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Allehdan S, Hammad SS, Alatrash RM, Al-Jaberi T, Hushki A, Yacoub S, Dahoud M, Elobeid T, Tayyem RT. Protective effect of dietary micronutrients on gastric cancer risk among Jordanians. NUTR HOSP 2024; 41:163-174. [PMID: 37705441 DOI: 10.20960/nh.04547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/15/2023] Open
Abstract
Introduction Objective: several dietary and non-dietary factors and genetic predisposition may play an important role in gastric carcinogenesis. The findings about associations between micronutrients and gastric cancer (GC) is still inconsistent. This study aimed to investigate the effect of dietary micronutrients on gastric cancer risk. Methods: a case-control study comprised of 173 GC (107 males: 66 females) patients and 313 (190 males: 123 females) population-based controls matched for age, occupation, and marital status. Demographics, medical history, physical activity, and nutrient intake information were collected using reliable interview-based questionnaires. Information on dietary micronutrient intake was collected from the participants using a validated food frequency questionnaire (FFQ). Multinomial logistic regression was used to calculate Odds ratios (ORs) and their corresponding 95 % confidence intervals (CIs) and evaluate associations between dietary micronutrients and GC risk. Results: GC was inversely associated with the consumption of vitamin A, beta-carotene, vitamins D, E, K, B2, B3, B6, B12, and C, folate, chromium, iodine, and selenium. Additionally, a protective effect was observed for consumption of calcium, copper, iron, magnesium, phosphate, sodium, and zinc. In almost all the micronutrients, the second tertile showed a more pronounced reduction in GC risk as compared to the first tertile. Conclusions: our data support favorable effects of dietary consumption of some vitamins and minerals against GC risk.
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Affiliation(s)
- Sabika Allehdan
- Department of Biology. College of Science. University of Bahrain
| | - Shatha S Hammad
- Department of Nutrition and Food Technology. Faculty of Agriculture. University of Jordan
| | | | - Tareq Al-Jaberi
- Department of General and Pediatric Surgery. Faculty of Medicine. Jordan University of Science and Technology
| | - Ahmad Hushki
- Gastroenterology Division. King Hussein Cancer Center
| | | | | | - Tahra Elobeid
- Department of Human Nutrition. College of Health Sciences. Qatar University
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Hammad SS, Mahmoud R, Shivappa N, Hebert JR, Marie L, Tayyem RF. Dietary inflammatory index and odds of breast cancer: A case-control study. Food Sci Nutr 2021; 9:5211-5219. [PMID: 34532029 PMCID: PMC8441294 DOI: 10.1002/fsn3.2493] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 07/17/2021] [Indexed: 11/29/2022] Open
Abstract
Breast cancer (BrCA) is one of the most commonly diagnosed cancers and is the leading cause of cancer deaths in women worldwide. This study aimed to examine the association between the dietary inflammatory index (DII®) and BrCA among Jordanian women. A total of 400 adult women were enrolled into this case-control study. Cases were 200 women recently diagnosed with BrCA selected from the two hospitals that provide cancer therapy in Jordan. They were matched on age, income, and marital status with 200 BrCA-free controls. DII scores were calculated from dietary data that were collected in a face-to-face interview conducted between October 2016 and September 2017 using a validated food frequency questionnaire. Conditional logistic regression models were used to calculate odds ratios (ORs) and 95% CIs. The study results revealed no significant associations between DII scores in relation to the odds of developing BrCA after multivariable adjustment including age, education, total energy, BMI, number of pregnancy, contraceptive use, lactation, smoking, and family history of BrCA. Stratified analyses by obesity status showed that overweight/obese participants in the highest DII tertile had a >75% increased BrCA risk (OR of 1.77 [95% CI, 1.01-3.12]) compared with participants in the lowest tertile, after adjusting for age. The results from this study showed no significant relationship between the proinflammatory potential of the diet and BrCA risk in the overall study population. However, results stratified by weight category indicated an effect of diet-associated inflammation on BrCA risk in the overweight/obese group. Results of the study are consistent with a recommendation aimed at maintaining higher diet quality, that is, adopting healthy diets characterized by low DII scores in order to reduce the risk for BrCA.
