Tag Archives: Suya

Consumption of ‘suya, isi-ewu, kilisi’ killing Nigerians – Health minister

Posted on by
1

Minister of Health, Prof Isaac Adewole, has lamented the rate of death in Nigeria resulting from unhealthy diet.

 

According to Adewole, hypertension is the leading cardiovascular disease in Nigeria and can result in stroke if untreated.

 

He remarked that 1 in every 5 Nigerians is hypertensive and at risk of premature death.

Presenting the keynote address in Lagos, during the First Annual Black Tie Gala event organised by the Tristate Heart Foundation (THF), to raise N500 million in support of cardiovascular care in Nigeria, he observed that unhealthy diets contributed significantly to the development of non communicable diseaes in Nigeria.

He said, “Sadly, there is widespread low consumption of proteins, fruits and vegetables and increasing patronage of fast food outlets by the population. There is also large promotion of sweetened products such as carbonated drinks, pastries, candies and other refined sugars, while excessive intake of salt is promoted by food additives such as monosodium glutamate common in delicacies such as suya, kilisi, isi-ewu, ngwo-ngwo, among others.”

 

He further added that current estimates, show that death rate from stroke is 40-50 per cent within the first three months of diagnoses, while 39 per cent of those who survived stroke after three months died within a year, with 12 per cent developing severe disability.

 

“I can say without fear of contradiction that at least five out of 10 adults seated here tonight have elevated blood pressure and more than half of these are not aware of their situation.

“This is frightening because the dire consequence of neglected hypertension is stroke without warning. Unless we take drastic and sustained actions, we will keep counting losses,” he said.

Awesome Research: Suya Is Healthier When Eaten With Beer – Scientists

Posted on by
25

A group of researchers at the University of Porto, in Portugal, have said that barbecued meat, popularly known as suya, in Nigeria is healthier when cooked and eaten with beer.

 

The lead author of the study, published in the Journal of Agricultural and Food Chemistry, Dr. Isabel Ferreira, said the recommendation was given following the results of various experiments conducted by the scientists.

 

According to Ferreira, cancer-causing chemicals and molecules such as The PAHs are formed through the process of grilling or barbecuing meat and some chemical in beer could neutralise these free radicals.

 

She said, “One way of stopping PAH-formation might be to apply chemicals called antioxidants that mop up free radicals. And beer is rich in these, in the shape of melanoidins, which form when barley is roasted.”

 

In one of the experiments, Ferraira and her colleagues prepared some beer marinades, bought some meat and headed for the griddle.

“One of their marinades was based on Pilsner, a pale lager. A second was based on a black beer, since black beers have more melanoidins than light beers—as the name suggests, they give it colour.” The meat steeped in the black-beer marinade formed fewer PAHs than those steeped in the light-beer marinade, which in turn formed fewer than the control meat left unmarinated in beer,” she stated.

 

She noted that the meat that was not cooked with beer when cooked had an average of 21 nanogrammes (billionths of a gramme) of PAHs per gramme of grilled meat, while those marinated in black beer averaged only 10 nanogrammes of PAH.

 

Ferreira, however, cautioned against over consumption of barbecued meat with beer or other forms of alcohol that may not have been sourced from barley.