Consumption of some spices in patients with rheumatoid arthritis: a case-control study
Journal Title: International Research Journal of Applied and Basic Sciences - Year 2015, Vol 9, Issue 3
Abstract
The consumption of spicy foods has received more attention in relation to Rheumatoid arthritis in recent years. The traditional Iranian diet contains large amounts of spicy foods, including turmeric, and ginger, sesame, allium, chili pepper, providing an opportunity to assess consumption of spicy foods in relation to health. In addition, few data exist about the association between diet and Rheumatoid arthritis. Here, we present the study that aimed to explore the association between consumption of spicy foods among Iranian Rheumatoid arthritispatients. This case - control study was conducted on 60 patients with Rheumatoid arthritis and 60 healthy adults aged 20- 60 years. Dietary intakes of peoples obtained using questionnaire. Diagnosis of Rheumatoid arthritis was evaluated by a Rheumatologist. Statistical analysis was performed with the software SPSS IBM 20. This study showed a significant positive relationship between intake of Ginger (p< 0.001) and Sesame (p< 0.05) in case and control groups.
Authors and Affiliations
Sara Moradi| Department of Community Nutrition, School of Nutritional Sciences and Dietetics,Tehran University of Medical Sciences, Tehran, Iran, Ahmad-Reza Dorosty-Motlagh *| Department of Community Nutrition, School of Nutritional Sciences and Dietetics,Tehran University of Medical Sciences, Tehran, Iran, email: dorostim@sina.tums.ac.ir, Milad Daneshi-Maskooni| Department of Community Nutrition, School of Nutritional Sciences and Dietetics,Tehran University of Medical Sciences, Tehran, Iran, Keramat Nouri- Jelyani| Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Keywords
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