Ratio of fat to energy intake independently associated with the duration of diabetes and total cholesterol levels in type 2 diabetes.
- Author:
Jung Eun YIM
1
;
Young Seol KIM
;
Mi Ran CHO
;
Ryowon CHOUE
Author Information
- Publication Type:Original Article
- Keywords: Type 2 diabetes; dietary intakes; treatments; duration of diabetes; blood lipids
- MeSH: Cholesterol; Diet; Energy Intake; Humans; Hypoglycemic Agents; Insulin; Linear Models; Male; Nutrition Therapy; Surveys and Questionnaires
- From:Nutrition Research and Practice 2011;5(2):157-162
- CountryRepublic of Korea
- Language:English
- Abstract: The importance of dietary intake in the treatment of type 2 diabetes was emphasized. This study was performed to investigate the dietary intakes of Korean type 2 diabetes patients according to the treatment and duration of diabetes and to examine the relationships between their diet and serum lipid profiles. The subjects were 111 type 2 diabetic patients who were treated by medical nutrition therapy only, oral hypoglycemic agents (OHA), or insulin with medical nutrition therapy. Dietary intake was assessed by a registered dietitian using semi-quantitative food frequency questionnaires. Comparisons according to treatment type were made using covariance analyses. General linear models identified the independent effects of the different treatments after covarying for age, duration of diabetes, and 2-way interactions. There were no significant differences in age and BMI but was in duration of diabetes according to treatment type in these subjects. Carbohydrate to energy ratio was higher in the OHA group (P < 0.05), whereas the fat to energy ratio was higher in the insulin group for males (P < 0.05). Carbohydrate (R2 = 0.24, P = 0.005) and fat (R2 = 0.26, P = 0.02) to energy ratios were independently associated with the duration of diabetes after covarying for age, sex, treatment, and 2-way interactions. The levels of triglyceride (TG; R2 = 0.32, P = 0.02) and total cholesterol (TC) were associated independently with energy intake and the carbohydrate (R2 = 0.15, P = 0.02) and fat (R2 = 0.15, P = 0.01) to energy ratios, respectively. The concern that the independent association of dietary intake with either duration of diabetes or dietary factors affects blood lipid levels could suggest that specific dietary recommendations may work better for identifiable groups of diabetes patients.
