Pub Date : 2024-05-01DOI: 10.18502/jnfs.v9i2.15419
M. Ghorbani, M. Mousavi, Ali Ahmadi, S. Fazelian
Background and aim: It has recently been suggested that acid-base imbalances may play a role in some types of cardiovascular diseases and metabolic disorders. The aim of this study is to investigate the association between dietary acid load and common non-communicable diseases (NCDs). Methods: In this cross-sectional study, 1800 participants were enrolled in a cohort study in Shahrekord. Data were collected using a Food Frequency Questionnaire (FFQ). The potential renal acid load (PRAL) was calculated using the intestinal absorption of five nutrients including protein, potassium, phosphorus, magnesium, and calcium. The association of dietary acid load with NCDs was investigated in two models. Then, the raw model was adjusted by including calorie intake and age; after adjusting the effect of the two variables, the association between dietary acid load and the studied NCDs was not statistically significant. Results: The mean age of the participants was 51.49±9.27 years, and 941 (52.27%) of them were female. Mean±SD acid load score was -6.88±23.23. The results showed that there was a significant association between dietary acid load and age (P=0.005), weight (P=0.0001), waist circumference (P=0.016), hip circumference (P=0.0001), waist-to-hip ratio (P=0.01), body mass index (P=0.004), and triglyceride (P=0.012). In the raw model, a significant association was observed between dietary acid load and hypertension (OR=0.57, 0.39-0.8). Conclusion: In this study, no significant association was observed between dietary acid load and NCDs, but the variable was associated with weight and body mass index as the most important risk factors for NCDs.
{"title":"The Association between Dietary Acid Load and Non-Communicable Diseases: A Cohort Study in Shahrekord","authors":"M. Ghorbani, M. Mousavi, Ali Ahmadi, S. Fazelian","doi":"10.18502/jnfs.v9i2.15419","DOIUrl":"https://doi.org/10.18502/jnfs.v9i2.15419","url":null,"abstract":"Background and aim: It has recently been suggested that acid-base imbalances may play a role in some types of cardiovascular diseases and metabolic disorders. The aim of this study is to investigate the association between dietary acid load and common non-communicable diseases (NCDs). Methods: In this cross-sectional study, 1800 participants were enrolled in a cohort study in Shahrekord. Data were collected using a Food Frequency Questionnaire (FFQ). The potential renal acid load (PRAL) was calculated using the intestinal absorption of five nutrients including protein, potassium, phosphorus, magnesium, and calcium. The association of dietary acid load with NCDs was investigated in two models. Then, the raw model was adjusted by including calorie intake and age; after adjusting the effect of the two variables, the association between dietary acid load and the studied NCDs was not statistically significant. Results: The mean age of the participants was 51.49±9.27 years, and 941 (52.27%) of them were female. Mean±SD acid load score was -6.88±23.23. The results showed that there was a significant association between dietary acid load and age (P=0.005), weight (P=0.0001), waist circumference (P=0.016), hip circumference (P=0.0001), waist-to-hip ratio (P=0.01), body mass index (P=0.004), and triglyceride (P=0.012). In the raw model, a significant association was observed between dietary acid load and hypertension (OR=0.57, 0.39-0.8). Conclusion: In this study, no significant association was observed between dietary acid load and NCDs, but the variable was associated with weight and body mass index as the most important risk factors for NCDs.","PeriodicalId":32114,"journal":{"name":"Journal of Nutrition and Food Security","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141036743","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-01DOI: 10.18502/jnfs.v9i2.15420
Golazin Hoseini, Esmail Soltani, N. Hejazi, Maedeh Gordali, Zahra Sohrabi
Background: High levels of stress in obese people, hypothalamic-pituitary-adrenal (HPA) axis disorder, and social pressures can increase cortisol level and lead to psychological disorders. The aim of this study is to compare psychological distress, biochemical parameters, and metabolic syndrome components between normal-weight and overweight (OW)/obese women. Methods: This was an analytical cross-sectional study conducted on 75 women aged 18 to 60; they were divided into three groups: obese and OW on diet (obese/OW on diet), obese and OW without diet (obese/OW without diet), and normal-weight. The components of metabolic syndrome, serum cortisol, and high sensitive C-reactive protein (hs-CRP) levels were measured. General health questionnaire-28 (GHQ-28) was also completed to assess psychological distress. Result: The results revealed that there was a significant difference between normal weight and the other two groups regarding metabolic syndrome components, which included waist circumference (WC), fasting blood sugar (FBS), systolic blood-pressure (SBP), and hs-CRP (P<0.05). Serum cortisol level was significantly higher in obese/OW on diet compared with the other two groups (P<0.001). Moreover, the total-GHQ score was significantly lower in normal weight compared with the group of obese/OW on diet and the group without diet (P=0.001). Conclusion: Being on a diet may expose a person to stress and increase the serum cortisol level. Elevated psychological distress, metabolic syndrome components, and inflammation were apparent in obese and OW women compared to normal-weight ones.
