The food insecurity problem in Nigeria is largely due to the inability to preserve food surpluses after harvest. Post-harvest loss of grains account for between 5-25% forcing farmers’ use of some pesticides. This study examines the Biochemical effects of some preservatives on Glycine max in adult male albino rats. Glycine max (soya beans) sample was collected from Keffi Area of Nasarawa state, divided into five groups and preserved with Aluminum Phosphide, Dichlorvos (sniper), Wood-ash and Pepper while the fifth group was kept without preservative. A total of 36 adult male albino rats were obtained from the animal house of the Federal University of Agriculture, Makurdi, and acclimatized for two weeks. They were separated into the group of six (6) each and fed with a dietary intervention for 8 weeks. Group 1 (normal control) was animals administered Feed+ Water, max without preservative, Group 2 animals administered Feed+Water+Feed+Glycine max preserved with Aluminium Phosphide, Group 3 animals administered Feed+Water+Glycine max preserved with Sniper, Group 4 animals administered Feed+ Water+ Glycine max preserved with Pepper, Group 5 animals administered Feed+ Water+ Glycine max preserved with Wood-ash and Group 6 animals administered Feed+ Water+ Glycine max. The liver, kidney functions, lipid profiles and presence of C-reactive proteins were evaluated according to standard methods. The results showed statistically significance at p ≤ 0.05 with group fed Glycine max with preservative having the highest (145.383±3.300b) serum sodium concentration. There were elevated urea, creatinine, AST, ALT, and C-reactive protein concentration amongst the test groups for most of the preservatives. The study concludes that common preservatives used in the preservation of Glycine max have significant effects on serum biochemical parameters. Hence, study recommends further research to determine residual content of preservatives after grains preservation.
Diabetes occurs as a result of deficient insulin or inability of the body to make use of insulin effectively. Some range of dietary interventions can provide useful approaches for managing people with type 2 diabetes, including the regulation of blood glucose and lipid parameters, and for reducing the risks of acute and chronic diabetic complications. Dietary intake is measured to assess food, nutrient, or bioactive intake of individuals, groups, or populations. The purpose of collection of measurements varies from individual assessments in clinical situations or the adequacy of intake of population groups to use in research, relating diet to health status. Dietary intake measurement also determines daily eating pattern of an individual including specific foods and calories consumed and relative quantities. The role of vitamin D diet in glucose homeostasis is associated with insulin secretion, insulin resistance, and systemic inflammation and this is one of its important nonskeletal functions. In addition, there is a link between the consumption of dairy products and a lower risk of type 2 diabetic. Moreover, a low glycemic index (GI) diet is more effective in controlling glycated hemoglobin and fasting blood glucose than a high GI diet in patients with type 2 diabetes. Nutritional approaches employed in managing patients with type 2 diabetic may also involve the use of enteral nutrition, including oral nutritional supplements (ONS). In conclusion, in order to reduce the problems of diabetes, lifestyle changes usually dietary interventions, are adopted.
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