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Affiliation(s)
- Shatha S. Hammad
- Department of Nutrition and Food TechnologyFaculty of AgricultureThe University of JordanAmmanJordan
| | - Reema Mahmoud
- Department of Nutrition and Food TechnologyFaculty of AgricultureThe University of JordanAmmanJordan
| | - Nitin Shivappa
- Department of Epidemiology and BiostatisticsUniversity of South CarolinaColumbiaSCUSA
- Cancer Prevention and Control ProgramUniversity of South CarolinaColumbiaSCUSA
- Connecting Health Innovations, LLCColumbiaSCUSA
| | - James R. Hebert
- Department of Epidemiology and BiostatisticsUniversity of South CarolinaColumbiaSCUSA
- Cancer Prevention and Control ProgramUniversity of South CarolinaColumbiaSCUSA
- Connecting Health Innovations, LLCColumbiaSCUSA
| | | | - Reema F. Tayyem
- Department of Human NutritionCollege of Health SciencesQatar UniversityDohaQatar
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Tayyem RF, Al-Bakheit A, Hammad SS, Al-Shudifat AE, Azab M, Bawadi H. Fruit and vegetable consumption and cardiovascular diseases among Jordanians: a case-control study. Cent Eur J Public Health 2020; 28:208-218. [PMID: 32997477 DOI: 10.21101/cejph.a6149] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Accepted: 07/31/2020] [Indexed: 11/15/2022]
Abstract
OBJECTIVES Fruit and vegetable intake has been reported as one of the significant protective factors against the development of cardiovascular diseases (CVD). This study aimed to assess the possible preventive effect of fruit and vegetable consumption on developing CVD. METHODS A total of 398 participants (205 cases and 193 controls) referred for elective coronary angiography with clinical suspicion of coronary artery disease to Prince Hamza Hospital in Amman were enrolled in this case-control study. Dietary data were collected separately from each patient using interview-based food frequency questionnaire. RESULTS The findings of the present study revealed that a total consumption of 3 servings of vegetable per day decreased significantly the risk of CVD to about 54% (OR = 0.46, 95% CI: 0.22-0.97, p = 0.033). Consumption of banana was found to reduce the risk of CVD to about 44% and 62% when consuming 1-2 and 3-6 servings/week, respectively, with p-value for trend 0.004. For the vegetables, the consumption of grape leaves and stuffed vegetables in general was significantly associated with lower risk of CVD. Increasing cauliflower consumption of 1-2 servings per week decreased CVD risk to about 37% (OR = 0.63, 95% CI: 0.38-0.98). Consuming up to 3-6 servings per week of mixed vegetables (OR = 0.10, 95% CI: 0.01-0.83) and onion (OR = 0.42, 95% CI: 0.22-0.80) revealed an inverse association with CVD development. CONCLUSIONS Adding to the present evidence, consumption of some fruits and vegetables could be considered as preventive factor against developing CVD. However, the association of consuming vegetables with preventing CVD was higher than the fruit consumption.
