Dietary intake of benzo(a)pyrene and risk of esophageal cancer in north of Iran

One etiologic factor for high incidence of esophageal squamous cell carcinoma (ESCC) in Golestan (Northeastern Iran) might be exposure to polycyclic aromatic hydrocarbons. We examined whether food and water are major sources of benzo(a)pyrene (BaP) exposure in this population. We used a dietary questionnaire to assess the daily intake of staple food (rice and bread) and water in 3 groups: 40 ESCC Golestan cases, 40 healthy subjects from the same area, and 40 healthy subjects from a low-risk area in Southern Iran. We measured, by high-performance liquid chromatography combined with fluorescence detection, the BaP concentration of bread, rice, and water in samples obtained from these 3 groups and calculated the daily intake of BaP. Mean BaP concentration of staple foods and water was similar and within standard levels in both areas, but the daily intake of BaP was higher in controls from the high-risk area than in controls from the low-risk area (91.4 vs. 70.6 ng/day, P < 0.01). In the multivariate regression analysis, having ESCC had no independent effect on BaP, whereas residence in the low-risk area was associated with a significant decrease in total BaP intake. Polycyclic aromatic hydrocarbons might, along with other risk factors, contribute to the high risk of ESCC in Golestan. Copyright © 2008, Taylor & Francis Group, LLC

Nutritional status of Iranian women with rheumatoid arthritis: An assessment of dietary intake and disease activity

Background: Long-standing chronic diseases such as rheumatoid arthritis are known to be associated with impairment of nutritional status to some degree. The present study aimed to assess nutritional status of women with rheumatoid arthritis and compare their ingestion of certain micronutrients with dietary reference intakes. Methods: In this cross-sectional study, 90 eligible women were recruited. After examination, all patients were evaluated on the basis of disease activity score, calculated using the number of tender and swollen joints, patient global assessment of pain and high sensitivity C-reactive protein (CRP). A three-day 24 h recall was completed and a 10 ml fasting blood sample was obtained to assess the plasma levels of malondialdehyde, total antioxidant and CRP. Results: Despite normal BMI, intake of energy and micronutrients including calcium, folic acid, zinc, magnesium and vitamin B6 were considerably lower compared with the dietary reference intakes. There was no significant relationship between intake of different nutrients or food groups and disease activity score and the biochemical markers including malondialdehyde, CRP and total antioxidant. Conclusions: Intake of energy and some micronutrients were significantly lower than the recommended values. However, no relationship was found between intake of different food groups or nutrients with disease activity or serum antioxidant capacity. © 2011 Future Medicine Ltd

The Relationship between Age, Weight, BMI, Postmenopausal Age and Bone Mineral Density in Post Menopause Women

Introduction: Osteoporosis is a multifactorial disease and several factors are involved in development and progression of the disease. The aim of this study was to increase our understanding of the relation between age, weight, BMI, postmenopausal age and bone mineral density in post menopause women. Methods: 240 Azarbaijani women aged 50-70 years having inclusion criteria were recruited. Bone mineral density (BMD) of lumbar spine (LS), femur neck (FN) and total hip were measured. Based on BMD, all subjects were divided into 3 groups; osteoporotic, osteopenic and normal. Personal characteristics of the individuals were obtained and weights and heights were measured. Results: There were significant differences between age, postmenopausal age (PMA), weight and BMI of the 3 study groups (for age, PMA and weight, p<0.001 and for BMI, p=0.018). There were negative correlations between age and PMA and BMD of different skeletal regions. After controlling the confounding variables, the association between age and BMD of hip and FN as well as PMA and BMD of LS remained significant (p=0.003, p<0.001 and p=0.025). There was also a significant correlation between weight and BMI and BMD of the measured skeletal sites. Conclusion: This study confirmed the positive and protective effect of weight and BMI on BMD. It also revealed the negative effect of age and PMA on BMD of different skeletal regions

Determination of Histamine and Tyramine in Lyqvan Cheese and Tabriz Ultra Filtered in Different Ripening Periods by High Performance Liquid Chromatography

Biogenic amines are the low molecular organic bases formed through enzymatic decarboxylation of amino acids and produced by microorganisms. Histamine and tyramine have been found in several type of cheese. Presence of these compounds can cause several problems such as respiratory disorders. The aim of this study was to evaluate the impact of ripening times on histamine and tyramine production. Methods: To study ultra-filtered and Lyqvan cheeses, samples were randomly assigned for production line in sixty day study period and 15 day intervals work was considered. Samples using hydrochloric acid were extracted and then samples to HPLC were injected. Statistical data analysis software SPSS (Ver16) took. Significance level P <0.05 was considered. Results: All of the Lyqvan pasteurized and Ultra filtered samples in all courses had histamine and tyramine. All samples of Lyqvan pasteurized in all courses had a more biogenic amines than UF samples. Increasing was significant in Lyqvan samples cases (P<0.05) and not significant in UF cheeses. In all courses in the amine levels of both types of samples were below the limit level that determined with FDA. Conclusion: Considering the amount of biogenic amine in all samples were below the safety limit, but due to side effects in susceptible consumers and food-drug interactions require special attention in the control cheese production and storage conditions

Cooking methods and esophageal squamous cell carcinoma in high-risk areas of Iran

Cooking methods have been implicated in the etiology of gastrointestinal cancers, reflecting exposure to potential carcinogens as results of cooking. We used a validated food frequency questionnaire and a pretested cooking method questionnaire in 3 groups: 40 esophageal squamous cell carcinoma (ESCC) cases from a high-risk area in northeast of Iran, 40 healthy subjects from the same high-risk area, and 40 healthy subjects from a low-risk area in Southern Iran. We compared the frequency of boiling, grilling, and frying, and the frying score among these 3 groups. We also calculated "frying index" by multiplying the frequency of each fried food item by its frying score. Mean frying to boiling ratios were 18.2:1, 12.8:1, and 2.6:1 for cases, high-risk controls, and low-risk controls, respectively (P < 0.01). Reuse of cooking oil for frying was reported in 37.5% of the ESCC cases, 25% of high-risk controls, and 7.5% of low-risk controls (P < 0.001). Frying index was higher in the high-risk than in the low-risk controls (P < 0.001) and in cases than in the high-risk controls (P < 0.05) after adjusting for smoking, opium use, rural residence, education, and ethnicity. High-temperature cooking and frying may be associated with increased risk of ESCC in high-risk areas. © 2014 Taylor and Francis Group, LLC