مجله تغذیه و امنیت غذایی، جلد ۵، شماره ۲، صفحات ۱۰۹-۱۱۷

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عنوان انگلیسی The Association between Dietary Intakes and Differentiated Thyroid Cancer: A Cross-Sectional Study among Patients and Healthy People in Iran
چکیده انگلیسی مقاله Background: Differentiated thyroid cancer (DTC) is the most prevalent endocrine cancer. Evidence showed a significant association between diet and DTC. Thus, this study aimed to assess the relationship between dietary intakes and DTC. Methods: This case-control study was accomplished among 300 adult patients and 300 matched (age and gender) controls in Mashhad city, Iran. Dietary assessment was conducted and the relationship between dietary intakes and DTC were examined by a validated food-frequency questionnaire and logistic regression analysis, respectively. Results: After adjusting for the confounders, a protective effect was observed for the highest tertile of low-fat dairy (OR=0.3, 95% CI=0.17-0.53, P < 0.001) and fruits' intakes (OR=0.28, 95% CI=0.15-0.52, P < 0.001) on DTC. However, the highest tertile of sugar intake was significantly related to greater DTC chance (OR=4.01, 95% CI=2.07-7.79, P < 0.001). A protective role was also found for vegetables in the second tertile of consumption (OR=0.3, 95% CI= 0. 0.17-0.54, P < 0.001) and for tea in the second and third tertiles (OR=0.2, 95% CI= 0.11-0.53, P < 0.001; OR=0.42, 95% CI=0.26-0.69, P = 0.001 respectively). However, the second and third tertiles of the roasted or fried meat consumption were significantly associated with higher DTC chance (OR=1.66, 95% CI= 1.007-2.76, P = 0.04; OR=1.92, 95% CI=1.07-3.42, P = 0.02 respectively). No significant association was detected for other dietary intakes. Conclusions: Consumption of low fat dairy, fruits, vegetables, and tea had a protective effect on DTC; whereas, roasted or fried meat and sugar consumption was significantly associated with higher DTC chance. Further studies are needed to confirm these results.
کلیدواژه‌های انگلیسی مقاله Thyroid neoplasms, Dietary intake, Food

نویسندگان مقاله | Zohreh Sadat Sangsefidi
Nutrition Department, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran


| Abdolreza Norouzy
Nutrition Department, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran


| Mohammad Safarian
Nutrition Department, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran


| Roxana Kashanifar
Nutrition Department, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran


| Raheleh Pourbaferani
Nutrition Department, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran


| Fateme Ghafouri-Taleghani
Nutrition Department, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran


| Sahar Fallahi
Nutrition Department, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran


| Ali Taghizadeh Kermani
Nuclear Medicine Research Center, Ghaem Hospital, Mashhad University of Medical Sciences, Mashhad, Iran


| Seyed Rasoul Zakavi
Cancer Research Center, Mashhad University of Medical Sciences, Mashhad, Iran



نشانی اینترنتی http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-50-2&slc_lang=en&sid=1
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