Effect of Hydrogenated, Liquid and Ghee Oils on Serum Lipids Profile

BACKGROUND: Trans fatty acids are known as the most harmful type of dietary fats, so this study was done to compare the effects of hydrogenated, liquid and ghee oils on serum lipids profile of healthy adults.    METHODS: This study was a randomized clinical trial conducted on 129 healthy participants aged from 20 to 60 years old who were beneficiaries of Imam-e-Zaman charitable organization. Subjects were randomly divided into 3 groups and each group was treated with a diet containing cooking and frying liquid, ghee, or hydrogenated for 40 days. Fasting serum lipids, including total cholesterol (TC), triglyceride (TG), LDL-cholesterol (LDL-C), HDL-cholesterol (HDL-C), apoprotein A (Apo A), and apoprotein B (Apo B) were measured before and after the study.    RESULTS: TC, TG and Apo B had a significant reduction in the liquid oil group compared to the hydrogenated oil group. In the ghee group TG declined and Apo A increased significantly (p < 0.01). Liquid oil group had a significant reduction in HDL-C, compared to the ghee oil group (P < 0.05).     CONCLUSION: It was concluded that consuming liquid oil along with frying oil caused to reduce all serum lipid levels. However, ghee oil only reduced TG and increased HDL-C levels.      Keywords: Serum lipids, Apoproteins, Liquid oil, Hydrogenated oil, Ghee, Clinical tria

Association of glycemic index and glycemic load with diabetes type 2 in an Iranian adult population: Isfahan Healthy Heart Program

Introduction:According to inconsistent relationship of glycemic index (GI) and glycemic load (GL) with diabetes type 2, this study was done to assess the relationship of glycemic index and glycemic load with diabetes type 2 in an Iranian adult population. Material and Methods:This cross-sectional study was carried out on 1754 individuals who were a subsample of the 1st phase of Isfahan Healthy Heart Program. Basic characteristics such as age, sex, education, smoking status and physical activity were collected using a questionnaire. Dietary assessment was done with a single 24 hour recall questionnaire and glycemic index and glycemic load were calculated. Weight, height, fasting blood sugar (FBS) and 2 hour post-prandial glucose (2hpp) were measured. Results:Energy intake and GL, but not glycemic index had a negative association with diabetes type 2, intolerance glucose test (IGT) (P<0.05). There was no significant relationship between fasting blood sugar and energy-adjusted glycemic index and glycemic load quintiles. However, 2 hour post-prandial glucose showed a negative relationship with dietary glycemic index and glycemic load quantiles (P<0.001). Conclusion:We concluded that there were no significant associations between dietary glycemic index and glycemic load with IGT and diabetes type 2. So, further studies are required to determine the effect of dietary factors on diabetes

Relationship between legumes consumption and metabolic syndrome: Findings of the Isfahan Healthy Heart Program

BACKGROUND: Epidemiologic studies have shown an inverse association between dietary fiber and metabolic syndrome (MetS). Therefore, the purpose of this study was to investigate the association between MetS and consumption of legumes in adults in Isfahan, Iran. METHODS: This cross-sectional study was carried out on 2027 individuals who were a subsample of the 3rd phase of the Isfahan Healthy Heart Program (IHHP). Basic characteristics information such as age, sex, smoking status, and physical activity were collected using a questionnaire. A validated 48-item food frequency questionnaire was used to assess dietary behaviors. Blood pressure, waist circumference (WC), glucose, triacylglycerols, and high-density lipoprotein cholesterol were measured, and MetS was defined based on Adult Treatment Panel III guidelines. Multiple logistic regression models examined associations of frequency consumption of legumes with MetS occurrence and its components. RESULTS: All MetS components were less prevalent among subjects with regular legume intake (P &lt; 0.01). Legume intake was inversely associated with the risk of MetS, after adjustment for confounding factors in women. Life style adjusted odds ratio of Mets between highest and lowest tertile and no consumption (as reference category) of legume intake were 0.31 (0.13, 0.70), 0.38 (0.17, 0.87), respectively, in women (P = 0.01). CONCLUSION: This study showed that age has a crucial role in MetS incidence; therefore, after further age adjustment to lifestyle adjusted model there was no significant difference in lower and higher tertile of legume intake and MetS. &nbsp; Keywords: Legumes, Metabolic Syndrome, Iran&nbsp;</p

Cardiovascular diseases risk factors in people with normal body mass index and waist circumference

