The relationship between nutritional facts and temperament of selected Iranians' frequent food items: a summative content analysis study.

Autor: Zakerian M; Department of Persian Medicine, School of Persian and Complementary Medicine, Mashhad University of Medical Sciences, Mashhad, Iran., Roudi F; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran., Mahjoub F; Department of Persian Medicine, School of Persian and Complementary Medicine, Mashhad University of Medical Sciences, Mashhad, Iran., Jamialahmadi T; Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran., Sahebkar A; Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.; Biotechnology Research Center, Pharmaceutical technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran., Motavasselian M; Department of Persian Medicine, School of Persian and Complementary Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Jazyk: angličtina
Zdroj: Archives of medical sciences. Atherosclerotic diseases [Arch Med Sci Atheroscler Dis] 2023 Dec 29; Vol. 8, pp. e100-e111. Date of Electronic Publication: 2023 Dec 29 (Print Publication: 2023).
DOI: 10.5114/amsad/171707
Abstrakt: Introduction: Dietary intake is considered as a major determinant factor in health maintenance as well as primary and secondary prevention of diseases. The knowledge on the relationship between food nutritional facts and their temperament (Mizaj) can be helpful in the integrative Iranian medicine and modern nutrition approach to individualized diet planning.
Material and Methods: This study was carried out in three phases using a summative content analysis method: 1) Extraction of the Iranians' frequent food items through an academic discussion panel of nutritionists and MDs, PhDs of Iranian medicine; 2) Determination of the extracted food items' temperament and nutritional facts; 3) Statistical analysis of the extracted data using SPSS software.
Results: Foods with warm temperament had higher mean levels of energy and polyunsaturated fatty acids as well as iron, zinc, and manganese. On the other hand, the mean values of total fatty acids, cholesterol, vitamin B 12 , and retinol were significantly higher in wet temperament foods. Additionally, the dryness of food items had a positive significant association with total carbohydrates, fiber, vitamin B 6 , calcium, iron, magnesium, potassium, copper, and manganese. Finally, wet foods had higher amounts of moisture and vitamin A.
Conclusions: The results of the present study revealed that warmness of food items is associated with higher amounts of macronutrients as well as cell growth and proliferation related micronutrients. Moreover, foods with dry temperament had higher amounts of minerals. Further studies, especially food analytical studies, are required to validate the accuracy of aforementioned findings.
Competing Interests: The authors declare no conflict of interest.
(Copyright: © 2023 Termedia & Banach.)
Databáze: MEDLINE
Externí odkaz: