Caractérisation nutritionnelle de quelques plats à base d’aliments locaux consommés par les patients hypertendus

Abstract

Hypertension is a major risk factor for numerous pathologies such as cardiovascular diseases and kidney disorders. Recently, researchers have paid particular attention to dietary approaches, personalized nutrition, as well as the nutritional composition of foods consumed by hypertensive subjects. The objective of this work was to evaluate the nutritional composition of some dishes based on local foods consumed in the management of high blood pressure. To achieve this, a survey was conducted among hypertensive patients at the Yaoundé Central Hospital and the dishes commonly consumed by them were identified using a survey questionnaire. The ingredients were collected in the markets of Mfoundi, Mokolo and Melen, they were then used for the preparation of different dishes. These dishes were dried and ground, then the powders obtained were subjected to nutritional analyses by standard methods. Of the 155 participants, the average age was 60.51 years with 84.51% (131) over 51 years old; 63.23% (98) were women, 45.16% (70) of whom were overweight. The most popular meals consumed by participants were raw vegetables with wholemeal bread (P20) (36.77%) followed by a cup of skimmed milk + wholemeal bread (P15) (14.84%) for breakfast. Fish broth with unripe plantain (P18) (14.84%), Folon with white yams (P17) (10.97%) for lunch and zom with steamed red macabo (P16) (18.71%), Folon with white yams (P17) (20%) for dinner. The raw vegetable dish with wholemeal bread was found to be richer in fiber (10.57±0.19 g/100gMS). The braised fish + cassava stick had the highest protein content (47.44±0.719 g/100gMS) while the fish broth with unripe plantain had the highest energy value (445.18±7.68 Kcal). All meals had Na, Mg, Ca and K contents lower than the recommended daily value. Except for Zn, the content of which for some dishes was higher than the recommendations. The zom with red macabo was found to be rich in flavonoids (164.44 µg/100g MS), phenolic compounds (399.36 µg/100g MS), carotenoids (164.65 µg/100g MS) and vitamin C (13.36 mg/100g MS). Analysis of the fruits consumed as snacks (papaya, watermelon and apple) revealed that watermelon was found to be richer in flavonoids (528.55 µg/100g MS), phenolic compounds (1554.77 µg/100g MS) and carotenoids (41.81 µg/100g MS), while apple and papaya had the highest contents of total sugars (86.50%) and fiber (7.99%) respectively. Principal component analysis (PCA) showed that meals P18, P17 and P16 presented the best profiles for the management of hypertension due to their richness in vitamin C, carotenoids, flavonoids, phenolic compounds and minerals (Zn and Mg).