RESULT

Part I Demographic and baseline characteristic

Part II Anthropometric and body composition
Part III Biochemical parameters
Part IV Dietary intake by using 24 hour recall
Part V Most frequently consumed food items
 PART I Demographic and baseline characteristic of
people with type 2 diabetes in Doi Tung
development project area (n=92)

Total amount of subjects are 92 people

including: 17 men (18.5%)
75 women (81.5%)
Mean ± SD of age is 59.4 ± 9.8 years

Tai Yai 15% (n=14)

Lahu 33% (n=30)
Tai Lue 5% (n=

Ethnics
Lawa 10% (n=9

Akha 23% (n=21) Haw 14% (n=13)

 PART I Demographic and baseline characteristic of
people with type 2 diabetes in Doi Tung
development project area (n=92)

Ancestor 8% (n=7)
Christianity
32% (n=29) Religion
Buddhaism 60% (n=56)

No education 95% (n=87)

No education
95% (n=87)

No education
Education
Education

Education
Education
5% (n=5)
5% (n=5)
 PART I Demographic and baseline characteristic of
people with type 2 diabetes in Doi Tung
development project area (n=92)

< 2000 baht/month 2000-6000 baht/month

13% (n=12) 68% (n=68)
< 2000 baht /month
13% (n=12)
Income
2000 - 6
> 6000 baht/month
> 6000 baht /month
baht /mon
19% (n=17) 19% (n=17)
68% (n=

Agricultural,
32% (n=29)
No work, 54% (n=50)

Occupation
Trade, 4% (n=4)
Employee, 9% (n=8)
Government official, 1% (n=1)
 PART II Anthropometric and body composition data of
people with type 2 diabetes in Doi Tung
development project area (n=92)
Body Mass Index (BMI);

Mean ± SD is 26.8 ± 4.0 kg/m2

Amount of subjects
42 (45.7%)

17 (18.5%) 19 (20.7%)

12 (13%)

2 (2.2%)

BMI (kg/m2)
(Underweight) (Normal) (Overweight) (Obese I) (Obese II)

WHO expert consultation, Lancet 2004; 363: 157-63.

 PART II Anthropometric and body composition data of
people with type 2 diabetes in Doi Tung
development project area (n=92)
Wrist Circumference;
Male (n=17) Female (n=75)
Mean ± SD: 92.4 ± 13.1 cm. Mean ± SD: 95.4 ± 8.6 cm.
Amount of subjects Amount of subjects

10 (58.8%) 73 (97.3%)

7 (41.2%)

2 (2.7%)

> 90 ≤ 90 cm. > 80 ≤ 80 cm.

(Higher than cutoff) (Normal) (Higher than cutoff) (Normal)

WHO expert consultation, Lancet 2004; 363: 157-63.

 PART II Anthropometric and body composition data of
people with type 2 diabetes in Doi Tung
development project area (n=92)
Percent Body Fat
Male (n=17) Female (n=75)
Mean ± SD: 27.1 ± 6.1 % Mean ± SD: 36.5 ± 4.5%
Amount of subjects Amount of subjects
13 (76.5%)
52 (63.3%)

17 (22.7%)
2 (11.8%) 2 (11.8%)
6 (8%)

Normal High Very high Normal High Very high

Mr.Lohman (1986) and Mr.Nagamine (1972)

 Mean ± SD and Amount of subjects
are higher than cutoff level
Variable Mean ± SD Higher than
cutoff level

Data of Anthropometric1
Mid Upper Circumference (n=88) 33.3 ± 14.5 39 (44.3%)

Triceps Skinfold Thickness 28.6 ± 7.3 17 (89.4%)

Data of Blood pressure2
Systolic blood pressure (mmHg) 131.6 ±19.8 46 (50.0%)
Diastolic blood pressure (mmHg) 80.9 ± 11.8 49 (53.3%)
1
JADA 1993; 93(4): 459-61, 2 Diabetes care 2009; 32(1): S28-S31.
 PART III Biochemical parameters of blood sample in
people with type 2 diabetes at Doi Tung
development project area (n=92)

Fasting Blood Glucose HbA1c (n=80)

