Research Article
Fiber in Diet Is Associated with Improvement of Glycated Hemoglobin and Lipid Profile in Mexican Patients with Type 2 Diabetes
Table 4
Association of diet components with anthropometric and body composition variables.
| Tertiles | Weight (kg) | Waist circumference (cm) | Body mass index (kg/m2) | Body fat (%) |
| Calories (kcal) | | | | | 812–1440 | 72.6 ± 13.6 | 99.4 ± 12.2 | 29.8 ± 5.0 | 42.4 ± 11.1 | 1441–1922 | 76.4 ± 16.0 | 100.9 ± 12.6 | 31.0 ± 5.5 | 41.9 ± 11.3 | 1922–3420 | 77.3 ± 14.6 | 101.2 ± 12.6 | 30.8 ± 5.3 | 41.4 ± 12.9 | value | 0.022 | 0.458 | 0.145 | 0.782 | Carbohydrates (g/day) | | | | | 116.45–211.36 | 78.1 ± 16.0 | 101.4 ± 12.5 | 30.8 ± 5.3 | 41.2 ± 11.3 | 211.37–238.80 | 74.2 ± 14.5 | 100.6 ± 12.4 | 30.4 ± 5.3 | 42.7 ± 12.3 | 238.81–298.50 | 73.8 ± 13.6 | 99.4 ± 12.4 | 30.2 ± 5.3 | 41.7 ± 11.7 | value | 0.035 | 0.416 | 0.654 | 0.572 | Proteins (g/day) | | | | | 40.72–63.06 | 75.9 ± 14.1 | 101.5 ± 12.2 | 30.9 ± 5.4 | 43.2 ± 11.9 | 63.07–70.36 | 74.5 ± 15.1 | 99.8 ± 12.4 | 30.2 ± 4.9 | 41.9 ± 11.1 | 70.37–98.24 | 75.8 ± 15.4 | 100.2 ± 12.6 | 30.4 ± 5.6 | 40.5 ± 12.2 | value | 0.705 | 0.528 | 0.538 | 0.172 | Fats (g/day) | | | | | 12.92–64.50 | 75.0 ± 14.5 | 101.0 ± 12.4 | 30.5 ± 5.4 | 40.9 ± 12.1 | 64.51–74.77 | 74.3 ± 14.1 | 99.7 ± 12.3 | 30.3 ± 5.2 | 42.6 ± 11.7 | 74.78–149.02 | 76.9 ± 15.9 | 100.7 ± 12.5 | 30.7 ± 5.3 | 42.1 ± 11.5 | value | 0.347 | 0.698 | 0.853 | 0.462 | Saturated fats (g/day) | | | | | 1.18–18.20 | 72.6 ± 13.5 | 99.2 ± 12.8 | 29.8 ± 5.2 | 40.9 ± 12.2 | 18.21–21.89 | 75.9 ± 15.4 | 100.4 ± 11.8 | 30.7 ± 5.3 | 42.7 ± 11.0 | 21.90–54.28 | 77.7 ± 15.3 | 101.8 ± 12.6 | 31.0 ± 5.3 | 42.0 ± 12.0 | value | 0.020 | 0.223 | 0.183 | 0.450 | Dietary fiber (g/day) | | | | | 4.63–21.65 | 78.1 ± 14.2 | 102.5 ± 12.2 | 31.0 ± 5.2 | 42.2 ± 12.5 | 21.66–26.68 | 74.1 ± 14.9 | 99.3 ± 11.5 | 30.1 ± 5.0 | 41.9 ± 10.9 | 26.69–78.38 | 73.9 ± 15.2 | 99.5 ± 13.3 | 30.4 ± 5.6 | 41.5 ± 11.9 | value | 0.037 | 0.063 | 0.407 | 0.888 |
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Data are presented as mean ± standard deviation, according to each tertile of diet components. Comparison was performed with ANOVA.
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