Evaluation of Lipid Profile of Type 2 Diabetic Patients Attending an Urban Tertiary Health Facility in Nigeria
Journal Title: Indian Journal of Nutrition - Year 2017, Vol 4, Issue 2
Abstract
Type 2 diabetes is associated with a marked increased risk of Cardiovascular Disease (CVD). A significant component of such risk can be attributed to diabetic dyslipidemia. This study aimed at evaluating the lipid profile of type 2 diabetics in an urban tertiary health facility in Nigeria. Method: A total of 50 consenting type II diabetic patients, aged 40-72 years were studied. Demographic characteristics and medical history of participants were assessed using semi-structured interviewer administered questionnaire. The serum lipids of participants (Total Cholesterol (TCHOL), Triglycerides (TRG), High Density Lipoproteins (HDL-C), and Low Density Lipoproteins (LDL-C) levels) for the last six months and the mean of their last four Fasting Blood Glucose (FBG) levels were assessed from their hospital records. Data was analyzed using descriptive statistics and chi-square. Difference in means was assessed using ANOVA. Significance was set at p<0.05. Results: The mean age of respondents was 57.82 ± 3.3 years. A total of 68% had either secondary or tertiary education. According to our results, 70.0% of diabetic patients presented at least one lipid abnormality. Elevated LDL-C, TCHOL, TRG, and reduced HDL-C levels were noted in 34%, 36%, 12%, and 72% of the patients, respectively. Combination of elevated LDL and reduced HDL-C was the most prevalent of combined lipid abnormalities. There were no statistically significant differences in the levels of HDL-C, TCHOL, TRG, and FBG between men and women. However there was significant difference between Triglyceride and blood glucose. Conclusion: Type 2 diabetic’s dyslipidemia was very common especially low HDL and raised Total cholesterol levels.
Authors and Affiliations
Funmilayo Esther Omotoye
Keywords
Related Articles
- EP ID EP332348
- DOI -
- Views 141
- Downloads 0
Evaluation of Proximate, Pasting and Sensory Properties of Complementary Food from Millet and Firm Ripe Pawpaw Flour Blends
Complementary food was formulated from millet and firm ripe pawpaw flour blends. The formulations were coded 415, 514, 144, 652, 311 and 212 while 415 served as control. The proximate compositions, sensory and pasting pr...
Sodium and Pottassium Contents of Common Seasonings Used in Cooking on the Jos Plateau
Background: Hypertension is prevalent in Africa with an established role for dietary sodium. Also the low potassium in the diet of Africans is said to play a significant role in the disease and its complications. With mo...
A Review on the Practical Approach to Nutritional Management of Preterm Infants: Indian Perspective
Worldwide, more than 15 million babies are born prematurely every year. Of these, 1 million die, and many surviving infants face a lifetime of disability. A striking 24% of the world’s preterm births occur in India, whic...
Development of Antioxidant Rich, Low Sugar Jam From Green Tea Extract and Kiwi Pulp
There is a considerable demand for fresh fruits as well as their products. Since many types of fruit are seasonal and their shelf life is limited, they must be processed to keep the quality. The fruits contain good amoun...
Buck Wheat (Fagopyrum esculentum): A Gluten Free Product
Buckwheat (fagopyrum esculentum) is a plant cultivated for its grain-like seeds, and also used as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to...