The association between waist-to-hip ratio (WHR) with diabetes in the PERSIAN Guilan cohort study population.

BACKGROUND: Waist circumference (WC), or waist-to-hip ratio (WHR), potentially offers a more accurate reflection of intra-abdominal fat accumulation and could serve as a superior predictor of type 2 diabetes mellitus (T2DM) risk compared to BMI. The current study investigated the relationship between WHR and its influencing factors among diabetes patients enrolled in the Prospective Epidemiological Research Studies in Iran (PERSIAN) Guilan Cohort study (PGCS). METHOD: In this cross-sectional study of 10,520 participants, 2,531 had T2DM. Waist and hip circumference, body mass index (BMI), underlying diseases, and demographical data of participants were recorded. Also, fasting blood sugar (FBS), low-density lipoprotein (LDL) cholesterol, high-density lipoprotein (HDL) cholesterol, and triglycerides (TG) were assessed. All data was analyzed using SPSS version 16; the significant level was < 0.05. RESULTS: The mean age of participants was 51.52 ± 8.90 years, and 39.9% had a BMI between 25 and 30 kg/m2. The prevalence of diabetes was 24.1% (n = 2531). About 7628 (72.5%) individuals had abnormal WHR, and 2072 (19.7%) were diabetics. Among patients with diabetes, abnormal WHR was significantly associated with age over 50, female gender, higher BMI, and lower LDL (P < 0.05). CONCLUSION: The study showed a higher prevalence of abnormal WHR in diabetic patients. Abnormal WHR in patients with diabetes was significantly associated with age, gender, and BMI.

Self-Reported, Work-Related Injuries and Illnesses Among Restaurant Workers in Shiraz City, South of Iran.

BACKGROUND: Restaurant sector is one of the most rapidly developing sectors in the world and there is evidence that restaurant industry has high levels of work-related diseases and injuries. This study examined the prevalence of self-reported work-related injuries and illness (WRIIs) and their association with demographic variables among restaurant workers in Shiraz, the capital of Fars Province, Iran. METHODS: In this cross-sectional study, 300 randomly selected restaurant workers completed a self-statement, research-made questionnaire regarding the prevalence of self-reported WRIIs, in Shiraz, Iran. Statistical analyses were performed using SPSS version 20. RESULTS: A high prevalence of work-related injuries (84%) and musculoskeletal disorders (70%) was reported among restaurant workers. Cuts and lacerations, arising from accidents with knives, were the most common injuries seen, followed by burns, falls, slips and trips. Moreover, the prevalence of occupational accidents had a significant association with work experience (p = 0.012), cooking (p < 0.001), as well as preparation and washing (p = 0.011). Age (p < 0.001) and work experience (p < 0.001) had a significance association with the prevalence of musculoskeletal disorders. CONCLUSION: Preventive measures and polices, through providing occupational health and safety services including trainings, personal protective equipment and health examinations, should be taken as to restaurants and catering industry in Iran.