{"title":"Comparing of Metabolic Syndrome Components, Inflammation, Cortisol Level, and Psychological Distress in Obese/Overweight and Normal Weight Women","authors":"Golazin Hoseini, Esmail Soltani, N. Hejazi, Maedeh Gordali, Zahra Sohrabi","doi":"10.18502/jnfs.v9i2.15420","DOIUrl":"https://doi.org/10.18502/jnfs.v9i2.15420","url":null,"abstract":"Background: High levels of stress in obese people, hypothalamic-pituitary-adrenal (HPA) axis disorder, and social pressures can increase cortisol level and lead to psychological disorders. The aim of this study is to compare psychological distress, biochemical parameters, and metabolic syndrome components between normal-weight and overweight (OW)/obese women. Methods: This was an analytical cross-sectional study conducted on 75 women aged 18 to 60; they were divided into three groups: obese and OW on diet (obese/OW on diet), obese and OW without diet (obese/OW without diet), and normal-weight. The components of metabolic syndrome, serum cortisol, and high sensitive C-reactive protein (hs-CRP) levels were measured. General health questionnaire-28 (GHQ-28) was also completed to assess psychological distress. Result: The results revealed that there was a significant difference between normal weight and the other two groups regarding metabolic syndrome components, which included waist circumference (WC), fasting blood sugar (FBS), systolic blood-pressure (SBP), and hs-CRP (P<0.05). Serum cortisol level was significantly higher in obese/OW on diet compared with the other two groups (P<0.001). Moreover, the total-GHQ score was significantly lower in normal weight compared with the group of obese/OW on diet and the group without diet (P=0.001). Conclusion: Being on a diet may expose a person to stress and increase the serum cortisol level. Elevated psychological distress, metabolic syndrome components, and inflammation were apparent in obese and OW women compared to normal-weight ones.","PeriodicalId":32114,"journal":{"name":"Journal of Nutrition and Food Security","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141046832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background: From birth to 6 months, children must be exclusively breastfed, and from 6 months, food diversification starts to supplement breast milk. This cross-sectional study aims to evaluate some of the feeding practices regarding children aged 6 to 23 months in the city of Ouagadougou. Methods: First, data were food consumption data as well as recalling meals over the past 24 hours were collected. Then, technological and labeling data regarding infant flours produced locally and sold in Ouagadougou were obtained. For analysis, data were entered into Sphinx V5 and IBM SPSS Statistics 20 software, and means were compared using XLSTAT 2016 software. Results: In total, 33 local infant flours were evaluated, and all the formulations contained cereals. Fruits and legumes (30.30%), milk (30.30%), and eggs (0,00%) were the least used materials. Instant type flours were rarely encountered (9.09%), and packaging in plastic bags was consumed the most (57.57%). Regarding labeling information, batch number (28%) and the method of preservation (32%) were the least identified. With respect to food consumption, 94.84% of the children were breastfed and 98.33% aged 6 to 8 months consumed solid foods. At least 85.28% of women considered the age of 6 months for introduction of solid foods. Concerning consumption of infant porridges, imported infant porridges were preferred the most (37.44%). Conclusion: Concerning local infant flour, some of them did not meet WHO guidelines. With regard to food practice indicators in Ouagadougou, some of them are relatively satisfactory; however, there is still a need to raise awareness regarding feeding practices.
