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      •   صفحهٔ اصلی
      • نشریات انگلیسی
      • Journal of Iranian Medical Council
      • Volume 1, Issue 1
      • مشاهده مورد
      •   صفحهٔ اصلی
      • نشریات انگلیسی
      • Journal of Iranian Medical Council
      • Volume 1, Issue 1
      • مشاهده مورد
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      A Quick Review of DASH Diet and its Effect on Mental Disorders

      (ندگان)پدیدآور
      Daneshzad, ElnazAzadbakht, Leila
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      نوع مدرک
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      زبان مدرک
      English
      نمایش کامل رکورد
      چکیده
      Mental disorders and the related symptoms such as depression, anxiety, and aggression are related to increased mortality and higher risk of chronic diseases. The number of people with depression and anxiety as two common mental disorders has increased by 18.4 and 14.9%, respectively between 2005 and 2015 1. Therefore appropriate strategies to prevent psychological disorders and decrease their burden to the society and healthcare system is an important issue 2,3. Diet as a lifestyle factor can contribute to developing mental disorders. Most studies that examined the relationship between mental disorders and nutritional factors are more on B vitamins, folate and omega-3 fatty acids 4,5. It has been shown that focused a diet high in olive oil and monounsaturated fatty acids was negatively associated with depression 6. Also, the inverse linear association was detected between fruit and nut consumption and the prevalence of depression. It has been seen that the Mediterranean diet was associated with lower risk of depression 7. Previous studies have shown positive effects of dietary approaches to stop hypertension (DASH) on various diseases such as diabetes, metabolic syndromes, hypertension and cardiovascular diseases 8-12. There are limited studies on association of such diet and mental disorders.
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      شماره نشریه
      1
      تاریخ نشر
      2018-07-01
      1397-04-10
      ناشر
      Islamic Republic of Iran Medical Council
      سازمان پدید آورنده
      Department of Community Nutrition, School of Nutritional Science and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
      Department of Community Nutrition, School of Nutritional Science and Dietetics, Tehran University of Medical Sciences, Tehran, Iran

      شاپا
      2645-338X
      2645-3398
      URI
      http://www.jimc.ir/article_66224.html
      https://iranjournals.nlai.ir/handle/123456789/65899

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