Research Article
Palm Oil Consumption and Serum Lipid and Lipoprotein Profiles in Patients with Type 2 Diabetes in Abidjan
Yapo-Kee Ake Chibrou Benedicte*
,
Niamke Amenan Guy Germaine,
Ake Ake Alexandre,
Gauze-Gnagne Chantal,
Niava Bouberi Benita,
Ecrabey Yann Christian,
Lohore Kouzahon Colombe Jeannine,
N’Guettia Kobenan Alexis,
Bamba Youssouf Ben Soualiho,
Koffi Gervais,
Monde Ake Absalome
Issue:
Volume 14, Issue 1, March 2026
Pages:
1-8
Received:
23 December 2025
Accepted:
9 January 2026
Published:
26 January 2026
Abstract: Diabetes is a major public health problem, and dietary fat intake plays a significant role in its incidence and progression. The impact of palm oil consumption on lipid and lipoprotein profiles remains controversial, particularly among diabetic patients. This study aimed to assess the influence of palm oil consumption on serum lipid and lipoprotein profiles in patients with type 2 diabetes (T2D) in Abidjan. A cross-sectional study including diabetic patients categorised according to the frequency and form of palm oil consumption was conducted in which total cholesterol (TC), triglycerides (TG), HDL cholesterol (HDL-c), LDL cholesterol (LDL-c) and the atherogenic index were measured and compared between the different groups. The chi-squared test was used with a significance level of p value <0.05. No statistically significant differences were observed between frequent and occasional patient consumers in terms of total cholesterol (p=0.799), triglycerides (p=0.579), HDL-cholesterol (p=0.840), LDL-cholesterol (p=0.116) and atherogenic index (p=0.588). Similarly, the form of palm oil consumed did not significantly influence lipid and lipoprotein profiles. Palm oil consumption, regardless of frequency or form, does not significantly alter the lipid and lipoprotein profile of type 2 diabetic patients. These findings suggest that palm oil intake, within habitual dietary patterns, may not be a primary determinant of dyslipidemia in this population.
Abstract: Diabetes is a major public health problem, and dietary fat intake plays a significant role in its incidence and progression. The impact of palm oil consumption on lipid and lipoprotein profiles remains controversial, particularly among diabetic patients. This study aimed to assess the influence of palm oil consumption on serum lipid and lipoprotein...
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Research Article
Biochemical and Microbiological Characteristics of Infant Flours Produced from Cereals Fermented for Different Durations
Issue:
Volume 14, Issue 1, March 2026
Pages:
9-20
Received:
10 February 2026
Accepted:
26 February 2026
Published:
12 March 2026
DOI:
10.11648/j.ab.20261401.12
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Abstract: Infant malnutrition remains a major public health concern in many developing countries, particularly in sub-Saharan Africa, where cereal-based artisanal infant flours constitute one of the main complementary foods. In this context, improving the nutritional quality and safety of these flours through traditional processes such as fermentation represents an important challenge. This study aimed to evaluate the physicochemical and biochemical characteristics of infant flours produced from local cereals (maize, millet and rice) fermented for different durations (0 h, 12 h and 24 h). An inventory of cereals sold in markets in the city of Daloa was first conducted to justify the choice of raw materials. The flours obtained were then subjected to physicochemical (pH, moisture content, dry matter, ash and fiber), biochemical and microbiological analyses using standard methods. Statistical analyses were performed to determine significant differences among fermentation times. The results showed a significant decrease in pH during fermentation for all flours, from 6.49 to 5.23 for maize, from 6.28 to 4.69 for millet and from 6.28 to 4.75 for rice. Conversely, moisture content increased with fermentation time, reaching maximum values of 22.62% for maize, 20.33% for millet and 16.22% for rice, while dry matter decreased to 77.37%, 79.67% and 83.78%, respectively. Ash content slightly decreased but remained within Codex Alimentarius standards (≥ 3%). In contrast, fiber content markedly decreased, particularly in maize flours (from 3.88% to 1.48%). Microbiological analyses revealed a progressive increase in lactic acid bacteria with fermentation time, confirming effective fermentation. In conclusion, fermentation significantly alters the physicochemical and biochemical properties of cereal-based infant flours; therefore, nutritional enrichment or complementation is necessary to meet infant nutritional requirements, while the marked increase in moisture content highlights the need for post-fermentation drying to ensure product stability and adequate shelf life.
Abstract: Infant malnutrition remains a major public health concern in many developing countries, particularly in sub-Saharan Africa, where cereal-based artisanal infant flours constitute one of the main complementary foods. In this context, improving the nutritional quality and safety of these flours through traditional processes such as fermentation repres...
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