Geravand Faezeh, Nasli-Esfahani Ensieh, Montazer Mohsen, Jalalzadeh Moharam, Azadbakht Leila
Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, P.O. Box: 14155/61170, Tehran, Iran.
Diabetes Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran.
BMC Nutr. 2025 May 26;11(1):103. doi: 10.1186/s40795-025-01093-3.
As no study has evaluated the association between fat intake and its components with diabetic foot ulcer (DFU) indices, our aim in the present cross-sectional study was to assess this association.
A total of 300 participants with DFUs were enrolled in this cross-sectional study, which took place at the Diabetes Clinic of Tehran University of Medical Sciences. To assess dietary intake, three 24-h dietary recalls were conducted. In addition to dietary assessments, sociodemographic information, anthropometric measurements and physical activity levels factors were evaluated. The evaluation of foot ulcer indices, including the length, width, and depth, was performed by reviewing the patients' medical records. A physician assessed all the foot ulcer indices.
Intakes of total fat, saturated fatty acid (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) increased progressively from the lowest to highest tertile of fat intake (all p < 0.001). No significant associations were observed between foot ulcer dimensions (length, width, depth) and dietary fat intake, including plant/animal oils, cholesterol, omega-3/6, trans fats, or PUFA/SFA ratios (Ptrend > 0.05). However, the (PUFAs + MUFAs)/SFAs ratio showed a significant inverse association with ulcer length in the fully adjusted model (OR: 0.71 vs. 0.42; Ptrend = 0.04).
In conclusion, we observed significant associations between an increase in the (PUFAs + MUFAs) / (SFAs) ratio and a notable reduction in foot ulcer length after adjusting for confounders. Further research with larger sample sizes could yield more comprehensive insights.
由于尚无研究评估脂肪摄入量及其成分与糖尿病足溃疡（DFU）指标之间的关联，我们在本横断面研究中的目的是评估这种关联。
本横断面研究共纳入300例DFU患者，研究在德黑兰医科大学糖尿病诊所进行。为评估饮食摄入量，进行了三次24小时饮食回顾。除饮食评估外，还评估了社会人口统计学信息、人体测量指标和身体活动水平因素。通过查阅患者病历对足部溃疡指标（包括长度、宽度和深度）进行评估。所有足部溃疡指标均由一名医生评估。
总脂肪、饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）的摄入量从脂肪摄入量最低三分位数到最高三分位数逐渐增加（所有p<0.001）。未观察到足部溃疡尺寸（长度、宽度、深度）与饮食脂肪摄入量之间存在显著关联，包括植物/动物油、胆固醇、ω-3/6、反式脂肪或PUFA/SFA比值（Ptrend>0.05）。然而，在完全调整模型中，（PUFAs+MUFAs）/SFAs比值与溃疡长度呈显著负相关（OR：0.71对0.42；Ptrend=0.04）。
总之，我们观察到在调整混杂因素后，（PUFAs+MUFAs）/（SFAs）比值升高与足部溃疡长度显著缩短之间存在显著关联。样本量更大的进一步研究可能会产生更全面的见解。
