No abstract

According to the Non-communicable disease Risk Factors Survey of 2018, more than one-fifth (21.0%) of adults aged 25 years or older have hypertension and one-third of the adults did not have their blood pressure (BP) measured in their lifetime in Bangladesh. The National Heart Foundation of Bangladesh participated in May Measurement Month (MMM) 2017 and 2018 as well as this 2019 as a part of a global initiative aimed at raising awareness of high BP and to act as a temporary solution to the lack of screening programmes worldwide. This opportunistic screening of voluntary participants aged ≥18 years was carried out from May to July 2019. Data were collected from 100 screening sites in 16 districts in Bangladesh. BP measurement, the definition of hypertension, and statistical analysis followed the MMM protocol. Data on 24 941 individuals were analysed. Among the participants, 12 658 (50.8%) were female. After multiple imputation, 6990 (28.0%) had hypertension. Among the 6990 participants with hypertension, 5007 (71.6%) were on antihypertensive medication and 5331 (76.3%) were aware of having hypertension. Among 6990 participants with hypertension, 3217 (46.0%) had controlled BP (<140/90 mmHg) and among the participants with hypertension and on antihypertensive medication, 64.2% had controlled BP. Opportunistic BP screening can identify significant numbers of people with raised BP and thus assist in the prevention of cardiovascular diseases.

Ready-to-eat processed foods and beverages are eaten without further cooking or processing. These are generally energy-dense and contain a high amount of saturated fat, sodium, and added sugar. The consumption pattern of these foods varies regionally, seasonally, and agewise. The present study aims to identify commercially prepared ready-to-eat processed foods and beverages frequently consumed by different age groups in rural and urban areas of Bangladesh during the month of Ramadan and the non-Ramadan period. In this cross-sectional study, 948 individuals from 480 households in all eight administrative divisions of Bangladesh were interviewed during the month of Ramadan and the Non- Ramadan period. We identified puffed rice, peyaju, chanachur, chips, unbranded ice cream to be the overall highly consumed foods, consumed by 46.3, 40.1, 39.6 38.0, and 33.1 percent respondents, respectively. Consumption of foods other than puffed rice was significantly different across the age groups (p<0.05). A significantly higher number of respondents consumed puffed rice, deep-fried foods (peyaju, beguni, jilapi), and branded ice cream during Ramadan as compared to the non-Ramadan period (p<0.05). It was also found that the overall consumption rate of packaged items was higher among the urban population as compared to the respondent living in rural areas. When the foods were scored according to their consumption rate stratified by age, fasting, and regions, puffed rice, chips, chanachur, unbranded ice cream, peyaju were found to be top foods. Considering frequent intake of processed foods their nutrient composition should be analyzed to know their healthiness. Bioresearch Commu. 7(2): 1019-1030, 2021 (June)

Background: The whole world is going through a grim crisis instigated by the Novel Coronavirus (COVID-19) pandemic. Health systems of Bangladesh are overburdened in response to the disease. Healthcare workers (HCWs) are at a high risk of getting the infection and the source of transmission in the community. Objectives: This study was designed to explore the real scenario about knowledge, perception and practical behavior about COVID-19 among healthcare professionals of Bangladesh to combat the pandemic during the first outbreak of the COVID-19 pandemic in Bangladesh. Findings of this study might be utilized for the promulgation of policy and program for upcoming days. Materials and Methods: This cross-sectional survey was conducted among the adult Bangladeshi healthcare professionals of purposively selected three type of healthcare facilities- a Tertiary level hospital: Bangabandhu Sheikh Mujib Medical University as well as District hospital and Upazila health Complex from highly infected district Narayangonj and low infected district- Brahmanbaria. A number of 241 HCWs were interviewed using a semi-structured self-administered questionnaire electronically via-email, Facebook Messenger or other social media communication. Result: It is observed that knoledge level is higher among the elder people (age >40 years) than the young people (age <30 years) (10.84±0.48 vs 10.13±1.39, p value is 0.003 at 1% level of confidence). Although there was no significant difference in attitude among them (Attitude score in age >40 years vs <30 years age group was 3.24±0.96 vs 2.96±0.635 with p value is >0.05 at 5% level of significance). Conclusion: To reduce the risk of infection among health care professionals who are not in direct contact with patients. Policy and education should be implemented to convey the importance of possible exposure to the virus. KYAMC Journal. 2022;12(04): 190-195

Objective:Consumption of processed foods is surging in low and middle-income countries and gradually replacing home-cooked meals. Unfortunately, the salt content is usually high in these processed foods which eventually causes hypertension, heart diseases and stroke. As the reduction of overall salt intake serves as a preventive measure for Non-communicable Diseases, so, the present study was undertaken to estimate the content of salt in commonly consumed processed foods in Bangladesh and to assess their conformity with label declaration. Along with salt, total sugar, total fat, saturated fat, trans fat, protein, fiber and energy were also assessed.Design and Methods:It was a cross-sectional population-based study. A total of 11 most consumed processed packaged foods were identified from the 8 administrative divisions of Bangladesh through a household survey (n = 480) and a market survey (n = 24) done in 2019. Samples from all the 8 divisions were collected following a list of commonly consumed foods and brands. The foods included for analysis were chips, chanachur, fried peas, pulse, noodles, biscuits, lozenge/lollipop, milk chocolate, chutney, and ice cream. A brand-wise composite sample of each processed food item was prepared by pooling at least 12 samples in the Institute of Nutrition and Food Science. Samples were analyzed by ‘Association of Official Analytical Chemists’ and titrimetric method (IS-1743) method at an accredited lab. The healthiness of the products was evaluated in terms of the Health Star Rating scheme of Australia and the UK traffic light labelling system. Label information was compared with corresponding analytical values and per cent variation was calculated.Results:Most of the analyzed foods contained excessive amounts of salt, sugar and saturated fat. Alarmingly, for salt, where WHO labels ‘> 1.5 g/100g’ as ‘High/Excessive’ the products range from 4 g to 0.14 g per 100 g. Among them, 8 out of 11 food items were red marked. None of the brands qualifies for health claims in the star rating scheme and the UK traffic light system due to high content of salt and other critical nutrients. Most of the products misreported the nutrient content on labels.Conclusions:For the sake of public health, modification is highly needed in the processing of commonly consumed processed foods to make them healthy and less salt-containing. Study findings strongly advocate the necessity for strict regulations for appropriate user-friendly nutritional labelling. These measures will help in attaining Sustainable Development Goal 3-the health targets.