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Affiliation(s)
- Reema F Tayyem
- Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman, Jordan
| | - Ala'a Al-Bakheit
- Department of Nutrition and Food Processing, Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt, Jordan
| | - Shatha S Hammad
- Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman, Jordan
| | - Abdel-Ellah Al-Shudifat
- Faculty of Medicine, Hashemite University, Zarqa, Jordan.,Prince Hamza Hospital, Amman, Jordan
| | - Mohammed Azab
- Faculty of Medicine, Hashemite University, Zarqa, Jordan.,Prince Hamza Hospital, Amman, Jordan
| | - Hiba Bawadi
- College of Health Sciences, QU-Health, Qatar University, Doha, Qatar
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Hammad SS, Eck P, Sihag J, Chen X, Connelly PW, Lamarche B, Couture P, Guay V, Maltais-Giguère J, West SG, Kris-Etherton PM, Bowen KJ, Jenkins DJA, Taylor CG, Perera D, Wilson A, Castillo S, Zahradka P, Jones PJH. Common Variants in Lipid Metabolism-Related Genes Associate with Fat Mass Changes in Response to Dietary Monounsaturated Fatty Acids in Adults with Abdominal Obesity. J Nutr 2019; 149:1749-1756. [PMID: 31291447 PMCID: PMC7443768 DOI: 10.1093/jn/nxz136] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 05/06/2019] [Accepted: 05/23/2019] [Indexed: 12/21/2022] Open
Abstract
BACKGROUND Different fatty acids (FAs) can vary in their obesogenic effect, and genetic makeup can contribute to fat deposition in response to dietary FA composition. However, the antiobesogenic effects of the interactions between dietary MUFAs and genetics have scarcely been tested in intervention studies. OBJECTIVE We evaluated the overall (primary outcome) and genetically modulated (secondary outcome) response in body weight and fat mass to different levels of MUFA consumption. METHODS In the Canola Oil Multicenter Intervention Trial II, a randomized, crossover, isocaloric, controlled-feeding multicenter trial, 44 men and 71 women with a mean age of 44 y and an increased waist circumference (men ∼108 cm and women ∼102 cm) consumed each of 3 oils for 6 wk, separated by four 12-wk washout periods. Oils included 2 high-MUFA oils-conventional canola and high-oleic canola (<7% SFAs, >65% MUFAs)-and 1 low-MUFA/high-SFA oil blend (40.2% SFAs, 22.0% MUFAs). Body fat was measured using DXA. Five candidate single-nucleotide polymorphisms (SNPs) were genotyped using qualitative PCR. Data were analyzed using a repeated measures mixed model. RESULTS No significant differences were observed in adiposity measures following the consumption of either high-MUFA diet compared with the low-MUFA/high-SFA treatment. However, when stratified by genotype, 3 SNPs within lipoprotein lipase (LPL), adiponectin, and apoE genes influenced, separately, fat mass changes in response to treatment (n = 101). Mainly, the LPL rs13702-CC genotype was associated with lower visceral fat (high-MUFA: -216.2 ± 58.6 g; low-MUFA: 17.2 ± 81.1 g; P = 0.017) and android fat mass (high-MUFA: -267.3 ± 76.4 g; low-MUFA: -21.7 ± 102.2 g; P = 0.037) following average consumption of the 2 high-MUFA diets. CONCLUSIONS Common variants in LPL, adiponectin, and apoE genes modulated body fat mass response to dietary MUFAs in an isocaloric diet in adults with abdominal obesity. These findings might eventually help in developing personalized dietary recommendations for weight control. The trial was registered at clinicaltrials.gov as NCT02029833 (https://www.clinicaltrials.gov/ct2/show/NCT02029833?cond=NCT02029833&rank=1).
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Affiliation(s)
- Shatha S Hammad
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Peter Eck
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Jyoti Sihag
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Xiang Chen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Philip W Connelly
- Keenan Research Centre for Biomedical Science of St Michael's Hospital, University of Toronto, Toronto, Ontario, Canada
| | - Benoît Lamarche
- Institute of Nutrition and Functional Foods, Laval University, Quebec, Quebec, Canada
| | - Patrick Couture
- Institute of Nutrition and Functional Foods, Laval University, Quebec, Quebec, Canada
| | - Valérie Guay
