en jalali 1403 5 1 gregorian 2024 8 1 9 3 online 1 fulltext

en Caffeine, the extensively honored central nervous system boost constitute in coffee, tea, and chocolate, has been considerably delved for its different impacts on health . While moderate input offers benefits like enhanced mood and alertness , inordinate consumption poses pitfalls, including headaches, pulsations, and anxiety. Caffeine, Stimulant, Coffee, Addiction, Adverse effects 383 384 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1126-1&slc_lang=en&sid=1 2024/05/24 1403/3/4 2024/05/30 1403/3/10 Siddhi Patel Final Year MBBS student, Dr. D. Y. Patil Medical College, Hospital and Research Centre, Dr. D.Y. Patil Vidyapeeth, Pimpri, Pune, India Siddhi.patel9212@gmail.com 0009-0005-5551-9867 Yes Kaustav Das Final Year MBBS student, Dr. D. Y. Patil Medical College, Hospital and Research Centre, Dr. D.Y. Patil Vidyapeeth, Pimpri, Pune, India 0009-0001-8752-4194 No

en Studies have shown incompatible findings regarding the effects of conjugated linoleic acid (CLA) supplementation on cardiovascular diseases (CVDs) risk factors. The aim of this study was to evaluate the effect of daily CLA supplementation on serum insulin and lipid- related CV biomarkers in obese adults. Methods: This randomized double-blind clinical trial was conducted on 54 adults categorized as class I obesity. The participants were randomly assigned into two groups (n=27) receiving a total of 3,000 mg/d of a 50:50 mixture of CLA isomers for three months in intervention group (IG) and 500 mg/d paraffin in placebo group (PG). Moreover, fasting serum levels of insulin, lipid profile, non-HDL-Cholesterol (non-HDL-C), atherogenic index of plasma (AIP), total triglyceride (TG)/HDL-C, and cholesterol/HDL-C ratio were measured.  The main statistical analysis method was independent t-test for changes. Results: Changes between the groups showed a significant decrease in total cholesterol (P=0.03), LDL-C (P=0.04), and non-HDL-C (P=0.03), and also a significant increase in AIP (P=0.04) in IG compared to the PG. A remarkable decrease was found in HDL-C and cholesterol/HDL-C ratio. In addition, a remarkable increase was observed in TG in this context. Serum insulin, VLDL-C, and LDL-C/HDL-C ratio showed no significant changes during the intervention period. The use of CLA supplementation could help reduce some adverse fractions of serum lipid profile, particularly TC, non-HDL-C and LDL-C. Conclusions: Regarding the augmenting effects of CLA intake on AIP as a strong predictive marker for CVDs, it is difficult to confirm the beneficial effects of CLA supplementation in preventing CVDs.   Linoleic acid, Conjugated linoleic acid: Cardiovascular risk, Obesity 385 395 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-720-1&slc_lang=en&sid=1 2024/05/242022/10/18 1401/7/26 2024/05/302023/09/23 1402/7/1 Fatemeh Esmaeili Shahmirzadi Food and Beverage Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran No Saeid Ghavamzadeh Food and Beverage Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran ghavamzadeh@hotmail.com Yes Arash Rashidi Nutrition Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. No

en  Hyperuricemia is a condition in which uric acid level exceeds normal threshold. The pumpkin seed extract contains flavonoids that can lower uric acid level. This study aims to analyze the effect of pumpkin seeds (Cucurbita moschata) capsules compared to allopurinol on uric acid level in hyperuricemia patients. Methods: This was an experimental research with a non-randomized control group pretest-posttest design. A total of 63 patients (32 intervention and 31 control) with hyperuricemia enrolled in this study through purposive sampling technique. The intervention group (IG) was given pumpkin seeds and control group (CG), allopurinol. Data were analyzed using paired and independent sample t-test. Results: The result of this study showed that uric acid level significantly decreased after the pumpkin seed capsule was provided (Mean changes=-0.33 mg,dl; P<0.001). However, allopurinol played a greater role in lowering uric acid levels (Mean changes=-0.92 mg/dl; P<0.001). The mean changes of uric acid between groups was also significant (P=0.039). In addition, some of the nutrition intakes showed a significant difference after the intervention. Conclusion: It can be concluded from the study that pumpkin seed capsules affected the decrease of uric acid level significantly, but the number was lower compared to allopurinol. In future studies, The dose of pumpkin seed should be considered.   Cucurbita, Plant Extracts, Allopurinol, Hyperuricemia 396 402 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-755-1&slc_lang=en&sid=1 2024/05/242022/10/182022/11/19 1401/8/28 2024/05/302023/09/232023/03/18 1401/12/27 Mutmainnah Mutmainnah Postgraduate Student Department of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar, South Sulawesi, Indonesia mumutmainh@gmail.com 0009-0000-6795-3306 Yes Aminuddin Syam Department of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar, South Sulawesi, Indonesia 0000-0003-4957-6003 No Citrakesumasari Citrakesumasari Department of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar, South Sulawesi, Indonesia 0000-0003-2136-3890 No Nurhaedar Jafar Department of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar, South Sulawesi, Indonesia 0000-0003-1578-0831 No Sukri Palutturi Department of Health Administration and Policy, Faculty of Public Health, Hasanuddin University, Makassar, South Sulawesi, Indonesia 0000-0002-1074-7445 No Ida Leida Maria Department of Epidemiology, Faculty of Public Health, Hasanuddin University, Makassar, South Sulawesi, Indonesia 0000-0002-5309-2397 No Andi Agus Mumang Postgraduate School, Hasanuddin University, Makassar, South Sulawesi, Indonesia 0000-0003-1050-8812 No

