Effect of Smoke Inhalation on Methaemoglobin, Oxyhaemoglobin and Packed Cell Volume of Plantain (“Bole”) Roasters in Port- Harcourt, Nigeria

Bole is a popular delicacy in Port Harcourt, Nigeria. Bole is roast plantain, roasted above burning charcoal. It is usually roasted alongside yam, and fish. In the course of roasting Bole, women are exposed to smoke which in the long run may produce some effects on the blood. The study examines how the smoke inhaled by these women affects their packed cell volume, methaemoglobin and oxyhaemoglobin levels. This study was carried out on blood samples collected from women who roast Bole (test subjects), in Port Harcourt, specifically in Diobu and Borikiri area. Control subjects were apparently healthy women that were not exposed to smoke. A total of 40 samples (20 from test subjects and 20 from control subjects) were collected through standard vein-puncture technique. Packed cell volume was determined using microhaematocrit method, oxyhaemoglobin and methaemoglobin levels were analyzed using spectrophotometric method. Methaemoglobin level (4.94 ± 4.17%) and PCV level of the test subjects (39.45 ± 1.32%) were significantly greater than that of control subjects (methaemoglobin: 1.64 ± 0.39%) and (packed cell volume: 38.50 ± 1.40%); (p-value = 0.00114 and 0.032887 for methaemoglobin and PCV respectively). The Oxyhaemoglobin levels of test subjects (11.38 ± 1.29g/dl) was significantly lower than the oxyhaemoglobin level of the control subjects (15.39 ± 0.89g/dl); (p- value = 0.000). The study therefore reveals that exposure to smoke increases methemoglobin levels and decreases oxyhaemoglobin level; this does not support adequate physiological oxygen delivery to body tissues and organs and could lead to hypoxia. We therefore recommended that these women use other means which produces less smoke to roast their plantain (bole), increase hydration, and make use of nose masks to reduce smoke inhalation.