4TH International Congress on Technology - Engineering & SCIENCE - Kuala Lumpur - Malaysia (2017-08-05)

Needing To Food Fortification In Overcoming Dietary Fiber Intake Deficiency In Type 2 Diabetic Patients
The rising prevalence of type 2 diabetes mellitus continues to be a growing concern worldwide. The number of people diagnosed with diabetes, of which 90% type 2, has increased from 153 million to 347 million from 1980 to 2008 [1]. Type 2 diabetes mellitus and its complications have been becoming a main burden of disease around the world, particularly in developing countries [2]. Therefore, much attention should be focused on optimizing therapy for persons with diabetes [3]. The medical nutritional therapy is an integral component of diabetes care [4]. Intervention studies have examined the impact of dietary intake on glycemic control and found that higher intake of dietary fiber [5, 6] and lower glycemic index (GI) [7] improved glycemic control status. To evaluate the dietary fiber intake among Iranian patients with type 2 diabetes and compare to the recommended adequate intake of fiber, we conducted a cross-sectional study including 152 patients attending the nutrition clinic in Ardabil city, in the northwest of Iran. All patients were diagnosed with type 2 diabetes by doctors according to ADA criteria. The participants were apparently healthy. Exclusion criteria included the occurrence of a cardiovascular event during the previous 6 months, advanced congestive heart failure, major depression, and dementia. Weight and height were measured in duplicate by trained personnel following standard procedures. Participants were weighed in light clothing using a digital scale with a precision of 0.1 kg. Height was determined using a portable stadimeter with a 0.5 cm precision. Dietary intake of fiber was assessed using 3-day food records (2 non-consecutive weekdays and 1 weekend day). Subjects had to document time, amount (in gram) and situation, in which a food or beverage was consumed. They were instructed to (1) document all consumed foods and beverages in as much detail as possible, (2) to weigh foods (or to estimate doses, if weighing was not possible in some situations), (3) not to change usual eating habits. Food records were analyzed by computer using the Nutritionist III software and the daily nutrient intakes of total energy, carbohydrate, protein, fat and dietary fiber were calculated. All statistical analysis was conducted using SPSS 23. Descriptive statistics were computed for all parameters. Descriptive statistics included means± SD. Gender differences were assessed using independent-samples T-tests. The comparison of dietary fiber intake with the recommended intake was done using one-sample T-Test. Statistical significance was set at p < 0.05.
Fatemeh Ghannadiasl