en Normal-weight obesity (NWO), defined as normal body mass index (BMI) but high body fat, is related to chronic health conditions. This study aims to assess the prevalence of NWO and some possible relationships with dietary factors in an Iranian population. Methods: A cross-sectional study was conducted on the participants of the Employees Health Cohort Study, Shiraz, Iran. Based on the anthropometric assessments, participants were categorized into three groups: Normal-weight non-obese, NWO, and Overweight/Obese. NWO was defined as having a normal BMI but high body fat. Body fat was assessed by bioelectrical impedance analysis. Then, a 116-item semi-quantitative Food Frequency Questionnaire (FFQ) was used to obtain food intake. Dietary factors included energy intake, macro-nutrients intake, frequency of meals, fried and grilled foods’ consumption, and salt intake. Results: Overall, 1038 participants (513 men and 525 women) were studied with a mean age of 41.04±6.98. 35.9% had normal weight and 63.0% were overweight or obese according to BMI criteria. Based on WHO criteria, the prevalence of NWO was 21.68% and 26.63% among men and women, respectively. Women were more likely to have excess body fat compared with men (P<0.001). Moreover, no significant relationship was observed between any dietary factor and NWO. Conclusions: NWO was prevalent among university employees, and no relationship was observed between dietary factors and NWO. Considering the high cardio-metabolic risk of this condition, it needs further attention.   Normal-weight obesity, Obesity, Body fat, Dietary behaviors 403 412 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-607-1&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/13 1401/4/22 2024/05/302023/09/232023/03/182022/12/30 1401/10/9 Seyed Jalil Masoumi Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran 0000-0001-6712-6802 No Ali Kohanmoo Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran 0000-0002-7476-106X No Mohammad Ali Mohsenpour Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran 0000-0001-6885-1993 No Sanaz Jamshidi Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran. 0000-0003-2013-3663 No Mohammad Hassan Eftekhari Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran h_eftekhari@yahoo.com 0000-0001-5428-1491 Yes

en The prevalence rate of type 2 diabetes (T2DM) is increasing worldwide, and the role of diet in its etiology has been established. The Dietary inflammatory index (DII) has attracted significant attention in evaluating associations between diet and diseases due to the role of chronic inflammation as an underlying cause of numerous disease processes. Therefore, the relationship between DII score and the risk of T2DM is evaluated in the Iranian population for the first time. Methods: 113 newly diagnosed T2DM patients and 226 apparently disease-free control cases aged 23-59 participated in this case-control study. A valid semi-quantitative food frequency questionnaire was used to assess dietary intake. Then, energy-adjusted DII (E-DII) scores were computed and categorized into quartiles based on values in the population study. A logistic regression model was used to estimate the association between DII and the risk of T2DM after controlling for important potential confounders and effect modifiers. Results: A significant association was observed between E-DII score and T2DM in the crude model (P-trend<0.001), model I (adjusted for physical activity, gender, education level, and family history of T2DM, P-trend<0.001), model II (adjusted for model I + body mass index, P-trend=0.005) (ORquartile4vs1 =2.98 (95% CI: 1.18, 9.12; P= 0.005). Conclusions: A direct association was observed between DII score and the risk of T2D, implying that consuming a more anti-inflammatory diet would help to prevent T2DM. Future longitudinal studies should be conducted to further explore this association.   Dietary inflammatory index, Diabetes mellitus, Case-control studies. 413 422 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-648-2&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/20 1401/6/29 2024/05/302023/09/232023/03/182022/12/302022/12/27 1401/10/6 Somayeh Saboori Nutritional Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran 0000-0001-5435-2878 No Neda Mousavi Department of Nutrition, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran 0000-0003-2075-1306 No Farhad Vahid Nutrition and Health Research Group, Precision Health Department, Luxembourg Institute of Health. Luxembourg 0000-0002-7380-3790 No James R Hebert Cancer Prevention and Control Program and Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC USA 0000-0002-0677-2672 No Omid Asbaghi Student Research Committee, Lorestan University of Medical Sciences, Khorramabad, Iran. No Saeed Choobkar Nutritional Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran. 0000-0001-7200-2249 No Mehdi Birjandi Nutritional Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran. 0000-0002-0737-8044 No Tooba BahramFard Student Research Committee, Lorestan University of Medical Sciences, Khorramabad, Iran. No Esmaeil Yousefi Rad Nutritional Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran esyussefirad2@yahoo.com 0000-0002-0737-8044 Yes

en Timing, frequency, and regularity as chrono-nutrition are emerging fields in nutritional epidemiology. The authors investigated the association of irregularity in energy intake, frequency, and overnight fasting with nutrient quality and health. Methods: Iranian adults who attended the health center of Tehran participated in this cross-sectional study. Dietary intake was derived from 3-day 24-h dietary recalls of 850 participants. Weight, height, and blood pressure of the participants were measured, and frequency, irregularity, and overnight fasting were recorded from 24-h dietary recall. Then, intra-class correlation coefficient (ICC) was used to obtain the consistency of time regarding three main meals. Following that, energy density was measured and nutrient density was calculated using the nutrient rich food (NRF 9.3) index. Obesity was defined as body mass index (BMI) >30 kg/m2, and blood pressure was measured. Results: The highest consistency regarding the time of meal was observed at breakfast. Frequency was positively related to the intake of fruit, energy, carbohydrate, and NRF 9.3 index (P<0.05). Overnight fasting was negatively associated with fruit, vegetable, grain, energy intake, and NRF 9.3 index (P<0.05). Moreover, irregularity in energy intake showed a negative and significant association with fruits, vegetables, and NRF9.3 (P<0.05). Frequency was significantly associated with weight and diastolic blood pressure (DBP) after adjustment with covariates (P<0.05) and overnight fasting was negatively related to body weight (P=0.009). Moreover, irregularity in energy intake showed a significant association with systolic blood pressure (SBP) (P=0.03). Conclusions: Frequency and regularity may have a potential positive association with dietary intake which is not associated with BMI. Nutrient density is higher among the participants with a higher number of eating occasions, more regular eaters, and shorter overnight fasting. Feeding-related behaviors, Meals, Fasting, Nutrients, Obesity. 423 438 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-149-7&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/15 1401/7/23 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/27 1401/10/6 Azadeh Lesani Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran 0000-0003-0224-5864 No Zahra Akbarzade Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran 0000-0001-9292-1680 No Mehrdad Karimi Khoy University of Medical Sciences, West Azerbaijan, Iran. 0000-0001-8952-5839 No Kurosh Djafarian Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran 0000-0002-9134-7178 No Sakineh Shab-Bidar Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran s_shabbidar@tums.ac.ir 0000-0002-0167-7174 Yes

