TOTAL FLUID INTAKE: A CROSS-SECTIONAL SURVEY IN TEHRAN

سال انتشار: 1397
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 274

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شناسه ملی سند علمی:

INC15_433

تاریخ نمایه سازی: 30 دی 1397

چکیده مقاله:

Background and Aim: Adequate hydration is essential for proper physical and mental function. Due to importance of adequate fluid intake in health and unavailability of Iranian society information, the present study aimed to determination of mean intake of different types of fluids among adult in Tehran. Methods: Study population includes of 572 adults (283 men and 289 women) aged between 18 and 65 years (in three age groups;18-29 yr, 30-49 yr, 50-65 yr) were recruited from northern, central and southern parts of Tehran metropolitan area to present high, intermediate, and low Socio Economic Status (SES), respectively. The 24-h fluid-specific record over seven consecutive days was used to determine the total daily fluid intake. Results: Total mean fluid intake was 1941 ml/day (2187.6 men, 1700.2 women). Mean fluid intake was significantly higher in lower SES group. There was significant difference in the mean fluid intake between different age groups. The mean intake in the 18- 29 years old was 1845 ml followed by 2033 in the 30-49 years group and 1903 ml in the group of 65-50 years. Consumption of carbonated soft drinks, energy drinks and fruit juices were higher in the younger age group, whereas 50-65 years population were found to consume significantly higher amounts of hot drinks as compared with the younger groups. Conclusion: Finding suggested that total mean fluid intake of adult residents of Tehran was similar to the amounts reported in many other studies, it was found to be less than the amounts recommended by organizations such as American National Institute of Health.

کلیدواژه ها:

نویسندگان

Esmat Nasseri

Nutrition Research Department, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Morteza Abdollahi

Nutrition Research Department, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Mitra Abtahi

Nutrition Research Department, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran