Lindsay M Jaacks1, Shufa Du2, Michelle A Mendez2, Jamie Crandell3, Wei Liu4, Linong Ji4, Wayne Rosamond5, Barry M Popkin2, Elizabeth J Mayer-Davis6. 1. Hubert Department of Global Health, Emory University, Atlanta, Georgia, United States. Email: ljaacks@emory.edu. 2. Department of Nutrition, University of North Carolina, Chapel Hill, North Carolina, United States. 3. Department of Biostatistics, University of North Carolina, Chapel Hill, North Carolina, United States. 4. Department of Endocrinology and Metabolism, Peking University People's Hospital, Beijing, China. 5. Department of Epidemiology, University of North Carolina, Chapel Hill, North Carolina, United States. 6. Department of Nutrition and Medicine, University of North Carolina, Chapel Hill, North Carolina, United States.
Abstract
BACKGROUND AND OBJECTIVES: The objective was to compare the dietary intakes of individuals with type 1 diabetes (T1D) to individuals without diabetes in China. METHODS AND STUDY DESIGN: Data are from 1) the 3C Nutrition Ancillary Study, a cross-sectional study of individuals with T1D in China, and 2) the China Health and Nutrition Survey. Dietary intake in both samples was assessed using three 24-hour recalls. ANCOVA and multivariable logistic regression, adjusted for sex, age, and urban-rural residence, were used to assess differences in nutrient and food group intake between participants without diabetes (n=1059) and participants with T1D (n=97), who were stratified by insulin regimen (basal-bolus, n=49, versus fixed, n=48). RESULTS: Participants with T1D had a lower percentage of energy from carbohydrates, higher vegetable intake, and were more likely to consume lowfat cakes and fungi/sea weed compared to participants without diabetes (all p<0.05). Distinguishing characteristics of insulin regimen groups also emerged. Participants on fixed regimens had higher intakes of wheat and were less likely to consume fruit and more likely to consume high-fat cakes and dairy compared to participants without diabetes (all p<0.05). Participants on basal-bolus regimens were less likely to consume fried foods and more likely to consume fish/shellfish compared to participants without diabetes (all p<0.05). CONCLUSIONS: Differences in dietary intake between participants with and without T1D in China suggest that dietary modifications are common and reflect carbohydrate-conscious nutrition recommendations for individuals with T1D. Future research should focus on the health effects of these modifications.
BACKGROUND AND OBJECTIVES: The objective was to compare the dietary intakes of individuals with type 1 diabetes (T1D) to individuals without diabetes in China. METHODS AND STUDY DESIGN: Data are from 1) the 3C Nutrition Ancillary Study, a cross-sectional study of individuals with T1D in China, and 2) the China Health and Nutrition Survey. Dietary intake in both samples was assessed using three 24-hour recalls. ANCOVA and multivariable logistic regression, adjusted for sex, age, and urban-rural residence, were used to assess differences in nutrient and food group intake between participants without diabetes (n=1059) and participants with T1D (n=97), who were stratified by insulin regimen (basal-bolus, n=49, versus fixed, n=48). RESULTS: Participants with T1D had a lower percentage of energy from carbohydrates, higher vegetable intake, and were more likely to consume lowfat cakes and fungi/sea weed compared to participants without diabetes (all p<0.05). Distinguishing characteristics of insulin regimen groups also emerged. Participants on fixed regimens had higher intakes of wheat and were less likely to consume fruit and more likely to consume high-fat cakes and dairy compared to participants without diabetes (all p<0.05). Participants on basal-bolus regimens were less likely to consume fried foods and more likely to consume fish/shellfish compared to participants without diabetes (all p<0.05). CONCLUSIONS: Differences in dietary intake between participants with and without T1D in China suggest that dietary modifications are common and reflect carbohydrate-conscious nutrition recommendations for individuals with T1D. Future research should focus on the health effects of these modifications.
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