J Clin Med Res

Journal of Clinical Medicine Research, ISSN 1918-3003 print, 1918-3011 online, Open Access

Article copyright, the authors; Journal compilation copyright, J Clin Med Res and Elmer Press Inc

Journal website http://www.jocmr.org

Original Article

Volume 11, Number 8, August 2019, pages 563-571

Analysis of Dietary Factors Affecting Body Mass Index in Elderly Patients With Type 2 Diabetes Mellitus

**Table 1.** Demographics
	Health class group	Diabetes group	P-value
Data are expressed as mean ± standard deviation. BMI: body mass index; HbA1c: glycosylated hemoglobin; FPG: fasting plasma glucose; TC: total cholesterol; TG: triglyceride; LDL-c: low-density lipoprotein cholesterol; HDL-c: high-density lipoprotein cholesterol.
n (male/female)	66 (33/33)	60 (36/24)	0.479
Age (years)	72.5 ± 5.7	70.1 ± 7.8	0.107
BMI (kg/m²)	23.6 ± 3.1	24.4 ± 3.7	0.079
Grip strength (kg)	25.2 ± 7.3	-	-
Circumference length of the calf (cm)	34.3 ± 2.5	-	-
Two-step value	1.38 ± 0.17	-	-
HbA1c (%)	-	7.2 ± 0.9	-
FPG (mg/dL)	-	138 ± 35	-
TC (mg/dL)	-	191 ± 39	-
TG (mg/dL)	-	127 ± 73	-
LDL-c (mg/dL)	-	116 ± 35	-
HDL-c (mg/dL)	-	59 ± 20	-
LDL-c/HDL-c	-	2.1 ± 0.8	-
Non-HDL-c (mg/dL)	-	133 ± 38	-
Systolic blood pressure (mm Hg)	-	137 ± 19	-
Diastolic blood pressure (mm Hg)	-	74 ± 12	-

Table 1. Demographics

Health class group

Diabetes group

P-value

Data are expressed as mean ± standard deviation. BMI: body mass index; HbA1c: glycosylated hemoglobin; FPG: fasting plasma glucose; TC: total cholesterol; TG: triglyceride; LDL-c: low-density lipoprotein cholesterol; HDL-c: high-density lipoprotein cholesterol.

n (male/female)

66 (33/33)

60 (36/24)

0.479

Age (years)

72.5 ± 5.7

70.1 ± 7.8

0.107

BMI (kg/m²)

23.6 ± 3.1

24.4 ± 3.7

0.079

Grip strength (kg)

25.2 ± 7.3

Circumference length of the calf (cm)

34.3 ± 2.5

Two-step value

1.38 ± 0.17

HbA1c (%)

7.2 ± 0.9

FPG (mg/dL)

138 ± 35

TC (mg/dL)

191 ± 39

TG (mg/dL)

127 ± 73

LDL-c (mg/dL)

116 ± 35

HDL-c (mg/dL)

59 ± 20

LDL-c/HDL-c

2.1 ± 0.8

Non-HDL-c (mg/dL)

133 ± 38

Systolic blood pressure (mm Hg)

137 ± 19

Diastolic blood pressure (mm Hg)

