B Vitamins Deficiency in relation to Prediabetes Development

Mostafa I. Waly1*, Ruqaiya M. Al Balushi1,2, AtikahMosabeh Al-Shekaili1, Amanat Ali1
1Food Science and Nutrition Department, College of Agricultural and Marine Sciences, Sultan Qaboos University, Oman.2Nutrition Department, Ministry of Health, Oman
*Corresponding Author:Dr. Mostafa Waly. Email: waly.mostafa@gmail.com

ABSTRACT
The high rate of urbanization and a steady increase in the per capita income, during the past years, has improved the socio-economic status of the people in the Arab Gulf region; this has resulted in drastic changes in their lifestyle and food consumption patterns. Traditional foods are being replaced with more Western-style ready-made foods. The consumption of fresh fruits and vegetables have decreased whereas the consumption of meat, milk and milk products, eggs, oils and fats, fast foods, savory and sweet snack foods as well as sugar has increased during the past years. National Health Surveys in different gulf countries indicate that high daily caloric intake, refined carbohydrates and low intake of fresh vegetables and fruits were associated with increased risk of type 2 diabetes, with a shift of diagnosis from late adulthood stage to preadolescent stage of life. It has been sated that type 2 diabetes will continue to drain human and financial resources in the gulf region, if appropriate dietary intervention programs are not developed and introduced to current health care system. This review focuses on the mechanisms that involveB vitamins in the pathogenesis of prediabetes.

Keywords: B Vitamins, Prediabetes, Oxidative Stree, Hyperhomocysteinemia

Citation: Waly MI, Al Balushi RM, Al-Shekaili AM, Ali A. B Vitamins Deficiency in relation to Prediabetes Development. Canad J ClinNutr 2017; 5 (2): 52-60.

DOI:http://dx.doi.org/10.14206/canad.j.clin.nutr.2017.02.05

Download