- Institute of Nutrition and Functional Foods, Laval University, Quebec, Quebec, Canada
| | - Julie Maltais-Giguère
- Institute of Nutrition and Functional Foods, Laval University, Quebec, Quebec, Canada
| | - Sheila G West
- Department of Biobehavioral Health, The Pennsylvania State University, University Park, PA, USA
| | - Penny M Kris-Etherton
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA
| | - Kate J Bowen
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA
| | - David J A Jenkins
- Keenan Research Centre for Biomedical Science of St Michael's Hospital, University of Toronto, Toronto, Ontario, Canada,Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada
| | - Carla G Taylor
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada,Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Hospital Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
| | - Danielle Perera
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Hospital Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
| | - Angela Wilson
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Hospital Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
| | - Sandra Castillo
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Peter Zahradka
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada,Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Hospital Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
| | - Peter J H Jones
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada,Address correspondence to PJHJ (E-mail: )
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Bowen KJ, Kris-Etherton PM, West SG, Fleming JA, Connelly PW, Lamarche B, Couture P, Jenkins DJA, Taylor CG, Zahradka P, Hammad SS, Sihag J, Chen X, Guay V, Maltais-Giguère J, Perera D, Wilson A, Juan SCS, Rempel J, Jones PJH. Diets Enriched with Conventional or High-Oleic Acid Canola Oils Lower Atherogenic Lipids and Lipoproteins Compared to a Diet with a Western Fatty Acid Profile in Adults with Central Adiposity. J Nutr 2019; 149:471-478. [PMID: 30773586 PMCID: PMC6398388 DOI: 10.1093/jn/nxy307] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Revised: 09/06/2018] [Accepted: 11/21/2018] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND Novel oils high in monounsaturated fatty acids (MUFAs) and low in saturated fatty acids (SFAs) are an alternative to partially hydrogenated oils high in trans-unsaturated fatty acids. There is widespread use of high-MUFA oils across the food industry; however, limited knowledge of their cardiovascular impact exists. OBJECTIVES We investigated the effects of diets containing canola oil, high-oleic acid canola oil (HOCO), and a control oil blend (diet formulated to emulate a Western fat profile) on lipids, lipoproteins, and apolipoproteins (apos), as secondary outcomes of the trial. METHODS In a multi-center, double-blind, randomized, 3-period crossover, controlled feeding trial, men (n = 44) and women (n = 75) with a mean age of 44 y, mean body mass index (BMI; in kg/m2) of 31.7, and an increased waist circumference plus ≥1 metabolic syndrome criteria consumed prepared, weight-maintenance diets containing canola oil [17.5% MUFAs, 9.2% polyunsaturated fatty acids (PUFAs), 6.6% SFAs], HOCO (19.1% MUFAs, 7.0% PUFAs, 6.4% SFAs), or control oil (10.5% MUFAs, 10.0% PUFAs, 12.3% SFAs) for 6 wk with ≥4-wk washouts. Fasting serum lipids were assessed at baseline and 6 wk. Diet effects were examined using a repeated measures mixed model. RESULTS Compared with the control, canola and HOCO diets resulted in lower endpoint total cholesterol (TC; -4.2% and -3.4%; P < 0.0001), LDL cholesterol (-6.6% and -5.6%; P < 0.0001), apoB (-3.7% and -3.4%; P = 0.002), and non-HDL cholesterol (-4.5% and -4.0%; P = 0.001), with no differences between canola diets. The TC:HDL cholesterol and apoB:apoA1 ratios were lower after the HOCO diet than after the control diet (-3.7% and -3.4%, respectively). There were no diet effects on triglyceride, HDL cholesterol, or apoA1 concentrations. CONCLUSIONS HOCO, with increased MUFAs at the expense of decreased PUFAs, elicited beneficial effects on lipids and lipoproteins comparable to conventional canola oil and consistent with reduced cardiovascular disease risk in adults with central adiposity. This trial was registered at www.clinicaltrials.gov as NCT02029833.
