Relationship between obesity and cardiovascular risk factors in adults living in central Iran: results of Isfahan healthy heart program

As previous studies on the association between obesity and cardiovascular [CVD] risk factors have been made in limited populations, this study was performed to determine the association in 3 cities in the central parts of Iran. In this cross-sectional study, data collected in the1st phase of the Isfahan Healthy Heart Program [IHHP], involving 12514 subjects "19 years old, conducted during 2000-2001, in Isfahan and the Central Provinces of Iran, were analyzed. Fasting blood sugar [FBS], 2-hour post-load plasma glucose [2hpp], serum lipid profile, anthropometric parameters and blood pressure were determined by standard methods. FBS, 2hpp, serum lipids fractions [except for HDL-C] and blood pressure had significant positive relations with body mass index [BMI] and waist circumference [WC] [all p-values < 0.001]. As compared to the 1st quartile of WC, odds ratios [OR; 95% CI] of hypertension, diabetes and dyslipidemia in the 4th quartile were 2.8 [1.2-3.3], 3 [1.6-4.3] and 2.4 [1.9-3.1] in men and 2.5 [1.8-3.4], 2.7 [1.3-3.8] and 2.5 [2-3.2] in women, respectively. Also, ORs [95% CI] of hypertension, diabetes and dyslipidemic in 4th quartile of BMI, as compared to the 1st, were 1.6 [1.2-2], 2.8 [1.7-3.9] and 3 [2.4-3.8] in men and 1.9 [1.4-2.4], 2.6 [1.4-3.7] and 1.6 [1.2-2] in women, respectively. ORs of these risk facrors increased with increasing WC and BMI. Therefore, it is concluded that both obesity indicators increase the chance of CVD risk factors

Study of the effect of baked lentil on glycemic control and lipid profiles in type II diabetics

Background and purpose: Researchers have Recently Recommended high-fiber and low glycemic-index foods for glycemic control in diabetics and reduction of Lipid Profiles. This Study intended to investigate the effect of baked lentils [as a highly consumed, and low glycemic index] on FBS and Lipid Profiles in type II diabetics

Methods and materials: This cross-over clinical trial was conducted on 30 type II diabetic patients of 45- 60 years [divided randomly into two groups of 15] with FBS of 126-180 mg/dl. The control group was given the usual diet but the experimental group received 50 gr baked lentild, 6gr canola oil instead of [30 gr] bread, and 20 gr cheese [in the form of an isocaloric breakfast with similar amounts of macronutrients]. For 6 weeks, after a 3- week rest, subjects in the two groups were interchanged. Diets were switched between the two groups and continued for another 6-week Period. At the beginning and end of each phase of the study, biochemical and anthropometric measurements were recorded. Calculations of dietary components were done using Food Processor II, and the data were analyzed using t-test in SPSS

Results: Fasting blood glucose of the patients decreased significantly from 152.6 +/- 11.4 mg/dl to 148.4 +/- 11.8 mg/dl [p<0.05]. Except for total cholesterol, other lipid profiles were not affected by the treatment but Total cholesterole reduced significantly from 228.07 +/- 14.7 mg/dl to 222.4 +/- 12.6 mg/dl [p<0.05]. No significant changes were observed in the concentration of other lipid profiles [including LDL-C, HDL-C and serum triglyceride] and serum fructozamine

Conclusion: Consumption of baked lentils as a low glycemicindex breakfast can reduce levels of serum glucose and total glucose, and improve the glycemic control of type II diabetics