Korean J Nutr.  2007 Sep;40(6):509-516.

Impact of Diabetes Duration on the Cardiovascular Disease Risk Factors in Korea Type 2 DM Patients

Affiliations
  • 1Department of Food and Nutrition, Ewha Womans University, Seoul 120-750, Korea. wykim@ewha.ac.kr
  • 2Department of Internal Medicine, Yonsei University College of Medicine, Seoul 120-749, Korea.

Abstract

The purpose of this study was to investigate the impact DM duration on cardiovascular disease risk factors in Korean Type 2 diabetes mellitus patients. The subject were 250 (male: 134, female: 118) Korean Type 2 DM patients recruited from a general hospital's DM clinic. Anthropometric and hematological variables and dietary intake were assessed. The subject's mean age was 60.2 years and duration of diabetes was 9.5 years. As far as DM duration was concerned, male subjects with long duration (> or = 5 years and longer) showed significantly lower weight, fat free mass, skeletal muscle mass, BMI (p < 0.05) and higher 2hrs-postprandial plasma glucose (p < 0.05) and concentration of Hemoglobin A1c (p < 0.01) compared to those with less 5years of duration. In female subjects, same trend was found. Female subjects with long duration (> or = 5 years and longer) showed significantly higher fat free mass (p < 0.05) and skeletal muscle mass (p < 0.05), Hemoglobin A1c (p < 0.01), HDL-cholesterol (p < 0.01) and triglyceride (p < 0.05), dietary intakes of protein (p < 0.05) and fat (p < 0.05) compared to those with less 5years of duration. In conclusion, Type II DM patients of long duration had higher blood lipid concentrations and higher carbohydrates intakes. Subjects followed diet prescription strictly showed lower blood lipid concentration, suggesting the effectiveness of diet to manage Type 2 DM patients.

Keyword

type 2 diabetes; cardiovascular disease risk factor; DM duration; diet prescription

MeSH Terms

Blood Glucose
Carbohydrates
Cardiovascular Diseases*
Diabetes Mellitus, Type 2
Diet
Female
Humans
Korea*
Male
Muscle, Skeletal
Prescriptions
Risk Factors*
Triglycerides
Carbohydrates
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