SOY PRODUCT CONSUMPTION AND ASSOCIATION WITH HEALTH CHARACTERISTICS AND DIETARY QUALITY INDICES IN ISFAHAN, IRAN

Publish Year: 1394
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:

JR_RYA-11-0_006

تاریخ نمایه سازی: 2 شهریور 1401

Abstract:

BACKGROUND: To determine the average intake of soy products and its association with socio-demographic, general and health characteristics, and dietary quality indices among the population of Isfahan, Iran. METHODS: In this descriptive cross-sectional study conducted on ۴۹۱ subjects in ۲۰۱۳-۲۰۱۴, grocery stores, nuts stores, chain stores, and supermarkets from different areas of Isfahan Municipality were visited. Shop owners were asked to report the amounts of soy products sales (soy nut, processed soy protein, soy milk and soy yogurt). Furthermore, a food frequency questionnaire was completed from ۴۹۶ customers by an experienced nutritionist. Mean sales and intake of soy products and dietary intakes including dietary quality indices and mean adequacy ratio (MAR) as well as anthropometric and socio-demographic variableswere assessed. RESULTS: Soy protein and soy yogurt are the highest [۶۷۳ ± ۸۱ (g/month)] and lowest [۴۲۰ ± ۱۴۸ (g/month)] purchased soy products, respectively. While soy nut [۶۳ ± ۱۰ (g/month)] was consumed to the lowest amount, soy protein [۲۳۶ ± ۳۹ (g/month)] was the most consumed soy product. Subjects with higher consumption of soy products were older and had higher intake of protein, vitamin C, zinc and iron, and lower intake of whole grains, legumes, and vegetables as well as greater values of MAR and dietary diversity score as well as nutrient adequacy ratio for vitamin C. CONCLUSION: Soy protein is the most purchased and consumed soy product among people living in Isfahan. More intakes of whole grains and vegetables among those with higher consumption of soy foods could define greater quantities of zinc, iron and vitamin C in the diet. Soy consumption had a reverse correlation with body mass index.

Authors

Mehdi Sadeghian

Cardiac Rehabilitation Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran

Maryam Hajishafiee

Hypertension Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran

Vajihe Izadi

Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran

Fereshteh Vahidianfar

Department of Community Nutrition AND Food Security Research Center, School of Nutrition and Food Science, Student Research Committee Isfahan University of Medical Sciences, Isfahan, Iran

Leila Azadbakht

Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran