BACKGROUND: Although treatment targets for the consumption of dietary fat in patients with type 2 diabetes mellitus are well accepted, little is known about the actual fat consumption by newly diagnosed patients or the dietary adjustments that they make in the following years. AIMS: To measure fat intake in patients with type 2 diabetes in general practice at diagnosis, shortly after dietary consultation, and after 4 years. DESIGN OF STUDY: A prospective cohort study. SETTING: Thirty-three general practices in The Netherlands. METHOD: One hundred and forty-four patients with newly diagnosed type 2 diabetes were referred to a dietician, and fat consumption (the main outcome measure) was assessed with a 104-item food frequency questionnaire at diagnosis, 8 weeks following diagnosis, and after 4 years. Reference values for fat consumption were obtained from an age-matched sample of a population-based survey. RESULTS: At diagnosis, total energy intake was 10.6 MJ/day and cholesterol intake was 300 mg/day. Total fat consumption was 40.9% of energy intake, with saturated fatty acids 15.0%, monounsaturated fatty acids 14.3%, and polyunsaturated fatty acids 9.2% of energy intake. All levels, except for polyunsaturated fatty acids, were significantly unfavourable compared with those for the general population. After 8 weeks, consumption of saturated fatty acids had decreased to a lower level than in the general population and all other levels measured were similar to those for the general population. After 4 years there was a slight increase in the consumption of total fat and monounsaturated fatty acids, but cholesterol and saturated fatty acid consumption had decreased further. CONCLUSIONS: Patients with newly diagnosed type 2 diabetes have an unfavourable fat consumption at diagnosis. They adapt to a more desirable consumption shortly after diagnosis, and this improved dietary behaviour is sustained for 4 years. Recommendations regarding consumption of total and saturated fat are, in contrast to those for cholesterol, not met by patients in general practice.
BACKGROUND: Although treatment targets for the consumption of dietary fat in patients with type 2 diabetes mellitus are well accepted, little is known about the actual fat consumption by newly diagnosed patients or the dietary adjustments that they make in the following years. AIMS: To measure fat intake in patients with type 2 diabetes in general practice at diagnosis, shortly after dietary consultation, and after 4 years. DESIGN OF STUDY: A prospective cohort study. SETTING: Thirty-three general practices in The Netherlands. METHOD: One hundred and forty-four patients with newly diagnosed type 2 diabetes were referred to a dietician, and fat consumption (the main outcome measure) was assessed with a 104-item food frequency questionnaire at diagnosis, 8 weeks following diagnosis, and after 4 years. Reference values for fat consumption were obtained from an age-matched sample of a population-based survey. RESULTS: At diagnosis, total energy intake was 10.6 MJ/day and cholesterol intake was 300 mg/day. Total fat consumption was 40.9% of energy intake, with saturated fatty acids 15.0%, monounsaturated fatty acids 14.3%, and polyunsaturated fatty acids 9.2% of energy intake. All levels, except for polyunsaturated fatty acids, were significantly unfavourable compared with those for the general population. After 8 weeks, consumption of saturated fatty acids had decreased to a lower level than in the general population and all other levels measured were similar to those for the general population. After 4 years there was a slight increase in the consumption of total fat and monounsaturated fatty acids, but cholesterol and saturated fatty acid consumption had decreased further. CONCLUSIONS:Patients with newly diagnosed type 2 diabetes have an unfavourable fat consumption at diagnosis. They adapt to a more desirable consumption shortly after diagnosis, and this improved dietary behaviour is sustained for 4 years. Recommendations regarding consumption of total and saturated fat are, in contrast to those for cholesterol, not met by patients in general practice.
Authors: S E Manley; I M Stratton; C A Cull; V Frighi; E A Eeley; D R Matthews; R R Holman; R C Turner; H A Neil Journal: Diabet Med Date: 2000-07 Impact factor: 4.359
Authors: A H Harding; L A Sargeant; A Welch; S Oakes; R N Luben; S Bingham; N E Day; K T Khaw; N J Wareham Journal: Diabetes Care Date: 2001-11 Impact factor: 19.112
Authors: J M Mooy; P A Grootenhuis; H de Vries; H A Valkenburg; L M Bouter; P J Kostense; R J Heine Journal: Diabetes Care Date: 1995-09 Impact factor: 19.112
Authors: Alicia Julibert; Maria Del Mar Bibiloni; Cristina Bouzas; Miguel Ángel Martínez-González; Jordi Salas-Salvadó; Dolores Corella; Maria Dolors Zomeño; Dora Romaguera; Jesús Vioque; Ángel M Alonso-Gómez; Julia Wärnberg; J Alfredo Martínez; Luís Serra-Majem; Ramon Estruch; Francisco J Tinahones; José Lapetra; Xavier Pintó; José Lopez-Miranda; Laura García-Molina; José Juan Gaforio; Pilar Matía-Martín; Lidia Daimiel; Vicente Martín-Sánchez; Josep Vidal; Clotilde Vázquez; Emili Ros; Estefanía Toledo; Nerea Becerra-Tomás; Olga Pórtoles; Karla A Pérez-Vega; Miquel Fiol; Laura Torres-Collado; Lucas Tojal-Sierra; Rosa Carabaño-Moral; Itziar Abete; Almudena Sanchez-Villegas; Rosa Casas; María Rosa Bernal-López; José Manuel Santos-Lozano; Ana Galera; Lucía Ugarriza; Miguel Ruiz-Canela; Nancy Babio; Oscar Coltell; Helmut Schröder; Jadwiga Konieczna; Domingo Orozco-Beltrán; Carolina Sorto-Sánchez; Sonia Eguaras; Laura Barrubés; Montserrat Fitó; Josep A Tur Journal: Nutrients Date: 2019-06-29 Impact factor: 5.717