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Dietary Patterns Are Associated With Risk of Diabetes Type 2: A Population-Based Case-Control Study Pubmed



Zaroudi M1, 3 ; Yazdani Charati J2 ; Mehrabi S1 ; Ghorbani E1 ; Norouzkhani J1 ; Shirashiani H1 ; Nikzad B1 ; Seiedpour M1 ; Izadi M1 ; Mirzaei M1 ; Oveis G1 ; Ahangar N1 ; Azadeh H1 ; Akha O1 Show All Authors
Authors
  1. Zaroudi M1, 3
  2. Yazdani Charati J2
  3. Mehrabi S1
  4. Ghorbani E1
  5. Norouzkhani J1
  6. Shirashiani H1
  7. Nikzad B1
  8. Seiedpour M1
  9. Izadi M1
  10. Mirzaei M1
  11. Oveis G1
  12. Ahangar N1
  13. Azadeh H1
  14. Akha O1
  15. Fazeltabar Malekshah A1, 3
Show Affiliations
Authors Affiliations
  1. 1. Mazandaran University of Medical Sciences, Sari, Iran
  2. 2. Department of Biostatistics, Health Sciences Research Center, Mazandaran University of Medical Sciences, Sari, Iran
  3. 3. Digestive Diseases Research Institute, Tehran University of Medical Sciences, Tehran, Iran

Source: Archives of Iranian Medicine Published:2016


Abstract

Objective: We aimed to assess the relationship between major dietary patterns and risk of diabetes type 2 among Iranian adults. Methods: In this population-based case-control study in Mazandaran province, we enrolled 332 subjects (110 newly diagnosed cases and 222 controls) aged 43 - 77 years. Dietary intakes were collected using a validated semi-quantitative food frequency questionnaire (FFQ). Data on demographic, anthropometric, socioeconomic characteristics and other covariates were collected using structured lifestyle questionnaires. Factor analysis was used to identify major dietary patterns. Odds ratios (OR) were calculated for risk of type 2 diabetes across quartiles of dietary pattern scores. Results: Three major dietary patterns were identified, including: “healthy”, “transitional” and “traditional”. A significant direct association was found between the transitional dietary pattern and risk of diabetes type 2 after adjustment of potential confounders (OR = 2.17; 95% Cl: 1.0, 4.50; Ptrend = 0.02). The traditional dietary pattern was significantly associated with the increased risk of diabetes type 2 after controlling for confounders (OR = 2.13; 95% Cl: 1.03, 4.41; Ptrend = 0.01). There was no significant relationship between healthy dietary pattern and risk of diabetes type 2. Conclusions: In conclusion, transitional dietary pattern characterized by high consumption of salt, organ meats, dried fruits, poultry, tea, low- fat dairy and other vegetables. Traditional dietary pattern characterized by high intakes of garlic, dough, high- fat dairy, dried fruits, red meats, grains, as well as animal and hydrogenated fats were associated with an increased risk of type 2 diabetes. No significant associations were found between the healthy dietary pattern and risk of diabetes type 2. © 2016, Academy of Medical Sciences of I.R. Iran. All rights reserved.
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