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In Morocco, the high consumption of dietary sodium increases the risk of non-communicable diseases (NCDs) and predisposes to cardiovascular diseases (CVDs) and hypertension. This study aims to assess the dietary sodium and potassium intake in a random sample of Moroccan adult students as a benchmark informing a national strategy for reducing salt intake. This cross-sectional study was conducted with 103 adults aged 18 to 25 years recruited in Casablanca. The 24-hour urinary excretion was used to measure the sodium and potassium. Creatinine excretion was used to validate the completeness of the urine collections. The average urinary sodium excretion was 3125.77 ± 121.99 mg/day, 13.5% consumed less than 5g/day, while 69% consumed more than 5 g/day of which 17.5% consumed more than twice the recommendations. For the average urinary potassium excretion was 1826.1 ± 61.2 mg/day, and more than 98% of the students consumed less than the adequate intake. The results of this pilot study show that the population studied has a high sodium intake and low potassium intake which does not meet World Health Organization (WHO) recommendations, which requires implementing an action plan to reduce salt.

Introduction Iodine deficiency is still a matter of public health concern despite salt fortification and especially with global recommendations to lower salt intake, this is mainly due to dietary habits. University students have a diet based on street food high in sodium and low in other micronutrients (i.e. iodine and potassium). In this study, we aim to measure sodium and iodine levels in university students to assess their risk of developing complications later in life. Methodology A sample of 120 students aged between 18 and 25 years old was recruited and asked to collect their 24-hours urine samples in special containers containing. Samples were stored then analyzed for sodium, potassium, iodine and creatinine levels. Results The average urinary excretion of sodium was 3066.8 ± 1196.0 mg/day. Overall, 72.6% of participants consume more than 2 g/day of sodium. Average potassium intake is 1805.9 ± 559.4 mg/day, and all participants consume less than the adequate amount. Daily urinary excretion of iodine is 135.6 ± 88.9 mg/day, and 69.2% of participants consume less than the recommended amount. Sodium, potassium and iodine intakes were higher in male participants (P-values = 0.008; 0.044 and 0.003, respectively). The lowest average iodine intake was observed in underweight participants (119.4 ± 31.4) with 87.5% of underweight participants and 80% of female participants below the recommended intake. Conclusion Sodium intake is high while iodine intake is low in this studied population, especially in women.

Introduction High salt intake is associated with high blood pressure. This pilot study aimed to measure the salt content of some fast foods in Casablanca, Morocco. Materials and methods Thirty-eight fast foods were collected from different snacks and restaurants in Casablanca, between 1st March and 30th May 2014. Six types of fast foods were targeted: tuna sandwich (n = 8), merguez sandwich (n = 8), minced meat sandwich (n = 6), eggs sandwich (n = 6), shawarma (n = 6) and pizza (n = 4). The total weight of each fast food was recorded and then each sandwich was cut and mixed until homogeneous doughs using a mixer robot. The doughs obtained were immediately put in plastic food bags and frozen at − 20 C until analysis. Analysis of the sodium content was carried out according to the Mohr method in an accredited public laboratory. Results The sodium content values were from 0.25 g/100 g (0.62 g of salt/100 g) in minced meat sandwiches to 0.44 g/100 g (1.1 g of salt/100 g) in pizzas. Salt content expressed per individual serving showed that the pizzas had the highest average amount (2.62 g/serving), while the minced meat sandwiches had the lowest average amount (1.42 g/serving). These values varied according to portion size. Conclusion This pilot study showed for the first time in Morocco that salt content of some fast foods is higher and consumption of only one serving of these fast foods can exceed half of the daily recommendation of salt (5 g/day).

Background Hypertension is a serious public health problem in Morocco. The objective of this pilot study was to estimate the daily salt intake of Moroccan adults by measuring 24-hour urinary sodium excretion. Methods In this study, 132 participants were recruited from the central region of Morocco. The individual information of the participants was collected using a standard questionnaire of World Health Organization (WHO). Verbal instructions were given to the participants for the 24-hour urine collection. All participants were given 5 liters plastic containers (with 1 g of boric acid for conservation purposes) to collect 24-hour urine excretion. Sodium, potassium and creatinine levels were measured using 24-hour urine samples. Results From the 132 participants that participated to the study, only 119 participants were included in the analysis. The average of the urine volume was 1128.1 ± 550.9 milliliters, with a range of (500-3300 mL). The daily excretion of sodium and creatinine was 2838.7 ± 1442.5 and 850.4 ± 398.4 mg, respectively. Data analysis revealed that 71.2% of the participants had a daily sodium intake that exceeded the 2000 mg (5 g of salt) recommended by the World Health Organization. The average potassium excretion was 1377.3 ± 642.4 mg/day, which is lower than WHO's recommendation of 3500 mg per day. Conclusion Participants in this pilot study had a high sodium intake and low potassium intake in Moroccan adults. Public health measures to reduce sodium and increase potassium consumption in order to decrease the population's risk of high blood pressure and heart disease are recommended.