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Affiliation(s)
- Kate J Bowen
- Departments of Nutritional Sciences, The Pennsylvania State University, University Park, PA
| | - Penny M Kris-Etherton
- Departments of Nutritional Sciences, The Pennsylvania State University, University Park, PA,Address correspondence to PMK-E (e-mail: )
| | - Sheila G West
- Departments of Nutritional Sciences, The Pennsylvania State University, University Park, PA,Departments of Biobehavioral Health, The Pennsylvania State University, University Park, PA
| | - Jennifer A Fleming
- Departments of Nutritional Sciences, The Pennsylvania State University, University Park, PA
| | - Philip W Connelly
- Departments of Medicine, Toronto, ON, Canada,Laboratory Medicine and Pathobiology, Toronto, ON, Canada,Keenan Research Center for Biomedical Science of St. Michael's Hospital, Toronto, ON, Canada
| | - Benoît Lamarche
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
| | - Patrick Couture
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
| | - David J A Jenkins
- Departments of Medicine, Toronto, ON, Canada,Nutritional Sciences, University of Toronto, Toronto, ON, Canada,Clinical Nutrition and Risk Factor Modification Centre, Toronto, ON, Canada,Li Ka Shing Knowledge Institute, Toronto, ON, Canada
| | - Carla G Taylor
- Departments of Food and Human Nutritional Sciences, Winnipeg, MB, Canada,Departments of Physiology and Pathophysiology, Winnipeg, MB, Canada,Canadian Center for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Center, Winnipeg, MB, Canada
| | - Peter Zahradka
- Departments of Food and Human Nutritional Sciences, Winnipeg, MB, Canada,Departments of Physiology and Pathophysiology, Winnipeg, MB, Canada,Canadian Center for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Center, Winnipeg, MB, Canada
| | - Shatha S Hammad
- Departments of Food and Human Nutritional Sciences, Winnipeg, MB, Canada,Richardson Center for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada
| | - Jyoti Sihag
- Departments of Food and Human Nutritional Sciences, Winnipeg, MB, Canada,Richardson Center for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada
| | - Xiang Chen
- Departments of Food and Human Nutritional Sciences, Winnipeg, MB, Canada,Richardson Center for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada
| | - Valérie Guay
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
| | | | - Danielle Perera
- Canadian Center for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Center, Winnipeg, MB, Canada
| | - Angela Wilson
- Canadian Center for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Center, Winnipeg, MB, Canada
| | - Sandra Castillo San Juan
- Richardson Center for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada,Canadian Center for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Center, Winnipeg, MB, Canada
| | - Julia Rempel
- Richardson Center for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada
| | - Peter J H Jones
- Departments of Food and Human Nutritional Sciences, Winnipeg, MB, Canada,Richardson Center for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada
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Tayyem RF, Al-Radaideh AM, Hammad SS, Al-Hajaj S, Allehdan SS, Agraib LM, Al-Fayomi KI, Malkawi AA, Hijjawi NS. Subcutaneous and visceral fat volumes measured by MRI and their relationships with nutrient intakes among adults. Asia Pac J Clin Nutr 2019; 28:300-309. [PMID: 31192559 DOI: 10.6133/apjcn.201906_28(2).0012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
BACKGROUND AND OBJECTIVES Types and amounts of nutrients may influence the volume of subcutaneous adipose tissue (SAT) and visceral adipose tissue (VAT). This study targeted to investigate the relationship between SAT and VAT volumes and macro- and micronutrients intake among adults. METHODS AND STUDY DESIGN Data were collected via a private face-to-face interview, in which diet history was obtained using validated quantitative food frequency questionnaire. The different fat volumes were assessed using magnetic resonance imaging (MRI) scanning. RESULTS Participants with the lowest VAT volume had the highest intake of saturated fats, monounsaturated fatty acids and omega-3 and omega-6 fatty acids (p<0.05). VAT volume was significantly associated with the highest level of total energy and energy from carbohydrate consumption among participants while significantly associated with the lowest energy intake from fat among participants (p=0.013). There was a significant relationship with the highest consumption of total carbohydrate, soluble fiber, and insoluble fiber and VAT volume (p<0.05). Participants in the highest VAT volume had significantly the highest intake of vitamin A, β- carotene, and copper. CONCLUSIONS This study underscores the importance of quantifying depot-specific body fat and highlights the unique responsiveness of various fat depots to dietary intake.