en Children are prone to undernutrition which adversely affects their health status. Nutritional status of under-five children is a sensitive indicator of nutrition and child health. Hence, the present study is undertaken to assess the prevalence and determinants of undernutrition among under-five children in a rural area of West Bengal, India. Methods: A community-based cross-sectional study was conducted among 1680 under-five children who were selected by 30 cluster sampling technique to assess the prevalence and determinants of undernutrition. Nutritional status was assessed by means of weight-for-age, height-for-age, weight-for-height and mid-upper arm circumference-for-age criteria based on World Health Organization’s child growth standards. Results: The prevalence of underweight, stunting, and wasting among under-five children was found to be 33.7%, 34.8%, and 21.6%, respectively. Moreover, 39.4% of the studied children had low mid-upper arm circumference-for-age.  After adjustment for possible confounders, maternal illiteracy, lower socio-economic status, presence of anemia and any childhood morbidity were found significant determinants of undernutrition. Conclusions: Widespread prevalence of undernutrition among under-five children with anemia and childhood morbidity as important determinants highlights a need for multi-disciplinary integrated approach towards improving the child health and nutrition. Long term measures like improvement of maternal education and poverty alleviation should also be considered in future plans. Under-five children, Undernutrition, Nutritional status, Anthropometry 439 448 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-644-2&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/152022/07/9 1401/4/18 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/272022/12/30 1401/10/9 Manas Patra Department of Community Medicine, Midnapore Medical College, Midnapore, India 0009-0000-6725-3414 No Biplab Kumar Gayen Departments of General Medicine, Midnapore Medical College, Midnapore, India 0000-0001-5463-1391 No Shamima Yasmin Department of Community Medicine, Kolkata Medical College, Kolkata, India 0009-0002-4343-0687 No Nirmalya Sinha Department of Community Medicine, Deben Mahata Government Medical College; Hospital, Purulia, India drnirmalya.sinha@rediffmail.com 0000-0001-8858-2727 Yes Baijayanti Baur Department of Community Medicine, Jagannath Gupta Institute of Medical Sciences & Hospital, Kolkata, India 0000-0001-5448-1557 No

en The purpose of this study is to evaluate a treatment for aluminum phosphide (ALP) poisoning, which is known as “rice tablet”. Methods: In the present study, the impact of different doses of ethanolic extract of olive leaves (100, 200, and 400 mg/kg) on ALP (120 mg/kg)-induced cardiotoxicity was evaluated in anesthetized-gastrotomized adult male Wistar rats. Thirty-five rats were randomly assigned into five groups (n=7) as follows: control (AC) and treatment groups [ALP+Olea100 (AO100), ALP+Olea 200 (AO200), and ALP+Olea 400 (AO400)]. Physiological data including blood pressure, heart rate, electrocardiogram (ECG), as well as oxidative stress markers were measured in heart tissues. Results: ALP-intoxication led to perturbed normal ECG and increased oxidative stress. Administration of olive leaf extract at various concentrations, however, mitigated bradycardia after 90 minutes, following ALP-intoxication (in AO200), hypotension (in AO100), and cardiac conduction disturbances (decreased QTC in the AO200 30 (P<0.05), 60 (P<0.001), and 90 (P<0.05) minutes after intoxication)   and decreased PR 60 (P<0.05) and 90 minutes (P<0.01) after intoxication. This was compared with baseline as well as detrimental changes in cardiac electrophysiology [mitigated ST-segment elevation  in AO200  and depressed T-wave in the AO200 (P<0.05) and  AO400 (P<0.01)  groups 90 minutes after intoxication] Conclusion: Based on these authentic results, it seems that olive leaf extracts can be useful in reducing the severity of symptoms in ALP-poisoned individuals and could be utilized in a poisoning emergency.   Aluminum Compounds, Cardiotoxicity, Electrocardiography, Gastric lavage, Oxidative stress, Pesticides 449 459 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-616-1&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/152022/07/92022/05/31 1401/3/10 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/272022/12/302023/01/7 1401/10/17 Maryam Moazami Razi Herbal Medicines Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran 0009-0006-5363-1676 No Mehrnoosh Sedighi Cardiovascular Research Center, Shahid Rahimi Hospital, Lorestan University of Medical Sciences, Khoramabad, Iran 0000-0002-2002-2413 No Marzieh Rashidipour Nutritional Health Research Center, Lorestan University of Medical Sciences, Khoramabad, Iran 0000-0003-4024-765X No Sara Haydari Razi Herbal Medicines Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran 0009-0002-3017-9876 No Ghafar Ali Mahmoudi Department of Internal Medicine, School of Medicine, Lorestan University of Medical Sciences, Khorramabad, Iran 0000-0002-1386-0654 No Saber Ghaderpour Department of Physiology, Tabriz Faculty of Medical Science, Tabriz University of Medical Sciences, Tabriz, Iran 0000-0001-5661-1650 No Morteza Bakhshesh Molecular and Medicine Research Center, Khomein University of Medical Sciences, Khomein, Iran https://orcid.org/0000-0002-8750-4863 No Afshin Nazari Cardiovascular Research Center, Shahid Rahimi Hospital, Lorestan University of Medical Sciences, Khoramabad, Iran 0000000218631092 No Maryam Moghimian Department of Physiology, School of Medicine, Gonabad University of Medical Sciences, Gonabad, Iran. moghimian.m@gmu.ac.ir 0000-0001-9181-3477 Yes

