Author/Authors :
Abshirini, Maryam Department of Community Nutrition - School of Nutritional Sciences and Dietetics - Tehran University of Medical Sciences, Tehran, Iran , Mahaki, Behzad Department of Epidemiology and Biostatistics - School of Public Health - Kermanshah University of Medical Sciences, Kermanshah, Iran , Bagheri, Fariba Department of Community Nutrition - School of Nutritional Sciences and Dietetics - Tehran University of Medical Sciences, Tehran, Iran , Siassi, Fereydoun Department of Community Nutrition - School of Nutritional Sciences and Dietetics - Tehran University of Medical Sciences, Tehran, Iran , Koohdani, Fariba Department of Cellular, Molecular Nutrition - School of Nutritional Sciences and Dietetics - Tehran University of Medical Sciences, Tehran, Iran , Qorbani, Mostafa Non- Communicable Diseases Research Center - Alborz University of Medical Sciences, Karaj, Iran , Yavari, Parvaneh Department of Community Nutrition - School of Nutritional Sciences and Dietetics - Tehran University of Medical Sciences, Tehran, Iran , Sotoudeh, Gity Department of Community Nutrition - School of Nutritional Sciences and Dietetics - Tehran University of Medical Sciences, Tehran, Iran
Abstract :
Background: The relationship between dietary fat quality (DFQ) indices and pre‑diabetes has not
been well studied. This study aimed to determine the association of DFQ indices and fatty acid
intake with pre‑diabetes. Methods: This case‑control study included 150 subjects with normal fasting
blood glucose (FBG) and 147 pre‑diabetic subjects. Dietary intake was assessed by a validated
food‑frequency questionnaire. DFQ indices including atherogenicity (AI) and thrombogenicity (TI),
the ratios of hypo‑ and hypercholesterolemic (h:H), polyunsaturated:saturated (P:S) and n‑3:n‑6
polyunsaturated fatty acids were calculated. FBG test and 2‑hour oral glucose tolerance test (OGTT)
were measured. Results: After adjustment for some confounding variables, a positive association
was found between intake of total saturated fatty acids (SFA), myristic acid, palmitic acid, and
pre‑diabetes, and a negative association was observed among n‑3 polyunsaturated fatty acids,
eicosapentaenoic, docosahexaenoic and arachidonic acids intake and pre‑diabetes. AI was found to be
positively associated with pre‑diabetes (OR 6.68, 95% CI 2.57‑17.34). An inverse relationship was
observed between n‑3:n‑6 (OR 0.37, 95% CI 0.14‑0.93) and h:H (OR 0.20, 95% CI 0.07‑0.52) ratios
with pre‑diabetes. Conclusions: Higher intake of dietary n‑3 fatty acids was adversely, whereas SFA
intake was positively related to pre‑diabetes morbidity. DFQ indices may be a useful measure to
investigate fat intakes and blood glucose disturbances.
Keywords :
pre‑diabetes , polyunsaturated fatty acids , fatty acids , Dietary fat quality
