文章基本信息

标题：Assessments of Dietary Characteristics, Adherence and Glycemic Control in Individuals with Type 2 Diabetes: A Sampled from a Selected Public Hospital in Malaysia
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作者：Yu Mee Hiong ; Barakatun Nisak Mohd Yusof ; Ng Ooi Chuan 等
期刊名称：International Journal of Academic Research in Business and Social Sciences
电子版ISSN：2222-6990
出版年度：2020
卷号：10
期号：16
页码：96-108
DOI：10.6007/IJARBSS/v10-i16/8294
语种：English
出版社：Human Resource Management Academic Research Society
摘要：Introduction: Adherence to dietary recommendations among individuals with type 2 diabetes (T2DM) is critical in achieving optimal glycemic control, yet the status is relatively scarce. This cross-sectional study was conducted to describe the dietary characteristics, adherence, and glycemic control among patients with T2DM. Methods: A total of 80 respondents with a confirmed diagnosis of T2DM (Age = 58.8 ± 12.4 years, Diabetes duration= 11.91 ± 9.4 years) were sampled from a selected public hospital in Malaysia. Sociodemographic characteristics, medical profiles, and glycemic control (assessed using HbA1c) were obtained from the medical records. Dietary characteristic was assessed using the Food Frequency Questionnaire, and dietary adherence was determined using the Summary of Diabetes Self-Care Activities (SDSCA) questionnaire. Results: The average HbA1c was 8.9 ± 2.7%, with 81.2% of them not optimal glycemic control. Respondents achieved daily food recommendations for cereal, meat, and legume. However, most of them did not consume sufficient fruits, vegetables, fish, and milk. The overall dietary adherence rates were relatively low, with only 7.5% adhered to dietary recommendations. Followed a healthful eating plan (r = -0.249, p= 0.026) and eat fewer sweets (r= -0.230, p= 0.04) were associated with glycemic control. Conclusion: Poor glycemic control is highly prevalent, with most of the individuals with T2DM did not achieve daily recommendations for the food groups based on the recommended eating patterns for diabetes. Adherence to the dietary recommendation is not optimal and does associate with poor glycemic control suggesting the importance of having continuous diabetes nutrition education in assisting individuals with T2DM to achieve optimal glycemic control.