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Accepted manuscript

The relationship between proportions of carbohydrate and fat intake and hyperglycemia risk in Chinese adults

Published online by Cambridge University Press:  03 June 2024

Yayun Fan ,
Qingqing Huang ,
Honglan Gao ,
Fengying Huang  and
Dingliu He
Yayun Fan
Affiliation:
Department of Clinical Nutrition, Yancheng Clinical College of Xuzhou Medical University, The First People’s Hospital of Yancheng, Yancheng, China
Qingqing Huang
Affiliation:
Department of Clinical Laboratory, The First Affiliated Hospital of Anhui Medical University, No. 218 Jixi Road, Hefei, 230032, Anhui, China
Honglan Gao
Affiliation:
Department of Clinical Nutrition, Yancheng Clinical College of Xuzhou Medical University, The First People’s Hospital of Yancheng, Yancheng, China
Fengying Huang
Affiliation:
Department of Clinical Nutrition, Third Affiliated Hospital of Soochow University, No. 185 Juqian Road, Changzhou, China
Dingliu He*
Affiliation:
Department of Clinical Nutrition, Yancheng Clinical College of Xuzhou Medical University, The First People’s Hospital of Yancheng, Yancheng, China
*
*Correspondence should be addressed to: Dingliu He, E-mail: [email protected], Department of Clinical Nutrition, Yancheng Clinical College of Xuzhou Medical University, The First People’s Hospital of Yancheng, Yancheng, 224001, P. R. China.
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Abstract

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Objective:

To address the relationship between the proportions of carbohydrates and fat and hyperglycemia in the Chinese population.

Design:

A cross-section research involving data from the China Health and Nutrition Survey in 2009, and nutritional status and health indicators were mainly focused.

Setting:

China

Participants:

8197 Chinese individuals aged over 16 years, including 1345 subjects had a low carbohydrate and high fat diet (LCHF), 3951 individuals had a medium proportion of carbohydrate and fat (MPCF) diet, 2660 participants had a high carbohydrate and low fat (HCLF) diet and 241 people had the very high carbohydrate and low fat (VHCLF) diet.

Results:

Subjects with the HCLF diet were significantly associated with an increased risk of hyperglycemia (OR:1.142, 95%CI:1.022-1.276) when compared with the individuals with the MPCF diet. Meanwhile, people with a VHCLF diet had a higher risk of hyperglycemia (OR:1.829, 95%CI:1.377-2.429). In contrast, the association between participants with an LCHF diet and hyperglycemia was not significant (OR:1.082, 95%CI:0.942-1.243) with adjusting a series of confounding factors. Furthermore, people with a VHCLF diet were significantly associated with a higher risk of hyperglycemia in the major energy levels and social characteristics subgroup.

Conclusion:

We found the HCLF and VHCLF diets were significantly associated with a high risk of hyperglycemia. And, the association between LCHF diets and the risk of hyperglycemia was not significant.

Keywords

China Health and Nutrition Survey (CHNS)proportions of carbohydrate and fathyperglycemiahigh carbohydrate and low fat (HCLF)low carbohydrate and high fat (LCHF)
Type
Research Paper
Information
Public Health Nutrition , Accepted manuscript , pp. 1 - 18
Creative Commons
Creative Common License - CCCreative Common License - BY
This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.
Copyright
© The Authors 2024