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Aim: The aims of this study were to determine the prevalence of metabolic syndrome (MetS) and its associated factors among type 2 diabetes patients and to study the most important nutritional practices among them.Materials and Methods: The study was included 100 patients with type 2 diabetes it was conducted at the Diabetes Centers in Alexandria Hospitals, Egypt, from June 2018 to February 2019. The study included the use of a questionnaire to obtain some information about diabetic patients, such as socioeconomics Characters, medical history of diabetes their most important nutritional practices, Waist circumference was done. Also, the blood samples were collected to measure some biochemical parameters; fasting blood glucose, lipid profile {total cholesterol (TC), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C)}, and blood pressure level. MetS was defined according to the criteria of the NCEP/ATP III to include individuals with any three or more of the five components.Results: Data showed that the prevalence of MetS in the sample was 71% and 29% was non-metabolic syndrome. High fasting blood glucose was the most common risk factor, followed by Waist circumference (65%), high TG (47%), lowed HDL (39%).The studying of the nutritional practices showed that the metabolic syndrome patient preferred baking (24%) and boiling (17%) while (9%) of non-metabolic syndrome preferred boiling. On the other hand, (28%) of the total patients preferred baking in oven, and the metabolic syndrome patients preferred fruit (31%) and sweets (18%) between meals, while (19%) of non-metabolic syndrome patients preferred fruit and (5%) preferred vegetables between meals. Also, the study showed that 12% of metabolic syndrome patients had a poor level of practices, and 14% had good practices, 45% moderate nutritional practices.Our findings indicated that metabolic syndrome had become a common public health problem, and therefore, we need to develop strategies, which aim to prevent and treat the of metabolic syndrome.

Foods supplemented with functional fiber are an effective means for prevention of diseases like obesity, cardiovascular diseases, and diabetes mellitus. The objective of this study was to estimate the dietary fiber content in artichoke stems by-product powder (ASP) and shrimp by-product powder (SBP) and evaluate the protective effect of diet supplemented with their byproducts as natural dietary fiber on weight gain, the blood picture, serum biochemical parameters and liver enzymes activities in obese rats. The results revealed that the crude fiber content was 22.68% in the ASP and 13.65% in SBP. Total dietary fiber fractions were composed of 18.69 and 0.42% soluble dietary fiber, 25.01 and 58.57% insoluble dietary fiber in defatted ASP and SBP, respectively. They also presented high amounts of inulin (18.2 g/100 g artichoke stem) and chitin (58.15 g/100 g shrimp shell). Biological impacts were done on the control group (CG) and compared with obese rat groups which were classified into seven groups; positive group (PC) and groups fed on diet supplemented with ASP and SBP at a level of 5 and 10%, inulin at dose 7.7 %, and chitosan at dose 2.6 %, for 8 weeks. The results showed significant improvement and ameliorated reduction in final body weight, body weights gain (%) and feed efficiency ratio (FER) in all the treated groups compared with the PC. Administration of 10% ASP or SBP significantly decreased body weight by 37.66 and 35.61%, respectively as compared to the high fat diet (HFD) group, while the highest reduction in body weight gain and lower FER were obtained in groups fed on chitosan. Feeding obese rats on diet containing ASP and SBP led to a reduction in the total cholesterol, triglycerides, and low-density lipoprotein cholesterol concentration, decreased in blood glucose level and improved serum liver enzymes activity and antioxidant enzyme activity as compared to the positive group. ASP as a source of inulin and SBP as a source of chitin can be used in the nutraceutical formulation of functional food products and a good source of natural dietary fiber to enhance the nutritional quality for prevention of diseases like obesity, and its associated health risks.