• Marsa Zaroudi, Yazdani CharatiJamshidJDepartment of Biostatistics, Health Sciences Research Center, Mazandaran University of Medical Sciences, Sari, Iran. jamshid_1380@yahoo.com., Sharmin Mehrabi, Elham Ghorbani, Jalal Norouzkhani, Hamid Shirashiani, Bahar Nikzad, Mirhossein Seiedpour, Morteza Izadi, Mohammadreza Mirzaei, Ghasem Oveis, Nader Ahangar, Hossein Azadeh, Ozra Akha, and Akbar Fazel-Tabar Malekshah.
• Mazandaran University of Medical Sciences, Sari, Iran, Digestive Diseases Research Institute, Tehran University of Medical Sciences, Tehran, Iran.
• Arch Iran Med. 2016 Mar 1; 19 (3): 166-72.

ObjectiveWe aimed to assess the relationship between major dietary patterns and risk of diabetes type 2 among Iranian adults.MethodsIn this population-based case-control study in Mazandaran province, we enrolled 332 subjects (110 newly diagnosed cases and 222 controls) aged 43 - 77 years. Dietary intakes were collected using a validated semi-quantitative food frequency questionnaire (FFQ). Data on demographic, anthropometric, socioeconomic characteristics and other covariates were collected using structured lifestyle questionnaires. Factor analysis was used to identify major dietary patterns. Odds ratios (OR) were calculated for risk of type 2 diabetes across quartiles of dietary pattern scores.ResultsThree major dietary patterns were identified, including: "healthy", "transitional" and "traditional". A significant direct association was found between the transitional dietary pattern and risk of diabetes type 2 after adjustment of potential confounders (OR = 2.17; 95% CI: 1.0, 4.50; Ptrend = 0.02). The traditional dietary pattern was significantly associated with the increased risk of diabetes type 2 after controlling for confounders (OR = 2.13; 95% CI: 1.03, 4.41; Ptrend = 0.01). There was no significant relationship between healthy dietary pattern and risk of diabetes type 2.ConclusionsIn conclusion, transitional dietary pattern characterized by high consumption of salt, organ meats, dried fruits, poultry, tea, low- fat dairy and other vegetables. Traditional dietary pattern characterized by high intakes of garlic, dough, high- fat dairy, dried fruits, red meats, grains, as well as animal and hydrogenated fats were associated with an increased risk of type 2 diabetes. No significant associations were found between the healthy dietary pattern and risk of diabetes type 2.

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