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Affiliation(s)
- Reema F Tayyem
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan.
| | - Ali M Al-Radaideh
- Department of Medical Imaging, Faculty of Allied Health Sciences, The Hashemite University, Zarqa, Jordan
| | - Shatha S Hammad
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan
| | - Sabal Al-Hajaj
- Department of Nutrition, King Hussein Medical Center, Jordanian Royal Medical Services, Amman-Jordan
| | - Sabika S Allehdan
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan
| | - Lana M Agraib
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan
| | - Kholoud I Al-Fayomi
- Department of Medical Imaging, Faculty of Allied Health Sciences, The Hashemite University, Zarqa, Jordan
| | - Amer A Malkawi
- Department of Radiology, King Hussein Medical Center, Jordanian Royal Medical Services, Amman-Jordan
| | - Nawal S Hijjawi
- Department of Medical Laboratory Sciences, Faculty of Allied Health Sciences, The Hashemite University, Zarqa, Jordan
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Musaiger AO, Hammad SS, Tayyem RF, Qatatsheh AA. Socio-demographic and dietary factors associated with obesity among female university students in Jordan. Int J Adolesc Med Health 2015; 27:299-305. [PMID: 25415630 DOI: 10.1515/ijamh-2014-0029] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2014] [Accepted: 08/09/2014] [Indexed: 06/04/2023]
Abstract
OBJECTIVE This study aimed to explore the socio-demographic and dietary factors that may be associated with obesity among female university students in Jordan. METHODS A cross-sectional survey was carried out among 406 female students recruited from two universities in Jordan. Data were collected through self-reporting, using a previously validated questionnaire. Weight and height were measured and body mass index was calculated to determine the weight status of the participants. RESULTS High educational level of mothers [odds ratio (OR)=1.25] and monthly pocket money of more than 200 Jordanian Dinars (OR=1.67) were found to be risk factors for obesity, whereas a sibling ranking of more than six was a protective factor (OR=0.31). Those who were eating from the university cafeteria had double the risk for obesity (OR=2.41) than those who did not. Regular eating of meals and snacking between meals were found to be protective factors (OR ranged from 0.42 to 0.79). Regular consumption of milk products, fruit, canned fruit juices, bakery products and legumes were found to be protective factors. In contrast, the regular consumption of potato chips (OR=1.35), chicken (OR=1.51), and fish (OR=1.45) were found to be risk factors for obesity. Using a chi-square test, none of the factors studied showed significant association with obesity. CONCLUSION A program to promote healthy eating among university students in Jordan should consider the local socio-demographic and food behavior factors that could be related to obesity to ensure the effectiveness of such a program.
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Tayyem RF, Al-Hazzaa HM, Abu-Mweis SS, Bawadi HA, Hammad SS, Musaiger AO. Dietary habits and physical activity levels in Jordanian adolescents attending private versus public schools. East Mediterr Health J 2014; 20:416-423. [PMID: 25023768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Received: 07/11/2013] [Accepted: 02/04/2014] [Indexed: 06/03/2023]
Abstract
The present study examined differences in dietary habits and physical activity levels between students attending private and public high schools in Jordan. A total of 386 secondary-school males and 349 females aged 14-18 years were randomly recruited using a multistage, stratified, cluster sampling technique. Dietary habits and physical activity level were self-reported in a validated questionnaire. The prevalence of obesity was significantly higher among adolescents in private (26.0%) than in public schools (16.7%). The frequency of breakfast intake was significantly higher among adolescents in private schools, whereas French fries and sweets intake was significantly higher in public schools. Television viewing showed a significant interaction with school type by sex. A higher rate of inactivity was found among students attending private schools. Despite a slightly better overall dietary profile for students in private schools, they had a higher rate of overweight and obesity compared with those in public schools.
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Affiliation(s)
- R F Tayyem
- Department of Clinical Nutrition and Dietetics, The Hashemite University, Zarqa, Jordan
| | - H M Al-Hazzaa
- Pediatric Exercise Physiology Research Laboratory, College of Education, King Saud University, Riyadh, Saudi Arabia
| | - S S Abu-Mweis
- Department of Clinical Nutrition and Dietetics, The Hashemite University, Zarqa, Jordan
| | - H A Bawadi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - S S Hammad
- Department of Clinical Nutrition and Dietetics, The Hashemite University, Zarqa, Jordan
| | - A O Musaiger
- Arab Center for Nutrition, Manama, Bahrain, and Nutrition and Health Studies Unit, Deanship of Scientific Research, University of Bahrain, Sakheer, Bahrain
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