ASSOCIATION OF MODIFIED NORDIC DIET WITH CARDIOVASCULAR RISK FACTORS AMONG TYPE 2 DIABETES PATIENTS: A CROSS-SECTIONAL STUDY

Publish Year: 1397
نوع سند: مقاله کنفرانسی
زبان: English
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INC15_153

تاریخ نمایه سازی: 30 دی 1397

Abstract:

Background and Aim: Cardiovascular disease (CVD) is one of the most causes of mortality. Healthy diets can decrease CVDs and other chronic diseases especially in patients with type 2 diabetes. This study investigates the association of adherence to the modified Nordic diet with cardiovascular risk factors among patients with type 2 diabetes.Methods: This cross-sectional study was conducted in 339 type 2 diabetic patients. Anthropometric indices, blood pressure, and biochemical tests were measured. A validated and reliable semi-quantitative food frequency questionnaire was used to assess the dietary intakes. Nordic diet score was created based on median intake of six food groups.Results: Body mass index was higher among those who were in the lowest tertile of adherence to Nordic diet (P= 0.006). There was a significant association between socioeconomic status and adherence to the Nordic diet (P< 0.0001). Participants who were in the top category of adherence to the Nordic diet had significantly lower levels of AST (P< 0.0001). There was a significant indirect association between adherence to the Nordic diet with LDL levels (OR= 0.29 95% CI: 0.09, 0.91, P= 0.025), high systolic blood pressure level (OR= 0.35 95% CI= 0.17-0.74, P= 0.015), and risk of obesity (OR= 0.25 95% CI: 0.10, 0.63, P= 0.03).Conclusion: It seems that adherence to the Nordic diet is favorably associated with the prevalence of obesity, LDL level and blood pressure among type 2 diabetic patients. However, more well-designed studies are needed to approve this claim.

Authors

Elnaz Daneshzad

Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran

Shaghayegh Emami

Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

Manijeh Darooghegi Mofrad

Department of Community Nutrition, School of Nutritional Science and Dietetics, Tehran University of Medical Sciences, Tehran, IR

Sahar Saraf-Bank

Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, IR