Introduction:Awareness and education Nutritional contribute to the voluntary improvement of dietary behaviour and adopting healthy lifestyle. In a work environment, nutrition education falls under the social responsibility of the employer to promote healthier dietary choices. This study aims to assess the impact of nutrition education on dietary behaviour, lifestyle and body composition on a group of industry workers.Materials and Methods:A group of 44 workers have volunteered to participate to this 6 months’ trial. Participants were aged between 28 and 58 years old (43% women and 57% men). All participants have completed a cap-score questionnaire at the beginning and end of the study, the questionnaire was organised into 3 sections: food groups, dietary behaviour, and lifestyle. Anthropometric measurements (height, weight, BMI, muscle mass, fat mass, hip circumference and waist circumference) were monitored during the study. Nutrition education sessions addressed 4 topics including healthy lifestyle. Participants were free to attend to any of the workshops.Results:Only fifteen participants attended all sessions. Data showed that obesity lowered by 28.6% and overweight increased by 32.6%, body composition changes were not significant. Changes in dietary behaviour were not significant, while scores of food groups and lifestyle changed significantly (p = 0.053 and p = 0.042 respectively).Discussion:This study reveals the commitment of workers to nutrition education which could be a part in improving their dietary choices, their health and their productivity.

OBJECTIVES: Overconsumption of sodium can cause several noncommunicable diseases such as hypertension which alone is responsible for 10% of cardiovascular disease. According to the Moroccan Ministry of Health 2018, the prevalence of hypertension in Morocco rose from 33.6% in 2000 to 29.3% in 2018. Bread is the main vehicle of salt for daily food intake in Morocco the objective of this research is the evaluation of the impact of 5 years of awareness campaigns (2011–2016) on the incentive of bakers to reduce the amount of salt used in the preparation of commercial white bread and on improvement of their knowledge and nutritional practices related to salt. METHODS: Knowledge, attitudes and nutritional practices (KAB) on sodium were assessed using a questionnaire during interviews in 2012, 2014 and 2016 with 1218 bakeries in Casablanca, Morocco. The questionnaire covered subjects on diseases linked to overconsumption of salt, the recommended daily intake and their adhesions to gradually reducing salt in the preparation of bread. The amount of sodium chloride in commercial bread was measured by the Mohr titration method. Bread samples were collected and analyzed in 160 bakeries in 2011 and 2016. RESULTS: The KAB survey revealed that in 2016, for bakers, 92.9% knew at least that overconsumption of salt causes blood pressure, 72.8% were engaged or started to reduce the sodium added in the preparation of bread and 98.3% of bakers market around 10% of bread without salt. Analysis of the bread revealed that the added sodium chloride increased from 17.42 ± 1.28 g/kg in 2011 to 13.1 ± 2.24 g/kg in 2016, equivalent to a decrease of 26, 3% over five years (0.94 g per year). The amount of salt measured in 2017–2018 in the bread of 6 Moroccan cities showed an average rate varying between 12.85 and 16.9 g/kg. CONCLUSIONS: This study highlights the effectiveness of awareness campaigns through the CAP to reduce the use of salt in breadmaking. Knowing that the daily consumption of bread in Morocco varied between 360 and 500 g. This 26.3% reduction in salt in bread certainly has a positive impact on CVD protection and would be attributed to the reduction in the prevalence of blood pressure obtained in 2018 among Moroccans. FUNDING SOURCES: University II Hassan Facuty of Sciences Ben M'Sik Casablanca. World Health Organization.

Introduction: Hypertension is a serious public health problem in Morocco. The objective of this pilot study was to estimate the salt intake of Moroccan adults by measuring 24-hour urinary sodium excretion. Methods: 132 participants were recruited from the central region of Morocco. Sodium, potassium and creatinine levels were measured using the 24-hour urine samples. Additional data included anthropometric measurements and socio-demographic questionnaire. Results: The daily sodium, potassium and creatinine excretions were 2779.1±1334.9 mg, 1350.0±642.8 mg and 820.3 ± 381.2 mg, respectively. Data analysis revealed that 71.2% of the participants had a daily sodium intake more than 2000 mg (5g of salt) recommended by the WHO. The mean of potassium excretion was 1350.0±642.8 mg /day, this average was lower than 3.51g per day recommended by the WHO. Conclusion: Public health measures to reduce sodium and increase potassium consumption in order to decrease the population’s risk of high blood pressure and heart disease are recommended.