74 ± 12

**Table 2.** Nutritional Intake
	Health class group	Diabetes group	P-value
Data are in median (interquartile) unless otherwise specified. Mann-Whitney U test as appropriate.
Number of patients	66	60
Energy per body mass (kcal/kg)	27.9 (24.7 - 38.4)	27.6 (20.3 - 33.2)	0.116
Protein intake (g/1,000 kcal)	41.5 (36.7 - 45.3)	43.5 (39.5 - 50.6)	0.517
Fat intake (g/1,000 kcal)	29.2 (25.4 - 32.3)	32.6 (28.4 - 36.3)	0.649
Carbohydrate intake (g/1,000 kcal)	139.8 (126.2 - 147.0)	123.4 (108.3 - 140.8)	0.394
Potassium (mg/1,000 kcal)	1,629 (1,349 - 1,934)	1,734 (1,503 - 1,997)	0.517
Calcium (mg/1,000 kcal)	353 (264 - 436)	417 (320 - 477)	0.995
Magnesium (mg/1,000 kcal)	179 (159 - 183)	170 (151 - 187)	0.640
Iron (mg/1,000 kcal)	4.9 (3.7 - 5.6)	4.8 (4.4 - 5.6)	0.493
Vitamin A (µg/1,000 kcal)	443 (313 - 600)	464 (351 - 552)	0.863
Vitamin D (µg/1,000 kcal)	10.1 (7.4 - 12.4)	10.1 (6.6 - 14.0)	0.320
Vitamin K (µg/1,000 kcal)	160 (98 - 246)	178 (117 - 236)	0.621
Vitamin B₁ (mg/1,000 kcal)	0.46 (0.39 - 0.55)	0.50 (0.45 - 0.55)	0.526
Vitamin B₂ (mg/1,000 kcal)	0.81 (0.65 - 0.93)	0.96 (0.77 - 1.08)	0.509
Folic acid (µg/1,000 kcal)	223 (175 - 274)	232 (194 - 282)	0.401
Vitamin C (mg/1,000 kcal)	84 (63 - 113)	76 (61 - 95)	0.284
Saturated fatty acid (mg/1,000 kcal)	8.0 (6.6 - 8.9)	9.0 (7.9 - 10.5)	0.380
Monounsaturated fatty acid (mg/1,000 kcal)	9.8 (8.8 - 11.4)	11.0 (9.6 - 12.2)	0.526
Polyunsaturated fatty acid (mg/1,000 kcal)	7.0 (5.7 - 7.9)	7.3 (6.3 - 8.6)	0.842
Cholesterol (mg/1,000 kcal)	215 (157 - 279)	258 (200 - 310)	0.542
Fiber (g/1,000 kcal)	7.7 (5.6 - 9.2)	7.7 (5.8 - 9.1)	0.359
Salt equivalent (g/1,000 kcal)	5.9 (5.3 - 7.0)	6.1 (5.2 - 6.9)	0.640
Cereals (g/1,000 kcal)	185.6 (148.6 - 244.0)	170.8 (129.1 - 205.6)	0.995
Potatoes (g/1,000 kcal)	31.5 (13.9 - 44.7)	14.5 (6.9 - 27.7)	0.954
Sugars (g/1,000 kcal)	3.2 (2.1 - 5.7)	1.11 (055 - 1.7)	0.129
Pulses (g/1,000 kcal)	33.6 (20.9 - 47.9)	38.1 (23.2 - 70.6)	0.995
Green and yellow vegetables (g/1,000 kcal)	59.0 (34.3 - 93.7)	78.1 (53.1 - 109.6)	0.842
Other vegetables (g/1,000 kcal)	90.4(64.7 - 137.0)	110.1 (64.0 - 147.3)	0.944
Fruits (g/1,000 kcal)	94.5 (44.6 - 137.5)	76.1 (28.8 - 115.1)	0.308
Fishes (g/1,000 kcal)	54.8 (42.0, 71.7)	62.6 (37.3 - 78.2)	0.197
Meat (g/1,000 kcal)	29.7 (21.3 - 42.0)	33.6 (20.8 - 49.3)	0.062
Eggs (g/1,000 kcal)	16.9 (5.7 - 26.2)	24.4 (16.1 - 36.3)	0.729
Milk (g/1,000 kcal)	81.7 (51.0 - 116.4)	121.0 (64.2 - 177.0)	0.525
Oils (g/1,000 kcal)	4.9 (3.3 - 6.7)	4.8 (3.8 - 7.4)	0.595
Sweets (g/1,000 kcal)	22.2 (12.4 - 34.0)	17.0 (4.3 - 26.2)	0.302
Beverages (g/1,000 kcal)	377.6 (257.4 - 464.4)	505.0 (337.7 - 775.8)	0.852
Seasoning spices (g/1,000 kcal)	89.0 (66.8 - 129.9)	88.8 (55.0 - 119.2)	0.883

Table 2. Nutritional Intake

Health class group

Diabetes group

P-value

Data are in median (interquartile) unless otherwise specified. Mann-Whitney U test as appropriate.

Number of patients

Energy per body mass (kcal/kg)

27.9 (24.7 - 38.4)

27.6 (20.3 - 33.2)

0.116

Protein intake (g/1,000 kcal)

41.5 (36.7 - 45.3)

43.5 (39.5 - 50.6)

0.517

Fat intake (g/1,000 kcal)

29.2 (25.4 - 32.3)

32.6 (28.4 - 36.3)

0.649

Carbohydrate intake (g/1,000 kcal)

139.8 (126.2 - 147.0)

123.4 (108.3 - 140.8)

0.394

Potassium (mg/1,000 kcal)

1,629 (1,349 - 1,934)

1,734 (1,503 - 1,997)

0.517

Calcium (mg/1,000 kcal)

353 (264 - 436)

417 (320 - 477)

0.995

Magnesium (mg/1,000 kcal)

179 (159 - 183)

170 (151 - 187)

0.640

Iron (mg/1,000 kcal)

4.9 (3.7 - 5.6)

4.8 (4.4 - 5.6)

0.493

Vitamin A (µg/1,000 kcal)

443 (313 - 600)

464 (351 - 552)

0.863

Vitamin D (µg/1,000 kcal)

10.1 (7.4 - 12.4)

10.1 (6.6 - 14.0)

0.320

Vitamin K (µg/1,000 kcal)

160 (98 - 246)

