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首页> 外文期刊>Food Science & Nutrition >Dietary source of saturated fat and percentage body fat of patients with type 2 diabetes mellitus: A cross‐sectional study
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Dietary source of saturated fat and percentage body fat of patients with type 2 diabetes mellitus: A cross‐sectional study

机译：2型糖尿病患者的饱和脂肪和脂肪百分比的饮食来源：一项横断面研究

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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.
机译：背景技术饮食脂肪对糖尿病患者体内脂肪的影响尚不明确。这项横断面研究旨在分析2型糖尿病患者的日常饮食中体脂百分比（PBF）与脂肪饮食来源之间的关系。方法通过生物电阻抗评估门诊患者的PBF。通过3天的体重饮食记录（WDR）评估患者的日常饮食，并通过比较根据WDR和24小时尿液氮输出估算的蛋白质摄入量来分析依从性。结果共分析188例2型糖尿病患者（年龄62.5±±8.8？岁;女性57％，体重指数[BMI] 29.3±±3.8？kg / m2），分为高，低两组。根据平均PBF得出的PBF（男性：26.6％±7.1％;女性：39.8％±5.9％）。与低PBF的个体（42.3％）相比，高PBF的患者食用红肉（占总肉类的52.0％），加工肉（5.4％）和来自红肉的饱和脂肪（占能量的2.1％）的比例增加。 （0.036）; 3.0％[p ＝ 0.00.0];能量的1.​​5％（p ＝ 0.032）。根据Poisson回归，红肉的消耗量（PR≤1.008[95％CI≤1.002-1.013]; p≤0.006）和煎炸油的再利用（PR≤1.670[95％CI ？=？1.240–2.249]; p？=？0.001）与较高的PBF相关。在调整后的分析中，与较低的三分位数相比，加工肉类摄入量的较高三分位数与较高的PBF相关（PR？=？1.522 [95％CI？=？1.226-1.891]; p？=？0.001）。结论本研究提示2型糖尿病患者较高的饮食摄入饱和脂肪与高PBF有关。

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