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Different Consumed Oils and Metabolic Parameters in Type 2 Diabetes Patients in Diabetes Society of Natanz Publisher Pubmed



Milajerdi A1 ; Maghsoudi Z2 ; Ghiasvand R2
Authors
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Authors Affiliations
  1. 1. Nutrition Sciences and Dietetics College, Tehran University of Medical Sciences, Iran
  2. 2. Nutrition and Food Sciences College, Isfahan University of Medical Sciences, PO Box: 81745, Iran

Source: Diabetes and Metabolic Syndrome: Clinical Research and Reviews Published:2016


Abstract

Aims: This study, for the first time, has investigated the effect of highly consumed oils in Iran on type 2 diabetic patient's blood pressure. Materials and methods: After measuring height, weight and blood pressure and calculating Body Mass Index (BMI) of 200 patients (30–65 years old) with type 2 diabetes (26.7% men, 73.3% women) in diabetes center of Natanz, their consumed oil was obtained by questionnaire, and their blood lipid and glucose were also measured. Data analyzed by SPSS 16 software, one-way ANOVA, independent T test, and Means procedure statistic tests. Results: In mean procedure test, the highest average of systolic and diastolic blood pressure was in patients consumed solid and semi-solid oils; and the lowest was in patients consumed vegetable liquid oils. However, women consumed solid vegetable oils have lower systolic and mean arterial pressures. In one-way ANOVA test, there was a significant relation between consumed oil and hemoglobin A1C (p = 0.049) and diastolic blood pressure (p = 0.032). Conclusion: Consumption of solid and semi-solid oils, especially animal fat, cause increasing in blood pressure of diabetic type 2 patients; but consumption of olive oil, and to a lesser extent liquid vegetable oils, related to lesser increasing in their blood pressure. © 2016
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