Background and Objective: Few data are available about Dietary Patterns of adolescents and to our knowledge no information are available in this regard in Iran. The present study aimed to identify major Dietary Patterns among adolescent girls in Tabriz. Materials and methods: In this cross-sectional study, usual Dietary intakes of students of Talaat intelligent guidance school of Tabriz from a total number of 257 female students aged 11-15y were assessed using a 162-item semi-quantitative food frequency questionnaire (FFQ). Students of this school were from all districts and had been elected by an entrance exam. Foods from FFQ were classified into 40 food groups and entered a factor analysis by SPSS. Results: We identified there were 6 major Dietary Patterns by factor analysis: (1) Western pattern (pizza, organ meats, fruit juice, sweats and desserts and etc) (2) Sweat junk foods pattern (dried fruits, jams and honey, sugars, tea, sweats and desserts, fruit juice and etc) (3) Asian pattern (legumes, potato, other vegetables, dough, high-fat dairy products, margarine, refined grains and etc) (4) Salty junk foods pattern (carrot, puffs, Potato chips, popcorn, crackers, pickles and etc) (5) low protein- soft drinks-oil pattern (cruciferous vegetables, green leafy vegetables, soft drinks, tomatoes, other vegetables, vegetable oils, mayonnaise and etc) (6) Iranian traditional Dietary pattern (Hydrogenated fats, garlic, broth, tea, poultry and red meats). Overall, these Dietary Patterns explained 39.4% of total variance.Conclusion: Our findings suggest 6 major Dietary Patterns among adolescent girls in Tabriz. The associations of these Dietary Patterns with health conditions remain to be identified in further studies.

Introduction: Ramadan, the ninth month of the Islamic lunar calendar, has special religious importance among Muslims. During this month, Muslim adults and adolescents (who have reached the age of adulthood according to the Islamic rules) fast. Gastrointestinal (GI) disorders present with symptoms generally called GI discomforts such as heartburn, abdominal pain, dyspepsia, constipation, bloating, and irritable bowel syndrome. This study aimed to assess the effects of Ramadan fasting on GI discomfort. Methods: One hundred fasting subjects were enrolled in the study. Personal information (age, gender, education level, and occupation) was collected from participants and they were assured that their information would remain confidential. Participants had to fill out a food questionnaire before and in the third week of Ramadan. Food Patterns were identified by factor analysis. The relationship between Dietary food Patterns and GI symptoms was assessed by logistic regression analysis. Result: The results of logistic regression analyses of the association between Dietary Patterns and the development of GI discomforts in Ramadan represented that adherence to high fat and protein Dietary Patterns significantly reduced dyspepsia and diarrhea (P<0. 05) while adherence to relatively healthy Dietary pattern caused a marginally significant reduction in constipation (P<0. 1). Conclusion: This study showed that total energy intake during Ramadan fasting did not differ compared to before the month while the Dietary Patterns changed significantly. The full-fat diet reduced hunger pain and constipation but increased diarrhea while a healthy diet reduced dyspepsia and diarrhea during fasting.

Concept of Dietary Patterns is new in the filed of nutritional epidemiology. However, it has not been focused to the extent that foods or nutrients have been considered. Although, identifying the association between nutrients and foods intake with chronic diseases is valuable yet, recent evidences have shown that the clinical trials that have used nutrients are not too successful to indicate the effects of that nutrient on the disease risk. On the other hand, the studies used Dietary Patterns have shown the significant effects on disease risk. Therefore, using Dietary Patterns analysis is an efficient method to identify diet-disease relations. However, it should be kept in the mind that Dietary Patterns are different across gender, ethnics, cultures and regions. It is, therefore, recommended that investigators in different countries need to assess their own community Dietary Patterns and emphasize on these Patterns when trying to reduce chronic disease risk. The current study has been conducted to review the studies that have assessed the association of Dietary Patterns and chronic disease risk.

