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The Relationship Between Dietary Protein Intake and Its Sources with Prediabetes Among Tehranian Women
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MF Kezabi    , S Eghtesadi , A Howaida |
| Department of Nutrition, Faculty of Medical Sciences and Technologies, Islamic Azad University, Science and Research Branch, Tehran, Iran, , segtesadi@gmail.com |
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Abstract: (991 Views) |
| Introduction: Prediabetes predisposes people to type 2 diabetes and cardiovascular diseases. This study investigated the relationship between dietary protein intake and its sources with prediabetes in Tehranian adult women. Materials and Methods: This cross-sectional study was conducted between September 2020 and November 2020 in District 16, Tehran, by recruiting 82 women with prediabetes and 164 healthy women aged between 25 and 59 years. We used a 147-item Food Frequency Questionnaire to obtain information on food intake. The subjects’ weight, height, waist and hip circumference, and body mass index were determined, and their physical activity was assessed. Prediabetes was defined based on the American Diabetes Association criteria. The odds ratios (OR) of prediabetes were assessed among quartiles of dietary protein intake and its sources using conditional logistic regression after controlling for confounders. Results: The mean age of the case and control women were 40.4±10.2 and 40.9±8.4 years, respectively. The OR of prediabetes was significantly lower in participants with a higher intake of calories derived from proteins and nuts than in other participants (P<0.001). However, no statistically significant relationship was found between the quartiles regarding calories derived from carbohydrates, fats, and other protein sources. Conclusion: The results showed that the percentage of calories derived from proteins and nuts had a significant relationship with prediabetes among women. However, no significant relation was found between other sources of protein and prediabetes. |
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| Keywords: Prediabetes, Food groups, Protein, Nuts |
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Full-Text [PDF 1010 kb]
(574 Downloads)
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Type of Study: Original |
Subject:
Nutrition
Received: 2021/09/4 | Accepted: 2022/06/25 | Published: 2021/12/31
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