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Article
Publication date: 24 January 2022

Maryam Gholamalizadeh, Narjes Ashouri Mirsadeghi, Samira Rastgoo, Saheb Abbas Torki, Fatemeh Bourbour, Naser Kalantari, Hanieh Shafaei, Zohreh Teymoori, Atiyeh Alizadeh, Alireza Mosavi Jarrahi and Saeid Doaei

Deficiencies or imbalances in dietary fat intake may influence on mental and neurological functions of children with autism spectrum disorders (ASD). This study aims to compare…

Abstract

Purpose

Deficiencies or imbalances in dietary fat intake may influence on mental and neurological functions of children with autism spectrum disorders (ASD). This study aims to compare body mass index (BMI) and the amount of fatty acids intake in the autistic patients with the comparison group.

Design/methodology/approach

This case-control was carried out on 200 randomly selected children from 5 to 15 years old (100 autistic patients as the case group and 100 healthy children as the comparison group) in Tehran, Iran. The food frequency questionnaire (FFQ) was used to assess the intake of calorie, macronutrients and different types of dietary fatty acids including saturated fatty acids (SFA), monounsaturated fatty acids (MUFAs), poly unsaturated fatty acids (PUFAs), linoleic acid (LA), α-Linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and trans fatty acids.

Findings

The autistic patients had higher BMI, birth weight and mother’s BMI compared to the comparison group (All p < 0.01). No significant difference was found in the amount of dietary calorie, protein, carbohydrate and total fat intake between two groups. The risk of ASD was associated with higher intake of MUFAs (OR: 3.18, CI%:1.13–4.56, p = 0.04), PUFAs (OR: 4.12, CI95%: 2.01–6.25, p < 0.01) and LA (OR: 4.76, CI95%: 1.34–14.32, p < 0.01).

Originality/value

The autistic children had higher BMI and higher intake of unsaturated fatty acids except for omega-3 fatty acids. Further longitudinal studies are warranted.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 22 December 2021

Maryam Gholamalizadeh, Hossain Shahdoosti, Effat Bahadori, Fatemeh BourBour, Mohammad Esmail Akbari, Samira Rastgoo and Saeid Doaei

The purpose of this study is to explore the association between intake of different types of dietary fats with breast cancer (BC) risk in Iranian women.

Abstract

Purpose

The purpose of this study is to explore the association between intake of different types of dietary fats with breast cancer (BC) risk in Iranian women.

Design/methodology/approach

A total of 540 women (180 women with BC and 360 healthy women) were recruited from Shohadaye Tajrish hospital, Tehran, Iran. Data on anthropometric measurements, physical activity, smoking and alcohol consumption were collected. The food frequency questionnaire was used to assess the intake of fatty acids including saturated fatty acids, mono unsaturated fatty acids, poly unsaturated fatty acids, macronutrients, total fat, cholesterol, and calorie.

Findings

The cases had significantly higher BMI (29.19 ± 3.2 vs 27.27 kg/m2 ± 2.8) and higher intake of calorie (2737 ± 925 vs 2315 ± 1066 kcal/d, P = 0.01), carbohydrate (402 ± 125 vs 312 ± 170 kcal/d, P = 0.01) and ω−6 fatty acids (5.45 ± 6.9 vs 3.39 ± 0.59 g/d, P = 0.001) compared to the control group . Higher consumption of ω−6 fatty acids was related with higher risk of BC (OR = 5.429, CI95%:2.5–11.79, P = 0.001) The association between BC and intake of omega-6 fatty acids remained significant after adjustments for age, BMI, for using alcohol drinks, smoking, physical activity, calorie intake, protein intake and carbohydrate intake.

Originality/value

There are insufficient studies to investigate the association of different types of fatty acids with BC. This study found that higher omega-6 fatty acids intake was associated with increased risk of BC in women.

Details

Nutrition & Food Science , vol. 52 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Open Access
Article
Publication date: 23 March 2023

Aidin Salamzadeh, Samira Mortazavi, Morteza Hadizadeh and Vitor Braga

The onset of a crisis demands that businesses respond quickly and effectively. So, it might be helpful to examine the effect of business model innovation and how to increase its…

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Abstract

Purpose

The onset of a crisis demands that businesses respond quickly and effectively. So, it might be helpful to examine the effect of business model innovation and how to increase its impact on better crisis management. This study aims to discuss the aforementioned objectives.

Design/methodology/approach

The present study is applied in terms of aim and a quantitative descriptive survey regarding the data collection method. The structural equation model with the partial least squares approach and Smart PLS 3 software was used for the structural analysis of the questionnaire.

Findings

The findings revealed that business model innovation could lead to better crisis management. In addition, the components of entrepreneurial capability, resilience and business performance played a mediating role.

Research limitations/implications

Some factors may mediate the effect of business model innovation on crisis management. Thus, future research can investigate them and identify their impact.

Practical implications

The present study suggests that managers should re-examine business model processes and make them innovative to improve crisis management.

Originality/value

The present study examines the factors that affect crisis management with an emphasis on innovation, assesses the impact of mediating factors in this regard and attempts to provide a model to facilitate better crisis management.

Details

Innovation & Management Review, vol. 20 no. 2
Type: Research Article
ISSN: 2515-8961

Keywords

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