The Dietary Pattern Of The Metabolic Syndrome Analysis

BackgroundMetabolic Syndrome(MS) is a cluster of multiple metabolic disorders.It is a multiplex risk factor for type 2 diabetes(T₂DM) and atherosclerotic cardiovascular disease(ASCVD).As MS becomes more prevalent worldwide and the recognition of its harm improved,the prevention and early intervention of MS is increasingly concerned.The pathogenesy of MS is still unclear,but it is known to involve internal factors,such as genetic,inflammation,hormonal action,cytokines,and external factors which include diet pattern and life style.Family history and racial affectability of T₂DM,hypertension and cardiovascular diseases,polysystic ovary syndrome,lack of physical exercise,age,gender,income,smoking and high salt diet are generally accepted as the risk factors of MS.As one of the few controllable risk factors,diet planning plays an important role in prevention and intervention of MS.Research of the relationship between diet and MS,prevention and intervention of MS via an adjusting diet pattern have become one of the focuses of this research area.Many clinic researches abroad have shown that meat,fried food, total fat intake and soft drink consumption are positively associated with the prevalence of MS,whereas whole grain food andα-linoleic acid intakes are inversely associated with that of MS.Few related studies were done in China,especially in the relationship between nutritional factors and MS.The study is aimed to illustrate the relationship between dietary pattern and MS,as well as give recommendations on how to adjust the inappropriate dietary patterns commonly found among the studied subjects.Objective1.To investigate the difference in dietary patterns between MS patients,people with MS-related factors and the control group.2.To illustrate the relationship between dietary pattern and MS.3.To give recommendations on dietary pattern. Subject and Method1.SubjectsHealth examination subjects at Huashan hospital(Pudong)(July 2007 to February 2008).Staff members of Shanghai Social Academy,(February 2008).2.MethodsDietary investigation was done using 24-hour dietary recall method for a three day period to acquire information of food type, amount and cooking method.Oil and salt intake was estimated based on the subjects' description.The collected data were analyzed using professional software.The percentages of nutrients intakes compared with the Dietary Recommended Intakes(DRIs) according to the Chinese Society of Nutrition recommendation(2000) were used in the statistical processing.Data collection and analysis using software were done by the same trained person.Height,weight,blood pressure,fasting plasma glucose and lipid profile were measured.3.Grouping CriteriaThe grouping criteria used in this study basically follows the MS diagnose criteria(CDS,2004).However,because some of the subjects did not get the result of serum HDL-C,total cholesterol(TC) was used alternatively.4.Statistical ProcessingSPSS11.5 was used to analyze the data.All the normal distributed data were represented using mean±standard deviation and non-normal distribution ones were represented using median.Group comparison was done using independent t-test and one-way ANOVA.P＜0.05 is statistically significant.Result1.89 subjects were admitted to the study from July 2007 to February 2008.As control group(N),risk group(R) and MS group(M),each had 30,36 and 23 subjects respectively.The age and gender composition of each group were comparable.2.Total fat intake was higher in group R than in group N(P=0.007). Total energy,protein,fat and carbohydrate intakes were higher in group M than in the control group(P=0.000,0.023,0.034 respectively).Total energy and carbohydrate intake in group M were higher than in group R(P=0.001,0.016respectively).As the number of MS related factors increases,total energy,protein and fat showed an increasing trend.No relationship was observed between carbohydrate intake and the number of MS related factors.3.The average cholesterol intake of group N is 275.4mg/day,lower than the upper limit of DRIs(3OOmg/day).While the average cholesterol intake of group R and M are 356.8mg/day and 377.8mg/day, respectively,both significantly higher than group N(P=0.005 and 0.013).No significant difference was noticed between group R and M.4.Insufficient dietary fiber intake is common and severe among the subjects.The average dietary fiber intake of group N is only 37.3% of DRIs,while group R and M consume even less dietary fiber than group N,21.35%DRIs and 16.4nRIs respectively(both P values are 0.000), and the difference between group R and M is also significant(P=0.014). And a tendency of increase was noticed with the increase of the number of MS related factors increases.5.In the population studied,SFA was found to be the dominant component in the diet fatty acid composition while MUFA and PUFA formed a relatively small portion of the total amount.The percentage of MUFA was found to be the lowest among the three.Compared with group N,the constituent ratio of SFA is significantly higher in group R and M(both P values are0.000),while the constituent ratios of MUFA and PUFA are significantly lower in group R and M(all P values＜0.05).The constituent ratio of PUFA is also lower in group M than in group R(P=0.033).As the number of MS related factors increases, the constituent ratio of SFA also increases,while the constituent ratio of MUFA and PUFA showed a decreasing trend. Conclusion1.It was found that severe dietary fiber intake insufficiency and imbalanced diet fatty acid composition are common in the studied population.2.MS patients' intake of total energy,total fat,protein, carbohydrate and cholesterol are significantly higher,while the dietary fiber intake is significantly lower than those of the control group.The constituent ratio of SFA in the total fat intake is significantly higher,while the constituent ratio of MUFA and PUFA are lower than normal people.3.As the number of MS related factors increases,the intakes of total energy and total fat rise but dietary fiber intake drops; the constituent ratio of SFA of total fat intake increases, while the constituent ratio of MUFA and PUFA decreases.4.Recommendations:In order to reduce the risk of MS,the control group in this study should take more dietary fiber,especially whole grain food with low GI and high dietary fiber,reduce SFA intake and increase MUFA intake adequately to make the SFA:MUFA:PUFA ratio＜1:1:1.People who have MS or MS related factors should control energy intake,balance three meals,reduce cholesterol,fat, especially SFA intake,increase dietary fiber intake, especially whole grain food with low GI and high dietary fiber, and increase UFA,especially MUFA intake in order to alleviate the metabolic disorders.