Mean ± SD: 132.3 ± 37.3 mg/dl Mean ± SD: 8.3 ± 1.8 %
Amount of subjects Amount of subjects
55 (59.8%)
60 (65.2%)

37 (40.2%)

20 (21.7%)

mg/dl
FBG > 130 FBG ≤ 130 HbA1c ≥ 7 HbA1c < 7 %
(Normal) (Normal)
Diabetes care 2009; 32(1): S28-S31
 PART III Biochemical parameters of blood sample in
people with type 2 diabetes at Doi Tung
development project area (n=80)
Lipid profile Higher than cutoff Normal

55 (59.8%)

45 (56.3%)
41 (53.9%)
Amount of subjects

35 (43.8%) 35 (46.1%)

25 (31.3%)

Cholesterol Triglyceride LDL-Cholesterol (n=76)

Mean ± SD 185.6 ± 44.9 213.4 ± 177.4 100.3 ± 34.5 mg/dl

Diabetes care 2009; 32(1): S28-S31

PART III Biochemical parameters of blood sample in
people with type 2 diabetes at Doi Tung
development project area (n=80)
HDL - Cholesterol
Male (n=16) Female (n=64)
Mean ± SD: 46.2 ± 12.4 Mean ± SD: 44.2 ± 12.0 mg/dl
mg/dl Amount of subjects
Amount of subjects
9 (56.3%) 47 (73.4%)

7 (43.8%)

17 (26.6%)

HDL ≤ 40 mg/dl HDL > 40 mg/dl HDL ≤ 50 mg/dl HDL > 50 mg/dl
PART III Dietary intake of 92 people with type 2 diabetes
at Doi Tung development project area

Variables Mean ± SD

Energy intake (kcal/day) 943.3 ± 494.1

Carbohydrate distribution(%) 66.2 ± 10.5
Protein distribution (%) 16.0 ± 3.7
Fat distribution (%) 17.8 ± 8.3
Cholesterol (mg/day) 63.2 ± 56.8
Sugar (g/day) 11.3 ± 10.9
Dietary fiber (g/day) 6.1 ± 3.6
Sodium (mg/day) 3021.0 ± 1167.1
PART IV Most frequently consumed food items of 92 people with
type 2 diabetes at Doi Tung development project area

Chinese cabbage Cabbage chinese

Tomato chili paste soup flower curry

Chinese cabbage soup with pork Cabbage chinese flower

bone soup with pork bone
PART IV Most frequently consumed food items of 92 people with
type 2 diabetes at Doi Tung development project area
Dried soybean fermented chilli paste
Fried seasoning pork
(Namprik Tooa-nao)

Green chilli Dip, Northern style Peanut chilli paste Pork salad (Laab moo)
(Nam Prik Noom)
PART IV Most frequently consumed food items of 92 people with
type 2 diabetes at Doi Tung development project area

Saute flower chinese cabbage Flower chinese cabbage salad

and pork

Saute White chinese White chinese cabbage soup Potato soup

Cabbage and pork
 Tomato Chili Paste
Ingridients (for 4 people)
Tomato 70 g
Coriander 10 g
Spring onion 12 g
Chilli pepper 18 g
Garlic 5 g
Salt ½ teaspoon
Monosodium glutamate

Nutritive value for 4 people

Energy Carb Prot Fat (%) Choles- Sugar( Dietary Sodium
(kcal) (%) (%) terol (mg) g) fiber (g) (mg)
45 68 18 14 0 2.75 2.2 1075.2
 Chinese Cabbage Soup
Ingridients (for 6 people)
Chinese cabbage 280 g
Water 810 g
Chilli pepper 4 g
Garlic 6 g
Coriander 7 g
Spring onion 13 g
Salt 8.5 g
Monosodium glutamate
Nutritive value for 6 people
Energy Carb Prot Fat (%) Choles- Sugar( Dietary Sodium
(kcal) (%) (%) terol (mg) g) fiber (g) (mg)
80.5 62.8 30 7.2 0 5.32 6.9 3721.4
 Cabbage Chinese Flower Soup
with Pork Bone
Ingridients (for 4 people)
Chinese cabbage flower 340 g
Pork bone 250 g
Water 1000 g
Chilli pepper 2 g
Coriander 7 g
Salt 6 g
Monosodium glutamate

