Ammar Salehi-Sahlabadi1, Samaneh Sadat2, Sara Beigrezaei3,4, Makan Pourmasomi5, Awat Feizi6, Reza Ghiasvand7, Amir Hadi8, Cain C T Clark9, Maryam Miraghajani10,11. 1. Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. 2. Research Committee and Department of Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran. 3. Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. 4. Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. 5. Gastrointestinal and Liver Diseases Research Center, Guilan University of Medical Sciences, PO Box: 73461-81746, Rasht, Iran. Makan.Pourmasoumi@gmail.com. 6. Department of Biostatistics and Epidemiology, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran. 7. Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, PO Box: 8174673461, Isfahan, Iran. ghiasvand@hlth.mui.ac.ir. 8. Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, PO Box: 8174673461, Isfahan, Iran. 9. Faculty Research Centre for Sport, Exercise and Life Sciences, Coventry University, Coventry, UK. 10. Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran. 11. Early Life Research Unit, Academic Division of Child Health, Obstetrics and Gynaecology, and Nottingham Digestive Disease Centre and Biomedical Research Centre, The School of Medicine, University of Nottingham, Nottingham, UK.
Abstract
BACKGROUND: Nutrition is a modifiable risk factor that plays an important role in the prevention or delaying of the onset of non-alcoholic fatty liver disease (NAFLD). Previous studies have focused on NAFLD and individual nutrients, which does not take into account combinations of food that are consumed. Therefore, we aimed to investigate the relationship between major dietary patterns and NAFLD. METHODS: This case-control study was conducted on 225 newly diagnosed NAFLD patients and 450 healthy controls. Usual dietary intake over the preceding year was assessed using a validated 168-item semi-quantitative food frequency questionnaire. Major dietary patterns were determined by exploratory factor analysis. RESULTS: Three dietary patterns, including "western dietary pattern", "healthy dietary pattern", and "traditional dietary pattern" were identified. Subjects in the highest tertile of healthy dietary pattern scores had a lower odds ratio for NAFLD than those in the lowest tertile. Compared with those in the lowest tertile, people in the highest tertile of "western dietary pattern" scores had greater odds for NAFLD. After adjusting for potential confounding factors, "western dietary pattern" had a positive significant effect on NAFLD occurrence. In contrast, "healthy dietary pattern" was associated with a decreased risk of NAFLD. Furthermore, Higher consumption of the "traditional dietary pattern" was significantly associated with NAFLD, albeit in the crude model only. CONCLUSION: This study indicated that healthy and western dietary patterns may be associated with the risk of NAFLD. The results can be used for developing interventions in order to promote healthy eating for the prevention of NAFLD.
BACKGROUND: Nutrition is a modifiable risk factor that plays an important role in the prevention or delaying of the onset of non-alcoholic fatty liver disease (NAFLD). Previous studies have focused on NAFLD and individual nutrients, which does not take into account combinations of food that are consumed. Therefore, we aimed to investigate the relationship between major dietary patterns and NAFLD. METHODS: This case-control study was conducted on 225 newly diagnosed NAFLD patients and 450 healthy controls. Usual dietary intake over the preceding year was assessed using a validated 168-item semi-quantitative food frequency questionnaire. Major dietary patterns were determined by exploratory factor analysis. RESULTS: Three dietary patterns, including "western dietary pattern", "healthy dietary pattern", and "traditional dietary pattern" were identified. Subjects in the highest tertile of healthy dietary pattern scores had a lower odds ratio for NAFLD than those in the lowest tertile. Compared with those in the lowest tertile, people in the highest tertile of "western dietary pattern" scores had greater odds for NAFLD. After adjusting for potential confounding factors, "western dietary pattern" had a positive significant effect on NAFLD occurrence. In contrast, "healthy dietary pattern" was associated with a decreased risk of NAFLD. Furthermore, Higher consumption of the "traditional dietary pattern" was significantly associated with NAFLD, albeit in the crude model only. CONCLUSION: This study indicated that healthy and western dietary patterns may be associated with the risk of NAFLD. The results can be used for developing interventions in order to promote healthy eating for the prevention of NAFLD.
Authors: Ahmad Esmaillzadeh; Masoud Kimiagar; Yadollah Mehrabi; Leila Azadbakht; Frank B Hu; Walter C Willett Journal: Am J Clin Nutr Date: 2007-03 Impact factor: 7.045
Authors: Athina I Amanatidou; Andriana C Kaliora; Charalampia Amerikanou; Stefan Stojanoski; Natasa Milosevic; Chara Vezou; Mirjana Beribaka; Rajarshi Banerjee; Ioanna-Panagiota Kalafati; Ilias Smyrnioudis; Mary Jo Kurth; Aimo Kannt; M Pilar Francino; Sophie Visvikis-Siest; Panos Deloukas; Carlos Llorens; Fernando Marascio; Natasa Milic; Milica Medic-Stojanoska; Amalia Gastaldelli; Maria Giovanna Trivella; George V Dedoussis Journal: Int J Environ Res Public Health Date: 2022-01-16 Impact factor: 3.390