The goal of this study is to see if non-secretion of ABH chemicals and non-tasting of PTC are TB risk factors with positive interactions. The study enlisted the participation of 210 people, including 110 tuberculosis sufferers (test group) and 100 people who appeared to be healthy (control group). The haemagglutination inhibition test was used to determine secretors and nonsecretors among the study participants. Using phenylthiocarbamide (PTC) taste strips (0.0143 mg/strip), tasters and non-tasters were identified. Results: Of the 110 tuberculosis patients, 65 (59.1%) and 45 (40.9%) were secretors and nonsecretors, respectively, whereas 49 (44.5%) and 61 (55.5%) were tasters and non-tasters, respectively. 78 percent and 22 percent of the 100 control participants were secretors and non-secretors, respectively, while 67 percent and 33 percent were tasters and non-tasters. Non-secretors of ABH compounds were substantially more closely linked to test patients than controls (p = 0.002). Non-tasters of PTC were substantially more likely than controls to be test patients (2=10.68, df=1, p=0.001). Secretors and tasters were substantially lower in the test group than in the control group (two-sample t-test, 2=13.44, two-sample t-test, two-sample t-test, two-sample t-test, two df=1, p<0.001) while non-secretors and non-tasters were significantly higher in the test group than in the control group (χ2=9.77, df=1, p=0.002). Individuals who were both non-secretors and non-tasters were significantly associated with tuberculosis compared to those who were not (OR 3.5; 95% C.I 1.59-7.51). Conclusion: This research demonstrates that people who are unable to release ABH chemicals and taste PTC have a significantly higher risk of tuberculosis. We also discovered that tuberculosis patients were more likely to be non-tasters than individuals who did not have tuberculosis in this study. Conclusion: This research demonstrates that people who are unable to release ABH chemicals and taste PTC have a significantly higher risk of tuberculosis. We also discovered that tuberculosis patients were more likely to be non-tasters than individuals who did not have tuberculosis in this study.
Author (S) Details
Dr. C. Igbeneghu
Department of Biomedical Sciences, College of Health Sciences, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
B. M. Okanlawon
Department of Biomedical Sciences, College of Health Sciences, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
Dr. J. M. Olisekodiaka
Department of Chemical Pathology, Faculty of Medicine, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
View Book :- https://stm.bookpi.org/HMMS-V10/article/view/2260
No comments:
Post a Comment