ABSTRACT
BACKGROUND: The fast spread of the coronavirus disease 2019 (COVID-19) epidemic and its high mortality were quickly noticed by the health community. Dairy products have been recognized as part of a healthy diet that helps strengthen body immunity and prevent infections. The present study can provide a comprehensive picture of the associations between dairy products consumption and COVID-19 incidence. METHODS: This study was undertaken on 8801 adults participants of Yazd Health Study (YaHS) and Taghzieh Mardom-e-Yazd (TAMIZ) study aged 20 to 70 years. Data on dietary intakes were obtained using a validated food frequency questionnaire (FFQ). Multivariable logistic regression analysis was used to assess the association between dairy consumption and COVID-19. RESULT: Our finding indicated that moderate intake of total dairy (OR: 0.63, 95% CI 0.46-0.87, P-trend = 0.97) could reduce the odds of COVID-19 and higher intake of low-fat dairy products (OR: 0.51 CI: 0.37-0.69, p-trend < 0.001) and low-fat milk (OR: 0.47 CI: 0.35-0.64, p-trend < 0.001) had a protective effect on COVID-19 after adjusting for confounders. However, higher intake of high-fat-dairy-product (OR: 1.40 CI: 1.09-1.92, p-trend = 0.03), high-fat milk (OR: 1.54 CI: 1.20-1.97, p-trend < 0.001), total yogurt (OR: 1.40 CI: 1.04-1.89, p-trend = 0.01), cheese (OR: 1.80 CI: 1.27-2.56, p-trend = 0.001), and butter (OR: 1.80 CI: 1.04-3.11, p-trend = 0.02) were related to increase the odds of COVID-19. CONCLUSIONS: Moderate intake of total dairy could reduce odds of COVID-19 by 37% and, a higher intake of low-fat dairy products had a protective role on COVID-19. Although our study has promising results, stronger clinical studies are needed.
Subject(s)
COVID-19 , Cheese , Adult , Humans , Animals , COVID-19/epidemiology , Dietary Fats , Dairy Products , Yogurt , Milk , Risk Factors , DietABSTRACT
OBJECTIVE: To investigate the effects of saffron (Crocus sativus L.) on lipid profile, glycemic and antioxidant status in overweight/obese individuals with prediabetes. METHODS: In this randomized, double-blind, placebo-controlled trial, the prediabetic patients were randomly assigned to receive saffron (15 mg/d) pills or placebo for eight weeks. Serum levels of lipid profile, fasting blood sugar (FBS), glycosylated hemoglobin (HbA1c), blood urea nitrogen (BUN), creatinine, and diphenylpycrylhydrazyl (DPPH) radical scavenging activity were assessed biochemically at baseline and at 8 weeks after treatment. The adverse events, if any, were also recorded. RESULTS: Seventy-five of participants (36 in treatment and 39 in placebo groups) completed the study. Within-group comparisons revealed a significant effect of saffron supplementation on FBS (118.11 ± 3.55 vs. 109.14 ± 6.23), HbA1c (5.85 ± 0.12 vs. 5.70 ± 0.11), and DPPH (11.06 ± 3.24 vs. 13.46 ± 3.33) levels (P < 0.005 for all). In adjusting models, there was a significant reduction in FBS by -7.97 mg/dL, and HbA1c by -0.15% in saffron group compared to placebo. Moreover, saffron intake tended to increase in DPPH radical scavenging activity (2.4% vs. -0.85% in saffron and placebo groups, respectively). However, no significant changes in anthropometric measures, lipid profile, and renal markers were observed after saffron intake compared with placebo. CONCLUSION: Saffron supplementation could improve glycemic and antioxidant indices in overweight/obese individuals with prediabetes, however, no beneficial effect was observed on lipid profile and anthropometric parameters. (IRCT20120913010826N19).
Subject(s)
Antioxidants/analysis , Crocus , Glycemic Index , Lipids/blood , Obesity/therapy , Overweight/therapy , Plant Preparations/administration & dosage , Prediabetic State/therapy , Adult , Diet Records , Dietary Supplements , Double-Blind Method , Female , Glycated Hemoglobin , Humans , Male , Middle Aged , Nutrition Assessment , Obesity/complications , Overweight/complications , Oxidative Stress , Phytotherapy/methods , Plant Preparations/therapeutic use , Prediabetic State/complications , Treatment OutcomeABSTRACT
Food contamination by heavy metals can lead to the accumulation of these elements in the body of consumers and the contraction of diseases. Accordingly, heavy metal concentration in common carp fishes consumed in Shiraz, Iran was determined in the present study. The mean concentrations of Pb, Cd, Zn, and Cu were 0.23, 0.07, 0.47, and 0.59â¯mg/kg (dry weight), respectively. The average concentration of heavy metals in the muscle of common carps consumed in Shiraz was less than the permissible standard of the WHO and FAO. The estimated weekly intake (EWI) of the studied metals was below the provisional tolerable weekly intake (PTWI). The maximum and minimum relative risk (RR) equaled 48.93 and 0.55% of the total risk for Cd and Zn, respectively.
