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Journal of Research in Medical Sciences، جلد ۱۸، شماره ۳، صفحات ۰-۰
عنوان فارسی
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عنوان انگلیسی Comparison of fat intake between patients with stroke and normal population
چکیده انگلیسی مقاله Normal 0 false false false EN-US X-NONE AR-SA Background: Stroke happens when blood flow to parts of brain stops. Stroke is sometimes called "brain attack." Risk factor is something that increases the chance of getting a disease. Some risk factors for stroke cannot be changed, but some can be altered. The chance of stroke is higher in people who live an unhealthy lifestyle by: Being overweight as a result of over-eating, eating too much fat, smoking, etc. Therefore, we c ompared the fat intake between patients with stroke and normal population. Materials and Methods: Sixty nine patients with stroke (46 men and 23 women) as cases and 60 subjects (30 men and 30 women) as controls during April 2009 and May 2010 from Alzzahra hospital, Isfahan, Iran were evaluated. Dietary intakes were collected using a food frequency questionnaire (FFQ) through their close relatives such as spouse, daughter or mother. Also, anthropometry measurements such as weight, height and waist extracted from their medical files, however, body mass index (BMI) and waist to hip ratio (WHR) were calculated. Results: The intake of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) both in men and women with stroke were significantly higher than controls ( P = 0.04 and P = 0.03 for men and P = 0.05 and P = 0.02 for women, respectively). Also, the mean intake of hydrogenated fats, butter, cream, mayonnaise sauce and nuts were higher in men with stroke with respect in control group; while, women with stroke consumed more hydrogenated fats, vegetable oils, cream and mayonnaise sauce than controls. Conclusion: Increased fat intake was observed in patients with stroke compared with normal population.
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نویسندگان مقاله لیلا درویشی | leila darvishi
food security research center, isfahan university of medical science, isfahan, iran

سازمان اصلی تایید شده: دانشگاه اصفهان (Isfahan university)

میترا حریری | mitra hariri
food security research center, isfahan university of medical science, isfahan, iran

سازمان اصلی تایید شده: دانشگاه اصفهان (Isfahan university)

مریم hajishafiei | maryam hajishafiei
food security research center, isfahan university of medical science, isfahan, iran

سازمان اصلی تایید شده: دانشگاه اصفهان (Isfahan university)

شکوفه قاسمی | shekoofe ghasemi
food security research center, isfahan university of medical science, isfahan, iran

سازمان اصلی تایید شده: دانشگاه اصفهان (Isfahan university)

زهرا مقصودی | zahra maghsoudi
food security research center, isfahan university of medical science, isfahan, iran

سازمان اصلی تایید شده: دانشگاه اصفهان (Isfahan university)

غلامرضا عسکری | gholamreza askari
food security research center and department of community nutrition, school of nutrition and food science, isfahan university of medical science, isfahan, iran

سازمان اصلی تایید شده: دانشگاه اصفهان (Isfahan university)

رضا غیاثوند | reza ghiasvand
food security research center and department of community nutrition, school of nutrition and food science, isfahan university of medical science, isfahan, iran

سازمان اصلی تایید شده: دانشگاه اصفهان (Isfahan university)

فریبرز خوروش | fariborz khorvash
isfahan neurosciences research center, isfahan university of medical science, isfahan, iran

سازمان اصلی تایید شده: دانشگاه اصفهان (Isfahan university)

بیژن ایرج | bijan iraj
endocrinology research center, isfahan university of medical science, isfahan, iran

سازمان اصلی تایید شده: دانشگاه اصفهان (Isfahan university)

نشانی اینترنتی http://jrms.mui.ac.ir/index.php/jrms/article/view/9034
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original Articles
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