Background: Gallstone disease is one of the most common digestive diseases in developed and developing countries. Recent studies have expressed evidence in the context of the role of nutrition in the gallstone disease etiology. Thus, the main objective of present study was to investigate Dietary Patterns in patients with gallstone among those admitted to Imam Reza hospital in Mashhad (Northeastern Iran). Methods: In this case-control study conducted in 2016 in Mashhad, demographic data from of 94 patients with gallstones and 151 healthy controls matched for age, gender and socioeconomic variables was gathered via interviews and questionnaires. To determine the Dietary Patterns a valid and reliable 160-item semi-quantitative food frequency questionnaire was used. Nutritional software Nut 4 was used to analysis FFQ. Statistical tests and questionnaire analysis were performed by Nut 4 software (α,= 0. 05). Findings: Two major Dietary Patterns were identified: unhealthy (red meat, high-fat dairy, desserts, sugar, sweets, fast food, soft drink, snacks, sweet coffee, chowder, tea, fried potatoes, refined grains, egg, legume and potato), healthy (fish, fruits, vegetables, whole grains, poultry, nuts, dried fruits, dark coffee and low-fat dairy). Weight, waist circumference, and BMI had a direct relationship with gallstone. Conclusion: This study showed that unhealthy Dietary pattern, the consumption of TFA, SFA, legume and coffee, smoking and high body mass index increase the risk of gallstone. Moreover, healthy Dietary pattern, rich sources of vitamin C, fruits and vegetables do not contribute to gallstone.

Introduction: Although breast cancer is the most common form of cancer in women worldwide, only a few investigations have addressed the role of Dietary Patterns. Our main objective, was to identify the relationship of major Dietary Patterns and breast cancer.Materials and Methods: In this case-control study, 100 patients, 30-65 years old, with breast cancer, and 174 controls from the Shohada hospital in Tehran, were sampled. Dietary intake was measured with a food frequency questionnaire. Physical activity, demographic factors and health status were questioned. The questionnaires were completed by an interviewers. Factor analysis was used to identify major Dietary Patterns. The association between major Dietary Patterns and breast cancer risk were examined by logistic regression analysis.Result: Two Dietary Patterns were identified. The healthy food pattern was characterized by the consumption of vegetables, fruits, low fat dairy, legumes, olive and liquid oils, Condiments, fish, organic meat, poultry, pickles, soya, and whole grains and the unhealthy food pattern was characterized by consumption of colas, sugar, tea, coffee, potato chips, fried potatoes, salt, sweets, desserts, hydrogenated fats, nuts, commercial fruit juice, refined grains, and red and processed meat. After adjusting for potential confounding variables, women in the highest tertile of the healthy Dietary pattern scores, had a 66% decreased risk of breast cancer compared to those in the lowest (OR: 0.34 CI: 0.11-1.05); the unhealthy Dietary pattern significantly increased the risk of breast cancer (OR: 5.17 CI: 1.56-17.14).Conclusion: The healthy Dietary pattern was inversely, and the unhealthy Dietary pattern was directly associated with breast cancer risk.

Background: Most pregnancy-related complications are associated with increased risks of adverse outcomes for mother and her infant. Although, relations between diet and pregnancy’ s complications indicate that there may be some benefits of nutritional factors to prevent such disorders, there are rare studies regarding the associations of Dietary Patterns and mentioned complications. So, the aim of the present study was to determine the relationship between Dietary Patterns and risk of pregnancy-related complications. Methods: The current prospective observational study was based on the data collected from 812 pregnant women. Dietary data was collected using a validated semi-quantitative food frequency questionnaire. Results: Three major Dietary Patterns identified according to the results from the factor loading matrix were: (i) ‘ western Dietary pattern’ ; (ii) ‘ traditional Dietary pattern’ ; (iii) ‘ healthy Dietary pattern’ . Overall, this study demonstrated a marginal significant inverse association between high adherence to healthy Dietary pattern and chance of having pre-eclampsia. Also, a high chance of pre-eclampsia was observed among women with the most adherence to western Dietary pattern. Conclusion: We found that Dietary Patterns might be associated with the risk of pregnancy-related complications. Further studies are required to confirm these findings.