THE RELATIONSHIP OF DIETARY CONTENT OF FIBER AND MACRONUTRIENTS WITH IMPAIRED GLUCOSE TOLERANCE AND DIABETES IN FIRST-DEGREE RELATIVES OF TYPE II DIABETIC PATIENTS

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FORGHANI B.A.M.; KHOSRAVI H.; ZARE M.; HAGHIGHI S.; AMINI MASOUD

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Journal: Journal of Shahrekord University of Medical Sciences Year:2005 | Volume:7 | Issue:1 Page(s): 0-0

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Title

THE RELATIONSHIP OF DIETARY CONTENT OF FIBER AND MACRONUTRIENTS WITH IMPAIRED GLUCOSE TOLERANCE AND DIABETES IN FIRST-DEGREE RELATIVES OF TYPE II DIABETIC PATIENTS

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CARBOHYDRATEQ2

DIABETESQ3

FATQ3

MACRONUTRIENTQ2

PROTEINQ3

Abstract

Background and aim: Since bad dietary habits and composition are risk factors for development of DIABETES II, this survey was performed to evaluate the dietary content of MACRONUTRIENTs and fiber in the first-degree relatives of type II diabetic patients. Methods: Based on the oral glucose tolerance test (OGTT), 210 persons of the first-degree relatives of type II diabetic patients were divided into two groups: normal (154 persons) and impaired glucose tolerance (IGT) plus diabetic (56 persons). A 3-day food recall questionnaire was completed by skilled nutritionists for every subject. CARBOHYDRATE, FAT, PROTEIN and fiber contents of the participants diet were measured and the results were compared between the two groups. Results: The mean age of the impaired group was 48.9± 5.2, and of the normal group was 43.6± 6.7 years. The body mass index was 29.3 ±0.7 in the impaired group and 28.7 ±0.8 kg/m2 in the normal group. No significant differences were observed in energy, FAT, CARBOHYDRATE, PROTEIN and fiber intake between the two groups. The intake of vegetable oil was significantly lower in the impaired group (P<0.01). Conclusion: The non-significant differences observed in MACRONUTRIENT intake and body mass index between the two groups suggest that the probable role of diet in the development of DIABETES can be attributed to its effect on body weight. Further cohort studies should be performed to obtain more precise results concerning the role of MACRONUTRIENTs in the development of DIABETES.

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APA: Copy

FORGHANI, B.A.M., KHOSRAVI, H., ZARE, M., HAGHIGHI, S., & AMINI, MASOUD. (2005). THE RELATIONSHIP OF DIETARY CONTENT OF FIBER AND MACRONUTRIENTS WITH IMPAIRED GLUCOSE TOLERANCE AND DIABETES IN FIRST-DEGREE RELATIVES OF TYPE II DIABETIC PATIENTS. JOURNAL OF SHAHREKORD UNIVERSITY OF MEDICAL SCIENCES, 7(1), 0-0. SID. https://sid.ir/paper/361177/en

Vancouver: Copy

FORGHANI B.A.M., KHOSRAVI H., ZARE M., HAGHIGHI S., AMINI MASOUD. THE RELATIONSHIP OF DIETARY CONTENT OF FIBER AND MACRONUTRIENTS WITH IMPAIRED GLUCOSE TOLERANCE AND DIABETES IN FIRST-DEGREE RELATIVES OF TYPE II DIABETIC PATIENTS. JOURNAL OF SHAHREKORD UNIVERSITY OF MEDICAL SCIENCES[Internet]. 2005;7(1):0-0. Available from: https://sid.ir/paper/361177/en

IEEE: Copy

B.A.M. FORGHANI, H. KHOSRAVI, M. ZARE, S. HAGHIGHI, and MASOUD AMINI, “THE RELATIONSHIP OF DIETARY CONTENT OF FIBER AND MACRONUTRIENTS WITH IMPAIRED GLUCOSE TOLERANCE AND DIABETES IN FIRST-DEGREE RELATIVES OF TYPE II DIABETIC PATIENTS,” JOURNAL OF SHAHREKORD UNIVERSITY OF MEDICAL SCIENCES, vol. 7, no. 1, pp. 0–0, 2005, [Online]. Available: https://sid.ir/paper/361177/en

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