Background and Aim: Considering the importance of obesity and regarding that only few studies in the field of normal anthropometrics are available in the country, the present .study was conducted to survey cardiovascular diseases (CVD) risk factors in people with normal body mass index and waste circumference. Materials and Methods: Data of this cross-sectional study was obtained from the 1st phase of Isfahan Healthy Heart Program (IHHP), which is a communo-intervening plan on 3718 individuals aged over 19 years, having normal Body Mass Index (BMI) and waist circumference (WC) in Isfahan, Najaf-abad, and Arak. In order to evaluate the association between the quartiles of BMI and WC with CVD risk factors, multiple logistic regression was applied. Results: Out of the population of the study, 2859 were males and 859 females with mean age 34.29±14.29 yrs. The odd ratio (ORs) of dislipidemia in the biggest quartile of BMI in males and females was 1.84 [1.45-2.33] (P<0.001) and 1.56[1.05-2.30] (P<0.05), respectively. Odds ratio of at least two risk factors in the highest W.C. quartile was 2/6 [1.45-4.65] (P=0/001). and In men, the odds ratio of at least one risk factor in the highest WC and BMI quartile were 1.42 [1.12-1.817] (P=0.001) and 1.78[1.90-2.27] (P=0.002), respectively compared with the first quartile. Conclusion: Although normal borderline levels of BMI and WC are used to predict CVD risk factors, but lower borderline levels of these Indexes can also be referred to as a CVD risk predictor

COMPARISON OF FOOD HABITS AMONG SMOKER AND NON-SMOKER INDIVIDUALS: ISFAHAN HEALTHY HEART PROGRAM

Abstract &nbsp;&nbsp; BACKGROUND: Cigarette smoking is an important risk factor of various chronic diseases. Smokers also seem to make a lifestyle which is different from those of non-smokers. This study was conducted to compare dietary habits of smoker and non-smoker individuals. &nbsp;&nbsp; METHODS: This cross-sectional study was conducted in 2000-2001 in Isfahan and Najaf-Abad counties. Sample size was 6300 individuals aged &ge; 19 year old. The individuals' food habits were assessed by using a food frequency questionnaire. &nbsp;&nbsp; RESULTS: Smokers' consumption of some foods, including whole diary products, was higher than that of non-smokers (P = 0.001). Also, the frequency consumption of hydrogenated oil and liquid oil in smoker men and non-smoker ones was 6.9 &plusmn; 4.2, 6.5 &plusmn; 4.3, 2.2 &plusmn; 2.6 and 2.7 &plusmn; 2.4, respectively (P = 0.001). Mean consumption of fast food in smoker men was higher than non-smokers (1 &plusmn; 1.4 vs. 0.8 &plusmn; 1.5, respectively, P = 0.01). Non-smoking men's mean intake of fruit and vegetables was higher than that of smokers (11.7 &plusmn; 6 vs. 11&plusmn; 6, respectively, P = 0.01). &nbsp;&nbsp; CONCLUSION: The results showed that smokers have an unhealthier dietary pattern than non-smokers; so, this is reflected in their unhealthy food choices, e.g. greater consumption of food products with high levels of saturated fat and cholesterol. Smoking and unhealthy dietary behavior have synergistic effects on incidence of non-communicable diseases. Broad interventions are required in the community towards tobacco consumption control and lifestyle modification in smokers. &nbsp; &nbsp;&nbsp; Keywords: Smoking, Food Habits, Cardiovascular Disease.</p

Healthy Bread Initiative: Methods, Findings, and Theories 12Isfahan Healthy Heart Program

The scientific evidences show that the content, baking methods, and types of bread can make health impacts. Bread, as a major part of Iranian diet, demonstrates a significant potential to be targeted as health promotion subject. Healthy Food for Healthy Communities (HFHC) was a project of Isfahan Healthy Heart Program (IHHP), consisting of a wide variety of strategies, like Healthy Bread (HB) Initiative. The HB Initiative was designed to improve the behaviour of both producers and consumers, mainly aiming at making high-fibre, low-salt bread, eliminating the use of baking soda, providing enough rest time for dough before baking (at least one hour), and enough baking time (at least one minute in oven). A workshop was held for volunteer bakers, and a baker-to-baker training protocol under direct supervision was designed for future volunteers. Cereal Organization was persuaded to provide less refined flour that contained more bran. Health messages in support of new breads were disseminated by media and at bakeries by health professionals. Evaluation of the HB Initiative was done using before-after assessments and population surveys. While HB was baked in 1 (0.01%) bakery at baseline, 402 (41%) bakeries in the intervention area joined the HB Initiative in 2009. Soda was completely eliminated and fibre significantly increased from 4\ub10.4 g% before study to 12\ub10.6 g% after the intervention (p&lt;0.001). The preparation and baking times remarkably increased. Wastage of bread decreased from 13\ub11.8 g% to 2\ub10.5 g% and was expressed as the most important advantage of this initiative by consumers. People who lived in Isfahan city consumed whole bread 6 times more than those who lived in reference area Arak (p&lt;0.001). The HB Initiative managed to add new breads as a healthy choice that were compatible with local dishes and made a model to solve the longstanding problems of bread. It used various health promotion approaches but was best consistent with Beattie\u2019s model

