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Background and Objectives: Lactobacillus delbrueckii ssp bulgaricus is widely used in dairy industries as a starter for yogurt production. This study was designed using response surface methodology (RSM) in 12 batch pH-controlled cultures of Lactobacillus delbrueckii sub-ssp. bulgaricus for determining the effect of temperature and pH on the biomass production of a native strain of L. bulgaricus, and its main metabolite, lactic acid. The performance of Richards model for prediction of L. bulgaricus kinetic growth was verified using the data obtained from the experiments. Materials and Methods: L. bulgaricus was isolated from a plain yogurt. The medium was composed of whey and yeast extracts. RSM was used to design the experiments and quantify the effects of temperature and pH on maximum cell concentration, maximum specific growth rate, total lactic acid concentration, relative growth rate (K) and exponent parameter (d) in Richards model, and product formation parameters of Luedeking-Piret equation (a & b). Matlab software (version 7.12.0) was used to estimate the parameters of Luedeking-Piret equation and Richards model for each experiment. Results: Second order model for Xmax, μmax, P and K was significant but product formation parameters were almost constant. The optimum values of temperature and pH for attaining maximum biomass, maximum specific growth rate, and maximum acid production were obtained at 44 °C and 5.7, respectively. Conclusions: The attained empirical mathematical correlations of RSM alongside the kinetic equations could be used to determine growth conditions under predefined temperature and pH in the fermentation process. Keywords: Lactobacillus bulgaricus, Richards model, Response surface methodology, Lactic acid production, Luedeking-Piret model

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Background and Objectives: Alpha-lipoic acid (ALA) is considered as a potent antioxidant with anti-inflammatory functions. Moreover, a number of studies have revealed its lipid lowering properties. Therefore, we aimed to examine the effect of ALA on serum lipids in women with rheumatoid arthritis (RA), who have high mortality rate mainly due to accelerated atherosclerosis. Materials and Methods: In the present study a total of 70 RA patients were randomly assigned into two groups (1:1) to receive either ALA (1200 mg/day) or placebo for 8 weeks. Fasting blood samples were obtained before and after the intervention to analyze serum lipid profile including triglycerides (TG), total cholesterol (TC), high density lipoprotein cholesterol (HDL-C), and low density lipoprotein cholesterol (LDL-C). International physical activity questionnaire (IPAQ) was assessed at baseline and final. Between-group comparisons were done using Student’s t-test and ANCOVA at baseline and after 8 weeks, respectively. Paired t-test was used for within-group comparisons. Sign test and Mann-Whitney’s test were used for intra- and inter-group comparisons of qualitative variables, respectively. P<0.05 was considered as significant. Results: Finally, 65 RA patients completed the trial. No statistically significant differences were observed in serum lipid levels within and between the groups before and after the study. There were no significant intra- and inter-group differences in physical activity levels at the beginning and in the end of the study. Conclusions: In the present study, serum lipid profile was not significantly affected by ALA intervention. However, ALA supplementation aiming at prevention or treatment of dyslipidemia in RA patients should be further investigated. Keywords: Lipoic acid, Supplementation, Rheumatoid arthritis, Women, Lipid profile

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Background and Objectives: Multiple Sclerosis (MS) is the most prevalent autoimmune disease of the central nervous system, and it has been suggested that nutrition might play a role in the etiology of MS. This study was aimed to evaluate the relationship between MS risk and intake of some macro- and micro-nutrients in Tehran (Iran). Materials and Methods: In this hospital based, case-control study, a total of 60 newly diagnosed patients with MS and 140 controls underwent face-to-face interviews. Information regarding the usual dietary intake of each individual in the past year was collected by using a valid and reliable 168-item semi-quantitative food frequency questionnaire. Multivariate logistic regression was used to estimate the odds ratios and 95% confidence intervals. Results: Inverse significant associations were observed (P< 0.05) between the intake of protein (OR=0.19 95% CI: 0.04-0.76) and micro-nutrients such as vitamin B1 (OR=0.10 95% CI: 0.02-0.53) , vitamin B2 (OR=0.15 95% CI: 0.04-0.50), cobalamin (OR=0.13 95% CI: 0.04-0.38), vitamin C (OR=0.20 95% CI: 0.07-0.58), vitamin A (OR=0.23 95% CI: 0.09-0.59), vitamin D (OR=0.28 95% CI: 0.11-0.72), vitamin E (OR=0.15 95% CI: 0.05-0.41), β-carotene (OR=0.38 95% CI: 0.15-0.97), zinc (OR=0.05 95% CI: 0.01-0.27), magnesium (OR=0.12 95% CI: 0.03-0.47) and calcium (OR=0.23 95% CI: 0.08-0.67) and the risk of MS. Conclusions: The results suggest that intake of some macro- and micro-nutrients might be associated with reduced risk of MS. It seems promising that intake of nutrients at least in the dietary reference levels may decrease the risk of MS. Keywords: Multiple Sclerosis (MS) Micronutrients Case-control study

