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Low prevalence of epilepsy and onchocerciasis after more than 20 years of ivermectin treatment in the Imo River Basin in Nigeria

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Infectious Diseases of Poverty 2019年第1期8卷 36-44页

作者： Joseph N.F.Siewe Chinyere N.Ukaga Ernest O.Nwazor Murphy O.Nwoke Modebelu C.Nwokeji Blessing C.Onuoha Simon O.Nwanjor Joel Okeke Kate Osahor Lilian Chimechefulam Ann I.Ogomaka Augustine A.Amaechi Chika I.Ezenwa Monika N.Ezike Chidimma I.kpeama ogechi nwachukwu Austine I.Eriama-Joseph Berthram E.B.Nwoke Robert Colebunders Global Health Institute University of AntwerpCam pus Drie EikenDoornstraat 3312610 WilrijkAntwerpBelgium Imo State University OwerriNigeria Federal Medical Centre OwerriNigeria Madonna University Teaching Hospital EleleNigeria Imo State Ministry of Health OwerriNigeria

Background:High epilepsy prevalence and incidence have been reported in areas with high onchocerciasis *** findings suggest that proper community-directed treatment with ivermectin(CDTI)is potentially able to prevent onchocerciasis-associated epilepsy(OAE).We assessed the epilepsy prevalence and onchocerciasis transmission in two Nigerian villages following more than 20 years of ***:A cross-sectional door-to-door survey was performed in two villages in the Imo River Basin reported to be mesoendomic for onchocerciasis(Umuoparaodu and Umuezeala).Individuals were screened for epilepsy using a validated 5-item *** suspected to have epilepsy were examined by a neurologist or a physician with training in epilepsy for *** was investigated via skin snip microscopy and rapid diagnostic tests for Ov16 *** were compared with previous findings from the Imo river ***:A total of 843 individuals from 257 households in the two villages were *** detected four persons with epilepsy(PWE)giving a crude epilepsy prevalence of 0.5%.This finding differs from observations reported 14 years ago which showed an epilepsy prevalence of 2.8%in the neighbouring village of Umulolo(P=0.0001),and 1.2%from 13 villages in the Imo river basin(P=0.07).The seroprevalence of Ov16 antibodies was found to be 0%.Only 4.6%of skin snips were positive compared to 26.8%in previous surveys(P<0.0001).Ivermectin mass distribution coverage in the study sites in 2017 was 79.7%.Conclusions:A low epilepsy and onchocerciasis prevalence was observed following more than 20 years of CDTI in the Imo River *** of Ov16 antibodies indicates minimal transmission of *** results contrast with observations from areas of high onchocerciasis transmission,where epilepsy prevalence and incidence remain *** from this study suggest that sustained efforts could eventually achieve elimination of onch

关键词： Epilepsy Onchocerciasis Nigeria Ivermectin Ov16

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Dietary Fibre and Fatty Acid Evaluation of Boiled, Roasted, Germinated and Fermented Breadnut (Ukwa bekee) Seed Flours

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Journal of Food Science and Engineering 2019年第5期9卷 182-190页

作者： Joy Adaku. C. Amadi Sylvia ogechi Ndukwu Chijioke Nnaemeka nwachukwu Department of Nutrition and Dietetics Imo State University Owerri P.M.B. 2000 Nigeria Department of Food Science and Technology Imo State University Owerri P.M.B. 2000 Nigeria

Evaluation of dietary fiber and fatty acid composition of boiled, roasted, fermented and germinated breadnut seed flour was investigated. The seeds were dehulled and washed. It was divided into four equal parts for different processing techniques: boiled, roasted, germinated and fermented. They were analyzed for dietary fibre and fatty acid composition using standard methods. Data were subjected to statistical analysis using Statistical Product for Service Solution (SPSS) version 23.0. Values were expressed as means and standard deviation, Duncan multiple range test was used in separating the means at 95% confidence interval. Dietary fibre composition showed that breadnut seed flours range from 4.94%(fermented breadnut seed flour) to 5.42%(roasted breadnut seed flour). Fatty acid profile showed that breadnut seed flours contain a greater amount of non-essential fatty acids which were highly significant (p < 0.05) in oleic acid (57.93%) for roasted breadnut seed flour followed by linoleic acid (25.76%) in fermented breadnut flour. Stearic acid was the only prominent non-essential fatty acid in the breadnut seed flour and ranged from 4.40%(fermented breadnut seed flour) to 6.27%(germinated breadnut seed flour). The study revealed that all the processed breadnut seed flours have appreciable quantities of dietary fibre and essential fatty acids than non-essential fatty acids. Breadnut seed should be recommended in wheat substitution in bakery industry and culinary uses. It is also recommended for weight loss program.

关键词： Breadnut fermentation boiling roasting germination.

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