Comparison of Body Mass Index, Energy and Macronutrient Intake, and Dietary Inflammatory Index Between Type 2
Nazanin Cheloi1,2, Zeynab Asgari1,2, Solale Ershadi1,2
1Department of Nutrition and Food Hygiene, School of Medicine, Hamadan University of Medical Sciences, Hamadan, Iran.
Background:
Type 2 diabetes mellitus (T2DM) is a chronic disorder diagnosed by elevated blood sugar. Key risk factors for T2DM include obesity, a sedentary lifestyle, and poor dietary habits. The proportion of macronutrients and the dietary inflammatory index (DII) seem to be associated with the risk of T2DM. This study aimed to assess and compare the macronutrient intake, DII, and BMI of newly diagnosed T2DM patients with healthy individuals in Kermanshah, Iran. Study design: This study employed a case-control design.
Methods:
A total of 105 newly diagnosed T2DM patients were selected as the case group, while an equal number of control participants were selected from their non-diabetic friends or neighbors. Dietary intake was assessed using a validated food frequency questionnaire. Energy, macronutrients, fatty acids intake, and DII were estimated using ShaFA software. Statistical significance was set at P values below 0.05.
Results:
The study included 105 newly diagnosed T2DM and 105 healthy individuals. Diabetic patients had significantly lower intake of protein, total fat, polyunsaturated fatty acids (PUFA), and monounsaturated fatty acids (MUFA), while their body mass index (BMI) and DII were higher. Multiple logistic regression indicated that protein, PUFA, and MUFA are protective factors for T2DM, while BMI, carbohydrates, and saturated fat intake are risk factors. A higher DII was correlated with an increased risk of T2DM risk, even after adjusting for BMI.
Conclusion:
Lower BMI and DII, balanced macronutrient intake, and consumption of MUFA and omega-3 fatty acids may be beneficial in preventing or delaying the onset of T2DM. Further research is needed to explore these associations in greater depth.
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