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/m^2)	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

Data are presented as mean ± standard deviation, according to each tertile of diet components. Comparison was performed with ANOVA.