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Background and Objectives: This study was undertaken to determine the relationship between food security and individual dietary diversity score (IDDS). Materials and Methods: This population-based cross-sectional study was conducted on 200 non-diabetic individuals aged ≥40 years, selected randomly from the Tehran Lipid and Glucose Study. Household food security was measured using a validated United States Department of Agriculture (USDA) 18-item questionnaire and IDDS using a valid and reliable 147-item food frequency questionnaire based on five food groups of the Food Guide Pyramid. Results: Overall, 48.5% of the study subjects had high, 36.0% had borderline, and 15.5% had low food security. Significant inverse correlations were observed between the scores for food security, diversity of fruits and vegetables, and total IDDS. Food secure group had significantly higher total IDDS (4.74 ± 1.40 vs. 5.15 ± 1.28, P = 0.033) and score for diversity of fruits (1.48 ± 1.40 vs. 1.68 ± 1.28, P = 0.030) as compared to the food insecure group. After adjusting for covariates, higher food security score was associated with lower total IDDS (regression coefficient for a 1-unit difference in diversity score = -0.130, P = 0.040), and score for diversity of fruits (regression coefficient for a 1-unit difference in diversity score = -0.182, P = 0.010). Conclusions: The results showed an inverse relationship between food security score and dietary diversity score. Intake of different fruits is associated with higher food security. Keywords: Dietary diversity Food security Food insecurity

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Background and Objectives: Metabolic syndrome (MS) is associated with increased risk of cardiovascular disorders. MS is increasing among adolescents. This study was conducted to determine the prevalence of MS in 11-18 years old Birjandi school children in 2012. Materials and Methods: This cross–sectional study was conducted on 2394 eleven-eighteen years old school children in Birjand (1304 girls and 1090 boys) through Multiple-Cluster Sampling. Height, weight, waist circumference and blood pressure were measured by standard methods. Blood glucose, triglycerides, cholesterol, HDL-C and LDL-C were measured after a 12-hour fasting. MS was defined according to the modified Adult Treatment Panel III criteria. Data were analyzed by the SPSS software (ver. 16) using statistical T test, logistic regression and Chi square at P<0.05. Results: According to this study, 6.9% of adolescents (4.5% of females and 9.9% of males) had MS. Occurrence rate of MS in male students was 2.32 times of female ones. Components of MS included low HDL (27.7%), hypertriglyceridemia (23.7%), central obesity (16.2%), systolic hypertension (9.4%), diastolic hypertension (0.9%), and high FBS (0.6%). This study showed a significant relationship between MS, and overweight, obesity and central obesity. 48.5% of the adolescents had at least one component of MS. Conclusions: MS has a high prevalence in Birjandi adolescents, particularly in the obese ones. Thus, preventive measures such as correcting life style, having appropriate nutrition, and encouraging adolescents to have more physical activity are recommended. Keywords: Metabolic syndrome, Adolescents, Obesity, Cardiovascular risk factor, Iran

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Background and Objectives: Dental caries, caused by oral microbial flora, is considered as one of the most common infectious diseases in human. The aim of this study was to determine the effect of short-term consumption of probiotic yogurt containing bifidobacterium lactis on salivary streptococcus mutans and lactobacilli in students with initial stages of dental caries. Materials and Methods: 66 students (18-30 years old) with initial stages of dental caries were selected in this single blind randomized clinical trial. The subjects were randomly assigned into two groups: intervention group received 300g/d probiotic yogurt, and control group received 300 g/d conventional yogurt for 2 weeks. Un-stimulated fasting saliva sample was collected pre- and post-intervention. Bacterial counting was performed for salivary streptococcus mutans and lactobacilli. Salivarius Mitis agar and Rogosa agar were used as culture media for streptococcus mutans and lactobacilli, respectively. Results: The number of streptococcus mutans in saliva was significantly reduced in the intervention group post-intervention (P>0.001) however, it was not changed in the control group (P=0.71). Streptococcus mutans was also significantly lower in the intervention group compared with the control group post-intervention (P>0.001). Although salivary lactobacilli was reduced significantly in both groups post-intervention (P>0.001), this reduction was not significantly greater in the intervention group compared with the control group (P=0.594). Conclusions: It is suggested that consumption of probiotic yogurt may be useful to prevent the progression of dental caries. Keywords: Probiotic yogurt, Streptococcus mutans, Lactobacilli, Bifidobacterium lactis, Tooth decay

