Survey On Dietary Fatty Acids Intake Of Patients With Type 2 Diabetes In Community

Objective:To estimate the fatty acid intake,component and identify the major food sources with type 2 diabetes patients in community through dietary survey,analyze the influence factors of fatty acid intake status,explore the relationship between dietary fatty acid intake and disease control of type 2 diabetes.In order to provide reasonable dietary guidance and get balanced diet of patients with type 2 diabetes,ensure balance level of all kinds of fatty acids,control blood sugar and provide some references for the prevention of complications.Methods: Multi-stage sampling and cluster random sampling method was used, and185 cases with type 2 diabetes were accounted for the research.Research involves basic conditions survey,food frequency dietary survey,medical examination and laboratory tests. Epi Data 3. 1 and SY nutrition software v2.70 were implicated to collect datas and SPSS 16.0 software was used to statistical analysis.Results:1. The average fat intake of per reference man per day among cases was 103.49 ±41.80 g,accounted for 45.41% of total energy,about 78.4% of the patients with type 2diabetes fat intake of energy was higher than 30%.2.Mean intake of SFA、MUFA、PUFA among cases was 20.52±8.76g、32.87±15.28g、40.57±17.88 g respectively.The energy proportion contributed from SFA and PUFA as8.96% and 17.80%,monounsaturated fatty acid as 14.42%。The ratio of S:M:P was1:1.6:1.98,and the ratio of n-6:n-3 was 7.53:1.3.The dietary fat mainly supplied by cooking oil,meat and nuts,accounted for 49.38%、14.72% and 9.59% respectively.Soybean oil, salad oil and blend oil were the major cooking oil. SFA mainly supplied by cooking oil(36.35%)、meat(20.90%)and milk(11.84%),MUFA mainly supplied by cooking oil(53.41%)、meat(16.63%)and nuts(8.63%),PUFA mainly supplied by cooking oil(58.97%)、nuts(12.09%)and beans(10.00%),n-6PUFA was mainly contributed from cooking oil( 58.92%)、nuts(12.83%)and meat(10.50%),and n-3PUFA acid was mainly contributed from cooking oil(66.07%)、beans(12.07%)and meat(6.16%).4. The dietary fat intake of different degree of education had statistical significance;the SFA intake of different education levels and drinking had statistical significance;the intake of MUFA of different age groups and gender had statistical significance;whether drinking had significance of difference in n-6PUFA intake;and n-3PUFA intake had statistical significance between gender.5.Dietary fat、SFA、PUFA、n-6 PUFA、n-3 PUFA showed positive correlation with triglyceride,with no significant correlation with the rest of the indicators(P>0.05).Conclusion:1.The dietary pattern of type 2 diabetes is unreasonable, the oil exceed the recommended value and the total fat intake is too high.2.The dietary SFA and PUFA exceeded recommended levels, the ratio of S:M:P is irrational,especially the ratio of n-6PUFA is too high.3.Oil,meat,nuts and beans are the major source of total fat and dietary fatty acid,oil accounted for about half.The main oils of investigation are soybean oil, salad oil and blend oil,the primary task of control fat is control oil,correct selection of cooking oil is the key group to adjust and control fat percentage.4.The total fat and dietary fatty acid of patients with type 2 diabetes have difference in age,gender,educational level and alcohol drinking. Especially the drinkers with high educational level,should be the key group of dietary intervention.5.There are negative correlations among dietary fat、SFA、PUFA、n-6 PUFA、n-3 PUFA and triglyceride.It means that controlling fat intake has great influence on losing weight,improving blood lipid levels and controlling complications.