This study aimed to evaluate the amount of salt provided by the consumption of bread in daily food intake and compare it to recommended salt intake. Chloride ion concentrations were measured using Mohr's Method to indirectly quantify added salt in bread samples from 80 professional bakeries in Casablanca, Morocco. Results showed that the average amount of added salt during the preparation of white bread is 17.42 ± 1.28 g / kg, which is the equivalent of a daily intake of 8 to 9 g of salt through bread alone, and exceeds all recommendations. The high salt content of white bread might be a contributing factor to the high sodium intake in Morocco, especially considering that bread is a staple food in the country. Any policies or initiatives to reduce sodium consumption should target bread as a strategic vehicle to reduce salt intake.التركيب الملحي للخبز الأبيض التجاري في المغرب.علي جفري، يونس الكردي، عبد الفتاح درويش.هدفت دراستنا إلى تقييم كمية الملح الناتجة عن استهلاك الخبز، كونه غذاءً رئيسياً، في الاستهلاك الغذائي اليومي ومقارنته بالتوصيات. فقمنا بقياس تركيزات أيون الكلوريد باستخدام طريقة موهر للتحديد غر المباشر لكمية الملح المضاف في عينات خبز من 80 مخبزاً في الدار البيضاء. وأظهرت النتائج أن متوسط كمية الملح المضاف خال عملية إعداد الخبز الأبيض يبلغ 17.42±1.28 جرام/كيلو جرام، وهو ما يعادل استهلاكاً يومياً مقداره 8 إلى 9 جرام من الملح عن طريق الخبز وحده، وهو ما يتجاوز جميع التوصيات. ومن شأن ارتفاع محتوى الملح في الخبز الأبيض أن يسهم في ارتفاع استهلاك الصوديوم في المغرب، لا سيَّما باعتبار أن الخبز يمثل غذاءً رئيسياً في البلد. وينبغي لأي سياسات أو مبادرات ترمي إلى خفض استهلاك الصوديوم أن تستهدف الخبز باعتبارها سواغاً اسراتيجياً لخفض استهلاك الملح.Teneur en chlorure de sodium du pain blanc commercial au Maroc.La présente étude visait à évaluer la quantité de sel qu’apporte la consommation de pain dans l’alimentation quotidienne et à la comparer aux doses recommandées. La concentration d’ions chlorure a été mesurée à l’aide de la méthode de Mohr pour quantifier de façon indirecte le sel ajouté dans les échantillons de pain provenant de 80 boulangeries professionnelles à Casablanca (Maroc). Les résultats ont montré que la quantité moyenne de sel ajouté dans la confection du pain blanc est de 17,42 ± 1,28 g/kg. Ceci représente un apport journalier de 8 à 9 grammes de sel provenant uniquement de la consommation du pain et dépasse toutes les recommandations. La haute teneur en sel du pain blanc pourrait être un facteur qui contribue à la forte consommation de sodium au Maroc, surtout quand nous savons que le pain est un aliment de base dans le pays. Toutes les politiques et initiatives visant à réduire la consommation de sodium devraient cibler le pain comme outil stratégique pour réduire l’apport en sel.

Background: Virgin argan oil is of interest in cardiovascular risk prevention due to its fat composition and antioxidant compounds. Aims: We investigated with Moroccan subjects the effect of regular virgin argan oil consumption on lipid profile and antioxidant status and the in vitro effect of argan oil minor compounds (tocopherols, sterols and polyphenols) on LDL peroxidation. Design: Healthy subjects (20 men, 76 women) were studied. Sixty-two were regular consumers of argan oil and 34 were non-consumers. Methods: Fasting plasma lipids, antioxidant vitamins and LDL oxidation susceptibility were analyzed. In vitro LDL oxidation by phenolic and apolar compounds of virgin argan oil were performed. Results: Diet composition of argan oil consumers has a higher significant content of polyunsaturated fatty acids than that of non-consumers (8.8±1.0 vs. 6.6±0.9 g, P Conclusions: Our findings suggest for the first time that regular consumption of virgin argan oil induces a lowering of LDL cholesterol and has antioxidant properties. This oil offers an additional natural food to reducing cardiovascular risk.

The present study was undertaken to determine the effects of intake of inorganic nitrates in drinking water on thyroid gland activity and morphology in female rats. During 5 months of treatment, nitrates 50, 150 and 500 mg/L induced a significant dose-dependent decrease in bodyweight gain, compared with the control rats. At the end of the experiment, nitrates 150 and 500 mg/L induced hypertrophy of the thyroid gland, accompanied by an increase in the size of the thyroid follicles and hyposecretion of thyroid hormones T3 (triiodothyronine) and T4 (tetraiodothyronine). We concluded that a high nitrate intake in water influenced thyroid gland activity and morphology and might be considered to be a goitrogenic factor.