{"title":"Assessment of Some of the Feeding Practices and Local Infant Flours' Consumption by 6 to 23 Months Children in the City of Ouagadougou, Burkina Faso","authors":"Bougma Sanogo, Tapsoba Wend-bénédo Fidèle, Zio Souleymane, Zongo Oumarou, Tarnagada Bakary, Goubgou MahamadéMahamadé, Songré-Ouattara Laurencia Toulsoumdé, Savadogo Aly","doi":"10.18502/jnfs.v9i2.15422","DOIUrl":"https://doi.org/10.18502/jnfs.v9i2.15422","url":null,"abstract":"Background: From birth to 6 months, children must be exclusively breastfed, and from 6 months, food diversification starts to supplement breast milk. This cross-sectional study aims to evaluate some of the feeding practices regarding children aged 6 to 23 months in the city of Ouagadougou. Methods: First, data were food consumption data as well as recalling meals over the past 24 hours were collected. Then, technological and labeling data regarding infant flours produced locally and sold in Ouagadougou were obtained. For analysis, data were entered into Sphinx V5 and IBM SPSS Statistics 20 software, and means were compared using XLSTAT 2016 software. Results: In total, 33 local infant flours were evaluated, and all the formulations contained cereals. Fruits and legumes (30.30%), milk (30.30%), and eggs (0,00%) were the least used materials. Instant type flours were rarely encountered (9.09%), and packaging in plastic bags was consumed the most (57.57%). Regarding labeling information, batch number (28%) and the method of preservation (32%) were the least identified. With respect to food consumption, 94.84% of the children were breastfed and 98.33% aged 6 to 8 months consumed solid foods. At least 85.28% of women considered the age of 6 months for introduction of solid foods. Concerning consumption of infant porridges, imported infant porridges were preferred the most (37.44%). Conclusion: Concerning local infant flour, some of them did not meet WHO guidelines. With regard to food practice indicators in Ouagadougou, some of them are relatively satisfactory; however, there is still a need to raise awareness regarding feeding practices.","PeriodicalId":32114,"journal":{"name":"Journal of Nutrition and Food Security","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141048173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-01DOI: 10.18502/jnfs.v9i2.15423
Masoud Sedighi, Hamid Reza Jamshidi
Background: This study aims to investigate the effect of pomegranate juice on kidney damage caused by lithium in rats. Methods: Six groups of animals were studied, group one received neither lithium nor pomegranate juice, group two received only lithium, group three received only pomegranate juice, and groups four to six received both lithium and pomegranate juice at different doses. Kidney biomarkers were investigated as indicators of acute kidney failure. Results: Comparison between the studied groups regarding the amount of creatinine in the serum of rats showed a significant relationship between serum creatinine levels of rats in the group receiving lithium and the control group, and the group receiving lithium and those receiving pomegranate juice at a dose of 100 mg/kg. A significant relationship was observed in the study of serum urea amount in rats between the control group and the group receiving lithium, and the lithium group and the group receiving pomegranate juice at a dose of 100 mg/kg. Conclusions There was no significant difference between the groups when the amount of cystatin C in the serum of rats was compared. Pomegranate juice at 100 mg/kg and lithium (25mg/kg) led to a significant decrease in serum creatinine levels, which reduced kidney damage induced by lithium. Serum urea also decreased significantly, suggesting that pomegranate has anti-toxic effects on kidneys from lithium toxicity
