Tehran University of Medical Sciences Journal of Nutritional Sciences and Dietetics 3 3 2017 08 08 3 10 EN Zohreh Hosseini Departement of Nutrition, Varastegan Institute for Medical Sciences, Mashhad, Iran Maryam Behrouz Community Nutrition Department, School of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute (WHO Collaborating Center), Shahid Beheshti University of Medical Sciences, Tehran, Iran Elena Philippou Department of Life and Health Sciences, University of Nicosia, Nicosia, Cyprus Fatemeh Keykhaei Departement of Nutrition, Varastegan Institute for Medical Sciences, Mashhad, Iran Mohsen Nematy Biochemistry of Nutrition Research Center, School of Medicine, Mashhad University of Medical Science, Mashhad, Iran 2017 08 08 2019 02 22 Objective: To evaluate the association between major dietary patterns and the risk factors for kidney stone formation among Iranian men. Methods: This cross-sectional study was conducted on 264 adult men, aged 19-89 years. The usual dietary intake of the participants over the previous year was collected using a validated semiquantitative food frequency questionnaire. Anthropometric measurementswere recorded and 24-h urine samples were collected. Binary logistic regressions were used to evaluate the associations. Results: Two major dietary patterns were identified in the study population: a healthy dietary pattern and a Western dietary pattern. A significant inverse relationship was seenbetween the healthy dietary pattern and the risk of MS (OR: 0.30, 95% CI: 0.09-0.47, p < 0.001), while there was a marginally significant association between adherence to a Western diet and development of MS after controlling for confounders (OR: 2.16, 95% CI: 0.95-4.89, p = 0.06). Conclusion: Following a healthy dietary pattern is related to a reduced risk of MS while following a Western dietary pattern is marginally related to an increased MS risk. https://jnsd.tums.ac.ir/index.php/jnsd/article/view/146 https://jnsd.tums.ac.ir/index.php/jnsd/article/download/146/186

Tehran University of Medical Sciences Journal of Nutritional Sciences and Dietetics 3 3 2017 07 16 202 202 EN Neda Soveid Mahsa Hatami Sakineh Shab-Bidar Kurosh Djafarian 2017 12 08 2017 12 28 Background: Several studies have evaluated the effect of riboflavin supplementation on migraine attack with conflicting results. To estimate the conformity of the data on the topic, we accomplished a systematic review and meta-analysis of the available randomized clinical trials studies. To evaluate the effects of Riboflavin supplementation on frequency and duration of migraine attack. Methods: A systematic research of randomized controlled trials has been conducted on Medline and EMBASE through PubMed, Scopus, and Google Scholar that was completed by a manual review of the literature up to December 2017. Pooled effect estimated by using random-effect model and heterogeneity was assessed by Cochran’s Q and I2 tests. Results: Of 411 articles finally 5 RCTs were met inclusion criteria. The results of this meta-analysis showed that the WMD of migraine attack duration from baseline was -11.58 hr. (95% confidence interval = -15.93 to -7.22, p < 0.001) and the WMD of migraine attack frequency from baseline was -2.68 number of migraine attack per month (95% confidence interval = -4.03 to -1.32, p < 0.001). Conclusion: This meta-analysis confirmed that riboflavin supplementation has beneficial effects in relieving migraine attacks as adjunctive therapies and it can reduce the frequency and duration of migraine but additional RCTs in which enough randomization methods are used for evaluating the effects of riboflavin supplementation on migraine attacks are warranted. https://jnsd.tums.ac.ir/index.php/jnsd/article/view/202

Tehran University of Medical Sciences Journal of Nutritional Sciences and Dietetics 3 3 2019 05 09 1 2 Leila Azadbakht Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran. AND Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran. AND Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran Fahimeh Haghighatdoust Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran. AND Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran. 2019 05 09 2019 05 09 No Abstract https://jnsd.tums.ac.ir/index.php/jnsd/article/view/272 https://jnsd.tums.ac.ir/index.php/jnsd/article/download/272/188