en Milk and dairy products are nutritious and can play a significant role in a healthy diet. The safety of milk decreases with increase in concentration of Cadmium (Cd) and Mercury (Hg). The aim is to evaluate the status of Cd and Hg contamination regarding milk and dairy products in some provinces and cities of Vietnam. Methods: 367 samples of liquid milk, yogurt, cheese, milk cake and milk powder were collected in six large cities and provinces of Vietnam, then Cd and Hg levels were quantitatively analyzed. Samples were digested before analysis to remove organic compounds, and the heavy metal concentrations were determined by atomic absorption spectrophotometry. Results: The average concentrations of Cd and Hg in liquid milk were 64.55 and 29.99 ppb; in yogurt, 49.09 and 24.72 ppb; in cheese, 115.81 and 33.75 ppb; in milk cake, 84.44 and 18.08 ppb; and in milk powder, 61.78 and 43.21 ppb, respectively. Conclusion: Hg concentrations in 19.3% of liquid milk, 9.49% of yogurt, 14.29% of cheese, 9.09% of milk cake, and 22% of milk powder were higher than the maximum permitted levels according to national regulations. In contrast, Cd concentrations of all the samples were less than the maximum permitted levels so as not to affect the health of consumers of milk and dairy products produced and processed in Vietnam.   Heavy metals, Cadmium, Mercury, Milk, Dairy products. 460 468 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-712-1&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/152022/07/92022/05/312022/10/14 1401/7/22 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/272022/12/302023/01/72024/07/30 1403/5/9 Kien Xuan Nguyen Department of Military Medical Command and Organization, Vietnam Military Medical University, Ha Noi city, Vietnam 0009-0000-4824-2082 No Chuyen Van Nguyen Department of Military Hygiene, Vietnam Military Medical University, Ha Noi city, Vietnam 0000-0001-9507-8377 No Trang Thi Thu Nguyen Department of Military Hygiene, Vietnam Military Medical University, Ha Noi city, Vietnam 0000-0002-4859-8991 No Ha Thi Nhi Tran Hanoi Department of Health, Ha Noi city, Vietnam 0009-0001-2673-3654 No Dien Duc Nguyen Department of Military Hygiene, Vietnam Military Medical University, Ha Noi city, Vietnam 0000-0002-9963-9626 No Ba Van Nguyen Military Hospital 103, Vietnam Military Medical University, Ha Noi city, Vietnam 0000-0001-8603-2035 No Anh Tuan Le Department of Military Hygiene, Vietnam Military Medical University, Ha Noi city, Vietnam 0000-0001-6288-9077 No Minh Duc Tong Department of Military Hygiene, Vietnam Military Medical University, Ha Noi city, Vietnam 0000-0001-5449-0832 No Kha Van Tran Department of Military Hygiene, Vietnam Military Medical University, Ha Noi city, Vietnam 0000-0002-9517-3304 No Truong Thi Hoang Department of Military Hygiene, Vietnam Military Medical University, Ha Noi city, Vietnam 0000-0001-7118-7122 No Trung Hoang Nguyen Department of Military Hygiene, Vietnam Military Medical University, Ha Noi city, Vietnam 0000-0003-3527-7037 No Thien Duc Nguyen Department of Military Hygiene, Vietnam Military Medical University, Ha Noi city, Vietnam 0009-0005-8683-5782 No Hang Thi Dieu Dinh Hai Duong Medical Technical University, Hai Duong city, Vietnam 0000-0002-4143-1419 No Hung Van Mai Faculty of Education, VNU University of Education, Ha Noi city, Vietnam 0009-0009-5587-3427 No Phuong Minh Nguyen Department of Military Occupational Medicine, Vietnam Military Medical University, Ha Noi city, Vietnam. phuongk21@gmail.com 0000-0003-0948-6871 Yes

en Sanctions against a country could be a shock to the country's economy for a specific period. Iran has been subject to various sanctions for the past 40 years, and these sanctions have intensified since 2011. Unprecedented sanctions were imposed on Iranians after the United States withdrew from the Joint Comprehensive Plan of Action (JCPOA) agreement, and a disastrous economic situation was the outcome of this international issue. The present study aims to evaluate the impact of this situation on weight gain of pregnant mothers and birth weight as well as food security of their families. Methods: The data of pregnant women and newborns were extracted from Sina Electronic Health System (SinaEHR®) questionnaires. These questionnaires were completed by trained healthcare workers in comprehensive health service centers. The data of 266,182 pregnant women were collected through questionnaires from 19 comprehensive health centers related to Razavi Khorasan province and were prepared for statistical analysis. Then, data analysis was done using the statistical method of Generalized Estimating Equations (GEE) by SPSS software. Results: Examining the data of 266,182 pregnant mothers during the sanctions period of 2017 to 2020 in Iran shows that the weight gain of pregnant mothers (P<0.001) and the birth weight of the newborns (P<0.047) have decreased significantly. Conclusion: According to the results, there has been a significant reduction in the two variables of weight gain in pregnant women and newborns’ birth weight, which confirms the debilitative effects of sanctions on these important outcomes.   Sanctions, Joint comprehensive plan of action (JCPOA), Food security, Pregnancy, Birth weight, Generalized estimation equations (GEEs). 469 476 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-678-1&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/152022/07/92022/05/312022/10/142022/08/22 1401/5/31 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/272022/12/302023/01/72024/07/302022/11/30 1401/9/9 Morteza Gohari Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran No Maryam Khosravi Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran Khosravim@mums.ac.ir 0000-0001-9708-5466 Yes Jamshid Jamali Department of Biostatistics, School of Health, Mashhad University of Medical Sciences, Mashhad, Iran No Golnaz Ranjbar Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran No Majid Khadem-Rezaiyan Department of Community Medicine, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran. No Mohammad-Amin Senobari Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran No