研究背景本研究旨在探讨石榴汁对锂引起的大鼠肾损伤的影响。研究方法研究了六组动物，第一组既不接受锂也不接受石榴汁，第二组只接受锂，第三组只接受石榴汁，第四至第六组同时接受不同剂量的锂和石榴汁。作为急性肾衰竭的指标，对肾脏生物标志物进行了调查。研究结果比较各研究组大鼠血清中肌酐的含量发现，接受锂治疗组和对照组、接受锂治疗组和接受 100 毫克/千克剂量石榴汁治疗组的大鼠血清肌酐水平之间存在显著关系。在大鼠血清尿素含量的研究中，观察到对照组与锂组之间、锂组与接受 100 毫克/千克剂量石榴汁的组之间存在明显的关系。结论 在比较大鼠血清中胱抑素 C 的含量时，各组之间没有明显差异。石榴汁（100 毫克/千克）和锂（25 毫克/千克）可显著降低血清肌酐水平，从而减轻锂对肾脏的损害。血清尿素也明显下降，这表明石榴具有抗锂毒性对肾脏的毒害作用。
{"title":"The Nephroprotective Effects of Pomegranate Juice against Lithium-Induced Kidney Damage in Rats","authors":"Masoud Sedighi, Hamid Reza Jamshidi","doi":"10.18502/jnfs.v9i2.15423","DOIUrl":"https://doi.org/10.18502/jnfs.v9i2.15423","url":null,"abstract":"Background: This study aims to investigate the effect of pomegranate juice on kidney damage caused by lithium in rats. Methods: Six groups of animals were studied, group one received neither lithium nor pomegranate juice, group two received only lithium, group three received only pomegranate juice, and groups four to six received both lithium and pomegranate juice at different doses. Kidney biomarkers were investigated as indicators of acute kidney failure. Results: Comparison between the studied groups regarding the amount of creatinine in the serum of rats showed a significant relationship between serum creatinine levels of rats in the group receiving lithium and the control group, and the group receiving lithium and those receiving pomegranate juice at a dose of 100 mg/kg. A significant relationship was observed in the study of serum urea amount in rats between the control group and the group receiving lithium, and the lithium group and the group receiving pomegranate juice at a dose of 100 mg/kg. Conclusions There was no significant difference between the groups when the amount of cystatin C in the serum of rats was compared. Pomegranate juice at 100 mg/kg and lithium (25mg/kg) led to a significant decrease in serum creatinine levels, which reduced kidney damage induced by lithium. Serum urea also decreased significantly, suggesting that pomegranate has anti-toxic effects on kidneys from lithium toxicity","PeriodicalId":32114,"journal":{"name":"Journal of Nutrition and Food Security","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141057156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-01DOI: 10.18502/jnfs.v9i2.15427
Baha’a Mohammed Abu Salma, Mohammed Omar Ibrahim, H. Al-Tarawneh, Nizar Al- Rabadi, A. I. Elmoumani
Background: Anosmia and dysgeusia are symptoms associated with COVID-19 infection following the announcement of the disease as a pandemic. Moreover, there is no effective treatment for the disease. Garlic is a well-known herb with antimicrobial and antiviral properties. This study evaluates the potential therapeutic effect of garlic consumption on reducing the recovery time from anosmia and dysgeusia symptoms among participants with COVID-19. Methods: 388 Jordanian participants with COVID-19 infection were enrolled in an online computer-assisted web survey during the period from 20th September 2021 to 20th January 2022. The survey consisted of three constructs; socio-demographic profile, symptoms associated with COVID-19, and frequency of garlic and onion consumption used during the infection. Results: The results of this study showed that almost half of the participants were between 20-40 (193, 49.7%); most of them complained about fever, fatigue, anosmia, and dysgeusia and used onion (20, 93%) and garlic (29, 23%) to alleviate symptoms of the disease. In total, 40.7% of garlic-using participants recovered from anosmia within the first 11-15 days, whereas 35.3% recovered between 6-10 days. Results also revealed that there was no correlation between garlic consumption and recovery from dysgeusia. Hence, there was a weak inverse association between garlic consumption and recovery time from anosmia. Conclusion: The authors concluded that consumption of garlic will enhance immune system during the fight against COVID-19. There is need for further study to identify the proper amount of garlic consumption to relieve anosmia symptoms during COVID-19.
