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On the Constraint and Plastic Flow in Forging a rectangular material with Particial Projection
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Le Philosophe marié^ ou Le Mari honteux de l'être
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포스트모던 시대의 기독교(목회) 상담을 위한 제안
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연구소 소개 : 한국에너지기술연구원
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광대역 마이크로스트립 안테나
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Invasive ductal breast cancer within a malignant phyllodes tumor: case report and assessment of clonality
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- 저자 : ( Hossein Khosravi Boroujeni ) (검색결과 2 건)
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Vitamin D and The Gut Microbiota: a Narrative Literature Review
( Hadith Tangestani ),( Hossein Khosravi Boroujeni ),( Kurosh Djafarian ),( Hadi Emamat ),( Sakineh Shab-bidar ) 한국임상영양학회 2021 Clinical Nutrition Research Vol.10 No.3
Recently several studies have attempted to investigate the association between vitamin D and microbiota. However, studies have reported inconsistent results. This narrative review aimed to investigate the potential association between vitamin D and microbiota population in the gut by pooling together the results from observational studies and clinical trials. We considered animal and human studies in this field. Several studies have shown the correlation of vitamin D deficiency with microbiota. Furthermore, interventional studies were emerging that vitamin D change the microbiota composition in which leads to an increase in beneficial bacteria, such as Ruminococcaceae, Akkermansia, Faecalibacterium, and Coprococcus while decreases in Firmicutes. Vitamin D could change the microbiota toward decreasing in Firmicutes and increasing in Bacteroidetes. At genera level, vitamin D may connect to some genera of Lachnospiaceae family (e.g., Blautia, Rosburia, Dorea, and Coprococcus). It seems that adequate level of vitamin D is an important factor in improving the composition of the gut microbiota. More studies are needed to confirm possible underling mechanisms.
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Cheese consumption in relation to cardiovascular risk factors among Iranian adults- IHHP Study
Masoumeh Sadeghi,Hossein Khosravi-Boroujeni,Nizal Sarrafzadegan,Sedigheh Asgary,HamidReza Roohafza,Mojgan Gharipour,Firouzeh Sajjadi,Saman Khalesi,Mahmoud Rafieian-kopaei 한국영양학회 2014 Nutrition Research and Practice Vol.8 No.3
BACKGROUND/OBJECTIVE: It is expected that dairy products such as cheeses, which are the main source of cholesterol and saturated fat, may lead to the development or increase the risk of cardiovascular and metabolic diseases; however, the results of different studies are inconsistent. This study was conducted to assess the association between cheese consumption and cardiovascular risk factors in an Iranian adult population. SUBJECTS/METHODS: Information from the Isfahan Healthy Heart Program (IHHP) was used for this cross-sectional study with a total of 1,752 participants (782 men and 970 women). Weight, height, waist and hip circumference measurement, as well as fasting blood samples were gathered and biochemical assessments were done. To evaluate the dietary intakes of participants a validated food frequency questionnaire, consists of 49 items, was completed by expert technicians. Consumption of cheese was classified as less than 7 times per week and 7-14 times per week. RESULTS: Higher consumption of cheese was associated with higher C-Reactive Protein (CRP), apolipoprotein A and high density lipoprotein cholesterol (HDL-C) level but not with fasting blood sugar (FBS), total cholesterol, low density lipoprotein cholesterol (LDL-C), triglyceride (TG) and apolipoprotein B. Higher consumption of cheese was positively associated with consumption of liquid and solid oil, grain, pulses, fruit, vegetable, meat and dairy, and negatively associated with Global Dietary Index. After control for other potential confounders the association between cheese intake and metabolic syndrome (OR: 0.81; 96%CI: 0.71-0.94), low HDL-C level (OR: 0.87; 96%CI: 0.79-0.96) and dyslipidemia (OR: 0.88; 96%CI: 0.79-0.98) became negatively significant. CONCLUSION: This study found an inverse association between the frequency of cheese intake and cardiovascular risk factors; however, further prospective studies are required to confirm the present results and to illustrate its mechanisms.
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