Nutrition and cardio-metabolic risk factors: findings from 20 years of the Tehran lipid and glucose study

Context: genetic and environmental factors contribute to the incidence of metabolic syndrome [MetS]. This study aimed to review all findings of studies conducted in framework of the Tehran lipid and glucose study [TLGS] regarding the association of dietary factors with cardio-metabolic risk factors

Evidence Acquisition: all English-language studies were searched using PubMed and Scopus databases from 2000 to 2017. Finally, 105 relevant papers were included in this review

Results: whole grains, legumes, nuts and healthy dietary patterns [DPs] reduced risk of MetS, while white rice, salty/sweet snacks increased this. The western DP had a significant interaction with APOC3, APOA1 and MC4R polymorphisms in relation to MetS. After 6.5 years of follow-up, odds of reaching menarche

Conclusions: higher adherence to healthy food choices was associated with reduced odds of MetS, abdominal obesity, dyslipidemia and hypertension. The western DP accentuated the association of polymorphisms with MetS

Fast food consumption in Iranian adults; dietary intake and cardiovascular risk factors: Tehran lipid and glucose study

Although fast food consumption has drastically increased in Iran in recent years; there is a paucity of data in relation to the association between fast food consumption, dietary intake, and cardiovascular risk factors. This study aims to determine fast food consumption status among young and middle-aged Iranian adults, and to assess its impact on dietary intake and cardiovascular disease [CVD] risk factors. This cross-sectional population-based study was conducted on 1944 young and middle-aged adults [840 men and 1104 women], who participated in the Tehran Lipid and Glucose Study [2006-2008]. We collected dietary data by using a validated 168 item, semi-quantitative food frequency questionnaire. Total fast food consumption was calculated by summing up weekly consumption of the most commonly consumed fast foods in Iran. Mean consumption of fast food was 161g/week [95% CI: 147-175] for young adults and 108 g/week [95% CI: 101-115] for middle-aged adults. Mean dietary intakes of energy, fat, saturated fat, cholesterol, sodium, meat, and soft drinks increased significantly [P < 0.05], while carbohydrate and refined grain consumption decreased [P < 0.01] across tertiles of fast food in both age groups. In young adults, dietary energy density and protein intake increased significantly [P < 0.01] where as intake of non-starchy vegetables and carotenoids decreased [P < 0.05]. In middle-aged adults dietary intakes of fiber, folate, calcium, and fruits significantly decreased across fast food tertiles [P < 0.05]. After adjustment for confounders, there was an association between fast food consumption and body mass index [BMI; beta = 0.104; P < 0.01] and waist circumference [WC; beta= 0.083; P < 0.01] in young adults, and serum triglycerides [beta = 0.072; P < 0.05], high density lipoprotein cholesterol [HDL-C; beta = -0.051; P < 0.05], and atherogenic index of plasma [beta = 0.056; P < 0.05] in middle-aged adults. The results show that increased consumption of fast foods is associated with poor dietary intake and some of the CVD risk factors in Iranian adults

[Comparison of trends in dietary pattern in Iran, Middle Eastern and North African countries from 1961 to 2005]

Nutrition transition is a global change in quality and quantity of dietary pattern and is the most important underlying cause of chronic diseases. The aim of this study was to determine the trend of dietary pattern in Iran, Middle East and North African countries and comparing them using the nutritional data of Food and Agriculture Organization of United Nations [FAO] between 1961 and 2005. Information relating to food availability in the studied countries was obtained by using food balance sheets of FAOSTAT. Per capita food consumption for each food group in each category was obtained by dividing the available per capita energy to total population. Regional differences and trends change were evaluated using SPSS software. During the 45 years of assessment, availability of energy and all food items [except for alcohol in Iran and North Africa and solid fat in Middle East] has increased significantly. In this periods in Iran, available energy from fruits, meat and oil has increased significantly, while energy from dairy and discretionary calorie has decreased [p<0.05]. In the Middle East region, grain and fruits contribution to energy intake has decreased and contribution of oil and meat to total diet has increased [p<0.05]. In North African countries, contribution of grain group to energy intake has decreased and contribution of meat, vegetables, milk and oils has increased significantly [p<0.05]. Iranian dietary habits has had some positive changes through increase in fruit intake and decrease in free sugar consumption; however, high energy intake and decreased in dairy consumption can predispose Iranians to increased risk of chronic diseases. High energy, free sugar, meat and dairy consumption in Middle East and North Africa show the shift in dietary pattern toward an unhealthy western diet. However, future investigations are suggested