178 (117 - 236)

0.621

Vitamin B₁ (mg/1,000 kcal)

0.46 (0.39 - 0.55)

0.50 (0.45 - 0.55)

0.526

Vitamin B₂ (mg/1,000 kcal)

0.81 (0.65 - 0.93)

0.96 (0.77 - 1.08)

0.509

Folic acid (µg/1,000 kcal)

223 (175 - 274)

232 (194 - 282)

0.401

Vitamin C (mg/1,000 kcal)

84 (63 - 113)

76 (61 - 95)

0.284

Saturated fatty acid (mg/1,000 kcal)

8.0 (6.6 - 8.9)

9.0 (7.9 - 10.5)

0.380

Monounsaturated fatty acid (mg/1,000 kcal)

9.8 (8.8 - 11.4)

11.0 (9.6 - 12.2)

0.526

Polyunsaturated fatty acid (mg/1,000 kcal)

7.0 (5.7 - 7.9)

7.3 (6.3 - 8.6)

0.842

Cholesterol (mg/1,000 kcal)

215 (157 - 279)

258 (200 - 310)

0.542

Fiber (g/1,000 kcal)

7.7 (5.6 - 9.2)

7.7 (5.8 - 9.1)

0.359

Salt equivalent (g/1,000 kcal)

5.9 (5.3 - 7.0)

6.1 (5.2 - 6.9)

0.640

Cereals (g/1,000 kcal)

185.6 (148.6 - 244.0)

170.8 (129.1 - 205.6)

0.995

Potatoes (g/1,000 kcal)

31.5 (13.9 - 44.7)

14.5 (6.9 - 27.7)

0.954

Sugars (g/1,000 kcal)

3.2 (2.1 - 5.7)

1.11 (055 - 1.7)

0.129

Pulses (g/1,000 kcal)

33.6 (20.9 - 47.9)

38.1 (23.2 - 70.6)

0.995

Green and yellow vegetables (g/1,000 kcal)

59.0 (34.3 - 93.7)

78.1 (53.1 - 109.6)

0.842

Other vegetables (g/1,000 kcal)

90.4(64.7 - 137.0)

110.1 (64.0 - 147.3)

0.944

Fruits (g/1,000 kcal)

94.5 (44.6 - 137.5)

76.1 (28.8 - 115.1)

0.308

Fishes (g/1,000 kcal)

54.8 (42.0, 71.7)

62.6 (37.3 - 78.2)

0.197

Meat (g/1,000 kcal)

29.7 (21.3 - 42.0)

33.6 (20.8 - 49.3)

0.062

Eggs (g/1,000 kcal)

16.9 (5.7 - 26.2)

24.4 (16.1 - 36.3)

0.729

Milk (g/1,000 kcal)

81.7 (51.0 - 116.4)

121.0 (64.2 - 177.0)

0.525

Oils (g/1,000 kcal)

4.9 (3.3 - 6.7)

4.8 (3.8 - 7.4)

0.595

Sweets (g/1,000 kcal)

22.2 (12.4 - 34.0)

17.0 (4.3 - 26.2)

0.302

Beverages (g/1,000 kcal)

377.6 (257.4 - 464.4)

505.0 (337.7 - 775.8)

0.852

Seasoning spices (g/1,000 kcal)

89.0 (66.8 - 129.9)

88.8 (55.0 - 119.2)

0.883

**Table 3.** Principal Component Factor Related to BMI
Food groups	Health class group	Diabetes group
*\|load\| > 0.30 (in module). BMI: body mass index.
Cereals	-0.155	-0.414*
Potatoes	-0.156	0.087
Sugars	-0.167	-0.212
Pulses	0.170	0.012
Green and yellow vegetables	0.073	-0.206
Other vegetables	0.076	-0.177
Fruits	-0.004	-0.306*
Fishes	0.355*	0.040
Meat	-0.594*	0.363*
Eggs	-0.050	-0.086
Milk	0.097	0.054
Oils	-0.149	0.604
Sweets	0.450*	-0.004
Beverages	-0.282	-0.053
Seasoning spices	0.315*	-0.311
SS loadings	0.982	1.619
Proportion value (%)	6.5	10.8

Table 3. Principal Component Factor Related to BMI

Food groups

Health class group

Diabetes group

Sixth factor

Third factor

*|load| > 0.30 (in module). BMI: body mass index.

