Proportion and mortality of Iranian diabetes mellitus, chronic kidney disease, hypertension and cardiovascular disease patients with COVID-19: a meta-analysis

Background: Currently, the number of patients with SARS-COV-2 infection has increased rapidly in Iran, but the risk and mortality of SARS-COV-2 infection in Iranian patients with diabetes mellitus (DM), chronic kidney disease (CKD), hypertension and cardiovascular diseases (CVDs) still not clear. The aim of this meta-analysis was to estimate the proportion and mortality of SARS-COV-2 in these patients. Methods: A comprehensive literature search was carried out in PubMed, Web of Sciences, Cochrane Library, EMBASE, CNKI, SciELO, and other databases to identify all relevant studies published up to 10 January, 2020. The proportion and mortality in the patients were assessed by odd ratio (OR) and the corresponding 95 confidence interval (95 CI). Results: A total of ten case-series including 11,755 cases with SARS-COV-2 infection and 942 deaths were selected. Among them, there were total of 791 DM patients with 186 deaths, 225 CKD patients with 45 deaths, 790 hypertension cases with 86 deaths, and 471 CVDs cases with 60 deaths. Pooled data revealed that the proportion of SARS-COV-2 infection in the patients with hypertension, DM, CVDs and CKD were 21.1 , 16.3 , 14.0 and 5.0 , respectively. Moreover, the SARS-COV-2 infection were associated with an increased risk of mortality in DM (OR = 0.549, CI 95 0.448�0.671, p � 0.001) and CKD (OR = 0.552, 95 CI 0.367�0.829, p = 0.004) patients, but not hypertension and CVDs. There was no publication bias. Conclusions: Our pooled data showed that the proportion of SARS-COV-2 infection was the highest in the Iranian patients with hypertension (21.1 ) followed by DM (16.3 ), CVDs (14.0 ) and CKD (5.0 ). Moreover, DM and CKD in patients with SARS-COV-2 infection were associated with a 0.549 and 0.552-fold increase in mortality, respectively. Clinicians in Iran should be aware of these findings, to identifying patients at higher risk and inform interventions to reduce the risk of death. Moreover, well-designed, large-scale and multicenter studies are needed to improve and validate our findings. © 2021, Springer Nature Switzerland AG

Functional Properties and Sensory Evaluation of Cream Mixed Vegetable and Dairy Sadeghizadeh yazdi J(Ph.D)1,Mazaheri Tehrani M(Ph.D) 2, Habibi M.B(Ph.D) 3, Razavi S.M.A(Ph.D)4

Abstract Introduction: oil in water emulsions has attracted considerable food industry due to their physical characteristics. But there is a considerable amount of cholesterol in some of them, such as cream and it was a risk factor for cardiovascular disease and are created compounds in the effect of cholesterol oxidation during processing or food storage compounds that are known as carcinogenic agents, cytotoxic, mutagenic and atherogenic. The purpose of this study is the production of cream mixed with cholesterol and lower prices and greater nutritional value than dairy cream. Methods: Three different formulations of the mixture cream (A, B, C), soy milk, cow's milk, water soluble emulsifier, xanthan, calcium chloride, light cream milk, sunflower oil and emulsifier Sytrum was taken in proportions appropriate. The Pearson correlation was used to assess the relationship between amounts of fat, protein with water. Sensory evaluation of the cream mixture samples was conducted by using a 9-point Hedonic scale. They were used rank Kruskal-Wallis test Due to the response variables. They were used the specific test of multiple comparisons DAN for compare the two groups. They were also used descriptive statistics as mean and standard deviation and were performed data analysis by using R 2.3 software. Results: the Pearson correlation coefficient between fat and.16 volume (increase volume) is equal to 45% and p-value B (p <0.05). Conclusion: The results of this study showed that the use of soy milk made ​​from soy flour, although somewhat affecting flavor and creamy mixed water but while increasing the nutritional properties can be formulated with other ingredients to create the perfect texture