ArticleFood science & nutrition2019
Dietary source of saturated fat and percentage body fat of patients with type 2 diabetes mellitus: A cross-sectional study.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Nonlinear association between body fat percent and type 2 diabetes risk in Japanese adults: a retrospective cohort study.Frontiers in endocrinology · 2026Article
- Effects of sesame (Food science & nutrition · 2023Review
- Total meat (flesh) supply may be a significant risk factor for cardiovascular diseases worldwide.Food science & nutrition · 2023Article
- Dietary Diversity as a Risk Factor for Obesity in Algerian Patients with Type 2 Diabetes Mellitus.Healthcare (Basel, Switzerland) · 2021Article
- Maca extracts regulate glucose and lipid metabolism in insulin-resistant HepG2 cells via the PI3K/AKT signalling pathway.Food science & nutrition · 2021Article
- Dietary source of saturated fat and percentage body fat of patients with type 2 diabetes mellitus: A cross-sectional study.Food science & nutrition · 2019Article
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Authors and funding
7 authors.
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Abstract
backgroundThe influence of dietary fat on the body fat of patients with diabetes is not well established. This cross-sectional study aimed to analyze the association between percentage body fat (PBF) and dietary sources of fat from the usual diet of patients with type 2 diabetes.
methodsOutpatients were submitted to PBF evaluation estimated by bioelectrical impedance. The patient's usual diet was assessed by a 3-day weighed diet record (WDR), and compliance was analyzed by comparing the protein intake estimated from the WDR and that from 24-hr urinary nitrogen output.
resultsA total of 188 patients with type 2 diabetes (aged 62.5 ± 8.8 years; 57% female, body mass index [BMI] 29.3 ± 3.8 kg/m²) were analyzed and divided into groups with high and low PBF according to mean PBF (men: 26.6 ± 7.1%; women: 39.8 ± 5.9%). Patients with high PBF consumed an increased proportion of red meat (52.0% of total meat), processed meat (5.4%), and saturated fat from red meat (2.1% of energy) compared to low PBF individuals (42.3% [
conclusionsThe present study suggested that a higher ingestion of dietary sources of saturated fat was associated with high PBF in patients with type 2 diabetes.
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