Open AccessRelation of Urobilinogen Presence Resence in the Selection of Food (Salty or Sweet)?
Author(s) -
Muhammad Imran Qadir,
Fatima Hameed
Publication year - 2019
Publication title -
journal of endocrinology research
Language(s) - English
Resource type - Journals
ISSN - 2630-5224
DOI - 10.30564/jer.v1i2.1315
Subject(s) - food science , bilirubin , taste , chemistry , urine , biology , biochemistry , endocrinology
The total amount of 100 subjects were contributed in this review and all were the students who are studying in Bahauddin Zakariya University Multan, Pakistan. The bilirubin is metabolized in the gut which produced a colorless pigment known as urobilinogen. It is by-product of bilirubin which is used to break down the red blood cells in hemolysis. Salty food contains usually more minerals and vitamins while sweet food is enriched with carbohydrates, water and many other fats soluble substances. Every person has a unique taste according to their taste buds. A questionnaire based was made to relate the urobilinogen with the food (salty or sweet). Urinalysis is a method which is used to measure the urobilinogen in urine. It was concluded that there is a scientific relation between the presence of urobilinogen in urine with eating of salty or sugary food. Table no. 1 represents that urobilinogen play important role in the choice of eating either salty food more or sweet.