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Red and processed meat consumption and risk of incident cardiovascular disease and mortality: Isfahan cohort study
Int J Food Sci Nutr. 2021 Oct 28:1-10. doi: 10.1080/09637486.2021.1993797. Online ahead of print.ABSTRACTTo investigate the cardiovascular risks associated with red and/or processed meat intake in a large population-based cohort study in Iran. A total of 5432 participants from the Isfahan Cohort Study (ICS) were enrolled. Diet was assessed using a validated, 48-item food frequency questionnaire. Cox proportional hazards regression models were applied to calculate hazard ratios (HRs) for the CVD risk associated with red and processed meat intake. Median follow-up was 11.2 years. Compared to the first tertile, the highest te...
Source: International Journal of Food Sciences and Nutrition - October 28, 2021 Category: Nutrition Authors: Narges Grau Noushin Mohammadifard Razieh Hassannejhad Fahimeh Haghighatdoost Masoumeh Sadeghi Mohammad Talaei Firoozeh Sajjadi Yiannis Mavrommatis Nizal Sarrafzadegan Source Type: research

Longitudinal association of dietary fat intake with cardiovascular events in a prospective cohort study in Eastern Mediterranean region
We examined the association of dietary fats intake with the 13-year risk of cardiovascular disease (CVD) among Iranian population. Totally 5432 participants of Isfahan Cohort Study (ICS) aged ≥ 35 years were included in the current study. The frequency of dietary fats including hydrogenated vegetables oil (HVO), non-hydrogenated vegetables oil (nHVO), olive oil, ghee, and animal fats during the preceding year were assessed using a validated food frequency questionnaire. After adjustment for potential confounders, individuals in the top quartile of HVO tended to have 68% greater risk for myocardial infarction compared wit...
Source: International Journal of Food Sciences and Nutrition - March 15, 2021 Category: Nutrition Authors: Masoumeh Sadeghi Mehrdad Simani Noushin Mohammadifard Mohammad Talaei Hamidreza Roohafza Razieh Hassannejad Nizal Sarrafzadegan Source Type: research

Dietary total antioxidant capacity in relation to stroke among Iranian adults
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Source: Nutritional Neuroscience - July 28, 2019 Category: Nutrition Authors: Alireza Milajerdi Forough Shakeri Ammar Hassanzadeh Keshteli Seyed Mohammad Mousavi Sanaz Benisi-Kohansal Mohammad Saadatnia Ahmad Esmaillzadeh Source Type: research