Volume 9 - Special Issue for Nutrition
HSR 2013, 9 - Special Issue for Nutrition : 1491-1502 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Mehdi Shayanfar, Minoo M-Shirazi, Bahram Rashidkhani, Ahmad Esmaillzadeh, Anahita Houshiar Rad, Saeid Doaei, et al . The Association between Food Groups and Adult Gliomas: A case-control study in adult with gliomas. HSR 2013; 9 (S1) :1491-1502
URL: http://hsr.mui.ac.ir/article-1-544-en.html
URL: http://hsr.mui.ac.ir/article-1-544-en.html
Mehdi Shayanfar 
1, Minoo M-Shirazi2 , Bahram Rashidkhani3 , Ahmad Esmaillzadeh4 , Anahita Houshiar Rad5 , Saeid Doaei6 , Guive Sharifi7 , Mansoureh Amirpour8
1, Minoo M-Shirazi2 , Bahram Rashidkhani3 , Ahmad Esmaillzadeh4 , Anahita Houshiar Rad5 , Saeid Doaei6 , Guive Sharifi7 , Mansoureh Amirpour8
1- MSc. in Nutrition Science, Department of Clinical Nutrition & Dietetics, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2- Ph.D. in Nutrition Science, Department of Clinical Nutrition & Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3- Ph.D. in Epidemiology, Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
4- Ph.D. in Nutrition Science , Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran (Corresponding author) Email: Esmaillzadeh@hlth.mui.ac.ir
5- MSc. in Nutrition Science, National Nutrition and Food Technology Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
6- 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
7- Associate professor of neurosurgery, Neurosurgery Department, Loghman Hakim Hospital, Shahid Beheshti University of Medical Sciences, Tehran, Iran
8- BSc. in Nutrition Science, Food Control Laboratory, Food and Drug Administration, Tehran University of Medical Science, Tehran, Iran
2- Ph.D. in Nutrition Science, Department of Clinical Nutrition & Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3- Ph.D. in Epidemiology, Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
4- Ph.D. in Nutrition Science , Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran (Corresponding author) Email: Esmaillzadeh@hlth.mui.ac.ir
5- MSc. in Nutrition Science, National Nutrition and Food Technology Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
6- 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
7- Associate professor of neurosurgery, Neurosurgery Department, Loghman Hakim Hospital, Shahid Beheshti University of Medical Sciences, Tehran, Iran
8- BSc. in Nutrition Science, Food Control Laboratory, Food and Drug Administration, Tehran University of Medical Science, Tehran, Iran
Abstract: (1027 Views)
Background: Cancer As the third leading cause of deaths (14% of total deaths), has become a major health problem. Cancers like most chronic non-communicable or communicable diseases are preventable. The study were examined the relationship between food groups with adult glioma. Methods: in this hospital-based case-control study, 128 newly diagnosed patients with glioma that were determined by pathologist, and 256 controls for Socioeconomic, demographic and life style factors, health status and dietary intakes were obtained with interviewing and by valid and reliable semi- quantitative food frequency questionnaire (FFQ). SPSS version 19 was used for all statistical analyses. Findings: After adjusting for potential confounders, inverse associations with adult gliomas were observed for intake of coffee and tea (highest tertile versus lowest: OR = 0.34, 95% CI = 0.16-0.72, P for trend = 0.040), dairy (highest tertile versus lowest: OR = 0.39, 95% CI = 0.18-0.82, P for trend = 0.002) and legumes (highest tertile versus lowest: OR = 0.41, 95% CI = 0.20-0.86, P for trend = 0.001). We observed no significant association between risk of adult gliomas and intakes of processed and salted meats, egg, fruits, vegetables, meats, pastries, fats and nuts, hydrogenated oils and beverages. Conclusion: Our results show intake of certain food groups such as tea and coffee, dairy and legumes may possibly prevent gliomas in adults.
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2021/08/10 | Published: 2021/08/10
Received: 2020/07/16 | Accepted: 2021/08/10 | Published: 2021/08/10
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