Introduction et but de l’etude Dans les pays arabes et africains, l’embonpoint a toujours ete considere synonyme de prosperite, de reussite sociale, ainsi que de bonne sante en general, et de beaute pour les femmes. L’objet de la presente etude est d’evaluer l’impact de la migration et de l’ethnie sur la variation de la prevalence de l’obesite et de la perception du corps, entre le groupe ethnique Soussi de la zone rurale d’origine (Souss) et celui de la metropole du Casablanca au Maroc. Materiel et methodes Nous avons utilise un echantillonnage stratifie a plusieurs degres dont 304 participants recrutes dans la zone metropole de Casablanca (149 femmes et 155 hommes) et 309 sur la region de Souss (157 femmes et 152 hommes). Cet echantillonnage etait base sur l’appartenance ethnique (citadins et migrants Soussi de premiere et deuxieme generation), le sexe et l’âge. Nous avons mesure les parametres anthropometriques (indice de masse corporelle [IMC]) et les perceptions relatives a la corpulence (perception de l’image du corps, satisfaction corporelle mesuree a partir de la difference entre la silhouette representant le poids actuel et celle representant la taille ideale). Resultats et analyse statistique La prevalence de l’obesite etait plus elevee chez les femmes que chez les hommes (22,5 % contre 19,8 %). L’analyse ajustee des donnees a indique que, la prevalence de l’obesite etait aussi plus forte chez les hommes casablancais soussis (21,3 %, OR = 0,53, 95 % IC [0,30–0,92], p Conclusion La presente etude a montre que la perception du corps est associee au sexe (femmes) et l’ethnie (soussi), puisque la valorisation de l’embonpoint est encore persistante chez les femmes soussies en particulier. De meme, les femmes de la population d’etude presente une sous-estimation de leur poids actuel.

Introduction et but de l’etude Le sport est un ensemble d’exercices physiques necessitant du pratiquant des depenses energetiques superieures a celles de sa vie normale. Ainsi l’apport alimentaire du sportif, aussi bien amateur que professionnel, doit lui assurer des apports suffisants pour couvrir ses besoins en energie, en vitamines, en sels mineraux et en hydratation. Le deficit probable de connaissances des enfants et des adolescents en pleine croissance, concernant l’alimentation du sportif ne leur permet pas de considerer les recommandations dans ce sens. Ce qui affecte leurs performances et se traduit par des deficiences corporelles en âge adulte. L’objectif de notre travail est d’evaluer les connaissances et les pratiques nutritionnelles des jeunes sportifs scolaires marocains. Materiel et methodes Il s’agit d’une enquete nutritionnelle menee aupres de 169 enfants et adolescents âges entre 10 et 19 ans ayant participe au championnat du football du Maroc de sport scolaire 2015 et representants differentes regions du Maroc. Resultats Les resultats ont montre en general des lacunes dans les connaissances en matiere d’alimentation des sportifs chez les participants de tout âge, notamment, en matiere d’hydratation, 50 % pensaient a s’hydrater apres l’exercice sportif, 14 % avant et 16 % durant. Moins de 25 % connaissaient les recommandations relatives aux fruits, legumes et produits laitiers. En ce qui concerne les pratiques alimentaires, 25 % des enfants sautaient leur premier repas de la journee, essentiellement par manque de temps. L’essentiel de l’apport glucidique etait assure par la consommation du pain en raison de 3 a 5 fois par jour, la consommation des produits sucres (boissons, confiture et miel) etait peu frequente. L’huile d’olive constituait l’apport principal en matieres grasses. Conclusion A la lumiere de ces donnees, nous recommandons l’implication des coaches dans l’education nutritionnelle des enfants en mettant en evidence les risques d’une malnutrition sur la croissance et les performances de ces jeunes sportifs.