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Background and Objectives: According to the available evidence, consumption of milk and other dairy products among Iranians is far less than recommendations. The share of different milks (i.e., traditionally vs. industrially processed) and its associated variables are, however, neither consistent nor fully known in different Provinces.

Materials and Methods: This cross-sectional study was conducted to determine household milk consumption and its association with selected socio-demographic factors in West Azarbayejan Province, North-west Iran. A total of 650 households were selected from urban and rural areas in three major Azeri and Kurdish districts (i.e. Urmia, Khoy and Mahabad) using a multi-stage cluster sampling method. Data were collected using socio-economic and milk frequency questionnaires.

Results: The findings indicated that traditionally-processed milk (bulk) was the most common milk consumed at household level (62.5%). Mean of bulk milk consumption in urban and rural areas was 479±23 and 730±64 ml/wk per capita, respectively. It was also shown that establishment of the new food subsidization policy has decreased the mean of household milk consumption by approximately 3 l/wk in urban areas. Factor analysis detected a significant decrease in the higher tertiles of family size/ethnicity score consumption of both bulk and pasteurized milk, which resulted in decreased consumption of total milk.

Conclusions: Designing and implementation of alternative approaches, such as targeted milk subsidies for poor households or vulnerable age-groups should be considered.

Keywords: Household milk consumption, Milk processing method, Socio-economic variables, Iran.

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Background and Objectives: Kefiran (Kef) is a water-soluble polysaccharide that can form transparent film however, it is brittle. Therefore, in order to improve the mechanical properties of kefiran film, a mixture with other polymers can be offered. The expansion of mixed systems can propose kefiran and polyvinyl alcohol (PVOH) as a new composite film. Materials and Methods: Solutions of 20 gram per liter kef and 40 gram per liter of PVOH were prepared. A mixture of film-forming solutions of different ratios of Kef/PVOH (100/0, 68/32, 50/50, 32/68) was prepared. In this study, different experiments including the physical properties (thickness, moisture content, and film solubility in water), water vapor permeability, and mechanical properties (tensile strength, elongation at break, puncture strength, and puncture deformation) of composite films as well as the rheological properties of film forming solutions were investigated. Results: The results of physical properties such as thickness, moisture content, solubility in water and mechanical properties such as tensile strength, elongation at break, puncture deformation, puncture strength and water vapor permeability indicated that the mechanical properties, thickness and solubility in water increase with increase in PVOH content however, moisture content and water vapor permeability decrease. Rheological characterization of different film forming solutions exhibited Newtonian fluid behavior. Conclusions: These results contribute to the establishment of an approach to optimize films’ composition based on the interactions between polymers, aiming at improving the properties of polysaccharide-based films. Keywords: Kefiran, Polyvinyl alcohol, Physical properties, Mechanical properties, Rheological properties

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Background and Objectives: Red colored fruits such as cornelian cherry (Cornus mas L) are recognized as being healthy. The color of these fruits is an important sensory property in assessment of product quality therefore, minimizing the loss of color in the process is very important.

Materials and Methods: In this study, comparison of the color, turbidity, degradation rate of anthocyanin, and rate of evaporation in cornelian cherry (cornus mass L) juice produced from microwave and conventional heating at different operational pressures (12, 38.5 and 100 K Pa) was investigated.

Results: The final brix juice 42  was obtained in 137, 125, and 93 min by conventional heating at 100, 38.5 and 12 K Pa, respectively. Applying microwave energy decreased the required times to 115, 90 and 75 min at 100, 38.5 and 12 K Pa, respectively. In both methods, the heating temperature at pressures of 12, 38 and 100 K Pa was 50, 75 and 100 ° C, respectively. The results also showed that hunter lab values (L, a, and b) were decreased with increasing the time of process, turbidity, and degradation rate of anthocyanin.

