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Iranian Journal of Psychiatry، جلد ۱۱، شماره ۱، صفحات ۴۳-۵۰
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عنوان انگلیسی The association between Dairy Intake, Simple Sugars and ‎Body ‎Mass Index with Expression and Extent of Anger in ‎Female ‎Students ‎
چکیده انگلیسی مقاله Objective: A significant increase in violence in the world and its impact on public health and ‎society can be an important reason to offer solutions to reduce or control anger. Studies ‎have shown that specific food groups may be effective in controlling mental disorders ‎such as depression, anxiety and anger. The purpose of this study was to determine the ‎relationship between food intake and Body Mass Index on state-trait anger expression ‎in female students of Shahid Beheshti University of Medical Sciences. Method: In this cross-sectional study, 114 female students were randomly selected from ‎dormitories of Shahid Beheshti University of Medical Sciences. Body height and ‎weight were measured using the scale and stadiometer, respectively. The required data ‎for evaluating the relationship between state-trait anger expression and food ‎consumption groups were collected using State-Trait Anger Expression Inventory-2 ‎‎ (STAXI-2) and Food Frequency questionnaires.‎ Results: The results revealed a significant negative correlation between consumption of dairy ‎product and trait anger (angry reaction), (P = 0.015). This association remained ‎significant after adjustment of confounding factors. No significant correlations were ‎found between other food groups as well as BMI and state-trait anger expression.‎ Conclusion: The higher intake of dairy products reduced state-trait anger expression. This result is ‎consistent with the findings of many studies on the effect of dairy consumption on ‎mental disorders. Therefore, consumption of dairy products can be a solution for ‎reducing anger.‎
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نویسندگان مقاله | Naser Kalantari
Department of Nutrition and Food Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran


| Saeid Doaei
Student’s Research Committee, National Nutrition and Food Technology Research Institute, faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran


| Maedeh Gordali
Department of Community Nutrition, Shahid Beheshti University of Medical Sciences, Tehran, Iran


| Ghazal Rahimzadeh
Department of Food Science and Technology, Science and Research Branch, Azad University, Tehran, Iran


| Maryam‏ ‏ Gholamalizadeh
Food Security Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
نشانی اینترنتی http://ijps.tums.ac.ir/index.php/ijps/article/view/625
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