Healthy Bread Initiative: Methods, Findings, and Theories−Isfahan Healthy Heart Program

The scientific evidences show that the content, baking methods, and types of bread can make health impacts. Bread, as a major part of Iranian diet, demonstrates a significant potential to be targeted as health promotion subject. Healthy Food for Healthy Communities (HFHC) was a project of Isfahan Healthy Heart Program (IHHP), consisting of a wide variety of strategies, like Healthy Bread (HB) Initiative. The HB Initiative was designed to improve the behaviour of both producers and consumers, mainly aiming at making high-fibre, low-salt bread, eliminating the use of baking soda, providing enough rest time for dough before baking (at least one hour), and enough baking time (at least one minute in oven). A workshop was held for volunteer bakers, and a baker-to-baker training protocol under direct supervision was designed for future volunteers. Cereal Organization was persuaded to provide less refined flour that contained more bran. Health messages in support of new breads were disseminated by media and at bakeries by health professionals. Evaluation of the HB Initiative was done using before-after assessments and population surveys. While HB was baked in 1 (0.01%) bakery at baseline, 402 (41%) bakeries in the intervention area joined the HB Initiative in 2009. Soda was completely eliminated and fibre significantly increased from 4±0.4 g% before study to 12±0.6 g% after the intervention (p<0.001). The preparation and baking times remarkably increased. Wastage of bread decreased from 13±1.8 g% to 2±0.5 g% and was expressed as the most important advantage of this initiative by consumers. People who lived in Isfahan city consumed whole bread 6 times more than those who lived in reference area Arak (p<0.001). The HB Initiative managed to add new breads as a healthy choice that were compatible with local dishes and made a model to solve the longstanding problems of bread. It used various health promotion approaches but was best consistent with Beattie’s model

Ethnic differences in the lifestyle behaviors and premature coronary artery disease: a multi-center study

Background: Diverse ethnic groups that exist in Iran may differ regarding the risk factors such as hypertension, hyperlipidemia, dyslipidemia, diabetes mellitus, and family history of non-communicable disease. Premature Coronary Artery Disease (PCAD) is more endemic in Iran than before. This study sought to assess the association between ethnicity and lifestyle behaviors in eight major Iranian ethnic groups with PCAD. Methods: In this study, 2863 patients aged ≤ 70 for women and ≤ 60 for men who underwent coronary angiography were recruited in a multi-center framework. All the patients’ demographic, laboratory, clinical, and risk factor data were retrieved. Eight large ethnicities in Iran, including the Farses, the Kurds, the Turks, the Gilaks, the Arabs, the Lors, the Qashqai, and the Bakhtiari were evaluated for PCAD. Different lifestyle components and having PCAD were compared among the ethnical groups using multivariable modeling. Results: The mean age of the 2863 patients participated was 55.66 ± 7.70 years. The Fars ethnicity with 1654 people, was the most subject in this study. Family history of more than three chronic diseases (1279 (44.7%) was the most common risk factor. The Turk ethnic group had the highest prevalence of ≥ 3 simultaneous lifestyle-related risk factors (24.3%), and the Bakhtiari ethnic group had the highest prevalence of no lifestyle-related risk factors (20.9%). Adjusted models showed that having all three abnormal lifestyle components increased the risk of PCAD (OR = 2.28, 95% CI: 1.04–1.06). The Arabs had the most chance of getting PCAD among other ethnicities (OR = 2.26, 95%CI: 1.40–3.65). While, the Kurds with a healthy lifestyle showed the lowest chance of getting PCAD (OR = 1.96, 95%CI: 1.05–3.67)). Conclusions: This study found there was heterogeneity in having PACD and a diverse distribution in its well-known traditional lifestyle-related risk factors among major Iranian ethnic groups