Cereals

-0.155

-0.414*

Potatoes

-0.156

0.087

Sugars

-0.167

-0.212

Pulses

0.170

0.012

Green and yellow vegetables

0.073

-0.206

Other vegetables

0.076

-0.177

Fruits

-0.004

-0.306*

Fishes

0.355*

0.040

Meat

-0.594*

0.363*

Eggs

-0.050

-0.086

Milk

0.097

0.054

Oils

-0.149

0.604

Sweets

0.450*

-0.004

Beverages

-0.282

-0.053

Seasoning spices

0.315*

-0.311

SS loadings

0.982

1.619

Proportion value (%)

6.5

10.8

**Table 4.** Relationship Between BMI and Demographics
Group	Demographics	ρ	P-value
P < 0.05. P < 0.01. **P < 0.001. Spearman’s rank correlation coefficient. BMI: body mass index; HbA1c: glycosylated hemoglobin; FPG: fasting plasma glucose; TC: total cholesterol; TG: triglyceride; LDL-c: low-density lipoprotein cholesterol; HDL-c: high-density lipoprotein cholesterol.
Health class group	Grip strength	0.261	0.032*
	Circumference length of the calf	0.586	< 0.001***
	Two-step value	-0.210	0.083
Diabetes group	HbA1c	0.251	0.053
	FPG	0.278	0.032*
	TC	0.240	0.065
	TG	0.311	0.016*
	LDL-c	0.270	0.037*
	HDL-c	-0.068	0.604
	LDL-c/HDL-c	0.264	0.042*
	Non-HDL-c	0.368	0.004**
	Systolic blood pressure	0.493	< 0.001***
	Diastolic blood pressure	0.157	0.272

Table 4. Relationship Between BMI and Demographics

Group

Demographics

P-value

*P < 0.05. **P < 0.01. ***P < 0.001. Spearman’s rank correlation coefficient. BMI: body mass index; HbA1c: glycosylated hemoglobin; FPG: fasting plasma glucose; TC: total cholesterol; TG: triglyceride; LDL-c: low-density lipoprotein cholesterol; HDL-c: high-density lipoprotein cholesterol.

Health class group

Grip strength

0.261

0.032*

Circumference length of the calf

0.586

< 0.001***

Two-step value

-0.210

0.083

Diabetes group

HbA1c

0.251

0.053

FPG

0.278

0.032*

0.240

0.065

0.311

0.016*

LDL-c

0.270

0.037*

HDL-c

-0.068

0.604

LDL-c/HDL-c

0.264

0.042*

Non-HDL-c

0.368

0.004**

Systolic blood pressure

0.493

< 0.001***

Diastolic blood pressure

0.157

0.272

**Table 5.** Relationship Between BMI and Principal Component Factor
		Regression coefficient	Standard error	t value	P-value
P < 0.05. *P < 0.01. Multiple regression analysis.
Health class group	Sixth factor	1.117	0.333	3.357	0.001**
	Sex	-0.789	0.69	-1.144	0.258
	Age	-0.088	0.058	-1.524	0.133
	Fishes	0.007	0.011	0.648	0.520
	Meat	-0.034	0.019	-1.832	0.072
	Sweets	0.006	0.016	0.392	0.696
	Seasoning spices	0.016	0.006	2.718	0.009**
	Sex	-0.746	0.675	-1.106	0.273
	Age	-0.069	0.058	-1.186	0.240
Diabetes group	Third factor	-0.708	0.364	-1.945	0.057
	Sex	2.632	1.138	2.314	0.025*
	Age	0.000	0.070	0.009	0.993
	Cereals	0.000	0.009	0.015	0.988
	Fruits	-0.002	0.008	-0.293	0.770
	Meat	0.011	0.026	0.411	0.683
	Oils	-0.541	0.229	-2.358	0.022*
	Seasoning spices	-0.001	0.008	-0.135	0.893
	Sex	1.991	0.985	2.021	0.048*
	Age	-0.039	0.063	-0.623	0.536

Table 5. Relationship Between BMI and Principal Component Factor

Regression coefficient

Standard error

t value

P-value

*P < 0.05. **P < 0.01. Multiple regression analysis.

Health class group

Sixth factor

1.117

0.333

3.357

0.001**

Sex

-0.789

0.69

-1.144

0.258

Age

-0.088

0.058

-1.524

0.133

Fishes

0.007

0.011

0.648

0.520

Meat

-0.034

0.019

-1.832

0.072

Sweets

0.006

0.016

0.392

0.696

Seasoning spices

0.016

0.006

2.718

0.009**

Sex

-0.746

0.675

-1.106

0.273

Age

-0.069

0.058

-1.186

0.240

Diabetes group

Third factor

-0.708

0.364

-1.945

0.057

Sex

2.632

1.138

2.314

0.025*

Age

0.000

0.070

0.009

0.993

Cereals

0.000

0.009

0.015

0.988

Fruits

-0.002

0.008

-0.293

0.770

Meat

0.011

0.026

0.411

0.683

Oils

-0.541

0.229

-2.358

0.022*

Seasoning spices

-0.001

0.008

-0.135

0.893

Sex

1.991

0.985

2.021

0.048*

Age

-0.039

0.063

-0.623

0.536