Africa dietary sources

The iodine content of a variety of foods in East Africa was measured by ICP-MS [276]. Samples were dried and homogenized prior to dissolution. Tellurium was used as an internal standard. Only saltwater fish were found to be a sufficient dietary source of iodine. 

One practical outcome of research on a fruit is its widespread application as a food for alleviating diseases associated with malnutrition. Particularly in impoverished western Africa, mango is a practical food source of nutrients, especially provitamin A carotenoids, dietary fiber,... 

Africa has been and continues to be a significant source of medicinal and aromatic plants to the world s food, drug, herb and dietary supplement market, and in the past decade numerous African plant materials have established a strong international market presenee. This book provides an exeellent opportunity to delve into the current and future eontributions that African plants can and will continue to make both internal to Africa and on the global stage. 

Africa, and comparatively high intakes in Europe and North America. The principal sources in the diets of developing areas are fruits and dark-green leafy and yellow vegetables (65-85%), whereas in the developed areas, animal products contribute approximately one-half or more to the intake (FAO/WHO, 1967). In some countries of Africa and elsewhere, red palm oil contributes up to 75% of the total dietary vitamin A (Le Francois et a/., 1980). 

A disease due to the toxicant found in the Lathyrus seed (Lathyrus sativus). The toxin produces an irreversible, gradual weakness, followed by paralysis of both legs (paraplegia). Outbreaks occur in Asia and North Africa mainly during years of poor wheat crops. In these areas, it is common practice to plant Lathyrus with the wheat. If rainfall is adequate, the wheat overgrows the Lathyrus. However, in a year when the rains fail, mainly Lathyrus seed is harvested and it becomes the main dietary energy source and the symptoms... 

Cereal-based foods are the most important source of nutrients for mankind (FAO 2009). Table 17.1 summarizes the contribution of the most important foods to the average human diet. Cereals continue to be the primary sources of energy, due to the high starch content, protein, dietary fiber, B-vitamins, and minerals. The majority of diets are based on one particular cereal grain as the main substance in most countries around the world. The cereals most widely consumed are rice, wheat, and maize, mainly by inhabitants of Asia, Europe-United States-Canada, and Latin America, respectively. In Africa, maize, sorghum, and millets are widely cultivated in order to produce grains for the manufacturing of many traditional foods (Chapter 16). 

Nonstarch Nonstarch polysaccharides (NSP), formerly referred to as dietary fiber, can either be soluble or insoluble and are mainly derived from cereals, especially wholegrain. Wheat, rice, and maize contain predominantly insoluble NSP, while oats, rye, and barley contain predominantly soluble NSP. Vegetables are also a source of NSP and contain equal amounts of insoluble and soluble NSP. Intakes of NSP range from about 19gday in Europe and North American countries to 30gday in rural Africa. 

---