OBJECTIVES: Plasma lipids (triglyceride (TG), total cholesterol (TC), high-density lipoprotein (HDL-C) and low-density lipoprotein (LDL-C)) may be associated with dietary intakes. The purpose of this study was to identify the most common food patterns among Iranian persons with spinal cord injury (SCI) and investigate their associations with lipid profile. DESIGN: Cross-sectional. SETTING: Tertiary rehabilitation center. PARTICIPANTS: Referred individuals to Brain and Spinal Injury Research Center (BASIR) from 2011 to 2014. OUTCOME MEASURES: Dietary intakes were assessed by 24-hour dietary recall interviews in three non-consecutive days. Principal component analysis (PCA) was used to identify dietary patterns. RESULTS: Total of 100 persons (83 male and 17 female) entered the study. Four food patterns were detected. The most common dietary pattern (Pattern 1) included processed meat, sweets desserts and soft drink and was similar to 'Western' food pattern described previously. Pattern 1 was related to higher levels of TC and LDL-C (r = 0.09; P = 0.04 and r = 0.11; P = 0.03 for TC and LDL-C, respectively) only in male participants. Pattern 2 which included tea, nuts, vegetable oil and sugars had a positive association with TC level (r = 0.11; P = 0.02) again in male participants. Pattern 3 which represented a healthy food pattern showed no significant influence on lipid profiles. CONCLUSION: In this study, the four most common dietary patterns among Iranian individuals with SCI have been identified. Western food pattern was the most common diet and was associated with increased TC and LDL-C. The healthy food pattern, in which the major source of calories was protein, was not associated with variance in lipid profile.
OBJECTIVES: Plasma lipids (triglyceride (TG), total cholesterol (TC), high-density lipoprotein (HDL-C) and low-density lipoprotein (LDL-C)) may be associated with dietary intakes. The purpose of this study was to identify the most common food patterns among Iranian persons with spinal cord injury (SCI) and investigate their associations with lipid profile. DESIGN: Cross-sectional. SETTING: Tertiary rehabilitation center. PARTICIPANTS: Referred individuals to Brain and Spinal Injury Research Center (BASIR) from 2011 to 2014. OUTCOME MEASURES: Dietary intakes were assessed by 24-hour dietary recall interviews in three non-consecutive days. Principal component analysis (PCA) was used to identify dietary patterns. RESULTS: Total of 100 persons (83 male and 17 female) entered the study. Four food patterns were detected. The most common dietary pattern (Pattern 1) included processed meat, sweets desserts and soft drink and was similar to 'Western' food pattern described previously. Pattern 1 was related to higher levels of TC and LDL-C (r = 0.09; P = 0.04 and r = 0.11; P = 0.03 for TC and LDL-C, respectively) only in male participants. Pattern 2 which included tea, nuts, vegetable oil and sugars had a positive association with TC level (r = 0.11; P = 0.02) again in male participants. Pattern 3 which represented a healthy food pattern showed no significant influence on lipid profiles. CONCLUSION: In this study, the four most common dietary patterns among Iranian individuals with SCI have been identified. Western food pattern was the most common diet and was associated with increased TC and LDL-C. The healthy food pattern, in which the major source of calories was protein, was not associated with variance in lipid profile.
Authors: Ashraf S Gorgey; Anthony E Chiodo; Eric D Zemper; Joseph E Hornyak; Gianna M Rodriguez; David R Gater Journal: J Spinal Cord Med Date: 2010 Impact factor: 1.985
Authors: Janet A Foote; Suzanne P Murphy; Lynne R Wilkens; Jean H Hankin; Brian E Henderson; Laurence N Kolonel Journal: Am J Epidemiol Date: 2003-05-15 Impact factor: 4.897
Authors: Gary J Farkas; Alicia Sneij; David W McMillan; Eduard Tiozzo; Mark S Nash; David R Gater Journal: Br J Nutr Date: 2021-09-23 Impact factor: 4.125