Dietary Fat Quality and Pre-diabetes: A Case-control Study

Maryam Abshirini; Behzad Mahaki; Fariba Bagheri; Fereydoun Siassi; Fariba Koohdani; Mostafa Qorbani; Parvaneh Yavari; Gity Sotoudeh

doi:10.4103/ijpvm.IJPVM_243_18

Dietary Fat Quality and Pre-diabetes: A Case-control Study

Int J Prev Med. 2020 Oct 5:11:160. doi: 10.4103/ijpvm.IJPVM_243_18. eCollection 2020.

Authors

Maryam Abshirini¹, Behzad Mahaki², Fariba Bagheri¹, Fereydoun Siassi¹, Fariba Koohdani³, Mostafa Qorbani^{4

5}, Parvaneh Yavari¹, Gity Sotoudeh¹

Affiliations

¹ Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
² Department of Epidemiology and Biostatistics, School of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran.
³ Department of Cellular, Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
⁴ Non-Communicable Diseases Research Center, Alborz University of Medical Sciences, Karaj, Iran.
⁵ Chronic Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, 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: Dietary fat quality; fatty acids; polyunsaturated fatty acids; pre-diabetes.