{"title":"The Effectiveness of Garlic Consumption on Improving Anosmia and Dysgeusia in Patients with COVID-19","authors":"Baha’a Mohammed Abu Salma, Mohammed Omar Ibrahim, H. Al-Tarawneh, Nizar Al- Rabadi, A. I. Elmoumani","doi":"10.18502/jnfs.v9i2.15427","DOIUrl":"https://doi.org/10.18502/jnfs.v9i2.15427","url":null,"abstract":"Background: Anosmia and dysgeusia are symptoms associated with COVID-19 infection following the announcement of the disease as a pandemic. Moreover, there is no effective treatment for the disease. Garlic is a well-known herb with antimicrobial and antiviral properties. This study evaluates the potential therapeutic effect of garlic consumption on reducing the recovery time from anosmia and dysgeusia symptoms among participants with COVID-19. Methods: 388 Jordanian participants with COVID-19 infection were enrolled in an online computer-assisted web survey during the period from 20th September 2021 to 20th January 2022. The survey consisted of three constructs; socio-demographic profile, symptoms associated with COVID-19, and frequency of garlic and onion consumption used during the infection. Results: The results of this study showed that almost half of the participants were between 20-40 (193, 49.7%); most of them complained about fever, fatigue, anosmia, and dysgeusia and used onion (20, 93%) and garlic (29, 23%) to alleviate symptoms of the disease. In total, 40.7% of garlic-using participants recovered from anosmia within the first 11-15 days, whereas 35.3% recovered between 6-10 days. Results also revealed that there was no correlation between garlic consumption and recovery from dysgeusia. Hence, there was a weak inverse association between garlic consumption and recovery time from anosmia. Conclusion: The authors concluded that consumption of garlic will enhance immune system during the fight against COVID-19. There is need for further study to identify the proper amount of garlic consumption to relieve anosmia symptoms during COVID-19.","PeriodicalId":32114,"journal":{"name":"Journal of Nutrition and Food Security","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141047812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-01DOI: 10.18502/jnfs.v9i2.15426
Mohammad Yaghtini, M. Jahani, J. Feizy, Seyyed Emad Hoseini Taheri, Hossein Estiri
Background: Lentils are one of the most important rainfed legumes in the world. They are an excellent source of minerals, vitamins, and amino acids. Methods: Proximate composition (moisture, total ash, total fat, protein, fiber, and carbohydrate), mineral content, antioxidant activity (DPPH IC50), and total phenolic compounds (TPC) were determined in the raw, germinated, and cooked samples of two cultivars of Iranian lentils. Results: Cooking and germination showed a significant effect on TPC, antioxidant activity, and minerals. The highest amount of phenolic compounds was obtained in raw black lentil, followed by raw green and germinated lentils. The black cultivar showed a higher quantity of K, Cu, Ca, and Zn and treatments decreased the concentrations of mineral elements in the investigated samples. Moreover, losses of the minerals in the cooked samples were higher than the germinated ones. Conclusions: Cooking and germination brought about a significant reduction in the phenolic compounds and antioxidant activity. Meaningful reductions were also recognized in the mineral content during cooking and germination.
