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Title: Food consumption pattern in the Islamic Republic of Iran and its relation to coronary heart disease
Authors: Kimiagar, S.M.
Ghaffarpour, M.
Houshiar Rad, A.
Hormozdyari, H.
Zellipour, L.
Issue Date: 1998
Language: English
Abstract: A study was conducted to determine and evaluate the Iranian food consumption pattern in relation to coronary heart disease and dietetic risk factors. Nationwide data collected in our recent surveys were analysed. The findings reveal plant foods to be the basis of the Iranian diet. Of the total energy intake, 66% and 22% came from carbohydrates and fats respectively. The share of fat from different food groups was: meat and eggs 22%, dairy products 10%, fats and oils 58%. The percentage of saturated, monounsaturated and polyunsaturated fatty acids was 11.3%, 6.8% and 2.1% of the total energy intake respectively. Although the general food pattern of the population falls within the accepted ranges, the trend in the past 30 years reveals a twofold increase in fat intake
Description: 539-547
Keywords: Coronary Artery Disease
Risk Factors
Health Surveys
Fatty Acids
Energy Intake
Subject: Food
ISSN: 1020-3397
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Appears in Collections:EMRO Journal Articles (EMHJ)

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