Nutritional status, risk factors and comorbidities in adults with type 2 diabetes mellitus

• Autor(a) principal: Dias da Silva, Alice
• Data de Publicação: 2020
• Outros Autores: Matos Júnior, Newton, Damasceno, Dênis Derly, Guimarães, Nathalia Sernizon, Gomes, Júnia Maria Geraldo
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: HU Revista (Online)
• Texto Completo: https://periodicos.ufjf.br/index.php/hurevista/article/view/28790
• topic: Nutritional Status; Diabetes Mellitus, Type 2; Food Consumption; Diet; Chronic Disease; Estado Nutricional; Diabetes Mellitus Tipo 2; Consumo de Alimentos; Dieta; Doença Crônica

Introduction: The characterization of the nutritional profile of people with type 2 diabetes may favor the adoption of strategies to reduce comorbidities and disease’s complications. Aim: To evaluate the nutritional status, risk factors and comorbidities in adults with type 2 diabetes. Material and Methods: A cross-sectional study was conducted with 30 subjects with type 2 diabetes aged 18 to 59 years, from Barbacena – MG. Socioeconomic and lifestyle variables (smoking, physical activity, medications, alcoholism, etc.), food consumption (total calories, macronutrients, use of sweeteners, meal preparation, etc.), anthropometric and body composition variables (waist circumference, arm circumference, hip circumference, calf circumference, weight, height and body fat percentage). Results: Most of the subjects were women (66.7%), who presented higher body mass index, waist-hip ratio, waist-height ratio and body fat percentage compared to men. There was a high prevalence of overweight and obesity among subjects of both genders. Half of the sample had fasting glucose <130 mg/dL, and these subjects had lower body mass index (P = 0.04), waist circumference (P= 0.05), hip circumference (P= 0.02 ), waist-to-height ratio (P= 0.03) and body fat percentage (P= 0.05) compared to those with blood glucose > 130 mg/dL. Subjects with blood glucose <130 mg/dL also had lower carbohydrate and lipid intake compared to those with blood glucose >130 mg/dL. Conclusion: Obesity was the most frequent comorbidity evaluated, which is worrying due to its association with glycemic control and risk of complications. Food intake was related to glycemic control and nutritional status, demonstrating the need for a balanced diet and gradual weight reduction for people with type 2 diabetes, aiming at better glycemic control and higher quality of life.