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Isfahan University of Medical Sciences
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| Document Type
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Latin Dissertation
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| Language of Document
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English
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| Record Number
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103534
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| Doc. No
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T15217
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| Call number
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WI,520,K45f,2014
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| Main Entry
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Kheradmand, Azin
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| Title & Author
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Fried food consumption and irritable bowel syndrome: is there any relationship?/آذین خردمند
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| College
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Schools, Medical
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| Date
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, 2014
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| Degree
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Medicine, MD
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| Page No
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13 p.: tab
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| Note
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This thesis is a research project with project ID 292020
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| Note
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Orginal Works
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| Abstract
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Irritable bowel syndrome is one of the most common gastrointestinal disorders and patients symptoms could aggravate by stress, hormonal change, diet and abdominopelvic interventions. We had designed this study to evaluate the relationship between IBS and fried food consumption. This cross-sectional study is a part of the study on the epidemiology of psychological, alimentary health and nutrition (SEPAHAN) project. A self- administered questionnaire used to assess socio-demographic factors, dietary habits and usual dietary intakes. In this study functional gastrointestinal disorders was diagnosed using a validated Persian version of Rome III questionnaire. In this study 4517 participants were enrolled in to 3 groups. Group 1 was those how don't use fried food (544 participants). Second group was those how use 1-3 fired meals per week (3226 participants) and the third group was those how use more than 3 episodes per week (747 participants). Total prevalence of IBS in our study was 21.6 percent (977 participants). We found that there was a direct correlation between IBS and fried food intake (P= 0.036, r = 0.014). According to our findings and previous reports irritable bowel syndrome symptoms could be aggravated by fatty meals and fried foods. Nutrition plays and important role in their symptoms aggravation and nutritionists could help these patients.
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| Descriptor
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Irritable Bowel Syndrome
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Diet
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Food
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| Added Entry
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Adibi, Peyman, Supervisor
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| Translated Title Supplied by Cataloguer
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بررسی مقایسه ای شیوع سندرم روده تحریک پذیر در گوه های مختلف کارکنان دانشگاه علوم پزشکی اصفهان براساس میزان مصرف غذای سرخ کرده
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http://elib.mui.ac.ir/site/catalogue/103534
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