Consumption of Plant Foods and Its Association with Cardiovascular Disease Risk Profile in South Africans at High-Risk of Type 2 Diabetes Mellitus

Tatum Lopes (), Annalise E. Zemlin, Jillian Hill, Zandile J. Mchiza, Nasheeta Peer, Rajiv T. Erasmus and Andre P. Kengne
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Tatum Lopes: Non-Communicable Diseases Research Unit, South African Medical Research Council, Cape Town 7505, South Africa
Annalise E. Zemlin: Division of Chemical Pathology, Department of Pathology, Faculty of Medicine and Health Sciences, University of Stellenbosch, Cape Town 7505, South Africa
Jillian Hill: Non-Communicable Diseases Research Unit, South African Medical Research Council, Cape Town 7505, South Africa
Zandile J. Mchiza: Non-Communicable Diseases Research Unit, South African Medical Research Council, Cape Town 7505, South Africa
Nasheeta Peer: Non-Communicable Diseases Research Unit, South African Medical Research Council, Cape Town 7505, South Africa
Rajiv T. Erasmus: Division of Chemical Pathology, Department of Pathology, Faculty of Medicine and Health Sciences, University of Stellenbosch, Cape Town 7505, South Africa
Andre P. Kengne: Non-Communicable Diseases Research Unit, South African Medical Research Council, Cape Town 7505, South Africa

IJERPH, 2022, vol. 19, issue 20, 1-15

Abstract: We assessed the distribution and association of cardiovascular disease (CVD) risk factors by plant foods consumption in individuals at high-risk for type 2 diabetes mellitus. This cross-sectional study utilized baseline data of 693 participants in the South African Diabetes Prevention Programme. Participants underwent a physical examination, biochemical analysis, and dietary assessment using a single non-quantified 24-h recall. Group comparisons were conducted to explore the distribution and associations of common CVD risk factors by plant foods consumption. The mean age of the participants was 51 years, with 81% being females. Consumers of yellow-coloured vitamin A-rich vegetables and tubers and maize had significantly lower systolic blood pressure, fasting insulin, low-density lipoprotein cholesterol, triglycerides, and fibrinogen levels. Cereals consumption increased the likelihood of obesity (OR = 1.72 95% CI [1.09, 2.70] p = 0.019) while the consumption of white roots and tubers decreased the likelihood of obesity (AOR = 0.64 95% CI [0.41, 1.00] p = 0.048). This study reported the consumption of some healthy plant foods with lower levels of, and decreased risk for, some CVD risk factors. A further in-depth investigation is needed to understand these associations.

Keywords: plant foods; cardiovascular disease risk factors; type 2 diabetes mellitus (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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