Tehran University of Medical Sciences Journal of Nutritional Sciences and Dietetics 3 3 2017 06 11 11 17 EN Niloofar Sadat Maddahi Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran Khadijeh Mirzaei Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran Seyed Mohammad Kazem Aghamir Department of Urology, Sina Hospital, Tehran University of Medical Sciences, Tehran, Iran Seyed Saeed Modaresi Urology Research Center, Sina Hospital, Tehran University of Medical Sciences, Tehran, Iran Mir Saeed Yekaninejad Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 2017 11 14 2019 02 22 Objective:  To evaluate the association of major dietary patterns with risk factors of kidney stone formation among Iranian men. Methods: This cross-sectional study conducted on 264 adult men (19-89 years). The usual dietary intake of individuals over 1 year was collected using a validated semi-quantitative food frequency questionnaire. Anthropometric measurements were made and 24-h urine sample was collected. Adjusted binary logistic regressions were conducted to evaluate the associations. Results: The three major dietary patterns identified by factor analysis were healthy, unhealthy and spice-caffeine dietary patterns. After adjustment for potential confounders (age, BMI and energy intake), the odds ratio of hypocitraturia in the second (OR=0.57, CI=0.24-1.39) and third (OR=0.24, CI=0.10-0.56) tertiles and the hypercalciuria in the second (OR= 0.38, CI=0.17-0.87) and third (OR=0.20, CI=0.10-0.46) tertiles of healthy pattern was decreased compared to first tertile. The hypocitraturia in the second (OR=1.14, CI=0.56-2.32) and third (OR=5.14 CI=2.04-12.96) tertiles, the hypercalciuria in the second (OR=0.67, CI=0.35-1.36) and third (OR=4.11, CI=1.77-9.56) tertiles of unhealthy pattern were increased compared to the first tertile. There was no significant relationship between healthy and unhealthy dietary patterns with creatinine, oxalate and uric acid (P>0.05). Conclusion: A higher adherence of the Unhealthy and spice-caffeine dietary patterns, and lower adherence of the Healthy dietary pattern, increases the risk of kidney stone formation in men. https://jnsd.tums.ac.ir/index.php/jnsd/article/view/198 https://jnsd.tums.ac.ir/index.php/jnsd/article/download/198/187

Tehran University of Medical Sciences Journal of Nutritional Sciences and Dietetics 3 3 2017 09 13 18 25 EN Sara Pordel Students’ Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran AND Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran Ammar Hassanzadeh Department of Medicine, University of Alberta, Edmonton, Alberta, Canada Ahmad Esmaillzadeh Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran AND Obesity and Eating Habits Research Center, Endocrinology and Metabolism Molecular-Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran AND Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran Peyman Adibi Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran AND Department of Internal Medicine, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran 2017 08 20 2019 02 22 Objective: This study was performed to determine the association between consumption of low-fat, high-protein diet and GERD in a large group of the Iranian population. Methods: This cross-sectional study was done on 3362 participants. We used a validated self-administered, dish-based semi-quantitative food frequency questionnaire (FFQ) with multiple choice frequency response categories for assessing usual dietary intakes. Dietary fat and protein intakes were obtained from the FFQ. We defined GERD as the presence of heartburn sometimes, often, or always during the three months prior to the study. Results: Dietary fat intake was not significantly associated with GERD, even after further controlling for confounding factors including BMI (Odds ratio [OR] for comparing highest vs. lowest quartiles of fat intake: 1.11; 95% CI: 0.96-1.78). Similar findings were made for protein intakes, such that those with the highest protein intakes did not have a significantly reduced odds for GERD, either before (OR: 0.83; 95% CI: 0.67-1.04) or after adjustment for potential confounders (OR: 0.97; 95% CI: 0.56-1.67) including BMI (OR: 0.84; 95% CI: 0.48-1.47). Adherence to a low-fat, high protein diet was not significantly associated with the odds of GERD. Even after adjustment for potential confounders, including diet-related variables, we found no significant association between adherence to a low-fat, high-protein diet and odds of GERD. Additional controlling for BMI did not significantly alter this result. Conclusion: In this large-scale cross-sectional study among Iranian adults, we failed to find any significant association between adherence to a low-fat high-protein diet and odds of GERD. It seems that more studies with different designs are needed to achieve a definitive conclusion. https://jnsd.tums.ac.ir/index.php/jnsd/article/view/166 https://jnsd.tums.ac.ir/index.php/jnsd/article/download/166/210

