Journal of Nutrition and Health

  • 제41권4호
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  • Pages.327-340
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  • 2008
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  • 2288-3886(pISSN)
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  • 2288-3959(eISSN)
한국영양학회 (The Korean Nutrition Society)
권호 표지

제2형 당뇨병환자에서 대사증후군 동반에 따른 영양소 섭취상태 비교 및 심혈관질환과의 관련성

Comparative of the Nutritional Status and Correlation of Cardiovascular Disease in Type Ⅱ Diabetes Mellitus Patients with Metabolic Syndromes

  • 임희숙 (순천향대학교 부천병원 영양팀) ;
  • 김순경 (순천향대학교 자연과학대학 식품영양학과)
  • Lim, Hee-Sook (Department of Nutrition team, Soonchunhyang University Bucheon Hospital) ;
  • Kim, Soon-Kyung (Department of Food sciences & Nutrition, Soonchunhyang University)
  • 발행 : 2008.06.30
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초록

This study was designed to investigate the correlation between nutrition status and cardiovascular disease in type 2 diabetes patients with metabolic syndrome. The subjects were 66 patients and divided into Non MS (a group without metabolic syndrome, n = 37) and MS (a group with metabolic syndrome, n = 29). The percentage of patients accompanying metabolic syndrome was 43.9% and family history such as DM, skipping meal and eating speed were higher in MS (P < 0.05) The average values of BMI, body fat (%), waist circumference were significantly higher in patients of MS than that of Non MS. For hamatological values, MS showed higher FRS, HOMA-IR, LDL-Cholesterol, CRP. Percentage of FRS was 21.63% in MS that is relatively higher in comparison with 16.81% in Non MS. Moreover, the incidence of cardiovascular disease appeared 13.8% in MS that is higher than 2.7% in Non MS. The intake of sodium and vitamin E were higher, but the intake of fat, vitamin A and zinc were lower in MS than in Non MS. Close correlations were elucidated among FRS, occurrence of cardiovascular disease, weight, waist circumference, Total-Cholesterol, LDLCholesterol, sodium in both groups. In conclusion, cardiovascular disease risk factors would be higher in type 2 diabetes patients with metabolic syndrome and there were distinctive patterns that were associated with hamatological values, nutrition intake risk factors. This result should be considered when designing nutrition study and intervetion programs.

키워드

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