BackgroundDysmenorrhea is one of the most prevalent gynecological disorders, experienced by approximately two third of young women during menstruation. According to literature, nutrition can play a key role in the prevalence and severity of dysmenorrhea. This study aims to investigate the relation between dietary patterns and the risk of dysmenorrhea among university students.MethodsA nested case control study was conducted among 293 students of Urmia University of Medical Sciences who were randomly recruited via a proportional cluster sampling method. From 293 students, 46 students with moderate to severe dysmenorrhea and 54 students without dysmenorrhea were assigned to the case and control groups, respectively. The major dietary patterns of students were identified by factor analysis and the association between dietary patterns and risk of dysmenorrhea was investigated using logistic regression analysis in SPSS 20.ResultsThree major dietary patterns were found and nominated as “Lacto-vegetarian”, “Snacks” and “Mixed food items” patterns. After controlling for family history of dysmenorrhea, subjects in the second and third tertiles of “snacks” pattern had a 4.23 (95% CI = 1.32–13.58, P = 0.01) and 3.41 (95% CI = 1.10–10.50, P = 0.03) times, respectively, higher chance to experience moderate to severe dysmenorrhea in comparison with subjects in the first tertile. There was no significant association between the risk of dysmenorrhea and two other dietary patterns.ConclusionsThe results indicate that adherence to “snacks” pattern is associated with an increased risk of moderate to severe dysmenorrhea during menstruation among young women.
In this study, using a central composite design, the effects of addition of Spirulina platensis and Zedo gum to plain and probiotic yoghurt samples were investigated during storage. Lactobacillus paracasei proliferation was directly dependent on the addition of microalgae and was inversely affected by storage time. Probiotic samples containing S. platensis showed the highest antioxidative activity. Maximum stability was obtained at higher amounts of Zedo gum, while organoleptic and rheological attributes improved at 0.25% Zedo gum. Given the importance of probiotic viability, supplementation of probiotic yoghurt with Zedo gum/S. platensis may be consideredas a novel nutraceutical formulation.
Background: Low serum levels of vitamin D are supposed to contribute to the incidence of diabetes; therefore, vitamin D supplementation may reduce the incidence of diabetes in individuals with prediabetes. Objectives: The aim of this current study was to examine the effect of vitamin D supplementation on the glycemic status and percentage of body fat mass in adults with prediabetes. Methods: In a 3-month randomized placebo-controlled supplementation trial, 120 eligible subjects were randomly assigned in a vitamin D or placebo group. They were stratified according to the percentage of body fat mass into four blocks to receive 1000 IU/daily vitamin D or an identical placebo tablet respectively, for 3 months. The study was conducted from January to March of 2016 in Urmia in the North West of Iran. Participants were adults aged 18 to 70 with prediabetes. The fasting blood sugar (FBS), glycated hemoglobin (HbA1c), homeostasis model assessment of insulin resistance (HOMA-IR), serum 25(OH)D levels, and percentage of body fat mass were assessed before and after the intervention. Results: The comparison of changes from baseline between two groups showed a significant inverse association between the changes in serum 25(OH)D and changes in FBS (-4.64 ± 11.38 compared with-2.11 ± 9.15 for placebo; P = 0.03), HOMA-IR (-0.73 ± 4.2 compared with 0.44 ± 4.4 for placebo, P = 0.01) and serum insulin (-1.98 ± 15.25 compared with 2.47 ± 15.85 for placebo; P = 0.007) but not in the percentage of body fat mass (-0.28 ± 0.77 compared with-0.39 ± 2.82 for placebo; P = 0.39). Conclusions: The study demonstrated that 1000 IU vitamin D supplementation for 3 months can decrease the insulin resistance in individuals with prediabetes; however, it has no significant effect on body fat mass percentage.
Abstract. The oxidative balance score (OBS) is a measure of combined pro- and anti-oxidant exposure status, with a higher OBS representing a predominance of anti- over pro-oxidant exposures. We aimed to examine the association of OBS and glycemic control among Iranian adults with type-2 diabetes. This cross-sectional study was conducted among 476 adults with type-2 diabetes (mean age 56.2 y; 66.6% female). Fasting glycosylated hemoglobin (HbA1c) and serum glucose (FSG) levels were measured as markers of glycemic control. The OBS was calculated by combining information from a total of 18 a priori selected pro- and anti-oxidant components. These components were comprised of the following four categories: dietary anti-oxidants (i.e., dietary intakes of selenium, fiber, retinol, α-carotene, β-carotene, β-cryptoxanthin, lutein, lycopene, vitamin D, vitamin E, folate, and vitamin C); dietary pro-oxidants (i.e., dietary intakes of iron, saturated fatty acid, and poly-unsaturated fatty acid); non-dietary anti-oxidants (i.e., physical activity); and non-dietary pro-oxidants (i.e., smoking and obesity). After adjusting for several potential confounders in the analysis of covariance models, multivariable adjusted means of HbA1c and FSG of subjects in the highest tertile of OBS were significantly lower than those in the lowest tertile (for HbA1c: mean difference –0.73%; and for FSG: mean difference –10.2 mg/dL; both P < 0.050). The findings suggest that a higher OBS, indicating a predominance of anti- over pro-oxidant exposures, is associated with a better glycemic control among Iranian adults with type-2 diabetes. However, future prospective studies of adequate methodological quality are warranted to confirm these findings.
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