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Ibrahim Taga

Publications and source records attributed to Ibrahim Taga.

2 recordsLinked to original sources
PubMedDate not supplied

[Iodine levels in food and soil in different regions in Cameroon].

Iodine deficiency diseases (IDD) are a public health problem in many developing countries, such as Cameroon. They are often the consequence of insufficient iodine intake and/or the effect of thiocyanate in foods such as cassava; this chemical inhibits iodine fixation by the thyroid gland. One method of combatting these diseases is to counsel and encourage the consumptions of iodine-rich foods. We accordingly undertook an evaluation of the iodine content of staple foods, the soil, and the salt in some zones of western Cameroon and in the capital. Food (63), salt (04) and soil (05) samples were collected in four villages of western Cameroon, and food (20), water (18) and salt samples (14) were collected in Yaoundé (central province). Iodine content in foods and soils was assessed by the catalytic destructive testing of thiocyanate by nitrate in the presence of iodine. Iodine content in water was determined colorimetrically after mineralization and in salt by volumetric methods. Results show that iodine levels in salt depend on its origin, but was much lower than the 50-100 ppm recommended by the WHO. Soil and water levels depended on the stream and the origin. Several of the more than 20 foods sampled from Yaoundé had iodine concentrations higher than 10 microg/100 g: plantain (22.5 microg/100 g), wheat flour (21 microg/100 g), corn flour (17.75 microg/100 g), groundnuts (12.5 microg/100 g), sweet potatoes (12.25 microg/100 g), zoom (11.34 microg/100 g) and rice (10.45 microg /100 g). In western villages, we noted that iodine levels in food crops depended on the soil levels. Nevertheless, it was high in cocoyam (79.5 microg/100 g), yarns (68 microg/100 g), potatoes (62 microg/100 g), plantains (58.15 microg/100 g), and red beans (53.93 microg/100 g). In general, these crops contain more iodine than the food in Yaoundé; these results can be used to combat IDD, especially among young children, teenagers and pregnant women.

Cameroon↗
PubMedDate not supplied

[Iodized salt in Cameroon].

The WHO program to combat iodine deficiency disorders (IDD) adopted in 1992 required countries producing cooking and table salt to add 50-100 ppm of iodine to salt. This program was adopted in Cameroon, but problems remain in ensuring adequate conditioning of the iodized salt at the factories to maintain the iodine levels so that consumers take in the required quantity. This study collected and analyzed five groups of salt samples from three provinces of Cameroon. Each group included a specimen from its factory, wholesalers, retailers, and households. Iodine content was measured by the volumetric method. The results showed that iodine levels in salt decreased substantially between the factory and the consumer; percentages of iodine loss in these samples varied from 44.8% to 82.3%. Iodine levels were highest in fine-grained salt. Iodine concentration also decreases after storage, perhaps as a function of the type and duration of the storage, temperature, packaging material and presence of impurities in salt. This study shows that even salt with an initial high iodine concentration may reach consumers with insufficient levels for daily needs.

Cameroon↗