ABSTRACT
[Objective] We assessed the associations between protein intake and T2D in different dietary patterns.[Methods] We conducted a population-based cross sectional study of 5 956 women and 2 298 men in middle-aged and elderly population in the community of Guangzhou city,Guangdong province.Cluster analysis was used to category subjects into mutually exclusive group by major sources of protein.Logistics regression analysis and substitution models were used to estimate T2D risks according to protein intake.[Results] The mean age of subjects was 55.51 year.Subjects were divided into four dietary protein food patterns (coarse cereals,red meat,refined grain,and sea food).Overall,extreme quantile of total protein intake was significantly and positively associated with T2D [odds ratio 1.58 (95％ CI 1.25,2.02)].In subgroup analysis by dietary patterns,extreme quantile of total protein intake was also positively related to T2D in the "red meat" [3.00(1.36,7.01)] and "refined grain" [2.25 (1.40,3.61)] dietary pattern group.However,this association was revered in the "coarse cereals" group [0.48 (0.23,0.97)];and protein intake was not related to T2D in the "seafood" group.[Conclusions] The association between protein intake and T2D varies by dietary pattern.Dietary pattern should be considered into the recommendation of protein intake for diabetes prevention.
ABSTRACT
Objective To study the mlationship between dietary soy isoflavones and blood lipids among residents of 40-65 years old,in Guangzhou.Methods Dietary soy isoflavones and other nutrients intakes were assessed with quantitative food frequency questionnaire(FFQ).Total cholesterol(TC),triglycerides(TG),HDL cholesterol(HDL-C)and LDL cholesterol(LDL-C)in plasma were measured with colorimetry.Results Ranges of dietary soy isoflavones intake among 134 males and 261 females were fxom 0 mg/day to 61.96 mg/day and 0 mg/day to 82.52 mg/day,with means of 11.95 mg/day,14.90 mg/day,respectively.After adjusted for total energy intake and fat percent energy,difiefences of TC,LDL-C in total population and TC in women were statistically significant between groups(P value was 0.002,0.008,0.004,respectively) and dose-effect relationships(P value was <0.001.0.012.0.001,respectively)were observed between dietary soy isoflavones intake and the upper mentioned three indices.Compared with the low-intake group,tbese three indices lowered 7.06%,10.13%and 7.48%,respectively in high-intake group.Critical significance of LDL-C was observed both in women and men between groups.Further controlled for age,BMI and WHR,no obvious change of the results was observed.Conclusion Moderate intakes of soy isoflavone as part of a regular diet seemed to be associated with favorable blood lipid levels.
ABSTRACT
Objective To study the effects of cooking practice education on their status of nutrient intake and blood glucose control in patients with type 2 diabetes mellitus (T2DM) over 60 years old.Methods Four-hour cooking practice education lecture was offered per month for 57 patients with T2DM over 60-year old based on balance diet and food exchange list,with features including requiring patients joining the lecture with their family members together,demonstration of raw and fresh dietary materials and cooked food,choice of food to eat by the patients themselves according to their own dietary regimen.Sixty patients with T2DM who were only educated by outpatient department of nutrition for 35 minutes were selected as control.After twelve months of education,indices such as scores of awareness of knowledge of food exchange list,status of nutrient intake and blood glucose control,and so on,were compared between the two groups to evaluate the effects of cooking practice education.Results After 12- month education,score of knowledge of food exchange list in the experiment group increased significantly,as compared to that in the control group.Intake of energy [(6304?826) kJ] and fat [(46?6) g] decreased significantly in the experimental group [(6921?860) kJ and (63?9) g,respectively],and fasting blood glucose [(7.1?0.8) mmol/L],postprandial blood glucose [(11.2?1.1) mmol/L] and glycosylated hemoglobin A1c [(6.2?0.5)%] were decreased significantly,as compared to those in the control group [(7.8?0.9) mmol/L,(12.4?1.2) mmol/L,and (6.5?0.7)%)],respectively.Conclusions Cooking practice education is effective to correctly use diet regimen and improve status of nutrient intake and control of blood glucoses for over-60-year patients with T2DM.