Tehran University of Medical Sciences Journal of Nutritional Sciences and Dietetics 3 3 2017 01 28 26 30 EN Mostafa Najafipour Young Researchers and Elite Club, Ardabil Branch, Islamic Azad University, Ardabil, Iran. AND Faculty of Medicine, Azad Ardabil University of Medical Sciences, Ardabil, Iran. Majid Bani Mohammad Young Researchers and Elite Club, Ardabil Branch, Islamic Azad University, Ardabil, Iran. AND Faculty of Medicine, Azad Ardabil University of Medical Sciences, Ardabil, Iran. Farzad Najafipour Endocrine Research center, Tabriz University of Medical sciences, Tabriz, Iran. Zohreh Razaghi Endocrine Research center, Tabriz University of Medical sciences, Tabriz, Iran. Amir Mehdizadeh Endocrine Research center, Tabriz University of Medical sciences, Tabriz, Iran. Neda Roshanravan Cardiovascular research center, Tabriz University of Medical sciences, Tabriz, Iran. AND Nutrition research center, Tabriz University of Medical sciences, Tabriz, Iran 2017 08 23 2017 12 23 Development of instruments to measure habitual dietary intake in large epidemiological studies has been investigated extensively. The purpose of this study was to develop a computer-assisted personal interview system (CAPI) system for conducting dietaryassessment. A 168-item food frequency questionnaire (FFQ), originally developed for the Tehran Lipid and Glucose Study, is used widely in food and nutrition studies in Iran. In addition to measurement errors at data recording and entry levels, the printed form is time-consuming and costly, both financially and environmentally. This technical reportintroduces a computer-assisted personal interviewing (CAPI) program to collect food and nutrition data using the Iranian 168-item FFQ. The U.S. Census Bureau’s CSPro software was used to construct the CAPI application. The application runs on Android devices andcomputers with Microsoft Windows operating systems. The language of the CAPI is  Farsi. This easy-to-use CAPI tool attempts to reduce time, cost, and human error in nationwide and local nutrition research. https://jnsd.tums.ac.ir/index.php/jnsd/article/view/180 https://jnsd.tums.ac.ir/index.php/jnsd/article/download/180/211

Tehran University of Medical Sciences Journal of Nutritional Sciences and Dietetics 3 3 2017 07 17 31 34 EN Sayyed Reza Sobhani Student Research Committee, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Hassan Eini Zinab Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran 2017 09 06 2017 10 27 Development of instruments to measure habitual dietary intake in large epidemiological studies has been investigated extensively. The purpose of this study was to develop a computer-assisted personal interview system (CAPI) system for conducting dietary assessment. A 168-item food frequency questionnaire (FFQ), originally developed for the Tehran Lipid and Glucose Study, is used widely in food and nutrition studies in Iran. In addition to measurement errors at data recording and entry levels, the printed form is time-consuming and costly, both financially and environmentally. This technical report introduces a computer-assisted personal interviewing (CAPI) program to collect food and nutrition data using the Iranian 168-item FFQ. The U.S. Census Bureau’s CSPro software was used to construct the CAPI application. The application runs on Android devices and computers with Microsoft Windows operating systems. The language of the CAPI is Farsi. This easy-to-use CAPI tool attempts to reduce time, cost, and human error in nationwide and local nutrition research. https://jnsd.tums.ac.ir/index.php/jnsd/article/view/185 https://jnsd.tums.ac.ir/index.php/jnsd/article/download/185/212