[Effect of nutritional intervention on prevalence of metabolic syndrome and heart disease risk factors among urban Tehranians: Tehran Lipid and Glucose Study [TLGS]]

Heart disease is the primary cause of mortality in most countries. Different approaches have been designed for the prevention of heart disease risk factors, of which nutritional interventions is a main one. In the Tehran Lipid and Glucose Study, a sub-sample of 1474 subjects, were selected as cases for dietary assessment and implementation of nutritional interventions. After a 3. 8 year follow up, data were collected in both the intervention and case groups. Three hundred and sixteen subjects, aged 20 and over, that were not pregnant and did not use any hypoglycemic agents, lipid-lowering and anti-hypertensive prescription medications were enrolled for the study; they were divided into controls [183 subjects] and cases [133 subjects]. Mean energy intakes and macronutrients, were measured and compared within the two groups, using the paired t- test and ANCOVA was used between the two groups after controlling for age, sex, and baseline variables. Chi square and Mantel-Haenszel tests were performed to assess the prevalence of risk factors and metabolic syndrome between and within groups. McNemar test was used to assess the change of risk factors before and after intervention. Mean energy, carbohydrate and fat intake decreased; and cholesterol intake increased significantly in both groups. The prevalence of low HDL and central obesity increased in controls whereas hypercholesterolemia and high LDL cholesterol decreased significantly in the cases. The prevalence of high LDL decreased in cases as compared to the controls, with and without controlling for age, sex, and BMI. Pre- and post intervention evaluations showed improvement in hypercholesterolemia [p<0. 01] and high LDL [p<0. 01] in cases vs controls, whereas lesser improvement were seen in low HDL [p<0. 01] and central obesity [p<0. 01] in controls vs cases. The present study shows the effectiveness of nutritional interventions in curtailing and improving some risk factors of heart disease

[Combined effect of saturated fat and cholesterol intake on serum lipids of urban tehranians: tehran lipid and glucose study [TLGS]]

Despite many studies on the effect of saturated fat and cholesterol intake on serum lipids, data on the combined effect of these two dietary components on serum lipoprotein response is very limited. In this study, a representative sample of 443 subjects, aged 18 years and over, were included. Dietary intake was assessed by means of two 24-hour dietary recall questionnaires. Height and weight were measured and BMI was calculated. Total cholesterol, triglycerides and high density lipoprotein cholesterol levels were measured and serum cholesterol was calculated. Cholesterol intake 2:300 mg/day was defined as high cholesterol intake, and saturated fat intake 37% of total energy was defined as high saturated fat intake. Individuals were categorized into 4 groups, based on cholesterol and saturated fat intake; each of these was assessed for 2 levels of serum lipids, normal and high. Pearson's correlation coefficient was used to detect confounding variables. Two-Way ANOVA was used to determine both the main effect of each of the two factors on lipids and their combined effect as well. Mean age of subjects was 40.1 +/- 14.6 y. The main effect of cholesterol and saturated fat intake on energy intake was significant. Subjects in whom cholesterol and saturated fat intake was normal had significantly less energy and fat intake than those who had high cholesterol and saturated fat intake [p<0.01]. Saturated fat intake was seen to have a significant main effect on serum total and HDL cholesterol levels. Subjects who had a normal saturated fat intake, had significantly less serum total and HDL cholesterol than those who had high saturated fat intake [p<0.01 and p<0.05, respectively]. Adjusted for age, sex and BMI, the main effect of cholesterol intake on HDL cholesterol was significant [p=0.05]. Mean serum HDL was lower in subjects who had normal cholesterol intake than in subjects who had high cholesterol intake. The present study shows that cholesterol and saturated fat intake had no combined effect on serum LDL cholesterol level, whereas cholesterol intake per se did affect serum HDL cholesterol level

[Frequency and antibiotic resistance profile of bacteria isolated from the Intensive care unit and General ward at a general hospital in Tehran]

Background: nosocomial infections are one of the most important causes of mortality and morbidity in hospitals. These infections have the most common frequency in intensive care units. The wide use of the drug caused evident resistance of bacteria to this antibiotic. The aim of the study was to investigate the Frequency and antibiotic resistance profile of bacteria isolated from the Intensive care unit and General ward at a general hospital in Tehran

Material and methods: in this cross-sectional study, we isolated 629 bacterium species from inpatients of Intensive care unit and General ward during one year [2005-2006]. Identification was done by standard bacteriologic methods. Bacterium sensitivity to sixteen antibiotics was assessed with disc diffuse method on Muller-Hinton agars