en Dietary patterns (DPs) are a combination of nutrients which are determined through feeding behaviors of a particular population. Paying attention to DPs gives us a good picture of the diet and eating habits of people in the community. DPs help identify people at risk of chronic nutrition-related illnesses and give them nutritional advice. In the present study, the authors determine the DPs of people in Kashan city, Iran. Methods: This cross-sectional study was conducted to determine the DPs of the Kashan population from September 2019 to March 2020. A validated food frequency questionnaire (FFQ) was used to collect sociodemographic and dietary data. Then, DPs were assessed using principal component analysis. Results: The results showed that the average consumption of food items in cereals and products based on cereals, fruits and fruit products, vegetables and their products, meat and meat products, and milk and dairy products were 282.38±65.71, 287.58±8.89, 364.17±21.05, 34.48±3.81, and 456.65±39.16 g/day, respectively. The identified DPs included: 1) Unhealthy and processed, 2) fruit and fruit-based products, 3) Kashan traditional food, 4) Healthy diet, and 5) Mixed diet. Conclusion: Findings of the present study reveal that sociodemographic factors and lifestyle are associated with food choices. In addition, the authors found the low consumption of grains, fruits, vegetables, and meat and their products in the studied population. The researchers call for nutritional interventions to modify the consumption pattern for these food items   Cross-sectional, Dietary pattern, Lifestyle, Factor analysis 477 486 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-137-3&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/152022/07/92022/05/312022/10/142022/08/222022/12/3 1401/9/12 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/272022/12/302023/01/72024/07/302022/11/302023/03/2 1401/12/11 Faezeh Asgari Tarazoj Department of Environmental Health Engineering, Faculty of Health, Kashan University of Medical Sciences, Kashan, Iran 0000-0002-1613-124 No Nasrin Sharifi Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran 0000-0002-2879-5883 No Fatemeh Atoof Department of Biostatistics & Epidemiology, Faculty of Health, Kashan University of Medical Sciences, Kashan, Iran 0000-0002-1103-7461 No Rouhullah Dehghani Department of Environmental Health Engineering, Faculty of Health, Kashan University of Medical Sciences, Kashan, Iran 0000-0001-5949-4859 No Davarkhah Rabbani Department of Environmental Health Engineering, Faculty of Health, Kashan University of Medical Sciences, Kashan, Iran 0000-0002-9719-6921 No Mohammad Bagher Miranzadeh Department of Environmental Health Engineering, Faculty of Health, Kashan University of Medical Sciences, Kashan, Iran 0000-0001-6731-6956 No Mohammadreza Mazandaranianfard Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran 0000-0003-2201-4393 No Reza Sharafati Chaleshtori Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran 0000-0002-3612-9987 No Gholamreza Mostafaii Department of Environmental Health Engineering, Faculty of Health, Kashan University of Medical Sciences, Kashan, Iran mostafai_gr@kaums.ac.ir 0000-0002-7088-0133 Yes

en Staphylococcus aureus (S. aureus) is responsible for most cases of food poisoning all around the world. These carriers and manipulated foodstuffs are the main sources of bacteria transmission to ready-to-eat food. This study aims to determine the genetic affinity of methicillin-resistant Staphylococcus aureus (MRSA) strains isolated from cream pastries and workers, nasal of Shiraz city confectioneries.  Methods: 30 MRSA strains (7 nasal carriers, 23 food isolates) were selected from the bank of bacteria at Shiraz medical faculty. To determine the genetic affinity of the isolates, RAPD-PCR technique was performed using OLP6, OLP11, and OLP13 primers. RAPD-PCR patterns were analyzed using the software GelJ. Results: By using primer OLP6 only 5 RAPD-PCR patterns were produced from DNA ampliqons of creamy pastry isolates and were not enough to compare the genetic affinity of all the isolates. Based on 100% similarity, OLP13 primer produced 20 different patterns with some bands in the range of 1 to 11, and the OLP11 primer produced 22 patterns with some bands from 3 to 11 bands. At closely and possibly genetically related levels, the isolates are categorized into (13-15) and (1-5) clusters. In general, all the isolates are classified into human and food isolates. Conclusions: There was no genetic affinity of MDSA isolates regarding human and food samples; but, a high percentage of close genetic relationship between the isolates increases the possibility of bacteria transfer from humans to pastries and food poisoning Methicillin-resistant Staphylococcus aureus, Genetic affinity, Nasal carriers, Cream Pastry, RAPD-PCR. 487 495 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-480-2&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/152022/07/92022/05/312022/10/142022/08/222022/12/32023/01/21 1401/11/1 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/272022/12/302023/01/72024/07/302022/11/302023/03/22023/03/2 1401/12/11 Ali Asghar Masihi Nezhad Department of Health and Food Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran No Mojtaba Boniadian Department of Health and Food Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran boniadian@sku.ac.ir 0000-0001-5970-9469 Yes Mohammad Motamedifar Department of Bacteriology and Virology, School of Medicine HIV/AIDS Research Center, Research Institute for Health, Shiraz University of Medical Sciences 0000-0002-9704-7811 No Zahra Naziri Department of Pathobiology, School of Veterinary Medicine, Shiraz University. 0000-0002-6755-1910 No

en Anxiety is one of the most prevalent mental illnesses globally. While there are long-established, separate, and bidirectional connections between nutrition, excess body weight, and anxiety, it is still unclear how these variables interact and affect anxiety state. The aim of the current investigation was to determine whether there was a significant interaction between major dietary patterns (DPs) and overweight/obesity status in relation to the chance of anxiety among Iranian individuals in Yazd, Iran. Methods: This cross-sectional study was conducted on baseline data of a large Iranian cohort study (Yazd Health Study: YaHS-TAMYZ). Dietary intakes were collected via a validated food frequency questionnaire. Major DPs were identified by principal component analysis (PCA). Then, body weight was assessed via an accurate body analyzer. Anxiety score was also evaluated using the validated scale-21 (DASS-21) questionnaire. Finally, the interaction between DPs and overweight/obesity in relation to the odds of anxiety was assessed using a multivariable adjusted binary logistic regression. Results: In total, 5781 participants were included in the present investigation. Individuals with the highest adherence to "high animal protein" DP and with overweight/obesity state had significantly lower odds of anxiety compared to those with the lowest imitation and normal body weight (P for interaction: 0.03). Conclusion: Findings of the current study revealed that the “high animal protein” DP may be inversely linked to the lower chance of anxiety in participants with overweight/obesity. Yet, further long-term prospective investigations are required to confirm the results. Diet, Anxiety, Body mass index, Health, Nutritional sciences. 496 507 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1016-1&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/152022/07/92022/05/312022/10/142022/08/222022/12/32023/01/212023/10/14 1402/7/22 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/272022/12/302023/01/72024/07/302022/11/302023/03/22023/03/22023/11/7 1402/8/16 Karim Parastouei Health Research Centre, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran parastouei@gmail.com 0000-0002-8087-663X Yes Amin Salehi-Abarghouei Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran 0000-0002-7580-6717 No Fatemeh Rahmati-Najarkolaei Health Research Centre, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran 0000-0002-8321-800X No Azadeh Najarzadeh Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran 0000-0002-9740-8402 No Masoud Mirzaei Yazd Cardiovascular Research Center, Non-communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran 0000-0002-7256-4601 No

