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Moludi J, Fateh HL, Pasdar Y, Moradinazar M, Sheikhi L, Saber A, Kamari N, Bonyani M, Najafi F, Dey P. Association of dietary inflammatory index with chronic kidney disease and kidney stones in Iranian adults: A cross-sectional study within the Ravansar non-communicable diseases cohort. Front Nutr 2022; 9:955562. [PMID: 36313098 PMCID: PMC9597076 DOI: 10.3389/fnut.2022.955562] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [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: 05/28/2022] [Accepted: 08/16/2022] [Indexed: 11/20/2022] Open
Abstract
Chronic inflammation plays a central role in the pathogenesis of chronic kidney disease (CKD). The association of dietary inflammatory index (DII) with CKD remains underexplored. Thus, the present study aimed to determine the association between the DII, risk of CKD, and kidney stone formation using the data from the Ravansar non-communicable diseases (RaNCD) cohort study conducted in Kermanshah, Iran. The cross-sectional study was conducted using the recruitment phase data of the RaNCD cohort study comprising 9,824 individuals with an age range of 35–65 years. Food frequency questionnaires (FFQ) were used to evaluate the association between diet and DII scores. Renal function was assessed using estimated glomerular filtration rate (eGFR), blood urea nitrogen (BUN), and serum creatinine (Cr) level. CKD was defined based on eGFR. The prevalence of kidney stones was evaluated by participants’ self-report. A total of 1,791 participants (18.24%) had kidney stones, while a majority were in the first quartile (27.69%). Out of 9,824 subjects, 1,747 subjects (eGFR: 18.50 ml/min per 1.73 m2; 95% CI: 17.72–19.30) had CKD. A significant trend for eGFR across all quartiles (Qs) of DII was observed. The odds ratio of CKD in the fourth quartile (pro-inflammatory diet) was 4.38-times higher than in the first quartile (anti-inflammatory diet) of DII (95% CI = 3.58–5.36). Women were found to be more likely to have less eGFR than men in the DII Qs. Collectively, the findings indicated that consumption of a pro-inflammatory diet was associated with a high occurrence of CKD. As a matter of interest, the results also revealed that a pro-inflammatory diet had no significant correlation with kidney stone development.
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Affiliation(s)
- Jalal Moludi
- School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Hawal Lateef Fateh
- Department of Nursing, Sulaimani Polytechnic University, Sulaimani, Iraq
| | - Yahya Pasdar
- School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mehdi Moradinazar
- Behavioral Disease Research Center, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Leila Sheikhi
- Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Amir Saber
- School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Negin Kamari
- School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mitra Bonyani
- Medical Education Development Center, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Farid Najafi
- Research Center for Environmental Determinants of Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Priyankar Dey
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, India
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Achey RL, Winkelman R, Sheikhi L, Davison M, Toth G, Moore N, Bain M. Use of Surpass Streamline Flow Diverter for the Endovascular Treatment of Craniocervical Aneurysms: a Single-Institution Experience. World Neurosurg 2022; 162:e281-e287. [PMID: 35276392 DOI: 10.1016/j.wneu.2022.03.008] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 02/28/2022] [Accepted: 03/01/2022] [Indexed: 11/25/2022]
Abstract
INTRODUCTION Flow diversion has revolutionized endovascular treatment for cerebral aneurysms. Surpass Streamline flow-diverter (SSFD) has shown promise for expanding flow diversion device options for aneurysm treatment. The SSFD differs from earlier stents by maintaining high porosity with increased pore density to ensure appropriate flow disruption. Given the delivery system's increased dimension options, and potential greater flow diverting properties, the SSFD is poised to extend the anatomic/pathologic reaches of flow diversion therapy. METHODS Data pertaining to SSFD-treated aneurysms were gathered retrospectively from 2019 to 2020. Collected information included aneurysm location, size, symptoms, complications, and occlusions rates at follow-up. Size was categorized as small (<10 mm), large (10-25 mm), and giant (>25 mm) according to SCENT trial criteria. Aneurysm occlusion on follow-up imaging was characterized by SMART grading with adequate occlusion defined as grades 3 and 4. Imaging was performed at time of treatment, six-month, and one-year follow-up. RESULTS 42 SSFD-treated aneurysms were treated throughout the cerebrovascular system; 3 cervical, 4 posterior, and 35 intracranial anterior circulation. Complete occlusion rates at six months and one year were 48% and 57% with adequate occlusion achieved in 89.6% and 85.7% respectively. Rates of complete occlusion were higher for small aneurysms (69%) compared to large aneurysms (38%). CONCLUSIONS Our data suggests comparable complete occlusion rates compared to the SCENT trial (66.1% vs 57% in our center) and adequate occlusion rates. Similar occlusion rates to prior studies despite broadened inclusion criteria/diversity of aneurysms treated demonstrates favorable generalizability of flow-diverting technology to a wide array of aneurysmal pathology.
