비만 및 비비만 인슐린 비의존형 당뇨병환자의 영양소 섭취량 비교 분석

서지정보

· 발행기관 : 한국식생활문화학회
· 수록지 정보 : 韓國食生活文化學會誌 / 28권 / 5호
· 저자명 : 박정순, 이숙영

영어초록

This study compared the nutrient intake of obese versus non-obese non-insulin dependent diabetes mellitus (NIDDM) patients for Diabetes Medical Nutrition Therapy. The study was conducted at medical hospitals in Gyeonggi and Seoul from April 2009 to November 2009. Fifty-six adult male NIDDM patients were enrolled and divided into two groups: 36 into an obese group (BMI ≥25) and 20 into a non-obese group (BMI〈25). To conduct this study, anthropometric measurements, and daily nutrient intake of obese and non-obese NIDDM patients were measured. Daily nutrient intake was estimated by 24hr-recall and analyzed by the CAN program. In the results, anthropometric measurements of the two groups showed significant differences in weight and BMI (p〈0.001). Daily nutrient intake of the two groups showed no significant differences, except for vitamin E intake (p〈0.05). The total energy intake of the non-obese and obese groups were 2,669.9±964 kcal and 2,555.4±803 kcal, respectively, which were both above 113% of the recommended Dietary Reference Intakes for Korean (KDRIs). Cholesterol and sodium intake were 378.1±215.6 mg and 6,478.9±2755.1 mg, respectively for the non-obese group. Cholesterol and sodium intake were 308.1±155.6 mg and 6,306.8±2788.9 mg, respectively, for the obese group. Both groups were above 150% of the recommended levels set by the Korean Diabetes Association (KDA). However, their antioxidant nutrient intake was appropriate. Meanwhile, their fiber intake was 10.7±5.1 g and 9.8±5.2 g, respectively, which was lower than 40% of the recommended intake set by the KDA. The results show that the nutritional education for obese and non-obese NIDDM male patients must aim to reduce total energy, cholesterol, and sodium intake, while increasing fiber intake. In addition, the factors related to a patient's glycosylated hemoglobin, serum lipids, blood pressure, and weight change must be calibrated for the appropriate energy, fat, cholesterol, sodium, and dietary fiber intake.

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