To the best of our knowledge, no information is available to link major dietary patterns to stunting during childhood, although dietary patterns are associated with chronic diseases. This study was conducted to determine the relationship between major dietary patterns and stunting in the first grade pupils of Tehran in 2009. In this case-control study, 86 stunted children (defined as height-for-age of less than the 5th percentile of CDC2000 cutoff points) were enrolled from among 3,147 first grade pupils of Tehran, selected using a multistage cluster random-sampling method. Participants for the control group (n=308) were selected randomly from non-stunted children (height-for-age more than the 5th percentile of CDC2000 cutoff points), after matching for age, sex, and area of residence. Dietary data were collected using two 24- hour dietary recalls through face-to-face interview with mothers. Factor analysis was used for identifying major dietary patterns. Mean consumption of dairy products (308}167 vs 382}232 g/day, p<0.05), dried fruits and nuts (2.58}9 vs 7.15}26 g/day, p<0.05) were significantly lower among stunted children than those in the control group. Three major dietary patterns were identified: ‘traditional dietary pattern’ that was dominated by bread, potato, fats, eggs, flavours, vegetables other than leafy ones, sugar, drinks, and fast food; ‘mixed dietary pattern’ that was dominated by leafy vegetables, fast foods, nuts, fats, cereals other than bread, fruits, legumes, visceral meats, sugars, eggs, and vegetables other than leafy vegetables; and ‘carbohydrate-protein pattern’ that was dominated by sweets and desserts, poultry, dairy, fruits, legumes, and visceral meats. No significant relationships were found between traditional and mixed dietary patterns and stunting. Individuals in the third quartile of carbohydrate-protein dietary pattern were less likely to be stunted compared to those in the bottom quartile (OR: 0.31, 95% CI 0.13-0.78, p<0.05). Adherence to dietary patterns high in protein (e.g. dairy, legumes, and meat products) and carbohydrates (e.g. fruits, sweets, and desserts) might be associated with reduced odds of being stunted among children. J HEALTH POPUL NUTR 2013 Jun; 31(2): 202-210 DOI: http://dx.doi.org/10.3329/jhpn.v31i2.16384

This study aimed to analyze the fat, fatty acid profile, and salt content of restaurant foods (RFs) and find out strategies to lower them using the strengths, weaknesses, opportunities, and threats (SWOT). Five types of common foods (n = 70) were collected from restaurants in Tehran, Iran. The fat, fatty acid profile, and salt content of samples were analyzed by acid hydrolysis method, gas chromatography, and Charpentier Volhard methods, respectively. The quantitative data were analyzed by the SPSS using ANOVA and Spearman’s correlation test. Then, a SWOT analysis was done. The laboratory results indicated that the highest amount of total fat was in Samosa (16.92% ± 6.27%), whereas saturated fatty acids (SFA) and trans fatty acids (TFA) were significantly higher in Koobideh kebab with rice (44.42% ± 5.07% and 2.86% ± 0.64%, respectively) as compared to other samples. In addition, the highest amount of salt was in the Falafel sandwich (2.87% ± 0.98%). The salt content in the majority of analyzed foods was about two times more than the daily recommendations of the World Health Organization (WHO). The SWOT analysis results showed the lack of standardization of recipes to measure accurate fat and salt content was the main weakness and food labeling in the menus was detected as an important opportunity. TFA and salt in RFs were alarmingly high and it is necessary to find strategies for reformulation of RFs to reduce their fat and salt content. Policymakers can use the SWOT analysis results of this study to offer directions for potential future strengthening actions of healthy foods in restaurants for public health.