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Affiliation(s)
- R L Achey
- Department of Neurosurgery, Cleveland Clinic Foundation, Cleveland OH
| | - R Winkelman
- Department of Neurosurgery, Cleveland Clinic Foundation, Cleveland OH
| | - L Sheikhi
- University of Kentucky, Kentucky Neuroscience Institute, Lexington KY
| | - M Davison
- Department of Neurosurgery, Cleveland Clinic Foundation, Cleveland OH
| | - G Toth
- Department of Neurosurgery, Cleveland Clinic Foundation, Cleveland OH; Cerebrovascular Center, Cleveland Clinic Foundation, Cleveland OH
| | - N Moore
- Department of Neurosurgery, Cleveland Clinic Foundation, Cleveland OH; Cerebrovascular Center, Cleveland Clinic Foundation, Cleveland OH
| | - M Bain
- Department of Neurosurgery, Cleveland Clinic Foundation, Cleveland OH; Cerebrovascular Center, Cleveland Clinic Foundation, Cleveland OH.
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Behbahani HB, Borazjani F, Sheikhi L, Amiri R, Angali KA, Nejad SB, Samadani M. The Association between Diet Quality Scores with Sleep Quality among Employees: A Cross-Sectional Study. Ethiop J Health Sci 2022; 32:145-154. [PMID: 35250226 PMCID: PMC8864388 DOI: 10.4314/ejhs.v32i1.16] [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] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Accepted: 10/11/2021] [Indexed: 11/30/2022] Open
Abstract
BACKGROUND Numerous factors such as nutrition and diet can affect the quality of sleep of people, especially employees. The aim of this study was to investigate the relationship between university employees' sleep quality and their dietary quality scores (HEI, DII and DASH score). MATERIALS AND METHODS This cross-sectional study was performed on 211 employees with a mean age of 38.75±11.31. Nutritional status of individuals was determined through the Food Frequency Questionnaire (FFQ) and to assess sleep quality, the Pittsburgh Sleep Quality Index (PSQI) was used. The quality of sleep decreases with increasing Pittsburgh index score. The calculated dietary quality scores include DASH Index, Healthy Nutrition Index (HEI) and Diet Inflammation Index (DII). RESULTS The results of this study after adjusting for confounding showed a significant positive relationship between DASH diet score and sleep duration (p <0.001). There was a significant negative relationship between HEI score and total score of PSQI (P = 0.003). Also, HEI score had a significant positive relationship with sleep duration in the unmodified and modified models (p <0.001), and a significant negative relationship was seen in unadjusted and modified model between DII score and sleep duration (p <0.001). CONCLUSION It can be concluded that with increasing the diet quality in employees, the sleep quality also increases. This was the first study in south of Iran that examined the quality of sleep and diet of employees and the result of this study can affect the general health and improve the quality of foods consumed by employees.
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Affiliation(s)
- Hossein Bavi Behbahani
- Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Fatemeh Borazjani
- Department of Nutrition, Faculty of Allied Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Leila Sheikhi
- Nutrition and Metabolic Diseases Research Center and clinical sciences research institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Rezvan Amiri
- Nutrition and Metabolic Diseases Research Center and clinical sciences research institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Kambiz Ahmadi Angali
- Department of Biostatistics, School of Health Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | | | - Mahsa Samadani
- Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
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Sheikhi L, Karandish M, Latifi SM, Davoudi I. Comparison of the Effect of Milk and Pistachio Snacks on Anthropometric Indices in Overweight or Obese Women: A Randomized Crossover Trial. Int J Prev Med 2021; 12:130. [PMID: 34912506 PMCID: PMC8631137 DOI: 10.4103/ijpvm.ijpvm_420_19] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Accepted: 02/01/2020] [Indexed: 11/04/2022] Open
Abstract
Background Weight management is the key to prevent and treat the adverse consequences of overweight and obesity. The aim of this study was to compare the effect of consuming milk and pistachio snacks on anthropometric indices in overweight or obese women. Methods In this randomized crossover trial, 60 overweight or obese women with a mean age of 24 ± 4.2 years were randomly divided into two groups. Women in the milk group received 200 mL/day low-fat milk while women in the other group received 30 g/day pistachio for 4 weeks. After a 6-day washout period, the participants received a similar intervention in a crossover manner. Results Out of the total 60 participants, 52 completed the study. At the end of the study, the weight of women in the milk group significantly decreased (70.8 ± 8.4 vs. 69.9 ± 8.3, P value = 0.001). No statistically significant changes were observed in the weight of participants in the pistachio group (70.3 ± 8.4 vs. 70.6 ± 8.3, P value = 0.06). Further analyses showed a slightly significant beneficial effect on waist circumference (WC) (P-value =0.068) and body mass index (BMI) in the milk group P value = 0.01). Conclusions Based on the observed positive effects of milk intake on weight loss in this crossover study, milk consumption may be considered an appropriate snack in weight loss programs in overweight or obese women.
