ABSTRACT
Background: Gallstone disease (GSD) is a common gastrointestinal disease diagnosed in patients presented with abdominal pain. The present study was aimed to find the association between demographic, personal, behavioural and dietary factors and GSD by gender among adult population for suggesting specific gender wise intervention to control GSD.Methods: Case-control study was conducted in 120 cases and same number of controls. Data was collected on a self-designed pretested “interview schedule”. To measure the strength of association OR was calculated by matched pair analysis using McNemar’s test.Results: Among 120 study subjects, 83 cases were females and 37 were males. Strength of association was found to be significantly higher for family h/o GSD in females (OR=8), physical inactivity (OR=8), waist-hip ratio (OR=4.2), calorie intake more than recommended dietary allowance (RDA) (OR=2.09), and diabetes (OR=4) as compare to males OR=3, OR=2.8, OR=2.5, OR=1.43, OR=2.33 respectively.Conclusions: Family h/o GSD, physical inactivity, high waist-hip ratio, calorie and fat intake more than RDA, protein intake less than RDA, hypertension and diabetes were found to be potential risk factors for the development of GSD in females. Consumption of smokeless tobacco, physical inactivity, non-vegetarian diet and intake of fats more than RDA were risk factors for GSD in males.
ABSTRACT
Background: Non-communicable diseases (NCDs) are the leading cause of death and morbidity throughout the world. Unhealthy diet is a risk factor for NCDs. There is a lack of studies on the prevalence of dietary risk factors among the industrial population in India particularly in North East India.Methods: A cross-sectional study was conducted among industrial workers of a major industry in Assam. The sample size was 330 considering a prevalence of 50% and 95% confidence interval, and a design effect of 1.5. Data was collected using methods described in WHO STEPS instrument v3.1.Results: A total of 318 subjects consented to participate in the study. Consumption of less than 5 servings of fruit and/or vegetables on average per day was observed in majority 98.4% of the study participants. In a typical week, fruits and vegetables were consumed on 2.99 and 6.89 days respectively. Mean number of servings of fruit consumed on average per day was 0.5 and for vegetables were 2.33.46 (14.5%) of the study participants added extra salt always or often to their food before eating or while eating. 132 (41.5%) of the study participants always or often ate processed foods high in salt.Conclusions: Inadequate consumption of fruits and vegetables was observed in 98.4% of industrial workers included in the study. Increasing awareness among this population about adequate consumption of fruits and vegetables to prevent NCDs is necessary.
ABSTRACT
Aims: This study’s primary purpose was to determine whether earlier findings suggesting an association between sporadic Creutzfeldt-Jakob disease (sCJD), a transmissible spongiform encephalopathy of humans and specific dietary components could be replicated. The a priori hypotheses were that consumption of (i) foods likely to contain organ tissue and (ii) raw/rare meat are associated with increased sCJD risk. Study Design: Population-based case-control study. Place and Duration of Study: Department of Neurology, School of Medicine, Loma Linda University, Loma Linda, CA, USA; 4 years. Methodology: An 11-state case-control study of pathologically confirmed, definite sCJD cases, matched controls, and a sample of control-surrogates was conducted. Ninety-six percent (106/110) of the case data was obtained in 1991-1993, prior to variant CJD publicity. Results: Using control self-responses, consumption of hot dogs, sausage, pepperoni, kielbasa, "other" canned meat, poultry liver, any stomach/intestine, beef stomach/intestine, any organ tissue, and beef organ tissue was individually associated with increased sCJD risk; odds ratios (OR) ranged from 2.4 to 7.2 (0.003 <p<0.025). Rare/raw meat consumption was associated with sCJD (OR=2.0; p<0.05). Greater consumption of hot dogs, bologna, salami, sausage, pepperoni and kielbasa was associated with significantly higher risk. The OR for gizzard consumption was 7.6, p<0.04. Bologna, salami, any liver, beef liver and pork stomach/intestine were marginally associated with sCJD: ORs ranged from 1.7 to 3.7; 0.05 <p< 0.10. Brain consumption was not associated with an elevated risk. Analyses using control-surrogate data indicate that use of the control self-responses did not bias the results away from the null hypothesis. Conclusions: The a priori hypotheses were supported. Consumption of various meat products may be one method of transmission of the infectious agent for sCJD.