FOOD SAFETY AND ITS RELATIONSHIP TO THE NUTRITIONAL PATTERN WITH HORMONAL INFLUENCE ON POLYCYSTIC OVARY SYNDROME
M.A. Yusuf1, A.M. Hashem2 and A.A El- Zeiny3
Department of Obstetrics and Gynecology, Faculty of Medicine, Ain Shams University1.
Department of Nutrition and food Safety, Nutrition and Food Safety, National Nutrition Institute2.
Gynecology and Obstetrics, Ministry of Health3.
Polycystic Ovary Syndrome (PCOS) is one of the most common female endocrine disorders affecting approximately 5%-10% of women of reproductive age (12–45 years old) and is thought to be one of the leading causes of female infertility. PCOS is, by nature, a heterogeneous disorder, and the underlying cause remains unclear. There is firm evidence for a strong genetic component to the syndrome, but environmental factors, particularly dietary, are also important. The aim of this work was to study the effect of food safety on public health through study the relation between food containing estrogen like substance and the increasing number of women affected by polycystic ovary syndrome (PCOS) which became one of the most common female endocrine disorders and a leading cause of female infertility. The results of this study show that the amount of all food stuffs consumed per month in grams among PCOS group was higher compared to non-PCOS group. Regarding hormonal residues in different food stuffs, which is the amount of estradiol in different food stuffs per month in pg (picogram) in PCOS and Non–PCOS patients, hormonal residues among PCOS group were higher compared to non—PCOS group with statistically significant difference in between. The total amount of estrogen consumed through food (total estrogen burden) among PCOS group was higher compared to non-PCOS with statistically highly significant difference in between.
December 2011