Association between type 2 diabetes and different types of dietary fats: A case-control study

Abstract

Background: The effect of dietary fats on type 2 diabetes (T2D) is not clear. This study aimed to determine the association between T2D and dietary fatty acids among Iranian adults. Methods: This case-control study was performed on 4241 participants aged 35-70, including 1804 people with T2D and pre-diabetes as the case group and 2437 people without diabetes as the control group. Dietary intake was assessed using a food frequency questionnaire (FFQ). Results: The cases had higher age (48.36 +/- 8.62 vs. 54.53 +/- 7.75 y, P < 0.001), weight (73.7713.41 vs. 76.18 +/- 13.49 kg, P = 0.001), body mass index (BMI) (28.02 +/- 4.70 vs. 24 +/- 4.74 kg/m(2), P = 0.001), right systolic blood pressure (RSBP) (113.33 +/- 16.7 vs. 121.61 +/- 17.24 mmHg, P = 0.001), right diastolic blood pressure (RDBP) (71.41 +/- 10.53 vs. 75.33 +/- 9.92 mmHg, P = 0.001), fasting blood sugar (FBS) (96.87 +/- 19.39 vs. 169.95 +/- 69.28 mg/dl, P = 0.001), blood urine nitrogen (BUN) (13.65 +/- 3.74 vs. 14.26 +/- 4.03 mg/dl, P = 0.001), triglyceride (TG) (141.61 +/- 99.37 vs. 175.96 +/- 114.74 mg/dl, P = 0.001), alkaline phosphatase (ALP) (218.24 +/- 66.35 vs. 246.97 +/- 72.65 IU/L, P = 0.001), low-density lipoprotein cholesterol (LDL) (111.68 +/- 33.02 vs. 101.97 +/- 36.54 mg/dl, P = 0.001), serum glutamic-pyruvic transaminase (SGPT) (21.88 +/- 15.15 vs. 23.55 +/- 15.96 IU/L, P = 0.001), gamma-glutamyl transferase (GGT) (24.66 +/- 20.42 vs. 30.72 +/- 30.43 IU/L P = 0.001), and cholesterol (192.45 +/- 39.1190 vs. 187.12 +/- 46.19 mg/dl P = 0.001) compared to the control group. T2D was negatively associated with dietary intake of PUFAs (OR = 0.93, CI95:0.84-1.03, P = 0.01) and positively associated with dietary cholesterol (OR: 1.01, CI95:1.001-1.01, P = 0.02). Conclusion: In summary, cholesterol was positively and PUFAs were negatively associated with diabetes. If the results of the present study on the effect of fat intake on diabetes are proven, future dietary recommendations for people at risk of diabetes may be corrected by providing diets rich in polyunsaturated fatty acids and low in cholesterol.