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Affiliation(s)
- Leila Sheikhi
- Department of Nutrition, School of Allied Medical Science and Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Majid Karandish
- Nutrition and Metabolic Diseases Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Seyed Mahmood Latifi
- Diabetes Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Iran Davoudi
- Department of Psychology, Shahid Chamran University of Ahvaz, Ahvaz, Iran
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Shahinfar H, Payandeh N, ElhamKia M, Abbasi F, Alaghi A, Djafari F, Eslahi M, Gohari NSF, Ghorbaninejad P, Hasanzadeh M, Jafari A, Jibril AT, Khorasaniha R, Mansouri E, Monfared V, Rezaee S, Salehian A, Shahavandi M, Sheikhi L, Milajerdi A. Administration of dietary antioxidants for patients with inflammatory bowel disease: A systematic review and meta-analysis of randomized controlled clinical trials. Complement Ther Med 2021; 63:102787. [PMID: 34751147 DOI: 10.1016/j.ctim.2021.102787] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 10/25/2021] [Accepted: 10/28/2021] [Indexed: 12/18/2022] Open
Abstract
OBJECTIVE Accumulating evidence has been reported regarding the effect of dietary antioxidants on clinical variables in IBD patients, however, findings are controversial. This systematic review and meta-analysis aimed to investigate effect of dietary antioxidants on clinical variables in patients with IBD or its subtypes. METHODS We searched PubMed, Scopus, and ISI Web of Science from inception to January 2021 using relevant keywords. Data were pooled by using the random-effect model. All statistical analyses were done using STATA version 14. RESULTS Our meta-analysis was exclusively done on studies about the effect of curcumin on IBD patients, because limited studies were done on other antioxidants. Curcumin administration resulted in significant increment of clinical remission in patients with IBD (SMD: 0.86%, 95% CI: 0.16, 1.56, p = 0.016), significant remission in clinical symptoms (SMD: -0.96 score, 95% CI: -1.34, -0.57, p < 0.001), and significant increment in endoscopic remission in IBD patients (SMD: 0.51%, 95% CI: 0.16, 0.85, p = 0.004), comparing to control group. Curcumin supplementation also made better clinical response than control group (SMD: 0.74%, 95% CI: 0.22, 1.26, p = 0.005) and also resulted in significant improvement in quality of life of patients with IBD, as compared to control group (SMD: 1.23 score, 95% CI: 0.72, 1.74, p < 0.001). CONCLUSIONS Our meta-analysis showed that curcumin significantly improved clinical and endoscopic remissions in IBD patients. This supplementation also caused significant reduction in clinical symptoms of IBD patients along with better clinical response and the increased quality of life. Further researches with larger sample size and longer period of intervention are required to evaluate efficacy of dietary antioxidants on clinical variables in patients with IBD.
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Affiliation(s)
- Hossein Shahinfar
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran; Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran
| | - Nastaran Payandeh
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Maryam ElhamKia
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Fatemeh Abbasi
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Department of sport injuries, Faculty of physical education and sport sciences, Allameh Tabataba'i University, Tehran, Iran
| | - Alireza Alaghi
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Student Research Committee, Golestan University of Medical Sciences, Gorgan, Iran
| | - Farhang Djafari
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Masoumeh Eslahi
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran
| | - Narjes Sadat Farizani Gohari
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Student Research Committee, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Parivash Ghorbaninejad
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Mohaddeseh Hasanzadeh
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Alireza Jafari
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Aliyu Tijani Jibril
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Reihane Khorasaniha
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Elahe Mansouri
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Vahid Monfared
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Student Research Committee, Semnan University of Medical Sciences, Semnan, Iran
| | - Soroush Rezaee
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Adel Salehian
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Student Research Committee, Semnan University of Medical Sciences, Semnan, Iran
| | - Mahshid Shahavandi
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Leila Sheikhi
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Alireza Milajerdi
- Nutritional Health Team (NHT), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran.
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