en Hospital menus are profoundly important to meet the nourishment needs of patients. So, this study is conducted to determine the nutrient adequacy of adult patients’ normal diet menus. Methods: An evaluation of 30-day fixed menus consisting of 4 dishes was conducted in four different public hospitals in Ankara, the capital of Türkiye. Mean adequacy ratio (MAR) and nutrient adequacy ratio (NAR) were used to examine the sufficiency of nutrients and meals. Results: For all the hospitals, MAR value was found higher than %85. However, nutrient adequacy ratio of dietary fiber, calcium and magnesium were lower than the other nutrients.  It was determined that total fat, saturated fat, salt and cholesterol (except hospital D) contents were high according to the recommended values. Nevertheless, these fixed menus supplied 75% daily fiber on average. Hospital A and D menus met calcium requirements by 73% and 67%, respectively. While hospital D menus met magnesium (76%) and potassium (67%) requirements moderately, other hospitals approached 100% sufficiency for potassium. It is remarkable that in all the hospitals the amount of fruits seemed very low, up to 34%. Conclusion: As the hospital meal is an essential part of in-patients’ institutional care and nutritional support, the nutrient contents of menus should be monitored for nutritional requirements and, if necessary, there should be initiatives and arrangements in standard recipes to reduce salt and fat contents.   Menu planning, Nutritional requirements, Fats, Sodium. 508 518 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-724-1&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/152022/07/92022/05/312022/10/142022/08/222022/12/32023/01/212023/10/142022/10/23 1401/8/1 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/272022/12/302023/01/72024/07/302022/11/302023/03/22023/03/22023/11/72022/12/27 1401/10/6 Beraat Dener Bingöl University Health Sciences, Nutrition and Dietetics, Bingöl, Türkiye 0000-0002-5248-0582 No Mustafa Fevzi Karagöz Gazi University Faculty of Health Sciences, Nutrition and Dietetics, Ankara, Türkiye mmufeka@gmail.com 0000-0003-1808-2748 Yes Hilal Betül Altintaş Başar Gazi University Faculty of Health Sciences, Nutrition and Dietetics, Ankara, Türkiye 0000-0001-9177-0868 No İbrahim Hakkı Çağıran Muğla Sıtkı Koçman University, Faculty of Fethiye Health Sciences 0000-0003-3125-1198 No Saniye Bilici Gazi University Faculty of Health Sciences, Nutrition and Dietetics, Ankara, Türkiye 0000-0002-1235-0329 No Eda Köksal Gazi University Faculty of Health Sciences, Nutrition and Dietetics, Ankara, Türkiye 0000-0002-7930-9910 No

en Bambara nut, an underutilized legume is rich in protein and can improve the nutritional quality of snacks. This study evaluates the nutritional and sensory properties of muffins produced from germinated maize and Bambara groundnut flours. Methods: Maize and Bambara groundnut seeds were germinated (72 hours), oven-dried and milled. The composite flours from the germinated flours were combined with soya oil, tiger-nut milk, date and carrot powder to produce four samples of muffins. The samples were chemically analyzed for proximate, mineral, beta-carotene, and anti-nutrient contents. Then, sensory evaluation was carried out among 20 mothers (20-30) using a 5 hedonic scale. ANOVA and Duncan Multiple Range Test were also used to analyze the data. Results: Protein, fiber and carbohydrate contents of the muffins ranged from 7.63-9.23%, 0.05-0.08% and 70.63-71.55%, respectively. It was found that germination significantly increased protein and iron content of muffins but reduced zinc, calcium, and beta-carotene contents (P<0.001). The muffins contributed above 22% of the RDA regarding energy for children. Muffins produced from the blends provided higher level of protein, calcium, iron and beta-carotene compared to those made from whole wheat flour. There was a significant reduction in anti-nutrient contents of the muffins and germinated flours. The muffin produced from the 80% maize and 20% Bambara nut flour was rated best in terms of nutritional value, taste, and texture. Conclusion: Bambara nut flours could be used to produce nutritious snacks which would contribute to daily energy and protein needs of children   Food processing, Germination, Legume, Infant food. 519 528 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-537-2&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/152022/07/92022/05/312022/10/142022/08/222022/12/32023/01/212023/10/142022/10/232022/10/10 1401/7/18 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/272022/12/302023/01/72024/07/302022/11/302023/03/22023/03/22023/11/72022/12/272023/02/17 1401/11/28 Doris Anaemene Nutrition & Dietetics Unit, Department of Chemical and Food Sciences, Bells University of Technology, Ota, Ogun State, Nigeria dorisianaemene@gmail.com 0000-0003-1195-4056 Yes Ngozi Arisa Food Science and Technology Unit, Department of Chemical and Food Sciences, Bells University of Technology, Ota, Ogun State, Nigeria. 0000-0002-3725-8983 No Damilola Adeoti Nutrition & Dietetics Unit, Department of Chemical and Food Sciences, Bells University of Technology, Ota, Ogun State, Nigeria 0000-0002-9269-9538 No