{"title":"Physicochemical, Nutritional, and Antioxidant Properties of Two Iranian Lentil Cultivars: A Comparative Study of Cooking and Germination Effects","authors":"Mohammad Yaghtini, M. Jahani, J. Feizy, Seyyed Emad Hoseini Taheri, Hossein Estiri","doi":"10.18502/jnfs.v9i2.15426","DOIUrl":"https://doi.org/10.18502/jnfs.v9i2.15426","url":null,"abstract":"Background: Lentils are one of the most important rainfed legumes in the world. They are an excellent source of minerals, vitamins, and amino acids. Methods: Proximate composition (moisture, total ash, total fat, protein, fiber, and carbohydrate), mineral content, antioxidant activity (DPPH IC50), and total phenolic compounds (TPC) were determined in the raw, germinated, and cooked samples of two cultivars of Iranian lentils. Results: Cooking and germination showed a significant effect on TPC, antioxidant activity, and minerals. The highest amount of phenolic compounds was obtained in raw black lentil, followed by raw green and germinated lentils. The black cultivar showed a higher quantity of K, Cu, Ca, and Zn and treatments decreased the concentrations of mineral elements in the investigated samples. Moreover, losses of the minerals in the cooked samples were higher than the germinated ones. Conclusions: Cooking and germination brought about a significant reduction in the phenolic compounds and antioxidant activity. Meaningful reductions were also recognized in the mineral content during cooking and germination.","PeriodicalId":32114,"journal":{"name":"Journal of Nutrition and Food Security","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141044879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background: Food insecurity is an important global challenge associated with various health problems such as diabetes. Diabetes mellitus is one of the most common metabolic diseases and is considered priority in Iran’s health system. The aim of this study is to evaluate the relationship between food insecurity and type 2 dibetes mellitus (T2DM) in Iran. Methods: The authors searched English databases including Scopus, Web of Science, PubMed, and Google Scholar and also Iranian databasesof SID and Magiran for the words food insecurity, Iran, and diabetes up to November 2021. Results: 8 articles, including 2853 participants, ranging from 148 to 440 were included in the meta-analysis. The pooled odds ratios (ORs) of the cross-sectional and case-control studies revealed that household food insecurity was significantly associated with the odds of diabetes (OR=2.04; 95% CI: 1.34- 3.09) and there was no evidence for publication bias (Egger’s test, P = 0.59); however, heterogeneity between studies (I2=85.9%) was observed. Similarly, according to subgroup analyses based on age, there was a significant association between household food insecurity and diabetes among the people under 50 years (OR= 2.9; 95% CI: 2.13-3.93; I2 = 56.4%, P=0.057), but not among people over 50 years (OR=1.32; 95% CI: 0.69-2.52; I2 = 78.3%, P=0.032) or between 30 and 65 years (OR=0.85; 95% CI: 0.49-1.48). Conclusion: This study shows that food insecurity affects the progression of type 2 DM. However, more longitudinal studies are needed for better identification of the link between food insecurity and T2DM.
{"title":"Food Insecurity regarding the Diabetes Mellitus in Iran: A Systematic Review and Meta-Analysis","authors":"Mona Maddahi, Soheil Asadimehr, Amirhossein Ramezani Ahmadi, Fatemeh Govahi Kakhki, S. Sobhani","doi":"10.18502/jnfs.v9i2.15432","DOIUrl":"https://doi.org/10.18502/jnfs.v9i2.15432","url":null,"abstract":"Background: Food insecurity is an important global challenge associated with various health problems such as diabetes. Diabetes mellitus is one of the most common metabolic diseases and is considered priority in Iran’s health system. The aim of this study is to evaluate the relationship between food insecurity and type 2 dibetes mellitus (T2DM) in Iran. Methods: The authors searched English databases including Scopus, Web of Science, PubMed, and Google Scholar and also Iranian databasesof SID and Magiran for the words food insecurity, Iran, and diabetes up to November 2021. Results: 8 articles, including 2853 participants, ranging from 148 to 440 were included in the meta-analysis. The pooled odds ratios (ORs) of the cross-sectional and case-control studies revealed that household food insecurity was significantly associated with the odds of diabetes (OR=2.04; 95% CI: 1.34- 3.09) and there was no evidence for publication bias (Egger’s test, P = 0.59); however, heterogeneity between studies (I2=85.9%) was observed. Similarly, according to subgroup analyses based on age, there was a significant association between household food insecurity and diabetes among the people under 50 years (OR= 2.9; 95% CI: 2.13-3.93; I2 = 56.4%, P=0.057), but not among people over 50 years (OR=1.32; 95% CI: 0.69-2.52; I2 = 78.3%, P=0.032) or between 30 and 65 years (OR=0.85; 95% CI: 0.49-1.48). Conclusion: This study shows that food insecurity affects the progression of type 2 DM. However, more longitudinal studies are needed for better identification of the link between food insecurity and T2DM.","PeriodicalId":32114,"journal":{"name":"Journal of Nutrition and Food Security","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141026314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-01DOI: 10.18502/jnfs.v9i2.15428
