Original Research Article
Year: 2018 | Month: May | Volume: 8 | Issue: 5 | Pages: 251-257
Hetal N Parekh1, Subhadra Mandalika2, Suresh Mehtalia3
1PhD Scholar, 2Associate Professor,
College of Home Science, Nirmala Niketan, Affiliated to the University of Mumbai, Mumbai.
3Hon Diabetologist at Asian Heart Institute and Sir H N R F Hospital, Mumbai.
Corresponding Author: Hetal N Parekh
Nutritional etiology of metabolic stress in diabetes has been well explored and documented. However, influence of dietary habits and glycemic control on severity of inflammation among type 2 diabetes patients is sparse. This study investigated the association between dietary nutrient intake, dietary habits, glycemic control and serum hs-CRP in type 2 diabetes mellitus patients. A total of 160 uncontrolled type 2 diabetic patients [81 (50.6%) vegetarians, 79 (49.4%) non-vegetarians] were enrolled in a cross-sectional observational study and accessed for biochemical glycemic markers [(Fasting Blood Sugar (FBS), Post Prandial Blood Sugar (PPBS),Glycosylated Hemoglobin(HbA1c) and High Sensitive C Reactive Protein (hs-CRP)]. Information on the dietary patterns and dietary nutrient intake was recorded using 3 day diet recall and FFQ. Results showed higher intake of total dietary fat, SFA, percentage energy contribution from fat and lower intake of omega 3 fatty acid in vegetarians compared to non vegetarians (p<0.05). Higher degree of inflammation (hs CRP) was observed in vegetarians compared to non vegetarians (χ2=9.371, p=0.003). No other significant difference in glycemic indices (FBS, PPBS,HbA1C) was observed between them (p>0.05). HbA1C levels negatively correlated with n- 3 fatty acid consumption while pro-inflammatory food intake was significant positively correlated with hs-CRP and negatively correlated with anti-inflammatory food intake (p<0.05). Thus the study shows higher level of nutrient related metabolic stress in vegetarian uncontrolled type 2 diabetic patients than non vegetarians, indicating a need for suitable dietary strategies with respect to pro and anti inflammatory foods along with omega-3 fatty acids.
Key words: Type 2 diabetes mellitus, hs-CRP, Omega 3 fatty acids, pro inflammatory and anti inflammatory foods.