A Thanopoulou1, B Karamanos2, F Angelico3, S Assaad-Khalil4, A Barbato3, M Del Ben3, P Djordjevic5, V Dimitrijevic-Sreckovic5, C Gallotti6, N Katsilambros7, I Migdalis8, M Mrabet9, M Petkova10, D Roussi1, M T Tenconi6. 1. Diabetes Centre, 2nd Medical Department, Athens University Medical School, Hippokration Hospital, Vas. Sofias 114, Athens, 115 27, Greece. 2. Diabetes Centre, 2nd Medical Department, Athens University Medical School, Hippokration Hospital, Vas. Sofias 114, Athens, 115 27, Greece. ippokratio@aias.gr. 3. Department of Medical Therapy, University "La Sapienza", Rome, Italy. 4. Department of Internal Medicine, Alexandria Faculty of Medicine, Alexandria, Egypt. 5. Diabetes Centre, Institute for Endocrinology, Diabetes and Metabolic Diseases, Clinical Center of Serbia, Belgrade, Serbia and Montenegro. 6. Department of Preventive, Occupational and Community Medicine. Section of Hygiene, University of Studies of Pavia, Pavia, Italy. 7. Diabetes Centre, 1st Department of Medicine, Athens University School of Medicine, "Laiko" General Hospital, Athens, Greece. 8. Diabetes Centre, "NIMTS" Hospital, Athens, Greece. 9. Service of Internal Medicine "A", C.H.U., Oran, Algeria. 10. Diabetes Centre "St. Luca", Sofia, Bulgaria.
Abstract
AIMS/HYPOTHESIS: The aim of this study was to compare the nutritional habits of Type 2 diabetic patients among Mediterranean countries and also with those of their background population and with the nutritional recommendations of the Diabetes and Nutrition Study Group. METHODS: We did a cross-sectional study of 1833 non-diabetic subjects and 1895 patients with Type 2 diabetes, in nine centres in six Mediterranean countries. A dietary questionnaire validated against the 3-Day Diet Diary was used. RESULTS: In diabetic patients the contribution of proteins, carbohydrates and fat to the energy intake varied greatly among centres, ranging from 17.6% to 21.0% for protein, from 37.7% to 53.0% for carbohydrates and from 27.2% to 40.8% for fat, following in every centre the trends of the non-diabetic population. Furthermore, diabetic patients compared to the corresponding background population had: (i). lower energy intake, (ii). lower carbohydrate and higher protein contribution to the energy intake, (iii). higher prevalence of obesity, ranging from 9 to 50%. The adherence to the nutritional recommendations for proteins, carbohydrate and fat was very low ranging from 1.4 to 23.6%, and still decreased when fibre was also considered. CONCLUSION/ INTERPRETATION: In diabetic patients of the Mediterranean area: (i). dietary habits vary greatly among countries, according to the same trends of the background population; (ii). the prevalence of obesity is much lower than the 80% reported for patients with diabetes in Western countries; (iii). Carbohydrate intake is decreased with a complementary increase of protein and fat consumption, resulting to a poor compliance with the nutritional recommendations.
AIMS/HYPOTHESIS: The aim of this study was to compare the nutritional habits of Type 2 diabeticpatients among Mediterranean countries and also with those of their background population and with the nutritional recommendations of the Diabetes and Nutrition Study Group. METHODS: We did a cross-sectional study of 1833 non-diabetic subjects and 1895 patients with Type 2 diabetes, in nine centres in six Mediterranean countries. A dietary questionnaire validated against the 3-Day Diet Diary was used. RESULTS: In diabeticpatients the contribution of proteins, carbohydrates and fat to the energy intake varied greatly among centres, ranging from 17.6% to 21.0% for protein, from 37.7% to 53.0% for carbohydrates and from 27.2% to 40.8% for fat, following in every centre the trends of the non-diabetic population. Furthermore, diabeticpatients compared to the corresponding background population had: (i). lower energy intake, (ii). lower carbohydrate and higher protein contribution to the energy intake, (iii). higher prevalence of obesity, ranging from 9 to 50%. The adherence to the nutritional recommendations for proteins, carbohydrate and fat was very low ranging from 1.4 to 23.6%, and still decreased when fibre was also considered. CONCLUSION/ INTERPRETATION: In diabeticpatients of the Mediterranean area: (i). dietary habits vary greatly among countries, according to the same trends of the background population; (ii). the prevalence of obesity is much lower than the 80% reported for patients with diabetes in Western countries; (iii). Carbohydrate intake is decreased with a complementary increase of protein and fat consumption, resulting to a poor compliance with the nutritional recommendations.
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