Introduction et but de l’etude La surconsommation d’acide gras a ete associee a un risque accru de maladies non transmissibles. En outre, une consommation excessive d’acides gras trans (apport superieur a 2 % de l’apport energetique total) est associee a une augmentation du 23 % de risque cardiovasculaire. L’objectif de cette etude etait la determination de la composition en sodium, en acides gras satures (AGS) et en acides gras trans (AGT) dans six types de fast foods largement consommes au Maroc. Materiel et methodes Nous avons collecte 37 plats de fast foods a partir de differents snacks et restaurants de Casablanca. Six types de fast foods ont ete selectionnes : sandwich au thon, sandwich d’omelette, sandwich de viande hachee, sandwich de merguez, pizza, et shawarma. Chaque sandwich a ete decoupe a l’aide d’un robot-mixeur jusqu’a l’obtention d’une pâte homogene, puis congele a −20 °C jusqu’au moment de l’analyse. L’extraction des lipides a ete effectuee selon la methode de Soxlet. La separation et la quantification des acides gras a ete realisee a l’aide de chromatographie en phase gazeuse. Le dosage du sodium a ete effectue selon la methode de Mohr. Resultats et analyse statistique L’analyse des resultats montre que la moyenne de la matiere grasse totale des fast foods etait 8,33 ± 2,56 g/100 g. La moyenne des AGS etait de 44,27 ± 12,53 %, elle variait entre 35 % dans les sandwichs au thon et 70 % dans les pizzas. La moyenne des AGT etait 1,57 ± 1,06 %, elle variait entre 0,75 % dans les sandwichs au thon et 2,66 % dans sandwichs de merguez. La composition moyenne des acides gras polyinsatures AGPI etait de 11,15 ± 9,49 %, elle variait entre 3,95 ± 0,91 % dans les pizzas et 19,64 ± 5,51 % dans les sandwichs au thon. La moyenne de la concentration du sodium etait 0,34 ± 0,07 g/100 g, elle variait entre 0,34 g dans les sandwichs de viande hachee et 0,44 g dans les pizzas. Le calcul de l’indice nutritionnel des lipides (de Vicario) a montre des indices situes entre 0,57 dans les sandwichs au thon et 2,86 dans les pizzas. Conclusion Cette etude montre que les fast foods au Maroc ont une composition elevee en sodium et en AGS mais une faible quantite en acides gras insatures. Ainsi, ces apports contribueraient a l’augmentation des prevalences des maladies cardiovasculaires et accidents vasculaires cerebraux au Maroc. La reduction des AGT, des AGS et du sel dans notre alimentation est une etape importante dans l’amelioration de la sante des Marocains.

Introduction et but de l’etude La connaissance de la composition chimique des aliments est essentielle dans le traitement des conditions liees a la nutrition humaine, surtout avec la prevalence croissante des maladies non transmissibles. Aussi, il est devenu urgent au Maroc d’analyser la composition des aliments les plus consommes. Cette etude avait pour objectif de mesurer la composition en sodium, en acides gras satures (AGS) et en acides gras trans (AGT) dans les repas les plus consommes au Maroc. Cette etude rentre dans le cadre d’un projet mene par l’OMS-EMRO dont les objectifs etaient d’evaluer la consommation de graisses et de sodium dans les pays de la region Est de la Mediterranee. Materiel et methodes Un ensemble de 17 plats ont ete selectionnes. Chaque echantillon a ete pese et broye dans un recipient en acier inoxydable jusqu’a obtention d’une pâte homogene, qui a ete ensuite divise en deux echantillons (un pour l’analyse de sodium et l’autre pour l’analyse des acides gras et congele a −20 °C jusqu’au moment de l’analyse. La composition en matiere grasse a ete determinee en utilisant chromatographie en phase gazeuse apres l’extraction au Soxhlet. La composition en sodium a ete determinee selon la methode de Mohr. Resultats et analyse statistique La composition de la graisse totale dans les repas etait entre 0,36 % et 39,47 %. Les tajines prepares avec de la viande rouge etaient plus riches en graisses totales (entre 8,54 % pour le tajine de bœuf et de 14,36 % pour l’agneau), les AGS (entre 40,23 % dans le tajine de kefta et 60,11 % dans la viande de bœuf), et les AGT (2,3 % dans la kefta et de 6,3 % dans l’agneau). Alors que les repas prepares avec des viandes blanches (poulet) et de poissons ont tous une composition en AGR en dessous de 1 % du total des graisses. Le couscous, la soupe de feves (Bissara) et la soupe de legumes (Harira) avaient les compositions les plus faibles en graisses totales et en AGT. La composition en sodium etait quasiment la meme dans tous les repas 0,25 ± 0,11 g/100 g. Les soupes avaient les plus faibles indices nutritionnels, raison de leur faible composition AGS, les repas avec des produits de viandes rouges (agneau, bœuf et les visceres) avaient les plus hauts indices nutritionnels. Conclusion La plupart des repas analyses avaient une composition riche en AGS ; presque tous les repas ont une composition AGS plus elevee qu’en AGPI. Ces donnees suggerent que les repas faits maison pourraient avoir plus d’effet dans l’epidemie de maladies non transmissibles qu’on voudrait bien le reconnaitre. Par ailleurs, d’apres des donnees des etudes epidemiologiques et des essais cliniques, il existe des preuves convaincantes que le remplacement des AGS par des AGPI diminuerait le risque de la maladie coronarienne et que le remplacement de AGS (C12 : 0–C16 : 0) par des AGMI reduirait la concentration de cholesterol LDL.