Conclusions: The heating method affects the color, degradation rate of anthocyanins and evaporation rate of cornelian cherry concentrate. Also the results indicated that temperature and time of process are higher in conventional heating than in microwave. Degradation of anthocyanins and color of cornelian cherry juice was more evident in rotary evaporation as compared to microwave heating method. Thus according to the results, microwave energy could be successfully used in production of cornelian cherry juice concentrate.

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Background and Objectives: Gastrointestinal disorders like irritable bowel syndrome (IBS) and constipation can affect the quality of life and various factors play a role in these disorders. The aim of this study was to investigate the environmental factors related to these problems among Iranian male university students.

Materials and Methods: The study was conducted on 186 male students at Ahvaz Jundishapur University of Medical Sciences. Rome Criteria III (to identify gastrointestinal disorders), Dutch eating behavior, food pattern brief instrument and international physical activity questionnaires were completed by all participants moreover, their anthropometric measurements were taken.

Results: The results showed a significant difference in weight, body mass index (BMI), waist circumference, hip circumference, and waist to hip ratio in the students suffering from constipation compared with the healthy ones. The students with constipation had more significant milk intake and those with IBS had less intake of vegetables. No significant differences were observed in the eating behavior of students with constipation and IBS, and the healthy ones.

Conclusions: Weight and other anthropometric indices could be considered as factors related to constipation. According to the results, an appropriate and balanced intake of different food groups with emphasis on vegetables, milk and dairy products could be recommended.

Keywords: Irritable bowel syndrome (IBS), Constipation, Diet, Anthropometry

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Background and Objectives: Constructs of behavioral models such as trans-theoretical model can be associated with healthy eating behaviors like increasing fiber intake. They can also be effective in improving these behaviors in patients with diabetes. This study aimed to assess the association of self-efficacy and decisional balance with stages of change for fiber intake and glycemic control in patients with type 2 diabetes.

Materials and Methods: A cross-sectional study was conducted on 145 literate male and female patients with type 2 diabetes (aged 30 to 65 years) they were randomly selected from the patients’ list of “Charity Foundation for Special Diseases” and ”Iranian Diabetes Society” in Tehran-Iran. Stages of change, self-efficacy, and decisional balance questionnaires were filled out, and three food records were used to assess their nutritional status. Blood samples were taken to assess fasting blood glucose, HbA1c, serum insulin, and insulin resistance. One-way ANOVA and logistic regression were used to analyze the data. The tests were done using the SPSS software (ver. 16). P<0.05 was considered significant.

Results: 126 patients with type 2 diabetes completed the study. Participants’ mean age was 53.5±6.02 and 65% were men. Patients in post-action stages revealed higher self-efficacy than did those in pre-action stages (P=0.035). A relationship was observed between insulin resistance and self-efficacy (P=0.040). One unit increase in self-efficacy decreased the risk of insulin resistance by 12%, and each unit increase in decisional balance increased the chance of eating sufficient fiber by 2.2 times. There was also a significant relationship between the perceived cons (P<0.0001) and self-efficacy (P=0.037) with fiber intake after adjustment with confounders.

Conclusions: This study suggests that there is a relationship between transtheoretical model constructs such as self-efficacy and decisional balance, especially cons, with fiber intake in patients with type 2 diabetes. So it seems that considering these constructs in educational interventions could be effective in increasing the fiber intake in such population.

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Background and Objectives: With regard to the hazards of nitrite, application of natural preservatives in order to reduce the microbial load of meat and meat products is increasing. Owing to their anti-bacterial properties, red barberry and the dried residue of red grape could be suitable replacers for nitrite.

Materials and Methods: Agar dilution method was employed in order to determine the minimum inhibitory concentration (MIC) of the barberry extract and the dried residue of red grape. The anti-microbial effects of the barberry extract (0-600 mg/kg), the dried residue of red grape (0-2%) and nitrite (30-90 mg/kg) were investigated on the total viable counts of Clostridium perfringens, as well as on the psychrophilic bacteria after 30 days of storage at 4°C. Finally, the effects of the three independent variables in the optimal sample were examined on the growth of the inoculated C. perfringens.

