Analyzing food patterns and preferences of urban population of FasA (Phase I of studying the nutritional healthy city in Fasa)

Background: Proper and healthy eating is one of the key steps for developing a healthy population. The risk of disease and mortality decreases with a good nutrition. The access level, quality and choice of food consumed among people are affected by the economic, social, race and cultural status. It means that people with various culture and social system consume various types of food in various amounts. Methods: In a cross-sectional study, 1000 adults living in the Fasa were selected by cluster sampling. Demographic, socioeconomic status, dietary habits, consumption of some important food items such as fruit and vegetables, oils, cereals, dairy, and salt were questioned in a 26 item questionnaire. Results: The results show that there are significant problems in people lifestyle and dietary patterns in Fasa. A significant proportion of population had not regularly consumed breakfast and snack or significant consumption in fruits and vegetables. Hydrogenated vegetable oil and fried oil considerably used, and the most common method to prepare meat products was frying in oil. The refined grains are the major source of energy in people, and whole grains and cereals did not significantly used. Sugar and sweeteners were consumed significantly. Albeit, there were some positive points in the diet of region, including low consumption of carbonated beverages and processed foods, as well as high consumption of dairy products. Conclusion: Significant drawbacks in the dietary pattern of the region exists that need to be planned to improve them to minimize the risk factors of noncommunicable diseases. © Copyright 2019 by Gazi University Medical Facult

Systematic review and health risk assessment of arsenic and lead in the fished shrimps from the Persian gulf

The ingestion of heavy metals through contaminated seafood can causes significant outcomes on human health. In recent years, consume fishes and shrimps has increased in Iran, and several study about heavy metals content in fishes and shrimps from Persian Gulf were carried out to check their food safety. The aims of these systematic reviews and meta-analysis was to summarize the evidence on the relation of the intakes of Arsenic (As) and lead (Pb) levels, based on the origin and sub-groups of shrimp species consumed, Hence that we can estimate the risk of oral cancer induced by Pb and As in these groups of shrimp from the persian gulf. We carried out a search of all suitable studies published between 1995 and 2017 in Scopus, Science Direct, PubMed and Web of Science databases. Since the heterogeneity among studied was significant, we used the random effect model (REM) to perform meta-analysis of data. Data were obtained from 9 articles (14 studies), with 511 samples, and it was reported that pooled levels of As and Pb in the muscle shrimps were 1.37 (95 CI: 0.66–2.08 mg/kg d.w.) and 0.58 (95 CI: 0.33–0.82 mg/kg d.w.), respectively. This pooled levels in muscle shrimps were higher than safe dose reported on Food and Agriculture Organization/World Health Organization guidelines (FAO/WHO). The rank order of shrimps species based on As was Panulirus homarus > Penaeus semisulcatus and for the Pb levels was Litopenaeus vannamei > Panulirus homarus > Fenneropenaeus indicus > Metapenaeus affinis. The lowest and highest risk levels of oral cancer, divided by consumers age groups, were respectively 45–54 (6.94E-04) and 15–24 (8.42E-04) for the Pb, and 45–54 (2.87E-01) and 15–24 (3.51E-01) for arsenic. Incremental Lifetime Cancer Risk (ILCR) of Pb and As was higher than 10-4 and 10-3, respectively. All groups (age) of consumers are subject to the cancer risk of due to the consumption of shrimps contaminated by Pb and As, therefore, should be started a control plan for the reduction of the heavy metal bioaccumulation levels in shrimps of the Persian Gulf coupled to a capillary food safety communication. © 2018 Elsevier Lt