| Summary: | 碩士 === 高雄醫學大學 === 醫學研究所 === 98 === Background: Microalbuminuria or Macroalbuminuria are known to increased risks of cardiovascular and renal failure in type 2 diabetes patients. Besides blood glucose and hypertension control, dietary components, such as consumption of different classes of fatty acid and healthy food choices may be beneficial in slowing progression of renal function in type 2 diabetes.
Methods and Materials: This study aimed to examine associations between keep fatty acid concentrations as dietary exposure as well as consumption of various foods and risks of diabetic nephropathy. Subjects were categorized as diabetes only (n=502) or diabetic nephropathy (n=278).
Result: The type 2 diabetic patients with or without nephropathy had significant differences in erythrocyte saturated fatty acids (39.42±0.92 wt% vs. 39.25±0.85 wt%, P=0.019). Erythrocyte n-3 polyunsaturated fatty acids were not significantly different between diabetic patients with or without nephropathy. Increased consumption of fresh vegetable ( >2 servings/day vs. ≦2 serving/day) was associated with lower risk of diabetic nephropathy (vegetable: OR = 0.59, 95% CI = 0.43 - 0.81, P=0.001). After adjusting for confounding factors (age, gender, disease duration, education, hypertension, HbA1c), total saturated fatty acids/total polyunsaturated fatty acids ratio had higher risk of diabetic nephropathy (≦ 0.92 vs. > 0.92, aOR=1.79, 95% CI = 1.23-2.58, P=0.002). In contrast, consumption of vegetable >2 servings per day as opposed to ≦2 servings per day had lower risks (aOR=0.63, 95% CI = 0.44-0.91, P=0.015) of diabetic nephropathy.
Conclusions: Diets lower in saturates, higher in polyunsaturates and increased consumption of vegetables may be beneficial in lowering risks of diabetic nephropathy.
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