Results: The MIC of the barberry extract and the dried residue of red grape on Staphylococcus aureus was 3 and 6 (mg/ml), respectively. In the case of Escherichia coli, it was 4 and 7 (mg/ml), respectively. The barberry extract and nitrite reduced the growth of the living aerobic bacteria significantly. The spores of the inoculated C. perfringens had no growth in the optimum sample during storage.

Conclusions: The barberry extract and the dried residue of red grape as natural preservatives, could partially substitute for nitrite in order to reduce the microbial load of sausage.

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Background and Objectives: The chemical composition and antimicrobial activity of bitter orange (Citrus aurantium) leaf, ripe and unripe peel essential oils, cultivated in southwest of Iran, were investigated.

Materials and Methods: The analysis of chemical composition of hydro-distilled essential oils was carried out by GC-MS. The disc diffusion and broth micro-dilution were used to assay the antimicrobial effect of achieved essential oils.

Results: According to the GC-MS analysis, 34, 39 and 21 components were determined in the leaf, ripe and unripe peel, respectively. The results revealed that the main components of all essential oils were linalool and limonene. The oxygenated monoterpene and hydrocarbonated monoterpene were the main chemical groups of leaf and peel essential oils, respectively. Although all of the examined essential oils had antimicrobial potential, the leaf and unripe peel essential oils with MIC of 4.67 mg/ml were the most effective against the bacteria and yeast species, respectively, and the ripe peel essential oil was the weakest one. The growth of Saccharomyces cerevisiae was controlled in the treated orange juices. The antifungal activity of essential oils was increased by rising up in their concentration and decreased by passing time. Unripe and ripe essential oils showed the strongest and weakest anti yeast potential, respectively.

Conclusions: The essential oils of leaves and ripe and unripe peels of bitter orange could be used as natural preservatives in food industry.

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Fenugreek (Trigonella  foenum graecum), native to southern Europe and Asia, is an annual herb with white flowers and hard, yellowish brown and angular seeds, known from ancient times, for nutritional value beside of its medicinal effects. Fenugreek seeds are rich source of gum, fiber, alkaloids, flavonoids, saponins and volatile content. Due to its high content of fiber, fenugreek could be used as food stabilizer, adhesive and emulsifying agent to change food texture for some special purposes. Some evidence suggests that fenugreek may also be regarded as antidiabetic, anticarcinogenic, antioxidant, antibacterial agent, antianorexia agent, and gastric stimulant, as well as remedy for hypocholesterolemia and hypoglycemia. The present article is aimed to review the potential applications of fenugreek as a functional food and nutraceutical agent.

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Background and Objectives: In the production process of foods rich in carbohydrates and some other foods containing precursors of acrylamide formation, there is the possibility of acrylamide creation, which is a mutagen and carcinogen material. This study aims to introduce and optimize a new method for determining acrylamide in potato chips using xanthydrol as a derivative representative with gas chromatography-mass spectrometry.

Materials and Methods: Important factors in the derivatization and measurement processes were optimized using the one-factor-at-a-time method. The peak areas were assumed as the GC-MS response to evaluate the extraction efficiency of acrylamide, and optimization for all tests was performed two times. Figures of merit of the proposed method were evaluated. The amount of acrylamide in four potato chips samples, obtained from the market in Tehran city, was determined using the proposed method.

Results: The optimum amounts of effective parameters, including derivatization temperature at 25^oC, derivatization time (40 min), xanthydrol volume (40 µL), extracted solvent volume (500 µL) and pH=7 were determined. The figures of merit for the proposed method were at the ideal range. The maximum and minimum amounts of acrylamide in the chip samples were also measured.

Conclusions: The performance and reliability of proposed method as a simple, efficient and rapid method for determining acrylamide in potato chip samples were demonstrated.

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Background and Objective: The quality of flat breads depends in part on the textural and structural properties of breads during storage. These properties are largely affected by flour quality. This research aimed at evaluating textural and structural properties of Lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their results.

Materials and Methods: Three Lavash flours (named strong, medium and weak flours) with different physical, chemical and rheological properties were performed. Determination of texture hardness of Lavash breads (Lavash A, Lavash B and Lavash C made of strong, medium and weak flours respectively) during storage carried out by Texture analyzer, evaluation of breads porosity and their changes process during storage performed by ultrasonic nondestructive technique, assessment of breads microstructure made by SEM, evaluation of starch gelatinization and retro gradation performed by DSC and the sensory evaluation of breads made by trained panelist.

