Effects of dietary intervention on diabetic patients and high-risk populations in community

Abstract

Objective To evaluate the effects of comprehensive dietary interventions on diabetes in community populations. Methods Two communities in Drum-tower District of Fuzhou were randomly selected as the intervention community (Antai community) and control community(Wenquan community) respectively. Comprehensive dietary interventions were provided to the intervention community from October 2009 to October 2011, while no interventions to the control community. Two years after interventions, 30 groups with 100 families each were randomly selected according to the actual household distributions in the two communities. A total of 3702 and 3666 people in the intervention community and the control community were investigated with questionnaires on their food frequency. Physical examination (including height, weight, blood sugar, blood pressure, etc) was also conducted. There were 980, 2070 and 652 peoples in the general population, high-risk population and the diabetic population, respectively, in the intervention community; and 898, 2016 and 692 people in the 3 populations in the control community. Data were analyzed with Chi-square test on the rate check and t test on the means comparison. Results There was a significant difference in archiving rate between the two communities (76.7% and 71.2% for intervention and control community respectively, χ2=294.69, P<0.01). Compared with the control community, fasting blood glucose of the 3 populations were significant decreased; so were the body mass index and systolic blood pressure of the high-risk or the diabetic population, and the diastolic blood pressure of the high-risk population in the intervention community(t=4.289, 11.847, 8.517, 4.946, 7.838, 8.176, 12.931, 8.315, all P<0.01). In contrast to the control community, the intakes of protein and fat of the general population significantly increased(t=12.72, 11.40, both P<0.01), while carbohydrate intake decreased(t=4.11, P<0.01); protein intake increased in the high-risk population(t=9.45, P<0.01), while the intakes of carbohydrate and fat decreased(t=14.32, 7.44, P<0.01); the intakes of protein and fat of the diabetic population decreased (t=5.98, 15.22, both P<0.01) in the intervention community. In comparison with the control community, the intakes of beans, fruits, dairy and eggs significantly increased in the general population(t=6.778, 9.035, 4.718, 14.223, all P<0.01); the intakes of beans, vegetables, fruits, dairy and eggs increased while the intake of staple food, meat and oil decreased in the high-risk people(t=5.358, 2.827, 9.627, 21.346, 3.351, 12.970, 19.342, 3.241, all P<0.01); the intake of dairy and eggs increased while that of meat, aquatic products, oil, snacks and sugary drinks decreased in the diabetic patient of the intervention community(t=8.376, 2.702, 4.155, 3.121, 8.494, 6.702, 10.854, all P<0.01) in the intervention community. Conclusion Dietary intervention could effectively improve components of diet and nutrition, consequently benefit health situation related to diabetes, especially to the diabetic patients and the high-risk population. However, unreasonable diet model still remained in some subjects of the intervention community. It's indicated that the dietary intervention should be continued and more measure is in need to decrease the intake of beans and oil, and increase fibrin and dairy intake. Key words: Diabetes mellitus; Dietary interventions; High-risk population