Nutritive value per person

Energy Carb Prot Fat (%) Choles- Sugar( Dietary Sodium
(kcal) (%) (%) terol (mg) g) fiber (g) (mg)
152.9 5.25 38.1 56.6 29.4 0.02 0.06 689
 Fried Seasoning Pork
Ingridients (for 6 people)
Belly pork 250 g
Garlic 5 g
Spring onion 10 g
Coriander 7 g
Dried Chilli pepper 3 g
Oil 35 g
Salt 6 g
Monosodium glutamate
Nutritive value per person
Energy Carb Prot Fat (%) Choles- Sugar( Dietary Sodium
(kcal) (%) (%) terol (mg) g) fiber (g) (mg)
237.2 1.1 20.1 78.8 20 0.3 0.13 468.5
 Potato Soup

Ingridients (for 6 people)

Potato 550 g
Water 950 g
Coriander 6 g
Dried Chilli pepper 1 piece
Spring onion 10 g
Salt 8 g

Nutritive value per person

Energy Carb Prot Fat (%) Choles- Sugar( Dietary Sodium
(kcal) (%) (%) terol (mg) g) fiber (g) (mg)
67.4 88 10.5 1.5 0 0.7 0.1 526
 Flower Chinese Cabbage Salad

Ingridients (for 4 people)

Flower chinese cabbage 300 g
Tomato 50 g
Dried Chilli pepper 4 g
Roasted white sesame seed 30 g
Coriander 5 g
Salt 5 g
Monosodium glutamate
Nutritive value per person
Energy Carb Prot Fat (%) Choles- Sugar( Dietary Sodium
(kcal) (%) (%) terol (mg) g) fiber (g) (mg)
78.5 15 24 61 0 0.4 0.2 514.5
PART IV Most frequently consumed food items of 92 people with
type 2 diabetes at Doi Tung development project area

Rice and Starch

1. Rice 2. Pumpkins 3. Waxy corn 4. Mungbean noodle

5. Rice noodle fermented Rice noodle big size Sticky rice Potato
(kanom-jeen)
PART IV Most frequently consumed food items of 92 people with
type 2 diabetes at Doi Tung development project area

Vegetable
1. Flower chinese cabbage 2. Chinese cabbage 3. Cucumber 4. Green yard long bean

5. White chinese Green chinese Tomato Cabbage Garden pea

cabbage cabbage
PART IV Most frequently consumed food items of 92 people with
type 2 diabetes at Doi Tung development project area

Fruits

1. Orange 2. Banana 3. Ripe papaya 4. Unripe mango

5. Guava Ripe mango Rambutants Tamarind Jujube

PART IV Most frequently consumed food items of 92 people with
type 2 diabetes at Doi Tung development project area

Meat
1. Pork 2. Chicken 3. Nile Tilapia fish (Pla-nin)

4. Red snapper fish 5. Catfish

PART IV Most frequently consumed food items of 92 people with
type 2 diabetes at Doi Tung development project area
Other Foods
Deep fried pork skin Steamed short bodied Chicken egg
(Kab-Moo) mackerel

Peanut Khao-Ramfhuen and seasoning

Tai Yai Num-Ngyo
ข้าวแรมฟื นและเครื่องปรุง
PART IV Most frequently consumed food items of 92 people with
type 2 diabetes at Doi Tung development project area
Look-Khang festival
of Akha
 CONCLUSION

Majority of type 2 diabetes in Doi Tung area had

overnutrition problem. However, the energy
intake of subjects were 943.3 ± 494.1 kcal/day
Tomato chili paste with cabbage was the most
commonly consumed dish.
The main carbohydrate sources were rice and
pumpkin
 CONCLUSION
The subjects consumed high carbohydrate
intake (66% of total energy) which may affect
glycemic control in people with type 2 diabetes.
Therefore nutrition education should be
conducted to control blood glucose and prevent
diabetes complication.