Diabetes-related nutrition knowledge and dietary intake among adults with type 2 diabetes

作者：Dominguez Ligia J^*

来源：British Journal of Nutrition, 2015, 114(5): 829-830.

DOI：10.1017/S0007114515002342

<jats:p>Nutrition knowledge and skills enable individuals with type 2 diabetes (T2DM) to make food choices that optimise metabolic self-management and quality of life. The present study examined the relationship between nutrition knowledge and skills, and nutrient intake in T2DM. A cross-sectional analysis of diabetes-related nutrition knowledge and nutrient intake was conducted in 124 T2DM individuals managed in usual care (64 % male, age 57·4 (<jats:sc>sd</jats:sc>5·6) years, BMI 32·5 (<jats:sc>sd</jats:sc>5·8) kg/m<jats:sup>2</jats:sup>), using the Audit of Diabetes Knowledge (ADKnowl) questionnaire and a 4 d food diary. Data on sociodemographic characteristics, food label use and weight management were also collected. The average ADKnowl dietary subscale score was 59·2 (<jats:sc>sd</jats:sc>16·4) %. Knowledge deficits relating to the impact of macronutrients/foods on blood glucose and lipids were identified. Lower diabetes-related nutrition knowledge was associated with lower intakes of sugar (10·8 (<jats:sc>sd</jats:sc>4·7)<jats:italic>v</jats:italic>. 13·7 (<jats:sc>sd</jats:sc>4·6) % for lower dietary knowledge score<jats:italic>v</jats:italic>. higher dietary knowledge score,<jats:italic>P</jats:italic>&amp;lt; 0·001), non-milk sugar (9·1 (<jats:sc>sd</jats:sc>4·8)<jats:italic>v</jats:italic>. 12·1 (<jats:sc>sd</jats:sc>4·7) % for lower dietary knowledge score<jats:italic>v</jats:italic>. higher dietary knowledge score,<jats:italic>P</jats:italic>&amp;lt; 0·001) and fruit/vegetables (230·8 (<jats:sc>sd</jats:sc>175·1)<jats:italic>v</jats:italic>. 322·8 (<jats:sc>sd</jats:sc>179·7) g for lower dietary knowledge score<jats:italic>v</jats:italic>. higher dietary knowledge score,<jats:italic>P</jats:italic>&amp;lt; 0·001), and higher dietary glycaemic index (GI) (61·4 (<jats:sc>sd</jats:sc>4·5)<jats:italic>v</jats:italic>. 58·4 (<jats:sc>sd</jats:sc>4·6) for lower dietary knowledge score<jats:italic>v</jats:italic>. higher dietary knowledge score,<jats:italic>P</jats:italic>&amp;lt; 0·002). The majority of the participants were dissatisfied with their weight. Sugar was the most frequently checked nutrient on food labels (59 %), with only 12·1 % checking foods for their energy content. Significant knowledge and skill deficits, associated with the impact of macronutrients/foods on metabolic parameters and food label use, were found. Lower diabetes-related nutrition knowledge was associated with lower sugar and fruit/vegetable intake and higher dietary GI. Dietary education, integrated throughout the lifespan of T2DM, may improve nutrition knowledge and skills and promote more balanced approaches to dietary self-management of T2DM.</jats:p>

• 出版日期2015-9-14