Topical Area: Aging and Chronic Disease
Objectives : The study assessed the blood glucose level of adult women (30-60 Years ), In Njaba Local Government Area of Imo State, Nigeria. In relation to their blood pressure and anthropometric indices.
Methods : A cross sectional survey was conducted. Samples were selected by method of simple random sampling technique of balloting without replacement.
Anthropometric indices of weight and height were used to assess the BMI, while waist hip ratio (WHR) was used to check for abdominal obesity.
Glucometer and Blood pressure monitor was used to check the random blood sugar (RBS) levels and blood pressure rate respectively.
Food frequency table was used to assess food consumption pattern.
Results : Result showed the mean standard deviation as follows:
Body mass index; 26.29±4.1, Waist hip ratio; 0.86±0.34, Random blood sugar; 112.51±23.0, Systolic blood pressure; 115.4±23.0 and Diastolic blood pressure; 88.45±4.3
(BMI, WHR, RBS, SBP and DBP respectively)
Bivariate correlation analysis showed that SBP, DBP, RBS and WHR had positive correlation with BMI while confidence level was at 0.05% (0.206 P=0.005, 0.16 p=0.031, 0.081 p=0.0021 and 0.148 p=0.000 respectively).
WHR also had stronger correlation with RBS (0.90 p=0.278), systolic (0.272 p=0.002), diastolic (0.21 p=0.045).
This confirms the assertion that WHR should be used as an indicator of cardiovascular disease not BMI. The study also revealed that 3.6% were underweight. 49.0%, 29.9%, 17.5% accounted for normal, overweight and obesity respectively.
Blood pressure levels were marginal as 30.04%, 35.4%, 34.3% were normal, pre hypertensive and hypertensive respectively.
Most of the respondents had normal blood sugar (91.2%).
Conclusions : The overweight, obese and those with elevated WHR had higher values of RBS, SBP and DBP. Confirming that, overweight and obesity are consistent parameters associated with cardiovascular risks.
There is need for promotion of a healthy life style, regular exercise and proper nutrition.
Funding Sources : Department of Nutrition and Dietetics Laboratory equipment and Attendants were used in this research.
Other financial involvement was funded by the Author and Co-author