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Walters, G.W.M. 
ORCID: 0000-0001-9226-4473, Redman, E., Gulsin, G.S., Henson, J., Argyridou, S., Yates, T., Davies, M.J., Parke, K., McCann, G.P. and Brady, E.M.,
2021.
Interrelationship between micronutrients and cardiovascular structure and function in type 2 diabetes.
Journal of Nutritional Science, 10: e88.
Abstract
Micronutrients are important for normal cardiovascular function. They may play a role in the increased risk of cardiovascular disease observed in people with type 2 diabetes (T2D) and T2D-related heart failure. The aims of this study were to (1) examine micronutrient status in people with T2D v. healthy controls; (2) assess any changes following a nutritionally complete meal replacement plan (MRP) compared with routine care; (3) determine if any changes were associated with changes in cardiovascular structure/function. This was a secondary analysis of data from a prospective, randomised, open-label, blinded end-point trial of people with T2D, with a nested case–control [NCT02590822]. Anthropometrics, cardiac resonance imaging and fasting blood samples (to quantify vitamins B1, B6, B12, D and C; and iron and ferritin) were collected at baseline and 12 weeks following the MRP or routine care. Comparative data in healthy controls were collected at baseline. A total of eighty-three people with T2D and thirty-six healthy controls were compared at baseline; all had micronutrient status within reference ranges. Vitamin B1 was higher (148⋅9 v. 131⋅7; P 0⋅01) and B6 lower (37⋅3 v. 52⋅9; P 0⋅01) in T2D v. controls. All thirty participants randomised to routine care and twenty-four to the MRP completed the study. There was an increase in vitamins B1, B6, D and C following the MRP, which were not associated with changes in cardiovascular structure/function. In conclusion, changes in micronutrient status following the MRP were not independently associated with improvements in cardiovascular structure/function in people with T2D.
| Item Type: | Journal article | ||||||
|---|---|---|---|---|---|---|---|
| Publication Title: | Journal of Nutritional Science | ||||||
| Creators: | Walters, G.W.M., Redman, E., Gulsin, G.S., Henson, J., Argyridou, S., Yates, T., Davies, M.J., Parke, K., McCann, G.P. and Brady, E.M. | ||||||
| Publisher: | Cambridge University Press | ||||||
| Date: | 2021 | ||||||
| Volume: | 10 | ||||||
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| Rights: | Copyright © the author(s), 2021. Published by Cambridge University Press on behalf of The Nutrition Society. This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited. | ||||||
| Divisions: | Schools > School of Science and Technology | ||||||
| Record created by: | Jonathan Gallacher | ||||||
| Date Added: | 09 Jan 2023 10:46 | ||||||
| Last Modified: | 09 Jan 2023 10:46 | ||||||
| URI: | https://irep.ntu.ac.uk/id/eprint/47773 |
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