Les taux plasmatiques de thyroxine libre (FT4) et de triiodothyronine libre (FT3) ont été mesurés chez 30 dromadaires mâles adultes, chez 31 chamelles non gravides et non allaitantes et chez 13 chamelles et leur fœtus de 6 mois ou leur nouveau-né, de la naissance à l’âge de 30 jours. Les valeurs basales de FT4 et de FT3 plasmatiques (pM) chez le dromadaire mâle adulte ont été respectivement de 24,8 ± 2,8 et 8,6 ± 1,4. Au cours de la gestation (6 mois), ces valeurs (pM) ont été respectivement de 43,4 ± 4,1 et 1,4 ± 0,4 chez le fœtus, et de 31,1 ± 2,8 et 16,9 ± 2,1 chez la chamelle. Chez le chamelon, les taux de FT4 (50,7 ± 4,1) et de FT3 (18,6 ± 2,3) plasmatiques (pM), très élevés à la naissance, ont diminué progressivement jusqu’au 7e jour (FT4 : 28,3 ± 2,8 ; P < 0,05 ; FT3 : 9,6 ± 1,7 ; P < 0,05), puis sont restés stables jusqu’au 30e jour. L’évolution périnatale et postnatale des taux de FT4 et de FT3 plasmatiques chez la chamelle et son chamelon était similaire à celle rapportée chez les autres ruminants domestiques.

Background: High blood pressure is a serious public health problem in Morocco; the national survey of cardiovascular risk factors in Morocco found a prevalence of 33.6% of people with high blood pressure (HBP) with a higher prevalence among women, also, the World Health Organization estimated the prevalence of HBP in 2008 at 41.2%. Our study aimed to evaluate the amount of salt provided by the consumption of bread, since it is a staple food, in daily food intake and compare it to the recommendations. This study aims to raise awareness about salt consumption and its impact in causing high blood pressure. Methods: We used the MOHR method to quantify sodium in bread samples from 80 professional bakeries in Casablanca. Results: Results showed that the average amount of salt used in the preparation of bread is 17.42 ± 1.28 g / kg, which is the equivalent of a daily intake of 8 to 9 g of salt through bread alone, and exceeds all recommendations. Conclusion: We can only recommend using it as a vector for the programme of awareness about salt over-consumption and its impact on raising the prevalence of hypertension.

Study of overweight and obesity among women from modest neighborhoods in Casablanca and the related factors influencing this phenomenon.A survey was conducted in 6 neighborhoods of Casablanca using multistage cluster sampling. Anthropometric parameters and body composition were measured, and information about food habits, sociodemographic situation and body image perception were collected using a questionnaire.425 adult women from popular neighborhoods in Casablanca.We found a prevalence of 47% obesity and 36% overweight. Obesity and overweight exceeded 80% in all age categories except among women25 years, where we found a prevalence of 44% overweight. Furthermore, abdominal obesity prevalence was high in all age categories with an overall prevalence of 67%. Body image perception data showed that 62% women perceived their weight as being either normal or insufficient, 46% of those women were, in fact, either overweight or obese. Fattening products were used by 12% of the population at least once, especially by women35 years, 68% of these women were overweight or obese at the time of the study.The problem of obesity in this society is amplified by its perception of a regular weight and by the use of fattening substances even among young and educated women.

