ABSTRACT
To examine the association of diet and the risk of esophageal squamous cell carcinoma [SCC] in Kurdistan province. This was a case-control study including 47 patients with esophageal SCC and 96 healthy controls. Dietary intake was assessed using a valid semi-quantitative food frequency questionnaire. Logistic regression analysis was run to estimate odds ratios and 95% confidence intervals. The controls had a significantly higher mean body mass index [25.3 vs. 20.4] and a higher level of education than the case group, while the latter had significantly higher records of tobacco consumption and symptomatic gastresophageal reflux. An independent protective effect was observed for the highest tertile of total fruit consumption [OR: 0.13, CI: 0.04-0.45, p-value=0.001]. Within the fruits group, a significant inverse association was observed for bananas, kiwis and oranges [P for trends: 0.03, 0.02 and 0.01, respectively]. The effect of total vegetable intake on esophageal SCC was not significant [OR: 0.66, CI: 0.23-1.87], although a reduction in risk was observed in the highest tertile of intake. With regard to other food groups we did not find a statistically significant association. The results of the present study suggest an inverse association only between fruit consumption and esophageal SCC.
ABSTRACT
While missing breakfast has been known to result in declines in cognitive function, not all studies show positive effects of breakfast consumption on cognitive function. Differences in breakfast composition may account for some of the contradictory results across studies. However, since we could not find any published study from Iran investigating the effect of breakfast composition on cognitive performance, this study designed to assess the effect of 2 common Iranian breakfast foods [high carbohydrate, high protein] on the cognitive performance of elementary school children. Fifty-one well-nourished children [27 girls] aged 9-11 years took part in the present study. Children consumed one of 2 breakfasts [subjects] or took no breakfast [controls] in a randomized cross-over design with one week in between for a wash-out period. The two breakfasts were high carbohydrate [60%] and high protein [25%], similar in energy and fat, but differing in carbohydrate and protein composition. Cognitive performance was assessed prior to and 30 and 120 minutes after breakfasts, using a selection of tests from the CDR standard computerized assessment system. Statistical analysis was conducted by using SPSS [version 15] and P<0.05 was considered as the level of significance. Results indicated that all 3 treatments [high carbohydrate, high protein, fasted state] were followed by decline in cognitive performance in both sexes, with no significant differences between the 2 groups, in most of the tasks. Our results did not show the effect of breakfast composition on the memories of well-nourished children and further research should address the extent to which different types of breakfast influence different domains of cognitive function. Also quality and quantity of breakfast should be assessed besides cognition, because of their effect on mood