Fiber in Diet Is Associated with Improvement of Glycated Hemoglobin and Lipid Profile in Mexican Patients with Type 2 Diabetes
Table 3
Association of diet components and metabolic control variables ().
Tertiles
HbA1c %
Glucose mg/dL
Triglycerides mg/dL
HDL-c mg/dL
LDL-c mg/dL
Calories (kcal)
812–1440
8.40 ± 2.1
140.0 (116.2, 189.7)
181.0 (131.0, 252.0)
41.8 ± 10.6
113.9 ± 31.2
1441–1922
8.35 ± 2.3
141.0 (112.2, 193.5)
171.5 (135.2, 235.0)
41.1 ± 9.7
111.7 ± 31.5
1922–3420
8.70 ± 2.3
157.0 (123.0, 224.0)
182.0 (135.0, 267.0)
42.2 ± 13.1
111.6 ± 33.2
value
0.400
0.0130
0.603
0.719
0.811
Carbohydrates (g/day)
116.45–211.36
8.6 ± 2.1
141.0 (116.5, 215.5)
186.0 (141.5, 251.5)
40.6 ± 10.0
108.0 ± 32.0
211.37–238.80
8.4 ± 2.3
145.0 (113.0, 200.0)
174.0 (130.5, 243.0)
41.4 ± 13.4
116.1 ± 33.2
238.81–298.50
8.4 ± 2.3
148.5 (119.0, 189.7)
168.5 (128.2, 247.0)
43.1 ± 10.1
112.5 ± 29.2
value
0.767
0.882
0.254
0.202
0.117
Proteins (g/day)
40.72–63.06
8.5 ± 2.3
152.0 (121.5, 198.0)
168.0 (131.0, 255.5)
42.1 ± 9.7
117.9 ± 30.11
63.07–70.36
8.7 ± 2.4
151.0 (114.0, 211.5)
189.0 (138.7, 242.5)
42.0 ± 12.9
110.3 ± 31.8
70.37–98.24
8.2 ± 2.0
139.0 (113.0, 199.0)
179.0 (136.0, 252.0)
41.2 ± 11.05
110.21 ± 33.3
value
0.166
0.196
0.418
0.776
0.080
Fats (g/day)
12.92–64.50
8.5 ± 2.3
148.0 (119.0, 195.0)
174.0 (130.0, 257.0)
43.9 ± 13.3
112.3 ± 29.0
64.51–74.77
8.5 ± 2.3
152.0 (119.0, 203.0)
179.0 (137.0, 266.5)
40.1 ± 10.1
114.4 ± 34.7
74.78–149.02
8.4 ± 2.1
140.0 (111.0, 216.0)
182.0 (141.0, 235.0)
41.6 ± 9.7
110.6 ± 31.1
value
0.859
0.627
0.779
0.017
0.633
Saturated fats (g/day)
1.18–18.20
8.3 ± 2.1
146.0 (115.0, 194.0)
165.0 (125.0, 236.0)
43.9 ± 9.9
116.8 ± 28.2
18.21–21.89
8.7 ± 2.4
145.0 (119.0, 205.0)
184.0 (141.0, 270.0)
40.0 ± 9.8
112.9 ± 34.6
21.90–54.28
8.5 ± 2.2
149.0 (116.0, 209.0)
183.0 (138.0, 238.0)
41.1 ± 13.4
107.6 ± 31.7
value
0.260
0.968
0.096
0.015
0.065
Dietary fiber (g/day)
4.63–21.65
8.6 ± 2.3
151.5 (119.5, 208.5)
183.0 (142.8, 251.8)
42.0 ± 12.8
114.5 ± 31.5
21.66–26.68
8.8 ± 2.3
152.0 (116.0, 221.0)
186.0 (133.0, 284.0)
39.5 ± 9.0
111.0 ± 33.7
26.69–78.38
8.0 ± 2.1
136.5 (114.0, 186.8)
163.0 (123.5, 221.0)
43.5 ± 11.2
111.8 ± 30.5
value
0.011
0.203
0.007
0.016
0.622
Data are presented as mean ± standard deviation or median (interquartile range), according to each tertile of diet components. Comparison was performed with ANOVA (means) or Kruskal-Wallis (medians).
