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Su-Jin Jung1
, Soo-Wan Chae1, 2
, Soo-Wan Chae1, 2
Abstract
Purpose
This study examined whether the supply of healthy Korean diets for 12 weeks is effective in improving the risk factors related to serum GGT and cardiovascular diseases in patients with hypertension and diabetes.
Methods
This study selected 41 patients, who were treated with hypertension and diabetes. The Korean diet was composed of cooked-rice, soup, kimchi, and various banchan with one serving called bapsang, which emphasize proportionally high consumption of vegetables and fermented foods, moderate to high consumption of legumes and fish, and low consumption of animal foods. The control group was instead instructed to “eat and exercise as usual” while following the Korean Diabetes Association's dietary guidelines with an intake that can assist in glycemic control, maintain adequate weight, and meet the nutritional requirements. The Korean diet group (21 patients) were served three healthy Korean meals a day for 12 weeks, and the control group (20 patients, who trained in the diet guideline of diabetes) maintained their usual diabetic diet. The serum GGT, blood pressure, heart rate, glycemic control data, cardiovascular risk indicators, and changes in diet measured at the four visits (week 0, 4, 8, and 12) during the course of 12 weeks were compared and evaluated.
Results
The serum GGT (p < 0.001), HbA1c (p = 0.004), heart rate (p = 0.007), weight (p = 0.002), Body Mass Index (p = 0.002), body fat mass (p < 0.001), body fat (%) (p < 0.001), and free fatty acid (p = 0.007) in the Korean diet group decreased significantly after the dietary intervention compared to the control group. The amount of intake of rice, whole grains, green vegetables, Kimchi, and soybean fermented food were increased significantly compared to the control group (p < 0.001). The Korean diet group showed significant decreases (p < 0.001) in the intake of animal protein, lipid, and cholesterol derived from animal foods compared to the control group but significant increases (p < 0.001) in the intake of total calories, folic acid, dietary fiber, sodium, potassium, and vitamins A, E, and C.
Figures and Tables
Table 1
General and clinical characteristics of the study subjects
1) Data are mean ± SE values. a Independent t test, b Chi-square test
BMI, body mass index; WHR, waist to hip ratio; SBP, Systolic blood pressure; DBP, Diastolic blood pressure; FPG, Fasting plasma glucose; TC, total cholesterol; TG, triglyceride; HDL, high density lipoprotein cholesterol; LDL, low density lipoprotein cholesterol; GGT, gamma-glutamyltransferase; ALT, alanine aminotransferase; AST, aspartate aminotransferase
Table 2
Change of anthropometric characteristic and blood pressure during the intervention period
Values are presented as mean ± SE.
1) p-values represent the values of the paired t-test that assessed whether the changes from baseline to the final week were significantly different from zero (* p < 0.05, *** p < 0.001).
2) p-values for the group * time interaction were calculated via repeated measures analysis of variance (** p < 0.01, *** p < 0.001).
BMI, body mass index; SBP, Systolic blood pressure; DBP, Diastolic blood pressure
Table 3
Change of serum GGT and cardiovascular disease risk factors during the intervention period
Values are presented as mean ± SE.
1) p-values represent the values of the paired t-test that assessed whether the changes from baseline to the final week were significantly different from zero (*** p < 0.001). 2) p-values for the group * time interaction were calculated via repeated measures analysis of variance (* p < 0.05, ** p < 0.01, *** p < 0.001).
FPG, Fasting plasma glucose; HOMA-IR, Homeostasis model assessment-insulin resistance; TC, total cholesterol; TG, triglyceride; HDL, high density lipoprotein cholesterol; LDL, low density lipoprotein cholesterol; GGT, gamma-glutamyltransferase; ALT, alanine aminotransferase; AST, aspartate aminotransferase
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