학술논문
Dietary source of saturated fat and percentage body fat of patients with type 2 diabetes mellitus: A cross‐sectional study
Document Type
Report
Author
Source
Food Science & Nutrition. November 15, 2018, Vol. 7 Issue 1, p195, 10 p.
Subject
Language
English
ISSN
2048-7177
Abstract
BACKGROUND Globally, overweight and obesity represent a rapidly growing threat to health (World Health Organization, ). Increased adiposity is a traditional risk factor for several chronic diseases, such as type [...]
: Background: The influence of dietary fat on the body fat of patients with diabetes is not well established. This cross‐sectional study aimed to analyze the association between percentage body fat (PBF) and dietary sources of fat from the usual diet of patients with type 2 diabetes. Methods: Outpatients were submitted to PBF evaluation estimated by bioelectrical impedance. The patient's usual diet was assessed by a 3‐day weighed diet record (WDR), and compliance was analyzed by comparing the protein intake estimated from the WDR and that from 24‐hr urinary nitrogen output. Results: A total of 188 patients with type 2 diabetes (aged 62.5 ± 8.8 years; 57% female, body mass index [BMI] 29.3 ± 3.8 kg/m²) were analyzed and divided into groups with high and low PBF according to mean PBF (men: 26.6 ± 7.1%; women: 39.8 ± 5.9%). Patients with high PBF consumed an increased proportion of red meat (52.0% of total meat), processed meat (5.4%), and saturated fat from red meat (2.1% of energy) compared to low PBF individuals (42.3% [p = 0.036]; 3.0% [p = 0.010]; 1.5% of energy [p = 0.032], respectively). According to Poisson's regression, the consumption of red meat (PR = 1.008 [95% CI = 1.002–1.013]; p = 0.006) and the reuse of frying oil (PR = 1.670 [95% CI = 1.240–2.249]; p = 0.001) were associated with higher PBF. In the adjusted analysis, the upper tertile of processed meat intake was associated with higher PBF (PR = 1.522 [95% CI = 1.226–1.891]; p = 0.001) compared to the lower tertile. Conclusions: The present study suggested that a higher ingestion of dietary sources of saturated fat was associated with high PBF in patients with type 2 diabetes.
: Background: The influence of dietary fat on the body fat of patients with diabetes is not well established. This cross‐sectional study aimed to analyze the association between percentage body fat (PBF) and dietary sources of fat from the usual diet of patients with type 2 diabetes. Methods: Outpatients were submitted to PBF evaluation estimated by bioelectrical impedance. The patient's usual diet was assessed by a 3‐day weighed diet record (WDR), and compliance was analyzed by comparing the protein intake estimated from the WDR and that from 24‐hr urinary nitrogen output. Results: A total of 188 patients with type 2 diabetes (aged 62.5 ± 8.8 years; 57% female, body mass index [BMI] 29.3 ± 3.8 kg/m²) were analyzed and divided into groups with high and low PBF according to mean PBF (men: 26.6 ± 7.1%; women: 39.8 ± 5.9%). Patients with high PBF consumed an increased proportion of red meat (52.0% of total meat), processed meat (5.4%), and saturated fat from red meat (2.1% of energy) compared to low PBF individuals (42.3% [p = 0.036]; 3.0% [p = 0.010]; 1.5% of energy [p = 0.032], respectively). According to Poisson's regression, the consumption of red meat (PR = 1.008 [95% CI = 1.002–1.013]; p = 0.006) and the reuse of frying oil (PR = 1.670 [95% CI = 1.240–2.249]; p = 0.001) were associated with higher PBF. In the adjusted analysis, the upper tertile of processed meat intake was associated with higher PBF (PR = 1.522 [95% CI = 1.226–1.891]; p = 0.001) compared to the lower tertile. Conclusions: The present study suggested that a higher ingestion of dietary sources of saturated fat was associated with high PBF in patients with type 2 diabetes.