STUDIES ON NUTRITION AND PRECANCEROUS LESIONS OF THE ESOPHAGUS IN THE ADOLESCENTS

This paper reports the prevalence of chronic esophagitis and nutritional status among 538 young persons aged 15 to 26 years from the high risk area for esophageal cancer. Of these subjects, 166 were from households with history of esophageal cancer and 372 were from households without history of esophageal cancer. The Incidences of chronic esophagltis among male and female adolescents were 37. 6% and 36% respectively, which was significantly higher than those in the low risk area (17%). The frequency of chronic esophagltis in the adolescents in the households with history of esophageal cancer was aiso higher than in those In the households without history of esophageal cancer. The deficiencies of vitamins, especially of riboflavin and ascorbate, are prevalent and severe among these adolescents. Ascorbate deficiency Is correlated with the severity of the chronic esophagltis. These results indicate that chronic esophagltis may be involved in the natural history of esophageal carclnogenesis. Nutrient deficiencies may create an environment favorable to the development of precancerous lesions.

Utilization of Small Size Bolti (<i>Talibia nilotica</i>) and Sardine (<i>Sardina pilchardus</i>) Fish in Preparing Canned Weaning Food Purees

Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sensorial properties were evaluated, The results of the chemical composition showed that the moisture content of fish based weaning food purees ranged from 67.73% to 72.05%. On dry weight basis, the five prepared formulations considered rich in protein (37.39% - 44.86%), fat (26.55% - 30.43%), ash (6.53% - 12.23%) and low in carbohydrates (20.70% - 22.18%). Using fish bones with muscles in preparing weaning food puree caused a marked rise in its content of Ca, P, Fe, and Zn levels especially in purees formulated from bolti. Weaning food purees containing sardine fish rich, in fat, were higher in vitamin A and D than those formulated from bolti one. Palmitic acid (C16:0), stearic acid (C18:0), and myristic acid (C14:0) represented the major saturated fatty acids in the prepared formulations. Weaning food purees containing sardine fish had relatively higher levels of sulfur-containing amino acids and slight lower values of lysine, alanine and glycine than these including bolti fish. The In vitro protein digestibility index (IVPDI) of the different formulations was found to be 100%. The visual colour of such products can be described as yellowish. Except hardness, the other texture characteristics;cohesiveness, springiness, gumminess, and chewiness of the weaning food purees did not significantly change. The children’s mothers accepted the appearance, flavor, and mouth feel of all weaning food purees prepared in this study.