We found that increased fish intake was independently related to the lower odds of metabolic syndrome and its features. Further prospective investigations are warranted to confirm this association.

To our knowledge, no study has assessed the relationships between patterns of dietary behaviours, identified by latent class analysis (LCA), and chronic uninvestigated dyspepsia (CUD). The present study was conducted to determine the association between the patterns of dietary behaviours, identified by LCA, and CUD in a large sample of adults. In a cross-sectional study conducted on 4763 Iranian adults, we assessed the patterns of dietary behaviours in four domains, including 'meal patterns', 'eating rate', 'intra-meal fluid intake' and 'meal-to-sleep interval', as identified by LCA, using a pre-tested comprehensive questionnaire. Patients with CUD were identified using the Rome III diagnostic criteria. CUD was prevalent in 15·2 % (95 % CI 14·4, 16·2 %; n 723) of patients. Early satiation occurred in 6·3 % (n 302) of patients, bothersome postprandial fullness in 8·0 % (n 384) of patients and epigastric pain in 7·8 % (n 371) of patients. We defined two distinct classes of meal patterns: 'regular' and 'irregular'. For eating rates, three classes were defined: 'moderate', 'moderate-to-slow' and 'moderate-to-fast'. Participants were identified as ingesting fluid with meals in two major classes: 'moderate intra-meal drinking' and 'high intra-meal drinking'. In terms of the interval between meals and sleeping, two distinct classes were identified: 'short meal-to-sleep interval' and 'long meal-to-sleep interval'. After controlling for potential confounders, the 'irregular meal pattern' was significantly associated with a greater odds of CUD (OR 1·42, 95 % CI 1·12, 1·78) compared with a 'regular meal pattern'. Individuals with a 'moderate-to-fast eating rate' were more likely to have CUD compared with those who had a 'moderate eating rate' (OR 1·42, 95 % CI 1·15, 1·75). Patterns of the 'meal-to-sleep interval' and 'intra-meal fluid intake' were not significantly associated with CUD. In conclusion, the 'irregular meal pattern' and the 'moderate-to-fast eating rate' were significantly associated with a greater odds of CUD. Further prospective investigations are warranted to confirm this association.

Our data suggest certain associations between dietary patterns and GERD. These findings warrant evaluation in prospective studies to establish the potential value of modifications in dietary behaviors for the management of GERD.

We found a significant association between heavy intra-meal fluid intake" and IBS. More large-scale prospective studies are needed to affirm this association.

Background:Some studies have shown that increased rate of iron stores even in a normal range may increase cardiovascular diseases (CVDs) in some individuals. Lipid disorders are also the risk factors for CVDs. Therefore, the question is whether or not iron store is correlated with lipid profile, this study evaluates the association between dietary iron, iron stores and serum lipid profiles.Materials and Methods:This cross-sectional study was done on 82 healthy university students and university staff females in Isfahan University of Medical Sciences who were in reproductive age and announced their readiness to participate in the study. Serum ferritin concentration, components of lipid profile, blood glucose, and insulin were measured in all the subjects. Dietary intake was assessed by semi-quantitative food frequency questionnaire. Data analysis was done through SPSS software, version 18.Results:Pearson correlation test showed a positive and significant correlation between serum ferritin concentration levels with triglyceride (r = 0.278; P = 0.006), total cholesterol (r = 0.267; P = 0.008), and blood glucose (r = 0.275; P = 0.006); however, the correlation between serum ferritin, high-density lipoprotein-cholesterol, low-density lipoprotein-cholesterol, and insulin was not significant. After adjustment of confounding factors, only the significant correlation occurred for blood glucose (P = 0.016). Before and after adjustment of confounding factors, there was no significant correlation between hemoglobin and hematocrit with concentration of lipid profile components, glucose and insulin. Before and after adjustment of confounding factors, there was no significant correlation between total amount of iron, heme iron, and non-heme dietary iron with concentration of lipid profile components, glucose and insulin.Conclusion:According to the current study, serum ferritin is directly and significantly correlated with concentration of fasting blood glucose, which emphasized on the amount of iron store with blood glucose even in healthy people. The results of the present study indicate no significant correlation between iron store and dietary iron intake with lipid parameters and insulin. Conducting more extensive epidemiologic studies in men and other age groups is recommended.