l. azadbakht

The optimal food basket is a scientific and powerful tool for developing food and nutrition policies, executive planning and assessment of programs to ensure food security and maintain the nutritional health of the community. This cross-sectional study was carried out with the aim of a) revising the optimal food basket of Iranians-2013 based on the principles of sustainable food and nutrition systems as a guide for policy making in the field of food and nutrition; and b) compiling a thrifty optimal food basket of Iran-2023 as a necessary tool in welfare and social support studies and planning.

After collecting opinions of experts and stakeholders from various fields, data of the reports on the comprehensive study of the food consumption patterns and the nutritional status of the Iranian households and individuals, 2017–2018, and information of the statistics center (quantity of consumption of food groups by people, quantitative share of food items, average and price range of food groups, necessary quantities of energy, macronutrients and micronutrients) as well as the Iranian food composition table were used as inputs of the model. Energy, protein and nutrients were defined for age and sex groups based on the latest WHO/FAO references as 100% of the energy needs in the optimal food basket, at least 95% of the energy requirements and 80% of the key nutrients (vitamin B2, vitamin A, Fe and Ca) for the thrifty food basket were covered. Considerations of national and international dietary guidelines promoting health and preventing diseases included fats, 15–30%; carbohydrates, 55–75%; proteins, 10–15%; saturated fatty acid, less than 10%; simple sugars, less than 10% energy; and total vegetables and fruits, more than 400 g. Solver was used as a Microsoft Excel add-in program to optimize the optimal and thrifty food basket values. To apply sustainability considerations, two environmental indicators of water and carbon footprint were calculated for the baskets.

The recommended per capita quantities of food in grams per day for the optimum food basket of Iran-1402 included bread, 290; rice, 70; pasta, 25; legumes and nuts, 30; potatoes, 70; vegetables and fruits, 200; red meat, 30; white meat (chicken and fish), 60; eggs, 40; dairies, 300; vegetable oils, 35; and sugar, 30. In the key micronutrients, riboflavin and vitamin A were provided more than the necessary quantity and iron and calcium in a range of 80–85% of the requirement. The optimal food basket designed-2023 included 5% less water footprint and 2% less carbon footprint than that the optimal food basket did for 2013. Mild increases in the environmental sustainability of the optimal food basket-2023 was majorly due to decreases in the share of meats, fruits and rice and increases in the share of legumes, compared to the food basket-2013. Increasing the quantity of dairy products is one of the reasons that weaken the environmental sustainability of the novel optimal food basket.

Availability of sufficient appropriate nutrition is a human right and a prerequisite for comprehensive sustainable development. Optimum and thrifty food baskets include a big step towards a healthier and more prosperous future for everyone. It is necessary to design and implement food and nutrition policies at macro-levels and continuously assessment and monitoring of their effects on the households and individuals.

Introduction &

This cross-sectional study was undertaken to assess the association between dietary energy density and prevalence of the cardiometabolic risk factors among Te-hranian adult women.

In this cross-sectional study we assessed habitual dietary intakes of 486 Tehranian adult women by the use of a validated food frequency questionnaire. Dietary en-ergy density (DED) was calculated as each individual’s reported daily energy intake (kcal/d) into total weight of foods (excluding beverages) consumed (g/d). Fasting plasma glucose (FPG), lipid profiles and blood pressure were measured. Diabetes (FPG? 126 mg/dL), dyslip-idemia (based on Adult Treatment Panel III) and hypertension (based on Joint National Committee VI) were defined. The presence of “at least one risk factor” and "at least two risk factors" of the three major risk factors for cardiovascular disease (hypertension, dyslipidemia and diabetes) were also evaluated. To explore the associations between DED and cardio-metabolic risk factors, we obtained prevalence ratios in different models accounting for con-founders.

Mean dietary energy density was 1.77±0.35 kcal/g. Consumption of energy-dense diets was associated with higher intakes of energy, dietary fat, cholesterol, vegetable oils, refined grains and high-fat dairy products and lower intakes of dietary carbohydrates, fruits, vegetables, meat and fish. Adherence to an energy-dense diet was associated with elevated levels of serum triglycerides, total- and LDL-cholesterol and lower levels of serum HDL-cholesterol. Women in the top quartile of DED were more likely to have dyslipidemia (61% vs. 31%, P<0.05), at least one (68% vs. 35%, P<0.05) and at least two (29% vs. 10%, P<0.05) cardiometabolic risk factors as compared with those in the bottom quartile. Addi-tional control for BMI slightly attenuated the associations. No overall significant associations were found between consumption of energy-dense diets and risk of having diabetes or hyper-tension either before or after adjustment for confounders.

Consumption of energy-dense diets was significantly related to the high prevalence of dyslipidemia, at least one and at least two risk factors among Tehranian adult women. Pro-spective studies are required to confirm our findings.

The importance of food variety in relation to reduction of chronic disease has not been sufficiently emphasized. This study was conducted to evaluate the relationship between dietary diversity score (DDS) and cardiovascular risk factors in Tehranian adults.

In this population-based cross-sectional study, a representative sample of 581 subjects (295 males and 286 females) aged over 18 years, residents of Tehran, participated. Usual dietary intake was assessed using two 24-hour dietary recall questionnaires. Weight and height were measured according to standard protocols and body mass index was calculated. Blood glucose, serum total cholesterol and triglyceride and HDL-cholesterol concentrations were measured and LDL-cholesterol was calculated. Hypercholestrolemia hypertriglyceridemia, low HDL-C were defined according to Adult Treatment Panel (ATP) III guidelines. Diabetes was defined as a fasting plasma glucose concentration of ≥ 126 mg/dl or a 2-h postchallenge glucose concentration of ≥ 200 mg/dl. Hypertension was defined based on JNC VI. Subjects were categorized based on quartile cut-points of DDS.

Mean±SD of age, body mass index and DDS were 37±12 years 25.7±4.3 kg/m2, and 6.15±1.02 respectively. Mean (±SD) of dietary diversity score was 6.15±1.02. Higher DDS was associated with lower levels of systolic and diastolic blood pressure. The probability of having diabetes and hypertriglyceridemia decreased with quartiles of the diversity score of whole grain (P for trend<0.04). The probability of having hypercholestrolemia decreased with quartiles of the diversity score of vegetables (P for trend<0.03). The probability of having hypercholestrolemia, hypertension and diabetes decreased with quartiles of DDS (P for trend<0.03, <0.03, and 0.04, respectively).

DDS was inversely associated with cardiovascular risk factors. Increasing diversity scores of diets, may be attempted in programs for change of life style.