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International Journal of Hematology-Oncology and Stem Cell Research، جلد ۱۲، شماره ۱، صفحات ۰-۰
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عنوان انگلیسی Assessment of qualitative and quantitative pattern of kebab intake as a potential carcinogenic risk factor in Iranian adults
چکیده انگلیسی مقاله Epidemiologic studies indicated that dietary pattern plays a determinant role in cancer incidence. Increasingconfirmations indicated that 1/3 of cancers are associated to foods. Diet contains different carcinogenic agents: naturally occurring chemicals, synthetic components and compounds produced during cooking.Kebab is one of the most popular foods in the Middle East, particularly in Iran. Red meat, especially lamb or veal, is the most common meat used in preparation of kebab. The evidence has shown that grilling is a carcinogenic agent so the aim of the present Study was to quantitatively and qualitatively assessment of consumption pattern of barbeque in a part of Iranian adults. Present study is a cross sectional research which conducted by simple random sampling on 705 of adults in Kermanshah in west of Iran. Data about pattern ofkebab intake in subjects collected by a questionnaire within a month. For statistical analysis we used tests such as Kolmogorov-Smirnov, Mann-Whitney,and Kruskal-wallis etc. All results were analyzed at the level of P < 0.05. The results indicated that nearly 60% of subjects have a high tendency to consume kebab. In this study, Near to 85%of those surveyedtend to consume kebab with large amounts of salt. We Found out a significant relationship between education and tendency and also amount of salt, (p=0.021 and p< 0.033 respectively). the results ofthisstudy showed that tendency and kebab consumption pattern were irrelevant to most of socio-economicfactors (gender, Job,…).in this study Individuals with highlevel education weremore likely tousebarbecuethan people with lower education level and they followed an incorrect pattern(larger amount of salt etc) to consume kebab. It may be due to palatability and easy to cook of kebab.
کلیدواژه‌های انگلیسی مقاله kebab, barbecue, dietary pattern, cancer
نویسندگان مقاله محبوبه حسینی کیا | mahboobe hosseinikia
department of nutrition,kermanshah universityb of medical sciences


هادی عبداله زاد | hadi abdollahzad
medical biology research center,kermanshah university of medical sciences

سازمان اصلی تایید شده: دانشگاه علوم پزشکی کرمانشاه (Kermanshah university of medical sciences)

فرهاد عوبری | farhad oubari
public health department,kermanshah university of medical sciences

سازمان اصلی تایید شده: دانشگاه علوم پزشکی کرمانشاه (Kermanshah university of medical sciences)

رقیه حسینی کیا | roghaye hosseinikia
department of nutrition,kermanshah universityb of medical sciences


مریم شعبان پور | maryam shabanpur
department of nutrition,kermanshah universityb of medical sciences


سید مصطفی نچواک | seyyed mostafa nachvak


نشانی اینترنتی http://ijhoscr.tums.ac.ir/index.php/ijhoscr/article/view/695
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original Article(s)
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