Results: ICU patients showed the increased percent of infections by gram positive bacteria and fungi. But decreased percent of infections by gram negative bacteria compared to general ward [p<0.01]. The most common pathogens isolated were Klebsiella [22.4%] in ICU and Escherichia coli [31.6%] in general wards. The highest resistance to antibiotic in ICU, was for ceftazidime [87.9%] and highest susceptibility for vancomaicin [7.7%]. The highest resistance to antibiotic in general wards, was for cefotaxim [87.6%] and lowest was for vancomaicin [7.7%]. Antibiotic resistance to more antibiotic was significantly high in ICU compared to general ward [p<0.01]

Conclusion: these findings provide useful information for future surveillance in association with prevention programs. Subsequently, surveillance should be focused on patients in intensive care unit

[Comparison of nutrients intake between healthy people and Schizophrenic patients between 15 to 55 years attending in Taleghani hospital]

Background: Schizophrenic patients die early, especially from cardiovascular disease, which is promoted by an inappropriate diet. This study compared dietary intake of schizophrenic patients with those of individuals without schizophrenia

Materials and Methods: A sample of 60 schizophrenic patients [21 women and 39 men]: was matched by age and sex to 60 persons randomly selected from healthy employee of this hospital. The patients included of admitted inpatients at psychiatric unit of Taleghani hospital in Tehran and also out patients that attended in out- patient clinic in this hospital. The subjects were enrolled between 2002 and 2003. In both of groups exclusion criteria was: alcohol and drug intake vegetarianism, pregnancy, lactation heart diseases, diabet hyperthyroidism, and intestinal disease during study. Data about age, job, education, length of disease, monthly income, and taking medication, were gathered using of general questionnaire. Weight and height was measured without shoes and with light clothes, then body mass index [weight [kg]/[height[m2]calculated Dietary intake recorded by 24 - hour food recall questionnaire. Data analyzed by student t- test, man whitney, /2 and pearson correlation coefficient

Results: The mean of BMI in patient and control group was [24/26 +/- 4/04] and [25/38 +/- 4/85] respectively, a non significant difference. The patients consumed significantly less energy, protein, carbohydrate, fiber, folic acid and vit B12 [p=0/01], [p0/006] respectively. %50 of the patients and %2617 of control consumed vit B12 less than [%75 RDA], a significant difference. [p=0/009 In control group a significant negative correlation between energy intake and monthly income were observed. [r= -0/318, p= 0/013]

Conclusion: We conclude that the schizophrenic patients we studied are making poor dietary choices. Assertive programmes to improve diet are necessary

[Comparison of nutrients intake between healthy people and schizophrenic patients between 15 to 55 years attending in taleghani hospital]

Background: Schizophrenic patients die early, especially from cardiovascular disease, which is promoted by an inappropriate diet. This study compared dietary intake of schizophrenic patients with those of individuals without schizophrenia

Materials and Methods: A sample of 60 schizophrenic patients [21 women and 39 men]: was matched by age and sex to 60 persons randomly selected from healthy employee of this hospital. The patients included of admitted inpatients at psychiatric unit of Taleghani hospital in Tehran and also out patients that attended in out-patient clinic in this hospital. The subjects were enrolled between 2002 and 2003. In both of groups, exclusioncriteria was: alcohol and drug intake, vegetarianism, pregnancy, lactation, heart diseases, diabet, hyperthyroidism, and intestinal disease during study. Data about age, job, education, length of disease, monthly income, and taking medication, were gathered using of general questionnaire. Weight and height was measured without shoes and with light clothes, then body mass index [weight [kg]/[height [m2] calculated. Dietary intake recorded by 24 - hour food recall questionnaire. Data analyzed by student t- test, man whitney, +2 and pearson correlation coefficient

Results: The mean of BMI in patient and control group was [24/26 +/- 4/04] and [25/38 +/- 4/85] respectively, a non significant difference. The patients consumed significantly less energy, protein, carbohydrate, fiber, folic acid and vit B12 [p=0/01], [p=0/006] respectively. %50 of the patients and %26/7 of control consumed vit B12 less than [%75 RDA], a significant difference. [p=0/009 In control group a significant negative correlation between energy intake and monthly income were observed. [r= -0/318, p= 0/013]

Conclusion: We conclude that the schizophrenic patients we studied are making poor dietary choices. Assertive programmes to improve diet are necessary