High saturated-fat and low-fibre intake: a comparative analysis of nutrient intake in individuals with and without type 2 diabetes.

Hdl Handle:
http://hdl.handle.net/10147/337120
Title:
High saturated-fat and low-fibre intake: a comparative analysis of nutrient intake in individuals with and without type 2 diabetes.
Authors:
Breen, C; Ryan, M; McNulty, B; Gibney, M J; Canavan, R; O'Shea, D
Affiliation:
Diabetes and Endocrine Units, St Columcille's and St Vincent's University Hospitals, Dublin, UK.
Citation:
Breen, C. et al., 2014. High saturated-fat and low-fibre intake: a comparative analysis of nutrient intake in individuals with and without type 2 diabetes. Feb 3 2014, 4:e104 Nutr Diabetes
Journal:
Nutrition & diabetes
Issue Date:
Feb-2014
URI:
http://hdl.handle.net/10147/337120
DOI:
10.1038/nutd.2014.2
PubMed ID:
24492470
Additional Links:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3940826/
Abstract:
The aim of dietary modification, as a cornerstone of type 2 diabetes (T2DM) management, is to optimise metabolic control and overall health. This study describes food and nutrient intake in a sample of adults with T2DM, and compares this to recommendations, and to intake in age, sex, body mass index (BMI) and social-class matched adults without T2DM.; A cross-sectional analysis of food and nutrient intake in 124 T2DM individuals (64% male; age 57.4±5.6 years, BMI 32.5±5.8 kg m(-2)) and 124 adults (age 57.4±7.0 years, BMI 31.2±5.0 kg m(-2)) with no diabetes (ND) was undertaken using a 4-day semiweighed food diary. Biochemical and anthropometric variables were also measured.; While reported energy intake was similar in T2DM vs ND (1954 vs 2004 kcal per day, P=0.99), T2DM subjects consumed more total-fat (38.8% vs 35%, P0.001), monounsaturated-fat (13.3% vs 12.2%; P=0.004), polyunsaturated-fat (6.7% vs 5.9%; P<0.001) and protein (18.6% vs 17.5%, P0.01). Both groups exceeded saturated-fat recommendations (14.0% vs 13.8%). T2DM intakes of carbohydrate (39.5% vs 42.9%), non-milk sugar (10.4% vs 15.0%) and fibre (14.4 vs 18.9 g) were significantly lower (P<0.001). Dietary glycaemic load (GL) was also lower in T2DM (120.8 vs 129.2; P=0.02), despite a similar glycaemic index (59.7 vs 60.1; P=0.48). T2DM individuals reported consuming significantly more wholemeal/brown/wholegrain breads, eggs, oils, vegetables, meat/meat products, savoury snacks and soups/sauces and less white breads, breakfast cereals, cakes/buns, full-fat dairy, chocolate, fruit juices, oily fish and alcohol than ND controls.; Adults with T2DM made different food choices to ND adults. This resulted in a high saturated-fat diet, with a higher total-fat, monounsaturated-fat, polyunsaturated-fat and protein content and a lower GL, carbohydrate, fibre and non-milk sugar content. Dietary education should emphasise and reinforce the importance of higher fibre, fruit, vegetable and wholegrain intake and the substitution of monounsaturated for saturated-fat sources, in energy balanced conditions.
Item Type:
Article
Language:
en
Keywords:
DIET; NUTRITION; DIABETES MELLITUS
ISSN:
2044-4052

Full metadata record

DC FieldValue Language
dc.contributor.authorBreen, Cen_GB
dc.contributor.authorRyan, Men_GB
dc.contributor.authorMcNulty, Ben_GB
dc.contributor.authorGibney, M Jen_GB
dc.contributor.authorCanavan, Ren_GB
dc.contributor.authorO'Shea, Den_GB
dc.date.accessioned2014-12-12T15:32:15Z-
dc.date.available2014-12-12T15:32:15Z-
dc.date.issued2014-02-
dc.identifier.citationBreen, C. et al., 2014. High saturated-fat and low-fibre intake: a comparative analysis of nutrient intake in individuals with and without type 2 diabetes. Feb 3 2014, 4:e104 Nutr Diabetesen_GB
dc.identifier.issn2044-4052-
dc.identifier.pmid24492470-
dc.identifier.doi10.1038/nutd.2014.2-
dc.identifier.urihttp://hdl.handle.net/10147/337120-
dc.description.abstractThe aim of dietary modification, as a cornerstone of type 2 diabetes (T2DM) management, is to optimise metabolic control and overall health. This study describes food and nutrient intake in a sample of adults with T2DM, and compares this to recommendations, and to intake in age, sex, body mass index (BMI) and social-class matched adults without T2DM.-
dc.description.abstractA cross-sectional analysis of food and nutrient intake in 124 T2DM individuals (64% male; age 57.4±5.6 years, BMI 32.5±5.8 kg m(-2)) and 124 adults (age 57.4±7.0 years, BMI 31.2±5.0 kg m(-2)) with no diabetes (ND) was undertaken using a 4-day semiweighed food diary. Biochemical and anthropometric variables were also measured.-
dc.description.abstractWhile reported energy intake was similar in T2DM vs ND (1954 vs 2004 kcal per day, P=0.99), T2DM subjects consumed more total-fat (38.8% vs 35%, P0.001), monounsaturated-fat (13.3% vs 12.2%; P=0.004), polyunsaturated-fat (6.7% vs 5.9%; P<0.001) and protein (18.6% vs 17.5%, P0.01). Both groups exceeded saturated-fat recommendations (14.0% vs 13.8%). T2DM intakes of carbohydrate (39.5% vs 42.9%), non-milk sugar (10.4% vs 15.0%) and fibre (14.4 vs 18.9 g) were significantly lower (P<0.001). Dietary glycaemic load (GL) was also lower in T2DM (120.8 vs 129.2; P=0.02), despite a similar glycaemic index (59.7 vs 60.1; P=0.48). T2DM individuals reported consuming significantly more wholemeal/brown/wholegrain breads, eggs, oils, vegetables, meat/meat products, savoury snacks and soups/sauces and less white breads, breakfast cereals, cakes/buns, full-fat dairy, chocolate, fruit juices, oily fish and alcohol than ND controls.-
dc.description.abstractAdults with T2DM made different food choices to ND adults. This resulted in a high saturated-fat diet, with a higher total-fat, monounsaturated-fat, polyunsaturated-fat and protein content and a lower GL, carbohydrate, fibre and non-milk sugar content. Dietary education should emphasise and reinforce the importance of higher fibre, fruit, vegetable and wholegrain intake and the substitution of monounsaturated for saturated-fat sources, in energy balanced conditions.-
dc.language.isoenen
dc.relation.urlhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC3940826/en_GB
dc.rightsArchived with thanks to Nutrition & diabetesen_GB
dc.subjectDIETen_GB
dc.subjectNUTRITIONen_GB
dc.subjectDIABETES MELLITUSen_GB
dc.titleHigh saturated-fat and low-fibre intake: a comparative analysis of nutrient intake in individuals with and without type 2 diabetes.en_GB
dc.typeArticleen
dc.contributor.departmentDiabetes and Endocrine Units, St Columcille's and St Vincent's University Hospitals, Dublin, UK.en_GB
dc.identifier.journalNutrition & diabetesen_GB

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