Dietary carbohydrate intake in patients with type 2 diabetes mellitus and diabetes control: a cross-sectional study

  • Muneera Q Al-Mssallem King Faisal University, Department of Food Sciences and Nutrition, Faculty of Agricultural and Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia
  • Ali Al-Qarni King Abdullah International Medical Research Centre, Eastern region, Ministry of National Guard Health affairs
  • Mohammed Al-Jamaan Primary Health Care, King Abdullah Military Housing, Ministry of National Guard Health Affairs, Eastern Region, Saudi Arabia
Keywords: Available carbohydrate; Blood glucose; HbA1c; Macronutrients; Type 2 diabetes

Abstract

Background: Food intake has important implications for patients with type 2 diabetes.

Objective: Similarly, in other crop species, this observational study aimed to assess dietary carbohydrate (CHO) and non-starch polysaccharide (NSP) intake and examine their association with glycemic control among Saudi patients with type 2 diabetes mellitus (T2DM).

Design: We investigated dietary intake in 404 patients (207 males and 197 females) with T2DM between November 2018 and March 2019. Dietary intake was assessed by face-to-face interviews using a validated dietary questionnaire.

Results: The results revealed that dietary CHO intake (67% of energy) exceeded the recommended daily intake, and white rice (Basmati rice) was the major contributor to CHO intake. However, the dietary NSP intake was lower than recommended, and it was negatively associated with HbA1c levels.

Conclusion: This cross-sectional study showed that dietary CHO intake was high among Saudi patients with type 2 diabetes, and that their daily intake of NSPs was correlated with a lower level of HbA1c. Dietary advice should be given for patients with diabetes to reduce their intake of starchy food such as rice.

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Published
2020-11-16
How to Cite
Al-Mssallem, M. Q., Al-Qarni, A., & Al-Jamaan, M. (2020). Dietary carbohydrate intake in patients with type 2 diabetes mellitus and diabetes control: a cross-sectional study. Food & Nutrition Research, 64. https://doi.org/10.29219/fnr.v64.4751
Section
Original Articles