Results: Lavash B made from medium flour had less hardness, lower transition of ultrasonic wave velocity and less values of elastic modulus, reduced values of enthalpy and lower average of temperatures, more pores diameter and area of images and higher points of sensory evaluation than Lavash A and Lavash C breads during storage time. The results of mentioned tests (devices and sensory tests) had significant correlation to each other.

Conclusion: Desirable quality characterization and higher shelf life of Lavash B was due to flour qualitative characteristics of this type of bread to obtain dough with appropriate elasticity and excellent sheeting capability. Ultrasonic non-destructive method is recommended to use instead of other methods for assessing texture, cell structure and elastic properties of bread after baking and during storage time. This method is fast, non-destructive and cheaper than other methods and can be used during production.

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Background and Objectives: Diabetes mellitus and periodontal disease are two chronic and common diseases with close relationship together affecting public health and quality of life. The aim of this study was to investigate the effect of resveratrol supplementation in adjunct with non-surgical periodontal treatment (NST) on blood glucose, triglyceride, periodontal status and inflammatory markers in type 2 diabetic patients with periodontal disease.

Materials and Methods: This double-blind clinical trial study was conducted on 43 diabetic patients with periodontitis referred to the Endocrinology Clinic at Golestan Hospital in Ahvaz, Iran. All subjects were randomly assigned into two groups of intervention and control. The intervention and control groups received either 480 mg/d resveratrol or placebo capsules (2 PCs) for four weeks. All subjects underwent non-surgical periodontal therapy during the intervention period. Anthropometric parameters, 24-hour dietary recall, fasting blood sugar, insulin, insulin resistance (HOMA-IR), triglycerides, pocket depth (PD), IL6 and TNF&alpha were evaluated in all subjects pre- and post-intervention.

Results: The mean serum levels of fasting insulin and insulin resistance (HOMA-IR) were significantly (P=0.02, P=0.045, respectively) lower in the intervention group compared with the control group (10.42 ± 0.28 and 10.92 ± 0.9 3.66 ± 0.97 and 4.49 ± 1.56, respectively ). Moreover, significant difference (P < 0.001) was obtained in the mean pocket depth (PD) between the intervention and control groups (2.35 ± 0.6 and 3.38 ± 0.5, respectively) post-intervention. In the intervention group, the mean serum level of IL6 was reduced significantly (P= 0.039) post-intervention (1.58 ± 1.06 and 2.19± 1.09). No significant differences were seen in the mean levels of fasting blood sugar, triglycerides, IL6 and TNF&alpha between the two groups post-intervention.

Conclusions: It is suggested that resveratrol may be recommended as adjuvant therapy along with non-surgical periodontal treatment in diabetic patients with periodontal disease.

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Background and Objectives: Globally, the prevalence of overweight/obesity is increasing at an alarming rate. According to the World Health Organization (WHO), about 1.9 billion adults worldwide are overweight, and of these, over 600 million are obese. The purpose of this study was to determine the prevalence of overweight and obesity in West Azerbaijan, Iran, in 2014.

Materials and Methods: Data were collected as part of the National Food and Nutritional Surveillance Program (NFNSP). A total of 249 men and women aged 20–60 from West Azerbaijan were included in the survey conducted in 2014. Body height and weight were measured with light clothing and no footwear after overnight fasting.

Results: Mean age of the participants was 38.5 ±7.8 yrs. Mean BMI was 28.0±4.9 kg/m² (men: 26.8±4.2 vs. women: 29.0±5.3, p<0.001). The prevalence of overweight and obesity was 36.5% (men: 38.6 % vs. women: 34.8%, p: 0.439) and 33.3% (men: 25.4 vs. women: 40.0 %, p: 0.016), respectively. Women were more likely to be overweight or obese than males (P=0.038). Multiple logistic regression revealed that gender (women vs. men) (OR, 2.05; CI, 1.15-3.65; p,0.014) and age (OR, 1.06; CI, 1.01-1.1; p,0.004) increased the risk of becoming overweight or obese. Women who were housewives were five times more at risk of becoming overweight or obese (OR: 4.93; CI: 1.9-12.3; p<0.001) even after adjusting for age and educational level.

Conclusions: The high prevalence of weight problems in West Azerbaijan is a serious health concern, especially in women. The lifestyle of housewives is a potential risk factor for weight gain in women.

Keywords: Obesity, Prevalence, Azerbaijan, Adults