Relationship between lipids, proteins, and blood sugar in type 2 diabetes

Abstract

Introduction: The relationship between dietary components and blood sugar regulation holds critical implications for individuals with type 2 diabetes. This research investigates the intricate interplay between lipids, proteins, and blood sugar in the context of type 2 diabetes. The study examines the impact of dietary lipids and proteins on postprandial blood sugar levels, insulin sensitivity, and overall glycemic control.

Methods:  In this study, we included a total of 58 subjects of type 2 diabetes between 33 males and 25 females. We go a data set which includes different rates of: LDL, HDL, and protein level.

Results: Statical analysis on a dataset was conducted to find the relationship between lipids, proteins, and blood sugar in type 2 diabetes. Based on SPSS analysis, we found that the highest HDL rates are among males, while the highest HDL rates are among females. we found that the number of males having normal LDL rate are 17, while females with normal LDL rate are just 10. On the other hand, results found that men with normal HDL rate are 18, while there are only 17 females within the normal rate.

By using P-value test, we found that there is a significant relationship between LDL rate and HDL rate. Also, a moderate positive Pearson Correlation [.510], indicates that there is a positive linear Correlation between LDL rate and HDL rate. In addition to the previous results, we found that the ranges of protein levels are between 50-120 mg/dL.

By Using spearman correlation test, we found that, P-value [0.000047] for both LDL rates and protein levels are less than [α=.01], which means that there is a significant relationship between LDL rate, HDL rate, and protein rate.

Also, P-value [. 0000000028] for both HDL rates and protein levels are less than [α=.01], meaning that there is a significant relationship between HDL rate and protein rate.

Conclusion: A highly positive Spearman Correlation [.736] and [.942], indicate that there is a positive significant linear Correlation between LDL rate, HDL rate, and protein rate