Poster Topical Area: Nutritional Epidemiology

Location: Hall D

Poster Board Number: 814

P20-133 - Association of fried food intake and prediabetes and diabetes combined in the Filipino Women’s Diet and Health Study (FiLWHEL)

Monday, Jun 11
8:00 AM – 3:00 PM

Objective: Fried food rich in saturated fatty acids and trans-fatty acids may promote insulin resistance, which plays an important role in the pathogenesis of type 2 diabetes. However, epidemiological evidences about the association between fried food intake and type 2 diabetes are scarce.  Therefore, we aimed to examine whether higher intake of fried food was associated with increasing prevalence of type 2 diabetes among Filipino women married to Korean men.


Methods:
The Filipino Women’s Diet and Health Study (FiLWHEL) is a cohort of Filipino women married to Korean men in South Korea. The present study is a cross-sectional of 504 women with a median age of 33.6 years who were enrolled in 2014-2016. The American Diabetes Association diagnostic criteria was used to categorized prediabetes (fasting blood glucose (FBG): 110-125 mg/dL or HbA1c: 5.7-6.4%) and diabetes (FBG: ≥126 mg/dL or HbA1c: ≥6.5%).  Fried food intake was determined using one-day 24-hour recall. To assess the relationship between fried food intake and the prevalence of prediabetes and diabetes combined, we used logistic regression analyses and adjusted for several potential confounders.


Results:
 The prevalence of prediabetes and diabetes combined in this population was 26.03%. Compared to non-fried food consumer, the multivariate-adjusted odds ratio (ORs) and 95% confidence intervals (CIs) for the prevalence of prediabetes and diabetes combined were 0.81 (95% CI: 0.41, 1.59) for <100 g/d of fried food intake, 1.06 (95% CI: 0.57, 1.97) for 100-<300 g/d, and 1.93 (95% CI: 0.83, 4.46) for 300 g/d or greater (P for trend = 0.06).


Conclusion:
Our study suggests that Filipino women who consume high amount of fried food are likely to have higher prevalence of prediabetes and diabetes combined compared to non-fried food consumers.


CoAuthors: Sherlyn Mae P. Provido – Graduate Student, Sookmyung Women's University; Grace Abris, Ph.D. – Sookmyung Women's University; Sangmo Hong, M.D., Ph.D. – Hallym University Dongtan Sacred Heart Hospital ; Sung Hoon Yu, M.D., Ph.D. – Hanyang University Medical School; Chang Beom Lee, M.D., Ph.D. – Hanyang University Medical School; Jung Eun Lee, Sc.D. – Seoul National University

Sejin Kim

Graduate student
Seoul National University
Seoul, Seoul-t'ukpyolsi, Republic of Korea