Introduction et but de l’etude La consommation elevee de sodium predispose a l’hypertension arterielle et augmente le risque de maladies non transmissibles ; les maladies cardiovasculaires en particulier [1] . Au Maroc, l’hypertension arterielle est un probleme de sante public sa prevalence a ete evaluee a 33,6 % selon l’enquete nationale de 2000 [2] et 41,2 % en 2008 selon l’OMS (2011). L’apport quotidien du sel a travers l’alimentation des marocains demeure inconnu a l’exception de l’estimation son apport a travers la consommation du pain boulanger [3] . L’objectif de cette etude pilote, recommandee et soutenue par l’OMS-EMRO, est l’evaluation de la consommation quotidienne du sel (sodium) chez les adultes marocains. Materiel et methodes Un echantillon de 134 participants (64 hommes et 68 femmes âges de 25 a 65 ans) ont ete recrutes dans quatre regions differentes du Maroc (Casablanca, Errachidia, Meknes, Haut Atlas). L’ensemble des participants ont collecte leurs urines de 24 heures dans des bidons en plastique, contenant 1 g d’acide borique. Apres mesure des volumes, 118 participants ont ete retenus avec une diurese > 500 mL. Six aliquotes de la diurese de chaque participant ont ete stockes a −20 °C jusqu’a quantification du sodium, du potassium et de la creatinine. Resultats La diurese moyenne des participants est egale a 1125,5 ± 553 mL par jour. Les taux d’excretions quotidiennes de sodium, de potassium et de creatinine sont respectivement de 2779,1 ± 1334,9 mg, 1350 ± 642,8, et 820,3 ± 381,2 mg. L’analyse des donnees d’excretion du sodium montre qu’il n’y a pas de difference significative entre les quartes regions de l’etude et que seuls 28 % des participants ont une excretion de sodium inferieure a 2000 mg, seuil recommandee pour la consommation quotidienne (OMS) alors que 57,6 % ont une excretion entre 2000 et 4000 mg et 13,6 % depassent 4000 mg par jour. Concernant l’excretion du potassium, seul un participant a atteint la recommandation de l’OMS de consommation journaliere (3510 mg), et que les excretions relevees respectivement a Casablanca et Errachidia sont de 1531,2 mg et 1697,7 mg par jour et sont significativement plus elevees vs Meknes et le Haut Atlas ( Conclusion Ces resultats revelent que les consommations quotidiennes de sodium et de potassium ne repondent pas aux recommandations de l’OMS ce qui pourrait contribuer a la prevalence elevee de l’hypertension, des maladies cardiovasculaires, des AVC et des maladies coronariennes au Maroc. Aussi, des mesures sont a prendre pour reduire la consommation du sodium et augmenter celle du potassium afin de diminuer le risque de l’hypertension arterielle et des maladies cardiaques de notre population.

Introduction et but de l’etude La migration des zones rurales vers les zones urbaines est un facteur majeur d’obesite, elle est associee a F augmentation des prevalences de cette derniere dans de nombreux pays. Au Maroc, la prevalence de l’obesite est vraisemblablement plus elevee dans les villes que dans les milieux ruraux. Notre objectif est d’evaluer l’influence de l’ethnie et la migration citadine a travers le degre d’urbanite sur la variation de la prevalence de l’obesite, entre le groupe ethnique Soussi de la zone rurale (Souss) et la metropole du Casablanca au Maroc. Materiel et methodes Nous avons utilise un echantillonnage stratifie a plusieurs degres dont 304 participants recrutes dans la zone metropole de Casablanca (149 femmes et 155 hommes) et 309 dans la region de Souss (157 femmes et 152 hommes). Cet echantillonnage est base sur l’appartenance ethnique (citadins et migrants Soussi de premiere et deuxieme generation), le sexe et l’âge. Nous avons mesure les parametres anthropometriques et la composition corporels ; l’exces du poids (surpoids et obesite) et l’obesite abdominale (OA) ont ete definis selon les seuils de l’OMS de l’indice de masse corporelle (IMC) et de tour du la taille (TT). En outre, les fourchettes de pourcentage de graisse corporelle (%BF) ont ete determinees selon les tranches indiquees dans le manuel du moniteur de l’impedance-metre. Resultats et Analyse statistique La prevalence de l’obesite est relativement plus elevee chez les femmes que chez les hommes (22,5 % vs. 19,8 %). Les femmes ont egalement, plus de l’OA et le risque de % BF eleve que les hommes (77,6vs 33,4 % et 71,2 % vs 60,4 %, respectivement). L’analyse ajustee des donnees a indique que, en comparaison avec les soussi ruraux, l’OA est significativement plus eleve chez les migrants de la deuxieme generation (51,0%, OR =0,33, 95%IC [0,17–0,64], p Conclusion Ces resultats nous permettent de conclure que le statut anthropometrique et corporel de notre population d’etude est dependant du degre d’urbanite (les migrants de deuxieme generation) et de l’ethnie (casablancais soussis) chez les hommes. Tandis que chez les femmes, le statut est plus lie a leur milieu de residence (particulierement les casablancaises).

The present study was undertaken to determine the effects of intake of inorganic nitrates in drinking water on thyroid gland activity and morphology in female rats. During 5 months of treatment, nitrates 50, 150 and 500 mg/L induced a significant dose-dependent decrease in bodyweight gain, compared with the control rats. At the end of the experiment, nitrates 150 and 500 mg/L induced hypertrophy of the thyroid gland, accompanied by an increase in the size of the thyroid follicles and hyposecretion of thyroid hormones T3 (triiodothyronine) and T4 (tetraiodothyronine). We concluded that a high nitrate intake in water influenced thyroid gland activity and morphology and might be considered to be a goitrogenic factor.

