Ardabili Hossein Mohaddes, Sheikh Andalibi Mohammad Sobhan, Safari Mina, Khakpour Samaneh, Tayefi Maryam, Moallem Seyed Reza, Fayaz Mojtaba, Zarifian Ahmadreza, Saberi-Karimian Maryam, Khorasanchi Zahra, Pasdar Alireza, Ferns Gordon A, Ghayour-Mobarhan Majid
Student Research Committee, Metabolic Syndrome Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Student Research Committee, International UNESCO Center for Health Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.
Clin Nutr ESPEN. 2020 Aug;38:124-128. doi: 10.1016/j.clnesp.2020.05.018. Epub 2020 Jun 12.
An imbalanced dietary pattern may result in a number of non-communicable disorders that include: obesity, diabetes, metabolic syndrome, cardiovascular diseases, and subsequently impaired quality of life (QOL). Micro- and macro-nutrients play some important roles in maintaining human health. The objective of this study was to compare dietary intake of employees of a gas processing company, who were provided with meals by their employee, with staff from other public employers from Mashhad, in northeastern Iran.
Twenty-four-hour food recall and a food frequency questionnaire (FFQ) were used to evaluate dietary intakes of 654 male employees of Shahid Hasheminejad Gas Processing (SHGP) Company (case group), and 681 randomly selected male public employees from Mashhad as control subjects in this observational, analytic, longitudinal, prospective cohort study. The analysis of the dietary intakes was performed using Dietplan6 software.
Dietary macro and micro-nutrients were evaluated: including total energy, fat, MUFA, PUFA, trans fatty acids, cholesterol, starch, fiber, protein, total nitrogen, zinc, phosphor, potassium, calcium, manganese, selenium, iodine, sodium, copper, retinol, carotene, thiamin, riboflavin, niacin, pantothen, vitamin B6, biotin, folate, vitamin B12, vitamin C and vitamin D. The intake of macro-nutrients, including: energy, fat, monounsaturated fatty acids, polyunsaturated fatty acids, carbohydrates, starch, and protein; minerals including zinc, iron, selenium; and vitamins including niacin and vitamin D were higher in the SHGP group, compared to the control group (P < 0.05). The dietary intake of the SHGP group contained lower amounts of several mineral and vitamins, which included: iodine, sodium, carotene, thiamin, pantothenic acid, vitamin B6, biotin, folic acid, and vitamin C, in comparison with the control group (P < 0.05).
In conclusion, we suggest it will be important to evaluate the composition of meals provided by companies and organizations, especially those that provide their employees with the majority of their food intake.
不均衡的饮食模式可能导致多种非传染性疾病，包括：肥胖、糖尿病、代谢综合征、心血管疾病，进而降低生活质量（QOL）。微量和宏量营养素在维持人类健康方面发挥着重要作用。本研究的目的是比较一家天然气加工公司由雇主提供膳食的员工与伊朗东北部马什哈德其他公共雇主的员工的饮食摄入量。
在这项观察性、分析性、纵向、前瞻性队列研究中，采用24小时食物回顾法和食物频率问卷（FFQ）评估了沙希德·哈希米内贾德天然气加工（SHGP）公司的654名男性员工（病例组）以及从马什哈德随机选取的681名男性公共部门员工作为对照对象的饮食摄入量。使用Dietplan6软件对饮食摄入量进行分析。
评估了饮食中的宏量和微量营养素：包括总能量、脂肪、单不饱和脂肪酸、多不饱和脂肪酸、反式脂肪酸、胆固醇、淀粉、纤维、蛋白质、总氮、锌、磷、钾、钙、锰、硒、碘、钠、铜、视黄醇、胡萝卜素、硫胺素、核黄素、烟酸、泛酸、维生素B6、生物素、叶酸、维生素B12、维生素C和维生素D。与对照组相比，SHGP组的宏量营养素摄入量，包括：能量、脂肪、单不饱和脂肪酸、多不饱和脂肪酸、碳水化合物、淀粉和蛋白质；矿物质包括锌、铁、硒；维生素包括烟酸和维生素D更高（P<0.05）。与对照组相比，SHGP组的饮食中几种矿物质和维生素的含量较低，其中包括：碘、钠、胡萝卜素、硫胺素、泛酸、维生素B6、生物素、叶酸和维生素C（P<0.05）。
总之，我们建议评估公司和组织提供的膳食组成非常重要，特别是那些为员工提供大部分食物摄入的机构。
