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J Nutr Hum Health 2017 Volume 1 Issue 2
Notes:
July 24-26, 2017 | Vancouver, Canada
International conference on
DIABETES, NUTRITION, METABOLISM & MEDICARE
Objectives:
To explore cognitive status of different food
categories in patients with type 2 diabetes mellitus (T2DM)
and its effect on glycosylated hemoglobin (HbA1c) with
T2DM patients.
Methods:
Convenient sampling method was adopted.
According to the inclusion and exclusion criteria, two
hundred forty-nine patients were recruited from 5 hospitals
in Jiangsu, Shanghai, Zhejiang and the diabetes clubs in
Suzhou from October 2014 to October 2015. General
Situation Questionnaire was utilized to obtain demographic
data including age, sex, degree of education, et al. and
clinical data including smoking, diabetes duration, family
history of diabetes, et al. The Diabetes Mellitus Dietary
Knowledge Scale (DDKS) was used to acquire cognitive status
of different types of foods in T2DM patients. The patients
with HbA1c values<6.5% and those with HbA1c values≥6.5%
were considered as the good glycemic control group and
the poor glycemic control group, respectively. The factors
related to glycemic control were analyzed.
Results:
The patients got the highest score in the foods item
that have little effect on glycemia (3.55±1.38) and 25% of
them completely answered correct. However, the patients
obtained the lowest score in the item “Foods rich in healthy
fat” (1.60±1.57). Only 1.6% patients completely answered
correct. The average DDKS score of the good glycemic control
group was 36.02, which was significantly higher than that of
the poor glycemic control group (30.12) (P<0.001). Education
level, body mass index (BMI) and clinical treatment were
related to HbA1c control (P<0.05). The items of DDKS related
to glycemic control included the items Preferentially chosen
meat [B=-0.618;<0.01;95%CI (0.374-0.777)], preferentially
chosen beans or milk [B=-0.404;P<0.05;95%CI(0.488-0.914)],
Preferentially chosen dietary fiber [B=-0.409;P,<0.05;95%
CI(0.485-0.910)], preferentially chosen nuts [B=-0.690;P<
0.001;95%CI(0.357-0.704)] and foods when hungry, not
hypoglycemia
[B=-0.518;P<0.001;95%CI(0.450-0.789)].
Adjusting demographic data (age, gender and education
level) and clinical data (BMI, smoking, DM duration, DM
family history, complications, concomitant disease, and
clinical treatment), the item preferentially chosen nuts (B=-
0.56;P<0.01;95CI = 0.37-0.87) still influenced HgbA1c level.
Other factors included education level, BMI and clinical
treatment (P<0.05).
Conclusions:
T2DM patients had lower cognitive level of fat
foods. Cognitive level of nuts of T2DM patients could predict
glycemic control. The nursing staff should strengthen healthy
education about fat foods, especially, foods rich in healthy
fat.
Biography
Ting Liu is currently a PhD student in Nursing School of Soochow University, China.
lt322426@163.comCognitive status of different food categories in patients with type 2 diabetes mellitus and its effect on
glycosylated hemoglobin
Ting Liu Xiao-hua Wang
Nursing School of Soochow University, China