Background: This study was conducted to assess the concentration of heavy metals (arsenic and mercury) and estimate the probability that consumption of hen egg products collected in Iran has carcinogenic or non-carcinogenic consequences. Methods: A total of eighty-four hen eggs from 21 major brands were randomly selected from among thirty local supermarkets in two seasons (winter (January) and summer (August) 2022). Arsenic (As) and Mercury (Hg) was determined by using ICP-MS. The human health risk assessment refers to the formulation of the USEPA standard focused on Estimated Daily Intake (EDI), International Lifetime Cancer Risk (ILCR), Target Hazard Quotient (THQ), and Monte Carlo simulation (MCS) as a probabilistic method. Data analysis was carried out using the statistical software SPSS. Differences in mean concentrations of As and Hg in two seasons were tested by paired t-test. Results: Over two seasons, the average As and Hg concentrations in hen eggs were 0.79 and 0.18 µg.kg⁻¹, respectively. Seasonal difference in As concentration (p = 0.451) was not significant, whereas that of Hg concentration (p < 0.001) was significant. The calculated value of EDI was 0.29 µg As/day and 0.06 µg Hg/day. The EWI in the maximum scenario of as level in hen eggs was estimated to be 8.71 µg As and 1.89 µg Hg/month for Iranian adults. THQ's mean for As and Hg in adults was determined to be 0.00385 and 0.00066, respectively. In addition, ILCRs by MCS for As were 4.35E-4. Conclusion: In total, the result indicates that there was not a significant risk of developing cancer; the calculation of THQ was still below the accepted level of 1, indicating that there was no risk while, according to most regulatory programs (ILCR > 10^− 4) shows a threshold carcinogenic risk of arsenic through consuming in hen eggs. Therefore, policymakers need to be aware that it is prohibited to establish chicken farms in heavily polluted urban areas. It is essential to regularly conduct examinations to measure the presence of heavy metals in both ground waters used for agriculture and the feed provided to chickens. Additionally, it is advisable to focus on raising public awareness about the importance of maintaining a healthy diet.

The global consumption of processed meat products has increased over the last few years. This study aimed to comprehensively evaluate the fatty acid profile of meat products to propose action plan strategies for the food industry, particularly for processed meat producers. This cross-sectional study investigated the fatty acid profile of the most consumed meat products in Tehran, Iran (2024). Sixty samples (twenty brands) were randomly selected from food chain stores across five districts and stored according to labeled instructions. Fat was extracted and analyzed for total content and fatty acid profile via Folch method adaptation and gas chromatography (GC), respectively. Statistical analysis via one-way ANOVA and Tukey’s test (p < 0.05) was performed via SPSS version 20 (SPSS, Chicago, IL). The total fat content of the products varied significantly (ranging from 13.34 to 21.23%), with 16% of the products exceeding national standards. The trans fatty acid (TFA) content varied from 0.51 to 3.77% fat. The levels of 2% TFA in the products were greater than the allowed content. Beef hamburger (50.38%) and German sausage (20.79%) had the highest and lowest saturated fatty acid (SFA) contents, respectively. The SFA content also differed among products, with palmitic acid being the most abundant. Oleic acid (37.04% in loghmeh kebab) and linoleic acid (44.31% in sausage) were the dominant MUFAs and PUFAs. The imbalanced n-6/n-3 ratio and variations in the MUFA/PUFA and PUFA/SFA ratios further emphasize the need for improvement. The action plan strategies have been placed on this issue to facilitate policymakers’ decisions to implement healthier meat products to promote public health. Collaborative efforts from policymakers (regulations, consumer education) and the food industry, particularly processed meat producers (reformulation, fat substitution, labeling), are essential to create a healthier fatty acid profile in these products. Without these regulatory advancements, the creation of healthier meat products may remain unattainable.

Background: This review was conducted to identify the impact of economic sanctions on household food and nutrition security and policies to cope with them in countries exposed to sanctions. Methods: The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines 2020 were used to identify, select, appraise, and synthesize studies. Electronic databases in addition to Persian ones have been systematically searched for all related documents published until March 2022. Exclusion criteria were: lack of data related to food insecurity in countries subject to sanction and very low quality of the article. The quality of included studies was assessed using the Joanna Briggs Institute (JBI) Critical Appraisal checklists. The results were presented as qualitative and quantitative syntheses. Results: Of 1428 identified studies, 36 publications remained in the review, which belong to Iran (n=8), Cuba (n=8), Russia (n=7), Iraq (n=7), and Haiti (n=6), respectively. Declining gross domestic product (GDP), devaluation of the national currency, and the quality of food, increase in inflation, unemployment, and consumer prices, infant and under 5 years mortality, energy, and protein deficiency, and the poverty rate were reported as sanction consequences. The most important strategies to improve food security were the humanitarian assistance provided by the international community (Haiti), equity and priority for vulnerable groups mainly by expanding the healthcare system (Cuba), adopting a food ration system in the oil-for-food program, and fixing the price of food baskets (Iraq), import substitution and self-sufficiency (Russia), support domestic production, direct and indirect support and compensation packages for vulnerable households (the approach of resistance economy in Iran). Conclusion: Due to the heterogeneity of studies, meta-analysis was not possible. Since inadequate physical and economic food access caused by sanctions affects especially disadvantaged and vulnerable groups, planning to improve food security and providing support packages for these groups seems necessary.