Anthropometric Index and Diet Pattern of Fasting Men in Khvormuj

Document Type: Original Article

Authors

1 Research Center for Health Sciences, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

2 Student Research Committee, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

3 Department of Epidemiology, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran

Abstract

Background: In the month of Ramadan, the type and amount of received food, sleep patterns, and fluid intake change which could have various effects on people’s health status. To design a proper diet pattern during Ramadan, the exact changes in
dietary pattern should be investigated. We aimed to determine the anthropometric index and food pattern after Ramadan of fasting men in Khvormuj.
Methods: We included 70 men who decided to fast in the whole month of Ramadan were selected from those who referred to the mosques of Khvormuj to pray before Ramadan. To determine their diet status, the 24-hour dietary recall questionnaire for three days before Ramadan and three days after Ramadan was applied. Their body mass index (BMI) and waist circumference (WC) were measured before and after Ramadan. In order to analyze the diet pattern, NUT4 software and for statistical analysis, SPSS 16 software were used.
Results: Mean weights and BMIs of participants before Ramadan were 73.58±11.06 kg, and 23.84±3.51 kg/m2, respectively which reduced to 72.53±11.01 kg, and 23.50±3.46 kg/m2after Ramadan (both P<0.001). The mean WC decreased from 89.45±10.46cm to 88.60±10.66 cm (P=0.004). Mean calorie intake decreased from 2758±547 to 2575±587 Kcal (P=0.16). Also, mean values of protein, fat, and oil decreased and the higher percentage of the total food was obtained from carbohydrates (P=0.001). There were significant changes in consumption pattern of most vitamins and minerals.
Conclusion: The changes in the dietary pattern indicate the necessity of educating people about the food groups to prevent overeating.

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