ارتباط مصرف مواد غذایی فرا فرآوری شده با واژینوز باکتریال: یک مطالعه مورد- شاهدی

نوع مقاله : اصیل پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد علوم تغذیه، دانشکده علوم تغذیه و صنایع غذایی، انستیتو تحقیقات تغذیه‌ای و صنایع غذایی کشور، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران.

2 استادیار گروه تغذیه سلولی مولکولی، دانشکده علوم تغذیه و صنایع غذایی، انستیتو تحقیقات تغذیه‌ای و صنایع غذایی کشور، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران.

3 استادیار گروه زنان و مامایی، مرکز تحقیقات پیشگیری از بیماریهای زنان، دانشکده پزشکی، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران.

4 دانشیار گروه تغذیه جامعه، دانشکده علوم تغذیه و صنایع غذایی، انستیتو تحقیقات تغذیه‌ای و صنایع غذایی کشور، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران.

5 متخصص زنان و زایمان، دانشکده پزشکی، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران.

چکیده

مقدمه: واژینوز باکتریال، شایع‌ترین عفونت واژینال در زنانی است که در سنین باروری قرار دارند. شناسایی فاکتورهای خطر تغذیه‌ای به‌عنوان یک هدف درمانی بالقوه می‌تواند حائز اهمیت باشد. مطالعه حاضر با هدف بررسی رابطه مصرف مواد غذایی فرا فرآوری شده با واژینوز باکتریال انجام شد.
روش‌کار: این مطالعه مورد- شاهدی در سال 1399 بر روی 144 فرد مبتلا به واژینوز باکتریال و 151 فرد سالم از میان زنان 45-15 ساله مراجعه‌کننده به کلینیک زنان بیمارستان امام حسین تهران انجام شد. تشخیص ابتلاء به واژینوز باکتریال با استفاده از معیار امسل صورت گرفت و بر این اساس افراد به دو گروه مورد و شاهد تقسیم شدند. با استفاده از پرسشنامه بسامد خوراک نیمه‌کمی معتبر شامل 168 ماده غذایی، دریافت غذایی افراد در 1 سال گذشته جمع‌آوری شد. طبقه‌بندی مواد غذایی فرا‌فرآوری شده بر اساس سیستم طبقه‌بندی نوا صورت گرفت. جهت بررسی رابطه مصرف مواد غذایی فرافرآوری شده با واژینوز باکتریال و محاسبه نسبت شانس از آزمون رگرسیون لوجستیک استفاده شد و میزان p کمتر از 05/0 معنی‌دار در نظر گرفته شد.
یافته‌ها: پس از تعدیل اثر متغیرهای مخدوش‌کننده، احتمال واژینوز باکتریال برای افراد در بالاترین سهک دریافت مواد غذایی فرا فرآوری شده (004/0=p، 8/3-19/1:CI، 13/2=OR)، گوشت‌های فرآوری شده و فست‌فودها (008/0=p، 2/4-23/1:CI، 27/2=OR)، روغن‌ها و سس‌ها (004/0=p، 54/4-34/1:CI، 47/2=OR) و شیرینی‌ها (001/0=p، 3/5-5/1:CI، 82/2=OR) به‌طور معنی‌داری بیشتر از گروه دریافت‌کننده در سهک اول بود. 
نتیجه‌گیری: بین دریافت مواد غذایی فرا فرآوری شده، گروه گوشت‌های فرآوری شده و فست‌فودها، روغن‌ها و سس‌ها و گروه شیرینی‌ها با واژینوز باکتریال ارتباط مستقیمی مشاهده شد.

کلیدواژه‌ها


عنوان مقاله [English]

Association between consumption of ultra-processed foods and bacterial vaginosis: a case-control study

نویسندگان [English]

  • Morvarid Noormohammadi 1
  • Ghazaleh Eslamian 2
  • Seyyedeh Neda Kazemi 3
  • Bahram Rashidkhani 4
  • Fatemeh Omidifar 5
1 M.Sc. Student of Nutrition Sciences, School of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
2 Assistant Professor, Department of Cellular and Molecular Nutrition, School of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
3 Assistant Professor, Department of Obstetrics and Gynecology, Preventative Gynecology Research Center, Faculty of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
4 Associate Professor, Department of Community Nutrition, School of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
5 Obstetrician and Gynecologist, Faculty of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
چکیده [English]

Introduction: Bacterial vaginosis is the most common vaginal infection in women of childbearing age. Identifying nutritional risk factors as a potential therapeutic target can be important. This study was performed with aim to determine the relationship between the consumption of ultra-processed foods and bacterial vaginosis.
Methods: This case-control study was performed in 2020 on 144 women with bacterial vaginosis and 151 healthy women aged 15-45 years referred to the gynecology clinic of Imam Hossein Hospital in Tehran. Bacterial vaginosis was diagnosed using the Amsel criteria and participants were divided into case and control groups based on it. Food intake of participants during 1 last year was collected using a valid semi-quantitative food frequency questionnaire with 168 food items. Ultra-processed foods were classified according to the NOVA classification system. A logistic regression test was used to investigate the association between the consumption of ultra-processed foods with bacterial vaginosis, and then the odds ratio was calculated. P< 0.05 was considered significant.
Results: After adjusting for confounding variables, it was seen that participants in the upper tertile of intakes of the ultra-processed foods (OR=2.13, CI: 1.19-3.8, P=0.004), processed meats and fast foods (OR=2.27, CI: 1.23-4.2, P=0.008), oils and sauces (OR=2.47, CI: 1.34-4.54, P=0.004) and sweets (OR=2.82, CI: 1.5-5.3 P=0.001) were significantly more likely to be suffering from bacterial vaginosis than the group in first tertile.
Conclusion: There was a direct relationship between the intake of ultra-processed foods, processed meats and fast foods, oils and sauces and sweets with bacterial vaginosis.
 

کلیدواژه‌ها [English]

  • Bacterial vaginosis
  • Case-control study
  • NOVA system
  • ultra-processed foods
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