en This study evaluates proximate, antinutrient, and antioxidant activities of raw and processed quinoa flour (RQF and PQF). Product development and sensory evaluation were also addressed to provide prospects for human consumption. Methods: Quinoa was processed by two methods - soaking and roasting. Some nutrients like moisture, ash, protein, carbohydrate, crude fibre, fat, iron, calcium, vitamin C, phytic acid, saponins, total phenol, and 2,2-diphenylpicrylhydrazyl (DPPH) were analyzed. The recipes were made and conduct acceptability evaluation by a 9-point hedonic scale.  The mean, standard deviation, and One-Way Analysis of Variance (proximate, antinutrient, antioxidant) were utilized as the statistical approach for the analysis of data. Results: The study revealed that some nutrient composition of RQF was found to be impressive with moisture (11%), ash (2.1%), protein (16.6%), crude fibre (2%), iron (11.6%), and calcium (76.1%) as compared to PQF; however, carbohydrate (69.9%), fat (9.6%), and vitamin C (9.1%) was increased in PQF, and phytic acid and saponins were decreased in all the PQF. DPPH’ free antioxidant potential was observed that RQF lowered free radical scavenging activity. In all PQF, the total phenol content was both raised and reduced. Also, proximate and antioxidant activity showed significant differences (P<0.05), and antinutrient analysis showed no significant differences (P>0.05). The two recipes were prepared as upma (soaked for 48 h), and chakli (roasted at 145 °C). Sample B of upma (50% semolina with 50% soaked quinoa flour) and sample A of chakli (75% refined flour with 25% roasted quinoa flour) were more acceptable. Conclusion: This study concluded that the use of domestic processing of quinoa seeds decreases some nutrient value compared with RQF and also infers the dietary importance of quinoa.   Antioxidant, Gluten-free grains, Celiac disease, Nutrition, Quinoa 529 538 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-711-1&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/152022/07/92022/05/312022/10/142022/08/222022/12/32023/01/212023/10/142022/10/232022/10/102022/10/10 1401/7/18 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/272022/12/302023/01/72024/07/302022/11/302023/03/22023/03/22023/11/72022/12/272023/02/172023/04/11 1402/1/22 Mansi Chaudhary Department of Food Science and Nutrition, Banasthali Vidyapith, Tonk, Rajasthan – 304022, India. 0000-0002-3143-2477 No Ridhima Singh Department of Food Science and Nutrition, Banasthali Vidyapith, Tonk, Rajasthan – 304022, India. 0000-0002-2298-0439 No Ekta Singh Singh Department of Food Science and Nutrition, Banasthali Vidyapith, Tonk, Rajasthan – 304022, India. eschauhan266@gmail.com 0000-0001-5334-5262 Yes Bhoomika Panwar Department of Food Science and Nutrition, Banasthali Vidyapith, Tonk, Rajasthan – 304022, India. No

en Gunungkidul, one of the districts in the special region of Yogyakarta – Indonesia, was reported to have a significant number of food-insecure villages. However, it conserved various forgotten protein-source food as a regional heritage delicacy. This study aims to evaluate the contribution of forgotten foods (edible insects, aquatic animals, indigenous plants) to support food security among poor households in Gunungkidul district, Indonesia. Methods: Food security status was evaluated according to the method by Maxwell. The characteristics of socio-economic households, food consumption behaviour, nutritional status of children under five, and health status of mothers and children among the targets were also assessed through an interview using a structured coded questionnaire. The food consumption pattern was analyzed by using food recall 2 x 24 hours and a semi food frequency questionnaire. This study involved 240 poor households below the poverty line, mainly farmers (60%). Results: This study revealed that 48% of households were food-insecure, 39% were food-vulnerable, 8% were less food-secure, and 5% were food-secure. Aquatic animals and edible insects contributed as many as 22 making up for 1% of daily protein needs, respectively. A preference shifting on those forgotten foods seems to become one barrier to this contribution. Conclusion: The forgotten foods might be an alternative to a future challenge in supporting human well-being. In this case, aquatic animals and edible insects are considered as future protein sources.   Biodiversity, Food security, Protein, Malnutrition. 539 550 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-670-1&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/152022/07/92022/05/312022/10/142022/08/222022/12/32023/01/212023/10/142022/10/232022/10/102022/10/102022/08/5 1401/5/14 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/272022/12/302023/01/72024/07/302022/11/302023/03/22023/03/22023/11/72022/12/272023/02/172023/04/112023/03/4 1401/12/13 Eny Palupi Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia enypalupi@apps.ipb.ac.id 0000-0003-2029-3106 Yes Faisal Anwar Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia 0000-0001-5081-9696 No Ikeu Tanziha Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia 0000-0003-2892-4398) No Made Alit Gunawan Department of Nutrition, Health Polytechnics of Yogyakarta, Ministry of Health, 55293 D. I. Yogyakarta, Indonesia 0000-0002-8019-0259 No Ali Khomsan Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia 0000-0001-6101-3583 No

en  More than half of diabetic patients finally develop hypertension which remarkably increases the risk of multiple complications. This study aims to assess the association between dietary indices, antioxidant intake and bioactive foods, and hypertension in diabetic patients. Methods: This was a cross-sectional population-based study on baseline data of Fasa PERSIAN cohort study which was conducted on adults in Sheshdeh town and its 24 villages, in Iran from 2014 to 2016. This research included 1229 patients with diabetes. A food frequency questionnaire was used to assess three dietary indices (phytochemical index, dietary inflammatory index, and alternative healthy eating index-2010), antioxidant intake, and consumption of bioactive foods. Other lifestyle and demographic factors were also assessed. Multivariable binary logistic regression was performed to assess the associations between independent variables and hypertension. Results: Higher intake of garlic was significantly associated with lower odds of having hypertension after adjusting for potential confounders [adjusted odds ratio (AOR):0.84, 95% confidence interval (CI):0.73-0.97]. Furthermore, female gender [AOR:1.77, 95% CI:1.26-2.49], being older [AOR:1.09, 95% CI:1.08-1.11], having a family history of hypertension [AOR:2.42, 95% CI:1.86-3.16] and higher body mass index (BMI) [AOR:1.1, 95% CI:1.07-1.13] were predictors of having hypertension. Neither dietary indices nor antioxidant intakes were associated with having hypertension in the crude or adjusted models. Conclusion: Garlic consumption is negatively associated with hypertension in diabetic patients. However, female gender, old age, family history of hypertension and higher BMI are positively associated with this condition. Therefore, modifying diet and weight management are recommended for controlling hypertension in this group of patients. Antioxidants, Diabetes mellitus, Diet, Garlic, Hypertension 551 560 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-901-1&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/152022/07/92022/05/312022/10/142022/08/222022/12/32023/01/212023/10/142022/10/232022/10/102022/10/102022/08/52023/06/9 1402/3/19 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/272022/12/302023/01/72024/07/302022/11/302023/03/22023/03/22023/11/72022/12/272023/02/172023/04/112023/03/42024/07/31 1403/5/10 Mahsa Moazen Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran 0000-0001-6590-421X No Reza Homayounfar National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran r_homayounfar@yahoo.com 0000-0001-5398-9519 Yes Asma Kazemi Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran 0000-0001-5032-0078 No Mojtaba Farjam Noncommunicable Diseases Research Center, Fasa University of Medical Sciences, Fasa, Iran. 0000-0003-4826-2846 No Siavash Babajafari Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran 0000-0002-8664-7221 No

