بررسی الگوهای غذایی غالب و ریسک اختلالات لیپیدی در افراد مبتلا به دیابت نوع 2

Background: The effects of a food or nutrient on disease may be small alone, but the cumulative effect is detectable. A healthy dietary pattern can reduces dyslipidemia risk and the associated disorders. The purpose of this study was to determine this relationship in type 2 diabetes patients. Methods: A total of 740 diabetic patients (A: 35- 65y) participated in this cross sectional study performed in Tehran. Personal, anthropometric and physical activity data were collected. Food intake of last year was collected using validated semi-quantitative FFQ. Dietary patterns were identified by factor analysis. Logistic regression test was utilized to determine odds ratio of dislipidemia in relation to dietary patterns. Results: Two major dietary patterns were identified: healthy dietary pattern (high intake of vegetables, cabbages, tomatoes, fruits, fish, olives, nuts) and unhealthy dietary pattern (high intake of sugar, refined grains, soft drinks, sweets and desserts, industrial juices, , high-fat dairy products, butter, processed meat, eggs and snacks). After confounder adjustment, healthy dietary pattern reduced odds for hypertriglyceridemia by 49%. Also the chance of high level of HDL-c in the highest quartile of healthy dietary pattern was 2.4 times higher than those in the lowest. The chance of hypercholesterolemia in those with highest score of unhealthy food pattern was 3.5 times higher comparing to the lowest score. Conclusion: It seems diabetic patients need a comprehensive applicable food pattern, recommended as food guidelines, in order to reduce dyslipidemia and cardiovascular disease complications.