Associations Between the Knowledge of Different Food Categories and Glycemia in Chinese Adult Patients With Type 2 Diabetes

Xue, Yadong; Zhang, Xiaoyan; Zhou, Hui-Juan; Ojo, Omorogieva; Wang, Qi; Wang, Lili; Jiang, Quanzhong; Liu, Ting; Wang, Xiaohua

doi:10.1177/1054773818822126

Cited by 3 publications

(2 citation statements)

References 33 publications

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“…In general, similar to other studies (34,(48)(49)(50)(51), the level of knowledge of the respondents is low, given the high percentage of wrong answers (and non-answers) to the items asked in the six dimensions of the DKT. So what factors are there to explain this lack of knowledge: Bad treating team-T2D patient communication?…”

Section: Discussionsupporting

confidence: 82%

“…For example, when asked about the richest foods in fats, 54% answered incorrectly, with 30% referring to "honey" or even 43.2% refer to any food without sugar. According to some authors (51), this finding may be related to the lower emphasis given to other nutrients (lipids and proteins), namely by health professionals, in health education sessions.…”

Section: Discussionmentioning

confidence: 97%

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Knowledge about type 2 diabetes: its impact for future management

Ferreira,

Morais,

Pimenta

et al. 2024

Front. Public Health

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Diabetes can cause several long-term complications. Knowledge about this disease can play an important role in reducing diabetes-related complications. In addition, the lack of awareness leads to misconceptions, which joined with inadequate knowledge, are relevant barriers to proper diabetes management. In this study, we aimed to assess the diabetes knowledge of a type 2 diabetes (T2D) population and identify major knowledge gaps, in order to prevent complications and to increase quality of life. In a cross-sectional, observational study in a convenience sample, we identified individuals diagnosed with T2D attending ambulatory visits from five health settings, older than 18 years, with a time diagnosis of at least 1 year, and attending multidisciplinary visits for at least 3 months. To assess the knowledge of T2D individuals, we applied the Portuguese version of the Diabetes Knowledge Test. The sample included a total of 1,200 persons, of whom almost half were female. The age range of the participants varied from 24 to 94 years old, and the mean age was 65.6 ± 11.4 years. Most of the sample had a level of education under secondary and lived with someone. In our sample, 479 (39.9%) were insulin-treated. The percentage of correct answers was 51.8% for non-insulin vs. 58.7% for insulin treated (p < 0.05). There were three items with a percentage of correct answers lower than 15%; the item with the lower value of correct answers was the one related to the identification of signs of ketoacidosis with only 4.4% of correct answers, the errors presented a random pattern; the item related to the identification of which food should not be used to treat low blood glucose with 11.9%, where 56.9% of the sample’s participants considered that one cup of skim milk would be the correct answer (53.1% in non-insulin patients and 62.6% in insulin treated patients; p < 0.001). The item regarding the knowledge of free food presented a 13.3% of correct answers (10.8% non-insulin group vs. 17.1% insulin group; p < 0.01). Two of the three items with lower value of correct answers were related to glycemic control and health status monitoring, the other was related to diet and food.

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Section: Discussionsupporting

confidence: 82%

Section: Discussionmentioning

confidence: 97%

Knowledge about type 2 diabetes: its impact for future management

Ferreira,

Morais,

Pimenta

et al. 2024

Front. Public Health

View full text Add to dashboard Cite

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Nutritional knowledge, attitudes and dietary behaviours amongst individuals with hypermobility syndromes and associations with co-morbid gastrointestinal symptoms and fatigue: an observational study

Paiba¹,

Harris²

2023

European Journal of Integrative Medicine

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Knowledge, Attitudes, and Behaviors around Dietary Fats among People with Type 2 Diabetes: A Systematic Review

Olive,

Wong,

Chik

et al. 2024

Nutrients

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This systematic review assesses the knowledge, attitudes, and behaviors (KAB) surrounding dietary fat intake among people with type 2 diabetes mellitus (T2DM) and healthcare professionals. Following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines, four databases were searched to identify studies published between 1995 and 2023 reporting people with T2DM or healthcare professionals that measured KAB towards dietary fat. This work was registered at PROSPERO (CRD42020140247). Twenty-four studies were included. Studies assessed knowledge of people with T2DM and reported poor nutrition knowledge regarding the health effect of fat consumption. Two opposing attitudes towards dietary fat was reported: (1) dietary fat should be limited, (2) promoted dietary fat intake through a low-carbohydrate diet. Participants reported behaviors of limiting fat intake, including trimming visible fat or choosing lower-fat alternatives. Total fat intake ranged between 10 and 66% of participants’ total energy intake, while saturated fat intake ranged between 10 and 17%. People with T2DM reported poor knowledge of dietary fats in particular, and they were frequently unable to identify high-fat food. Attitudes towards dietary fat were heterogenous, and regarding behaviors, saturated fat intake was higher than recommended. Future studies should assess the KAB of people with T2DM based on dietary fat subtypes.

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Associations Between the Knowledge of Different Food Categories and Glycemia in Chinese Adult Patients With Type 2 Diabetes

Cited by 3 publications

References 33 publications

Knowledge about type 2 diabetes: its impact for future management

Knowledge about type 2 diabetes: its impact for future management

Nutritional knowledge, attitudes and dietary behaviours amongst individuals with hypermobility syndromes and associations with co-morbid gastrointestinal symptoms and fatigue: an observational study

Knowledge, Attitudes, and Behaviors around Dietary Fats among People with Type 2 Diabetes: A Systematic Review

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