Dietary source of saturated fat and percentage body fat of patients with type 2 diabetes mellitus: A cross‐sectional study

Abstract

BackgroundThe 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.MethodsOutpatients 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.ResultsA 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.ConclusionsThe present study suggested that a higher ingestion of dietary sources of saturated fat was associated with high PBF in patients with type 2 diabetes.

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“…Diabetes is a common and complex disease with a long course, multiple complications and hard‐to‐heal characteristics (Duarte et al., 2019). Previous studies have indicated that insulin participates in the metabolism of glucose and lipids, and insulin resistance could reduce glucose consumption in the cells and induce abnormal lipid levels (Peppa et al., 2015).…”

Dietary Diversity as a Risk Factor for Obesity in Algerian Patients with Type 2 Diabetes Mellitus

“…Another study by Cheung et al [ 23 ] found that obese Chinese T2DM patients had significantly higher meat consumption compared to non-obese T2DM patients. In this line, Duarte et al [ 27 ] investigated the relationship between percentage body fat (PBF) and dietary sources of fat from the usual diet of Brazilian patients with T2DM. These authors found that the consumption of red meat was associated with higher PBF [ 27 ].…”

“…In this line, Duarte et al [ 27 ] investigated the relationship between percentage body fat (PBF) and dietary sources of fat from the usual diet of Brazilian patients with T2DM. These authors found that the consumption of red meat was associated with higher PBF [ 27 ]. Furthermore, in the adjusted analysis, these same authors found that the higher tertile of processed meat intake was associated with increased PBF compared to the lower tertile [ 27 ].…”

“…These authors found that the consumption of red meat was associated with higher PBF [ 27 ]. Furthermore, in the adjusted analysis, these same authors found that the higher tertile of processed meat intake was associated with increased PBF compared to the lower tertile [ 27 ]. On the other hand, various genetic factors could be involved in the susceptibility to obesity by affecting an individual’s energy consumption and food preferences.…”

Effects of sesame (Sesamum indicum L.) and bioactive compounds (sesamin and sesamolin) on inflammation and atherosclerosis: A review

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