Metabolic Syndrome (MetS) Prevalence, Associated Factors and Nutritional Practices in the Type 2 Diabetes Mellitus Patients | ||
| Alexandria Science Exchange Journal | ||
| Article 2, Volume 41, APRIL-JUNE - Serial Number 2, June 2020, Pages 155-164 PDF (319.77 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/asejaiqjsae.2020.91324 | ||
| Authors | ||
| Nasser I. E. Abo ELNaga* 1; Samir M. Ahmed* 1; Neveen F. M. Agamy* 2; Marwa R. A. Elbakatoshy* 1 | ||
| 1Food and Human Nutrition, Home Economics Department, Faculty of Agriculture, University of Alexandria. | ||
| 2Food Analysis and Safety, High Institute of Public Health,Alexandria University. | ||
| Abstract | ||
| Aim: The aims of this study were to determine the prevalence of metabolic syndrome (MetS) and its associated factors among type 2 diabetes patients and to study the most important nutritional practices among them. Materials and Methods: The study was included 100 patients with type 2 diabetes it was conducted at the Diabetes Centers in Alexandria Hospitals, Egypt, from June 2018 to February 2019. The study included the use of a questionnaire to obtain some information about diabetic patients, such as socioeconomics Characters, medical history of diabetes their most important nutritional practices, Waist circumference was done. Also, the blood samples were collected to measure some biochemical parameters; fasting blood glucose, lipid profile {total cholesterol (TC), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C)}, and blood pressure level. MetS was defined according to the criteria of the NCEP/ATP III to include individuals with any three or more of the five components. Results: Data showed that the prevalence of MetS in the sample was 71% and 29% was non-metabolic syndrome. High fasting blood glucose was the most common risk factor, followed by Waist circumference (65%), high TG (47%), lowed HDL (39%). The studying of the nutritional practices showed that the metabolic syndrome patient preferred baking (24%) and boiling (17%) while (9%) of non- metabolic syndrome preferred boiling. On the other hand, (28%) of the total patients preferred baking in oven, and the metabolic syndrome patients preferred fruit (31%) and sweets (18%) between meals, while (19%) of non-metabolic syndrome patients preferred fruit and (5%) preferred vegetables between meals. Also, the study showed that 12% of metabolic syndrome patients had a poor level of practices, and 14% had good practices, 45% moderate nutritional practices. Our findings indicated that metabolic syndrome had become a common public health problem, and therefore, we need to develop strategies, which aim to prevent and treat the of metabolic syndrome. | ||
| Keywords | ||
| Metabolic syndrome; predictive risk factors; type 2 diabetes; Nutritional Practices | ||
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