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Is Any Association Between Alternate Healthy Eating Index (Ahei) With Lipid Profile and Liver Enzymes? a Cross-Sectional Study Publisher



Mirashrafi S1 ; Kafeshani M2 ; Hassanzadeh A3 ; Entezari MH2
Authors
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Authors Affiliations
  1. 1. Department of Clinical Nutrition, School of Nutrition & Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Department of Clinical Nutrition, School of Nutrition & Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Hezar-Jerib Ave, P.O. Box 319, Isfahan, 8174673461, Iran
  3. 3. Department of Epidemiology and Biostatistics, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Journal of Diabetes and Metabolic Disorders Published:2021


Abstract

Purpose: Based on evidence, there is a significant relationship between diet quality and the chronic conditions such as dyslipidemia and liver disorders. In the current study, we investigated the relationship between alternative healthy eating index (AHEI) and some biochemical measurements (lipid profile and liver enzymes). Methods: In this cross-sectional study, 127 hospital employees were randomly selected (of 250 screened volunteers). AHEI was estimated based on a 168 items food frequency questionnaire. The laboratory data [triglyceride (TG), total cholesterol (TC), high density lipoprotein (HDL), low density lipoprotein (LDL), alanine transaminase (ALT), aspartate transaminase (AST)] were extracted from periodic examinations. The physical activity was also estimated with international physical activity questionnaire (IPAQ). Results: Among 127 completed data, the mean AHEI score was 47.1. There was a direct relationship between AHEI score and HDL (P = 0.02). Among the AHEI components, the score of nuts and soybeans was directly associated with HDL level (P = 0.007). There was no association between the other AHEI components and selected biomarkers. Conclusion: Nuts and soybeans consumption—one unit per day—may increase HDL levels. More studies are needed to evaluate the diet quality with the other dietary indices. © 2021, Springer Nature Switzerland AG.
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