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Nutrición Hospitalaria

On-line version ISSN 1699-5198Print version ISSN 0212-1611

Abstract

FERRER-GARCIA, Juan Carlos; GRANELL VIDAL, Lina; MUNOZ IZQUIERDO, Amparo  and  SANCHEZ JUAN, Carlos. Consumption of nuts and vegetal oil in people with type 1 diabetes mellitus. Nutr. Hosp. [online]. 2015, vol.31, n.6, pp.2641-2647. ISSN 1699-5198.  http://dx.doi.org/10.3305/nh.2015.31.6.8671.

Introduction: recent studies have demonstrated the cardiovascular benefits of the Mediterranean Diet, enriched with olive oil and nuts. People with diabetes, who have an increased risk of cardiovascular complications, could benefit greatly from following this type of eating pattern. Objective: analysis of vegetable fats intake from nuts and olive oil in patients with 1 Diabetes Mellitus type (DM1). Methods: transverse descriptive study comparing 60 people with type 1 Diabetes Mellitus (DM1) with 60 healthy individuals. We collect the frequency of consumption of vegetable oils and nuts and calculate the contribution of these foods in mono and polyunsaturated fatty acids (oleic acid, linoleic acid and α-linolenic acid). For data collection we designed a food frequency questionnaire specifically. We also collect anthropometric variables, cardiovascular risk factors and diabetes-related variables. Results: vegetable fat intake from vegetable oils (3.02 ± 1.14 vs 3.07 ± 1.27 portions/day, P = 0.822) and nuts (1.35 ± 2.24 vs 1.60 ± 2.44 portions/week, P = 0.560), was similar in both groups. The DM1 group consumed fewer portions of olive oil daily than the control group (2.55 ± 1.17 vs 3.02 ± 1.34 portions/day, P = 0.046). We detected a significantly lower intake of α-linolenic acid in the control group (1.13 ± 2.06 versus 2.64 ± 4.37 g/day, p = 0.018) while there were not differences in the rest of fatty acids (oleic acid 28.30 ± 18.13 vs 29.53±16.90 g/day, P = 0.703; linoleic 13.70 ± 16.80 vs 15.45 ± 19.90 g/day, P = 0.605). In DM1, it not demonstrated an influence of the intake of vegetable fats and oils from nuts in the anthropometric, metabolic and diabetes-specific variables. Conclusions: in people with DM1, total intake of vegetable oils and nuts do not differ from the general population. However, the consumption of olive oil and the contribution of α-linolenic fatty acid derived from such fats are slightly lower than the general population. Although intake of vegetable oils and nuts in people with DM1 is not related to metabolic parameters, or progression of complications of diabetes, it is reasonable to increase their intake, given the recognized benefits of this type of food.

Keywords : Type 1 Diabetes Mellitus; Unsaturated fatty acids; Mediterranean diet; Vegetable fats; Nuts.

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