Dietary assessments:
The used food intake was obtained from the participants, by trained
dietitians, through a structured interview. To determine typical food
intakes, a valid and reliable 147- item semi quantitative FFQ with
standard servings was used(21). the intake frequency of each food item
was asked on a daily, weekly or monthly basis during the past year, and
converted to the gram. Total energy and nutrient intake were then
calculated using Nutritionist IV software as modified for Iranian foods.