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

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/m2, 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.

Association between type 2 diabetes and branched chain amino acids (BCAA); a case-control study.

Background: Several amino acids and their derivatives have been implicated in insulin resistance (IR) and Type 2 Diabetes Mellitus (T2DM). This research sought to establish a relationship between the dietary levels of branched-chain amino acids (BCAA) and the risk of T2DM. Methods: This case-control study was carried out on 4200 participants consisting of 589 people with T2DM and 3611 non-diabetic aged 35 to 70 years residents in Sabzevar, Iran. Data on the economic-social, employment status, medical history, lifestyle, and sleep habits were collected via interview. The food frequency questionnaire (FFQ) was used to check the nutritional status. Participants' dietary BCAA consumption was estimated using Nutritionist IV software. Results: A significant negative association between the incidence of T2DM and the dietary levels of BCAAs after adjustment for age and sex (OR = 0.972, CI 95%:0.648-0.996, P = 0.022). The negative association remained significant after additional adjustments for body mass index (BMI) and physical activity (OR = 0.967, CI 95%: 0.943-0.992, P = 0.010). Interestingly, a positive association was found between T2DM and total BCAAs (OR = 1.067, CI 95%: 1.017-1.119, P = 0.008), Isoleucine (OR = 1.248, CI 95%: 1.043-1.494, P = 0.016), Leucine (OR = 1.165, CI 95%: 1.046-1.299, P = 0.006) and Valine (OR = 1.274, CI 95%: 1.088-1.492, P = 0.003) after further adjustment for calorie intake. Conclusions: Our results demonstrate branched-chain amino acids (BCAAs) including isoleucine, leucine, and valine are negatively associated with the incidence of type 2 diabetes (T2DM) after adjusting for age and sex, BMI, and physical activity. However, adjusting for calorie intake reversed the association between T2DM and BCAAs. These findings suggest that the association between BCAAs and T2DM may be influenced by calorie intake. Future longitudinal studies are warranted. Supplementary Information: The online version contains supplementary material available at 10.1007/s40200-023-01247-9.

Intake of food groups and cervical cancer in women at risk for cervical cancer: A nested case-control study.

Background: The risk of cervical cancer was reported to be influenced by dietary components. This study aimed to illustrate the association between cervical cancer with the intake of food groups in women with a history of cervical neoplasia. Methods: This nested case-control study was conducted in 558 people with a history of cervical intraepithelial neoplasia (CIN), including 279 women with cervical cancers and 279 controls with low-grade squamous intraepithelial lesions (LSIL). A validated food frequency questionnaire (FFQ) was used to assess the intake of food groups. Results: The intake of fruits and vegetables in the case group was significantly lower than the control group (P=0.001). Low intake of dairy products, vegetables, and fruits was associated with cervical cancer risk (OR=4.67; 95% CI 1.2-9.49, P=0.001; OR=9.75, 95% CI 1.36-19. 51, P=0.001; and OR=4.82, 95% CI 1.09-7.25, P=0.001, respectively). After adjusting for age, family history, age at first menstruation, number of children, history of vaginal infection, and age at first sexual intercourse, the results were still significant. Additional adjustments to BMI did not change the results. Conclusion: The results indicate that the risk of cervical cancer can be affected by the intake of certain food groups. Further longitudinal studies are needed to confirm these findings and determine the underlying mechanism of the influence of dietary components on cervical cancer risk.

The Association Between Different Types of Dietary Carbohydrates and Colorectal Cancer: A Case-Control Study.

Background: Several factors such as genetics and dietary intake are involved in the development of colorectal cancer (CRC). Higher intake of dietary carbohydrates may be associated with an increased risk of CRC. This study aimed to investigate the association between different types of dietary carbohydrates and CRC. Methods: This hospital-based case-control study was carried out from June 2020 to May 2021 on 480 randomly selected participants including 160 CRC patients and 320 healthy controls aged 35-70 years in Firoozgar hospital, Tehran, Iran. Dietary intake was assessed using Food Frequency Questionnaire (FFQ). Nutritionist IV software was used to determine the intake of calorie and various forms of dietary carbohydrates including total carbohydrate, simple sugar, glucose, fructose, galactose, sucrose, lactose, and maltose. Results: The average daily intake of calorie, carbohydrates, sugar, glucose, fructose, sucrose, and maltose were significantly higher among CRC cases compared to the controls (All P < 0.05). The logistic regression found significant associations between CRC with dietary intake of carbohydrates (OR = 1.009, CI 95%: 1.003-1.01, P = 0.002), sugar (OR = 1.02, CI 95%: 1.01-1.03, P < 0.001), glucose (OR = 1.06, CI 95%: 1.01-1.11, P = 0.009), fructose (OR = 1.31, CI 95%: 1.19-1.43, P < 0.001), sucrose (OR = 1.19, CI 95%: 1.12.-1.25, P < 0.001), maltose (OR = 9.03, CI 95%: 3.93-20.78, P < 0.001), galactose (OR = 1.31, CI 95%: 1.07-1.6, P = 0.008), and lactose (OR = 1.009, CI 95%: 1.01-1.18, P = 0.02). This association remained significant after adjustment for sex and age (except for galactose and lactose), and additional adjustment for sleep, tobacco, and alcohol level, and further adjustment for calorie intake and body mass index (BMI) (except for glucose). Conclusions: A positive association was found between CRC and dietary intake of carbohydrates, sugar, fructose, sucrose, and maltose. Following a low-carbohydrate, low-sugar diet may help prevent CRC. Future longitudinal studies are warranted to confirm these findings.