Ali Alsharafat, Bassam Aldeseit, H. Al-Tarawneh, Baha’a M Abu Salma
Background: Food insecurity (FI) is a public health issue which is receiving increasing attention in many countries. In responding to sustainable development goals, achieving food security is of essential importance. This study aims to demonstrate the level of food insecurity among postgraduate students at Jerash University/Jordan, discuss the most important factors associated with it, and show its relation to the student's academic performance. Methods: A random sample of 126 postgraduate students has been interviewed in this cross-sectional study. The level of FI for the study sample was determined using the 10-item US Adult Household Food Security Scale Module (HFSSM). The association between students’ characteristics and their food security (FS) level was analyzed through chi-square test and a multivariate regression method. Results: The results of the study revealed that 67% had marginal or fragile food security level, 25% were highly food secure, and 8% of the sample suffered from food insecurity. The results showed that the association between food security and students' gender and age was insignificant (P > 0.05). As for the rest of the associated characteristics, there was a significant relationship between the students' food security and their marital status, family size, stable-income work, and their monthly income. Conclusion: A percentage of postgraduate students suffer from food insecurity, which is an important obstacle to their academic progress. Moreover, the level of food security is related to the student's marital status, family size, job with stable income, and the amount of monthly income.
{"title":"The Prevalence of Food Insecurity among Postgraduate Students and Its Impact on Their Academic Performance: Evidence from Jordan","authors":"Ali Alsharafat, Bassam Aldeseit, H. Al-Tarawneh, Baha’a M Abu Salma","doi":"10.18502/jnfs.v9i2.15428","DOIUrl":"https://doi.org/10.18502/jnfs.v9i2.15428","url":null,"abstract":"Background: Food insecurity (FI) is a public health issue which is receiving increasing attention in many countries. In responding to sustainable development goals, achieving food security is of essential importance. This study aims to demonstrate the level of food insecurity among postgraduate students at Jerash University/Jordan, discuss the most important factors associated with it, and show its relation to the student's academic performance. Methods: A random sample of 126 postgraduate students has been interviewed in this cross-sectional study. The level of FI for the study sample was determined using the 10-item US Adult Household Food Security Scale Module (HFSSM). The association between students’ characteristics and their food security (FS) level was analyzed through chi-square test and a multivariate regression method. Results: The results of the study revealed that 67% had marginal or fragile food security level, 25% were highly food secure, and 8% of the sample suffered from food insecurity. The results showed that the association between food security and students' gender and age was insignificant (P > 0.05). As for the rest of the associated characteristics, there was a significant relationship between the students' food security and their marital status, family size, stable-income work, and their monthly income. Conclusion: A percentage of postgraduate students suffer from food insecurity, which is an important obstacle to their academic progress. Moreover, the level of food security is related to the student's marital status, family size, job with stable income, and the amount of monthly income.","PeriodicalId":32114,"journal":{"name":"Journal of Nutrition and Food Security","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141043328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-01DOI: 10.18502/jnfs.v9i2.15430
F. Teshome, Adino Andaregie, Tessema Astatkie, Beneberu Assefa
Background: Nutrition security is a vital component of growth and development in a nation. However, dietary diversity and availability of healthy food are serious challenges to many local communities in Ethiopia. The objective of the study was to identify status and determinants of nutrition security of school-age children in Northwest Ethiopia. Methods: Primary data were collected and analyzed using a binary logistic regression model to determine the significance of nutrition security odds ratio of 12 variables. Results: The results revealed that around 55.4% of school-age children were nutritionally insecure and underweight, and 44.6% were stunted. The significant determinants of nutrition security in the study area were milk consumption, healthy eating habit, fruits and vegetables consumption, educational status of the guardian, meat consumption, and the child’s place of residence. Conclusion: The findings of the study showed the need for nutrition education of the children and their guardians, and the need for accessibility of diverse and nutritious food products to help the school-age children with acute wasting and stunting problems they are facing.