en Indonesia retains a high stunting prevalence which varies between regions. The government preliminarily has specific and sensitive nutrition programs. However, few studies have investigated the prevalence of stunting in food-secure areas and its association with the nutrition program. Therefore, the current research aims to analyze the prevalence of stunting and its relationship with socioeconomic factors and nutritional intervention programs received by children or their families in food-secure areas. Methods: This cross-sectional study included 140 children under five and their parents/ caregivers. Chi-square and logistic regression were applied to examine the correlation of stunting prevalence with other variables. Results: The prevalence of stunting was 38.6%. The factors that were significantly correlated with stunting prevalence were maternal education level (P=0.01), household food expenditure in the animal-based foods group (P=0.009), ready-to-eat foods (P=0.002), total food expenditure (P=0.003), and information from health workers about the use of iodized salt (P=0.033). Conclusions: High stunting prevalence is present in food-secure areas. Therefore, increasing maternal education and improving household food access, particularly for animal protein and ready-to-eat food, can be potential strategies to reduce stunting problems in food-secure areas.    Child malnutrition, Expenditures, Food, Household. 561 573 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-647-1&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/152022/07/92022/05/312022/10/142022/08/222022/12/32023/01/212023/10/142022/10/232022/10/102022/10/102022/08/52023/06/92022/09/5 1401/6/14 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/272022/12/302023/01/72024/07/302022/11/302023/03/22023/03/22023/11/72022/12/272023/02/172023/04/112023/03/42024/07/312023/01/8 1401/10/18 Annis Catur Adi Department of Nutrition, Faculty of Public Health, University of Airlangga, Surabaya, 60115, Indonesia annis_catur@fkm.unair.ac.id 0000-0001-7801-8057 Yes Rian Diana Department of Nutrition, Faculty of Public Health, University of Airlangga, Surabaya, 60115, Indonesia 0000-0002-9708-2449 No Dini Ririn Andrias Department of Nutrition, Faculty of Public Health, University of Airlangga, Surabaya, 60115, Indonesia 0000-0002-8858-7111 No Deandra Ardya Regitasari Sutoyo Master of Public Health Program, Faculty of Medicine, Public Health, and Nursing, University of Gadjah Mada, Yogyakarta, Indonesia 0000-0003-1951-9825 No Wizara Salisa Master of Public Health Program, Faculty of Medicine, Public Health, and Nursing, University of Gadjah Mada, Yogyakarta, Indonesia 0000-0001-7801-8057 No

en High blood pressure (BP) is a risk factor for various health conditions, and dietary factors have been linked to the development of high blood pressure. Scientific studies have shown that consuming marine food, particularly oily fish, can be beneficial in reducing blood pressure levels. This study aims to investigate the relationship between traditional fish sauces and seafood consumption, and blood pressure levels in Bandar Kong Cohort study. Methods: Cross-sectional analyses were performed using data from 2823 volunteers, collected through questionnaires and BP measurements following a standardized protocol. Age-adjusted and multivariate associations between BP and seafood consumption were estimated using multiple linear regressions. Three models of analysis were used: model 1, daily energy intake; model 2, daily energy intake along with age; and model 3, daily energy intake, age, education, body mass index (BMI), residence, occupation, marital status, using hookah, socio-economic status, physical activity, and family history of hypertension. Results: Among 2823 participants (age; 46.88±8.94 yrs.), 1138(40.3%) men and 1685(59.7%) women, 693 (24.5%) individuals had hypertension, (n=288) accounting for 25.3% men and (n=405) 24.0% women. After adjusting for covariates, the study found significant negative relationships between the consumption of salted fish-water, Mahyaveh and Suragh (traditional Iranian fish sauces), and BP. Conclusions: This study suggests that consuming traditional Iranian fish sauces, Mahyaveh and Suragh, is associated with lower BP levels. This study sheds light on potential benefits of traditional dietary choices for regulating blood pressure. Mahyaveh, Suragh, Seafood, Fish products, Fish sauces, Blood pressure, Hypertension, Diet, Fermented foods 574 587 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1004-1&slc_lang=en&sid=1 2024/05/242022/10/182022/11/192022/07/132022/09/202022/10/152022/07/92022/05/312022/10/142022/08/222022/12/32023/01/212023/10/142022/10/232022/10/102022/10/102022/08/52023/06/92022/09/52023/09/8 1402/6/17 2024/05/302023/09/232023/03/182022/12/302022/12/272022/12/272022/12/302023/01/72024/07/302022/11/302023/03/22023/03/22023/11/72022/12/272023/02/172023/04/112023/03/42024/07/312023/01/82024/07/31 1403/5/10 Afshin Samiei Tobacco and Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran 0000-0002-1950-2241 No Shide Rafati Social Determinants in Health Promotion Research Center, Hormozgan Health Institute, Hormozgan University of Medical Sciences, Bandar Abbas, Iran 0000-0003-3461-0555 No Mohammad Mohammadi Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran 0000-0001-6397-4409 No Azim Nejatizadeh Molecular Medicine Research Center, Hormozgan Health Institute, Hormozgan University of Medical Sciences, Bandar Abbas, Iran 0000-0001-6347-0163 No Narges Khaghanzadeh Molecular Medicine Research Center, Hormozgan Health Institute, Hormozgan University of Medical Sciences, Bandar Abbas, Iran n.khaghanzadeh@gmail.com 0000-0003-4479-2938 Yes