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Background and Objective: Obesity and saturated fat diet have a negative effect on plasma lipoproteins. The best therapeutic regiment for the treatment of obesity and reduction of serum lipoproteins is a diet containing non-saturated fatty acids accompanied with aerobic exercise. This study was carried to evaluate the effect of 8 weeks aerobic training and peanut consumption on serum Lipoproteins levels in overweight and obese men. Materials and Methods: This semi-experimental study was done on 36 obese males with age of 41.82±3.4yr, BMI: 32.38±2.50 kg/m2 in North of Iran during 2009. Subjects were divided in three equal groups: aerobic interval training, peanut consumption aerobic, interval training and control. peanut consumption Training group were consumed 50gr peanuts daily. Prior and after training period, serum lipoproteins levels of subjects were evaluated. Data were analyzed using SPSS-16, ANOVA and LSD tests. Results: There was a significant differences between the reduction of total mean serum cholesterol, triglyceride, low density lipoproteins, high density lipoproteins in experiment group II (aerobic interval training and peanut) compare to other groups (P<0.05). Conclusion: Aerobic interval training plus peanut regiment reduce lipoprotein and specifically triglyceride and low-density lipoproteins in overweight and obese men.

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Background and Objective: Hypertension in long time can cause cardiovascular disorders and increase chance of stroke. This study was done to determine the association between some dietary factors and risk of hypertension. Methods: This cross-sectional study was conducted on the fourth phase (2008-11) of Tehran lipid and glucose study (TLGS). In this study 6089 subjects (2807 males and 3282 females), aged 19-70 years, were participated and dietary, demographic, anthropometric and blood pressure of each subject were collected. Dietary intake was assessed using a validated and reliable food frequency questionnaire with 147-items. Odds ratio for hypertension according to quartiles of dietary factors was determined using logistic regression with adjustment for confounder variables. Results: The rate of hypertension was 29.8%. Mean of weight, body mass index, waist circumference, prevalence of abdominal obesity and alliteration in the hypertensive subjects were significantly higher than normotensive subjects (P<0.05). There was a non significant direct relationship between energy density, total fat and saturated fat. Higher consumption of fiber was associated with lower risk of hypertension (OR: 0.62, 95% CI: 0.37-0.97). The risk of hypertension increased in the highest quartiles of dietary protein (OR: 1.20, 95% CI: 1.02-1.43). Odds ratio for hypertension was higher among subjects whom consumed lower fruits and nuts than those subjects with higher fruits consumption (OR: 1.33, 95% CI: 1.15-1.85) and nuts (OR: 1.21, 95% CI: 1.02-1.42). Conclusion: High consumption of fiber could protect against hypertension while some dietary factors such as high consumption of protein could increase risk of hypertension.