Association of Healthy Eating Index and the Alternative Healthy Eating Index with the cell blood count indices

Maryam  Saberi-Karimian; Hamideh  Ghazizadeh; Marzieh  Kabirian; Elham  Barati; Mohammad Sobhan  Sheikh Andalibi; Smaneh  Khakpour; Mina  Safari; Mohammad Reza  Baghshani; Seyed Mostafa  Parizadeh; Maryam  Tayefi; Gordon A.  Ferns; Majid  Ghayour-Mobarhan

doi:10.23750/abm.v92i2.9108

Association of Healthy Eating Index and the Alternative Healthy Eating Index with the cell blood count indices

Authors

Maryam Saberi-Karimian Metabolic Syndrome Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Hamideh Ghazizadeh Metabolic Syndrome Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Marzieh Kabirian Metabolic Syndrome Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Elham Barati Metabolic Syndrome Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Mohammad Sobhan Sheikh Andalibi Metabolic Syndrome Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Smaneh Khakpour Metabolic Syndrome Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Mina Safari Metabolic Syndrome Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Mohammad Reza Baghshani Petroleum Industry Health Organization, Mashhad, Iran
Seyed Mostafa Parizadeh Metabolic Syndrome Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Maryam Tayefi Clinical Research Unit, Mashhad University of Medical Sciences, Mashhad, Iran
Gordon A. Ferns Brighton & Sussex Medical School, Division of Medical Education, Falmer, Brighton, Sussex BN1 9PH, UK
Majid Ghayour-Mobarhan Cardiovascular Research Center, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Keywords:

Cell blood count, diet quality; healthy eating index, inflammation, CBC

Abstract

Objectives: There is an association between diet quality and markers of inflammation. We aimed to investigate the relationship between diet quality with cell blood count (CBC) and inflammatory indices such as red cell distribution width (RDW) and white blood cell count (WBC). Study Design: A total of 367 male subjects aged 20-69 yrs, who were employees of Shahid Hasheminejad Gas Processing Company (SGPC) completed the study. Methods: All participants completed a questionnaire that contained questions about demography. Standard protocols were used for measuring anthropometric indices in all subjects. Blood samples were collected after a 12 hrs fast from all participants. Biochemical parameters were determined in all participants using an auto-analyzer (Eppendorf, Germany). Systolic and diastolic blood pressure were measured using a standard mercury sphygmomanometer. CBC was measured using the Sysmex auto analyser system (KX-21 N). The HEI/AHEI scores extracted from a validated food frequency questionnaire (FFQ) to evaluate the diet quality. Data analyses were performed using SPSS 16 (SPSS Inc., IL, and USA). Results: A total of 674 men (aged 43.68±9.09 yrs) completed the study. The CBC indices were not significantly different between the HEI/AHEI classifications among the Iranian men (p-value >0.05 for all variables). Moreover, there was no association between HEI/ AHEI with the CBC indices in our population (p-value >0.05 for all variables). Conclusions: In summary, there was no association between the diet quality with the cell blood count parameters among Iranian men.

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