SALT CONTENT, GLYCEMIC INDEX AND LOAD OF COMMONLY CONSUMEDFAST-FOODS IN ABEOKUTA, OGUN STATE, NIGERIA

Abstract

ABSTRACT Excessive fats, sugar and salt intake in foods have been implicated in severe metabolic disorders. There has also been enormous growth in the patronage of franchised fast-food centres in Nigeria. This increased accessibility and consumption of high salt and calorie-dense fast-foods has detrimental effects on consumers’ health. Thus, the knowledge of salt content (SC), glycemic index (GI), and glycemic load (GL) of commonly consumed fast-foods in Nigeria can promote healthy food choices. This study was designed to determine the SC, GI, and GL of commonly consumed fast-foods in Abeokuta, Ogun State, Nigeria. The six fast-foods purposively selected for this study were meat pie, chicken pie, pizza, bread, sausage roll, and doughnut, and thus were obtained from six fast-food outlets. Standard analytical procedures were used to determine the proximate, dietary fibre, mineral, and vitamin compositions of the fast-food samples. The salt content of the fast-food samples was determined using a salt metre. The test food samples were administered to 20 healthy volunteers. Blood glucose of the volunteers was measured using a glucometer at 30 minutes intervals for 2 hours. Trapezoidal rule was employed to calculate the incremental area under the curve (IAUC). The GI and GL were also calculated using standard methods. Data were analyzed using frequency, percentage, mean, standard deviation, and Chi-square Test (p≤0.05). Dietary fibre ranges from 0.340±0.014 mg/100g (meat pie) to 2.460±0.042 g/100g (bread). Sausage roll (510.00±2.83 mg) had the highest SC, followed by Pizza (485.50±24.75 mg), doughnut (451.00±2.83 mg/100g), bread (395.00±8.49 mg/100g) chicken pie (382.50±2.12 mg/100g), while meat pie (382.00±4.24 mg/100g) had the least. The iron content of the fast-foods ranged from 4.63±0.02 (doughnuts) to 8.85±0.02 mg/100g (bread). Potassium content ranged from 3.97±0.02 (doughnuts) to 411.20±0.47 mg/100g (chicken pie). Iodine content ranged from 0.69±0.04 (bread) to 6.04±0.10 mg/100g (pizza). Vitamin A content ranged from 0.00±0.00 (pizza) to 0.17±0.07 mcg/100g (doughnut). Vitamin B1 content ranged from 0.03±0.00 (bread) to 0.64±0.00 mg/100g (chicken pie). Vitamin B2 ranged from 0.07±0.00 (bread) to 0.16±0.00 mg/100g (chicken pie). Vitamin B3 content ranged from 0.70±0.03 (doughnut) to 2.95±0.08 mg/100g (chicken pie). Vitamin B5 content ranged from 0.01±0.00 (sausage roll) to 1.07±0.00 mg/100g (meat pie). The GI of the fast-food samples were 43, 26, 32, 24, 33 and 44 for meat pie, chicken pie, pizza, sausage roll, bread and doughnut, respectively. Also, the GL were 15, 5, 10, 8, 114, and 7 for meat pie, chicken pie, pizza, sausage roll, bread, and doughnut, respectively. A statistically significant (p<0.05) association was observed between the subject's family size, monthly income, and IAUC for sausage roll. Religion was associated (p<0.05) with IAUC for bread. Also, religion and family size were significantly (p<0.05) associated with IAUC for doughnut. Frequent consumption of sausage roll, doughnut, chicken pie, and bread might increase an individual's daily salt intake, which could increase cardiovascular disease risk. Chicken pie, pizza, and doughnut possess a low GI and GL; thus, they might not spike up the blood glucose level when consumed in moderate quantities.