ABSTRACT
BACKGROUND/OBJECTIVE: It is expected that dairy products such as cheeses, which are the main source of cholesterol and saturated fat, may lead to the development or increase the risk of cardiovascular and metabolic diseases; however, the results of different studies are inconsistent. This study was conducted to assess the association between cheese consumption and cardiovascular risk factors in an Iranian adult population. SUBJECTS/METHODS: Information from the Isfahan Healthy Heart Program (IHHP) was used for this cross-sectional study with a total of 1,752 participants (782 men and 970 women). Weight, height, waist and hip circumference measurement, as well as fasting blood samples were gathered and biochemical assessments were done. To evaluate the dietary intakes of participants a validated food frequency questionnaire, consists of 49 items, was completed by expert technicians. Consumption of cheese was classified as less than 7 times per week and 7-14 times per week. RESULTS: Higher consumption of cheese was associated with higher C-Reactive Protein (CRP), apolipoprotein A and high density lipoprotein cholesterol (HDL-C) level but not with fasting blood sugar (FBS), total cholesterol, low density lipoprotein cholesterol (LDL-C), triglyceride (TG) and apolipoprotein B. Higher consumption of cheese was positively associated with consumption of liquid and solid oil, grain, pulses, fruit, vegetable, meat and dairy, and negatively associated with Global Dietary Index. After control for other potential confounders the association between cheese intake and metabolic syndrome (OR: 0.81; 96%CI: 0.71-0.94), low HDL-C level (OR: 0.87; 96%CI: 0.79-0.96) and dyslipidemia (OR: 0.88; 96%CI: 0.79-0.98) became negatively significant. CONCLUSION: This study found an inverse association between the frequency of cheese intake and cardiovascular risk factors; however, further prospective studies are required to confirm the present results and to illustrate its mechanisms.
Subject(s)
Adult , Humans , Male , Apolipoproteins , Blood Glucose , C-Reactive Protein , Edible Grain , Cheese , Cholesterol , Cholesterol, HDL , Cholesterol, LDL , Cross-Sectional Studies , Dairy Products , Dyslipidemias , Fasting , Fruit , Heart , Hip , Meat , Metabolic Diseases , Surveys and Questionnaires , Risk Factors , Triglycerides , VegetablesABSTRACT
Background: stress has been considered as a highly common disorder that has a complicated relation with dietary intake and has been linked with both increased and decreased dietary intake
Objective: this study was conducted to assess the association between food consumption and stress levels in an Iranian adult population
Methods: in this cross-sectional study, data from the third phase of Isfahan Healthy Heart Program [IHHP] that was conducted for cardiovascular diseases prevention and health promotion were used. Nine thousand five hundred forty-nine adults aged = 18 years participated in the study. Dietary habits were assessed by a 49- item Food Frequency Questionnaire [FFQ]. Stress levels were assessed by General Health Questionnaire-12 [GHQ-12]. The participants were separated on the basis of their stress levels into two groups as the low- and high- stress groups
Results: individuals in the low- stress group were significantly younger and tended to have higher physical activity and education level, lower LDL cholesterol, and were less likely to be current smokers. Dietary intake of unsaturated oils, grains, fruits, vegetables, meat, and dairy products was significantly higher in the low- stress group whereas dietary intake of saturated oils was significantly lower; moreover, Global Dietary Index [GDI] was lower in the low- stress group. We found a significant positive association between stress level, GDI [OR: 1.24; 95% CI: 1.14 1.35], and saturated oils [OR: 1.17; 95% CI: 1.08 1.28] and inverse association between stress level and intake of unsaturated oils [OR: 0.84 ; 95% CI: 0.77 0.91], fruits and vegetables [OR: 0.83; 95% CI: 0.76 0.90], meat [OR:0.88; 95% CI:0.82 0.97],and dairy products [OR: 0.88 ; 95% CI: 0.81 0.96] after adjustments based on sex, age, smoking, and physical activity
Conclusion: our results showed a significant positive association between dietary intake and stress. We must have a special attention to dietary intake in stress management program of high- stress individuals, and in dietary recommendations, psychologic aspects should be considered. However, prospective longitudinal studies are needed to assess the causal relationship between stress and dietary factors