Volume 18, Issue 92 (2-2012)                   RJMS 2012, 18(92): 15-22 | Back to browse issues page

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Sabour H, Norouzi Javidan A, Shidfar F, Vafa M R, Athari Nik Azm S, Firozeh Ghaderi F, et al . Relationship of dietary intake and metabolic factors in chronic spinal cord injury (2010-2011). RJMS 2012; 18 (92) :15-22
URL: http://rjms.iums.ac.ir/article-1-2075-en.html
Tehran University of Medical Sciences
Abstract:   (6763 Views)

  Background: Studies have shown that patients with Spinal Cord Injury (SCI) are susceptible to various diseases including dislipidemia and Cardiovascular Disease (CVD). In this study for the first time, we evaluated the relationship between dietary intake and metabolic variables of 162 patients.

  Methods: This cross sectional study was done in Tehran University of Medical Sciences. All of the consumed food items and the variables were measured. Independent-sample t-test was used for comparison of dietary intake and serum profile. Multiple regression analysis was used to estimate predicting variables of serum variables.

  Results: Men as compared to women had higher triglycerides (TG) levels and lower HDL-C levels (p<0.05). Patients with paraplegia compared to those with tetraplegia had significantly higher total cholesterol and LDL-C levels (p<0.001).

  In regard to serum profile, there is a positive correlation between LDL-C levels and age (p<0.05). Dietary intake of saturated fat showed positive correlation with FBS (p<0.05). Moreover, there is a significant negative correlation between LDL-C levels and dietary intake of PUFA (p<0.05). Body Mass Intake (BMI), cholesterol intake and level of trauma were positive predictors for serum cholesterol. Waist circumference, level of injury and cholesterol intake were positive predictors for serum LDL. Moreover, PUFA intake and education level were negative predictor for serum LDL.

  Conclusion: Despite low intake of saturated fat and cholesterol in older participants, serum LDL level was high. Male group had higher levels of TG. So, attention to dietary intake of patients with SCI and encouraging healthy dietary habits may have important effects on their health.

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Type of Study: Research | Subject: Nutrition Sciences

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