Nutritional risk factors for the development of hypertension in diabetic patients

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dc.contributor.authorCelik, Fatma
dc.contributor.authorCelik, Murat
dc.contributor.authorAkpolat, Veysi
dc.date.accessioned2024-04-24T16:15:03Z
dc.date.available2024-04-24T16:15:03Z
dc.date.issued2009
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe aim of this cross-sectional study was to determine the significant limitations, sensitivity, specificity, partial correlations, and odds ratios of nutrient intake in patients with and without hypertension with Type 2 diabetes mellitus. Diabetic patients (n=220) with clinical diagnosis of hypertension and diabetic patients (n=230) without hypertension were included in this study. The questionnaire form included a list of 65 food items formed from five main food groups (grain, meat and alternatives, dairy products, vegetables-fruits and fat) and 25 dietary habits. When both groups were compared and analyzed by logistic regression, black tea consumption (OR=0.823, P<.001), vegetables-fruits scores (OR=0.853, P<.001), triglycerides (OR=0.726, P<.05), waist-to-hip ratio (WHR) (OR=0.777, P<.01) and high-density lipoprotein cholesterol (HDL-C) (OR=0.526, P<.001) made significant differences. In ROC curves, the area under the curve of black tea (0.921), vegetables-fruits (0.906), triglycerides (0.889), WHR (0.881) and HDL-C (0.820) provided high accuracy to distinguish between patients with and without hypertension (P<.001). In diabetic patients without hypertension, significant partial correlations were observed between blood pressure and dairy products (systolic: r=)0.14; diastolic: r=)0.14, P<.05), vegetables-fruits groups (systolic: r=)0.18; diastolic: r=)0.17, P<.01) and black tea intake (systolic: r=)0.23; diastolic: r=)0.22, P<.001). It has been found that higher intake of black tea and vegetables-fruits consumption in diabetic patients protect against developing hypertension. (C) 2009 Published by Elsevier Inc.en_US
dc.identifier.doi10.1016/j.jdiacomp.2008.02.005
dc.identifier.endpage309en_US
dc.identifier.issn1056-8727
dc.identifier.issn1873-460X
dc.identifier.issue5en_US
dc.identifier.pmid18394930
dc.identifier.scopus2-s2.0-69249189862
dc.identifier.scopusqualityQ2
dc.identifier.startpage304en_US
dc.identifier.urihttps://doi.org/10.1016/j.jdiacomp.2008.02.005
dc.identifier.urihttps://hdl.handle.net/11468/15619
dc.identifier.volume23en_US
dc.identifier.wosWOS:000269761000002
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherElsevier Science Incen_US
dc.relation.ispartofJournal of Diabetes and Its Complications
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDiabetesen_US
dc.subjectHypertensionen_US
dc.subjectVegetablesen_US
dc.subjectBlack Teaen_US
dc.subjectRoc Curveen_US
dc.titleNutritional risk factors for the development of hypertension in diabetic patientsen_US
dc.titleNutritional risk factors for the development of hypertension in diabetic patients
dc.typeArticleen_US

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