{"title":"The Status of Young Children's Nutrition Security in Rural Area of Northwest Ethiopia","authors":"F. Teshome, Adino Andaregie, Tessema Astatkie, Beneberu Assefa","doi":"10.18502/jnfs.v9i2.15430","DOIUrl":"https://doi.org/10.18502/jnfs.v9i2.15430","url":null,"abstract":"Background: Nutrition security is a vital component of growth and development in a nation. However, dietary diversity and availability of healthy food are serious challenges to many local communities in Ethiopia. The objective of the study was to identify status and determinants of nutrition security of school-age children in Northwest Ethiopia. Methods: Primary data were collected and analyzed using a binary logistic regression model to determine the significance of nutrition security odds ratio of 12 variables. Results: The results revealed that around 55.4% of school-age children were nutritionally insecure and underweight, and 44.6% were stunted. The significant determinants of nutrition security in the study area were milk consumption, healthy eating habit, fruits and vegetables consumption, educational status of the guardian, meat consumption, and the child’s place of residence. Conclusion: The findings of the study showed the need for nutrition education of the children and their guardians, and the need for accessibility of diverse and nutritious food products to help the school-age children with acute wasting and stunting problems they are facing.","PeriodicalId":32114,"journal":{"name":"Journal of Nutrition and Food Security","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141055707","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-01DOI: 10.18502/jnfs.v9i2.15414
Mitra Kimiaee, Mahboobeh Madani, M. Mosaddegh, S. M. Moshtaghioun
Background: Food poisoning could be caused by eating the sweets contaminated with microorganisms, which has always been considered as one of the major problems of people in developing countries, including Iran. The aim of this study is to investigate microbial variety and fungal load in the traditional sweets offered in confectionery stores in Yazd province in 2020. Methods: In this study, 170 samples of traditional sweets, referred by confectioneries in Yazd province, were randomly selected and tested for microorganisms contamination such as Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, Salmonella, molds, and yeasts according to Iranian national standards. Results: The highest rate of microbial contamination in samples was related to "Pistachio Loz" (52.94%) and the lowest rate was related to "Hajibadam" (11.76%). The infection rates of Enterobacteriaceae, Escherichia coli, molds, and yeasts were 17.06%, 8.83%, 20.59%, 3.53%, respectively. No infection was observed with Staphylococcus aureus and Salmonella in the samples. Conclusions: Due to the high level of microbial contamination of traditional sweets, especially "Pistachio Loz" offered in Yazd, more control measures are needed in preparation and distribution of such sweets.
{"title":"The Study of Food Pathogens in Yazd Traditional Confectionary Products","authors":"Mitra Kimiaee, Mahboobeh Madani, M. Mosaddegh, S. M. Moshtaghioun","doi":"10.18502/jnfs.v9i2.15414","DOIUrl":"https://doi.org/10.18502/jnfs.v9i2.15414","url":null,"abstract":"Background: Food poisoning could be caused by eating the sweets contaminated with microorganisms, which has always been considered as one of the major problems of people in developing countries, including Iran. The aim of this study is to investigate microbial variety and fungal load in the traditional sweets offered in confectionery stores in Yazd province in 2020. Methods: In this study, 170 samples of traditional sweets, referred by confectioneries in Yazd province, were randomly selected and tested for microorganisms contamination such as Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, Salmonella, molds, and yeasts according to Iranian national standards. Results: The highest rate of microbial contamination in samples was related to \"Pistachio Loz\" (52.94%) and the lowest rate was related to \"Hajibadam\" (11.76%). The infection rates of Enterobacteriaceae, Escherichia coli, molds, and yeasts were 17.06%, 8.83%, 20.59%, 3.53%, respectively. No infection was observed with Staphylococcus aureus and Salmonella in the samples. Conclusions: Due to the high level of microbial contamination of traditional sweets, especially \"Pistachio Loz\" offered in Yazd, more control measures are needed in preparation and distribution of such sweets.","PeriodicalId":32114,"journal":{"name":"Journal of Nutrition and Food Security","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141030327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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