosage / Q000009:adverse effects; D005260:Female; D005500:Follow-Up Studies; D006801:Humans; D008297:Male; D002365:Manihot / Q000009:adverse effects* / Q000737:chemistry; D009549:Nigeria / Q000453:epidemiology; D009748:Nutrition Disorders / Q000150:complications; D011897:Random Allocation; D051381:Rats; D017208:Rats, Wistar; D012307:Risk Factors
D001786:Blood Glucose; D004041:Dietary Fats