Summary Background and aim Due to its high antioxidant and mono- and polyunsaturated fatty acid content virgin argan oil (VAO) could play a beneficial role in cardiovascular prevention. We were therefore interested in determining whether the consumption of VAO could improve plasma paraoxonase (PON1) activities and antioxidant status in healthy men. Methods and results Sixty young men were included in this interventional study. They were given a controlled diet for 2 weeks as baseline and then received 25g/day of butter. The group was randomised to two diet group periods of 3 weeks each. The VAO group received 25ml/day of oil and the extra virgin olive oil (EVO) group received the same quantity of EVO as control group. Plasma PON1 activities, antioxidant vitamins and LDL susceptibility to oxidation were measured. The analysis of the results shows that PON1 activities increase significantly in both groups and that lipoperoxides and conjugated dienes formation decreases significantly in VAO and EVO groups compared to baseline values ( P =0.001 and P =0.014, respectively). Vitamin E concentration increases significantly only in VAO group ( P =0.007). Susceptibility of LDL to lipid peroxidation shows a significant increase in lag phase and a significant decrease in maximum diene production in VAO ( P =0.005) and EVO groups ( P =0.041 and P =0.005, respectively). Conclusions Our findings confirm the beneficial effect of EVO on plasma antioxidant status and show for the first time the same effect for VAO supplementation in man. Thus, VAO offers an additional natural food supplement to reduce cardiovascular risk.

Virgin argan oil is of interest in cardiovascular risk prevention due to its fat composition and antioxidant compounds.We investigated with Moroccan subjects the effect of regular virgin argan oil consumption on lipid profile and antioxidant status and the in vitro effect of argan oil minor compounds (tocopherols, sterols and polyphenols) on LDL peroxidation.Healthy subjects (20 men, 76 women) were studied. Sixty-two were regular consumers of argan oil and 34 were non-consumers.Fasting plasma lipids, antioxidant vitamins and LDL oxidation susceptibility were analyzed. In vitro LDL oxidation by phenolic and apolar compounds of virgin argan oil were performed.Diet composition of argan oil consumers has a higher significant content of polyunsaturated fatty acids than that of non-consumers (8.8 +/- 1.0 vs. 6.6 +/- 0.9 g, P0.05). Subjects consuming argan oil have lower levels of plasma LDL cholesterol (12.7%, P0.05) and Lp(a) (25.3%, P0.05) compared with the non-consumers. In argan oil consumers, plasma lipoperoxides were lower (58.3%, P0.01) and molar ratio alpha-tocopherol/total cholesterol (21.6%, P0.05) and alpha-tocopherol concentration (13.4%, P0.05) were higher compared with the non-consumers group. In spite of higher levels of plasma antioxidant and lower levels of lipoperoxides in argan oil consumers, LDL oxidation susceptibility remained fairly similar. A strong positive correlation was observed between increasing phenolic extract, sterol and tocopherol concentrations and the LDL-Lag phase (P0.05).Our findings suggest for the first time that regular consumption of virgin argan oil induces a lowering of LDL cholesterol and has antioxidant properties. This oil offers an additional natural food to reducing cardiovascular risk.

This study aimed to assess the effect of virgin argan oil (VAO) and extra virgin olive oil (EVO) on the hormonal profile of androgens and anthropometric parameters among healthy adult Moroccan men during a controlled nutritional intervention. The study was carried out on 60 young and healthy male volunteers aged between 23 and 40 years old. During a stabilization period of 2 weeks they consumed butter. The group was then randomized into two categories, the first one consuming VAO and the second EVO for 3 weeks. Testosterone (T), luteinizing hormone (LH) and dehydroepiandrosterone (DHEAS) serum concentrations were measured at the beginning of the study and at the end of each period. The Mann-Whitney test was used to compare the two groups (VAO and EVO) during each step of the study. Differences in androgens and anthropometric parameters between the baseline and after 3 weeks of the diet in the VAO and EVO groups were analyzed using the Wilcoxon test. T and LH serum concentrations significantly increased after the intervention period. T levels increased by 19.9% and 17.4% (p < 0.0001), and LH levels by 18.5% (p < 0.007) and 42.6% ( p < 0.0001), respectively, for VAO and EVO ( p < 0.0001). However, DHEAS serum concentrations, body weight, body mass index, arterial pressure and daily energetic intake did not show any significant variation after the intervention with either argan or olive oils. The results suggest that consumption of AVO and EVO might be the origin of a positive action on the androgen hormonal profile of men.