Dietary Knowledge and Eating Habits among Patients with Type 2 Diabetes in Lebanon

• Published in: Global health, epidemiology and genomics epidemiology and genomics, 2024, Vol.2024, p.3623555-9
• Main Authors: Abboud, Myriam, Nacouzi, Cyrille, Chahine, Zeina, Atallah, Angelica, Hleyhel, Mira
• Format: Article
• Language: English
• Subjects: Body mass index; Clinical outcomes; Comorbidity; Correlation analysis; Cross-Sectional Studies; Diabetes; Diabetes mellitus (non-insulin dependent); Diabetes Mellitus, Type 2 - epidemiology; Diet; Eating behavior; Education; Exercise; Family income; Feeding Behavior; Food; Food consumption; Food groups; Genetics; Glucose; Glucose monitoring; Health promotion; Humans; Knowledge; Lebanon - epidemiology; Lifestyles; Mortality; Nutrition research; Physical activity; Questionnaires; Regression analysis; Sociodemographics; Surveys; Variance analysis
• ISSN: 2054-4200; 2054-4200
• DOI: 10.1155/2024/3623555

Little is known about the dietary knowledge (DK) and eating habits (EHs) of patients with type 2 diabetes (T2D) in Lebanon. Therefore, the aim of this study was to assess the DK and EH of the population with T2D and determine their associated factors. A cross-sectional survey enrolling 351 patients with T2D was carried out, using the snowball sampling technique. The survey used the UK Diabetes and Diet Questionnaire and the Dietary Knowledge questionnaire to assess participants’ EH including the frequency of consumption of certain foods and their knowledge of food groups and food choices. While a higher DK index indicated better knowledge, a higher EH index indicated less healthy EH. Independent sample T-test and Mann–Whitney test were used for dichotomous variables, and ANOVA and Kruskal–Wallis tests were used for polytomous variables. Correlation analysis tested the association between two continuous variables. Two multiple linear regression models were used to identify factors associated with DK and EH. Overall, 67% of participants had good or adequate DK, and around 25% and 75% of them had healthy and less healthy EH, respectively. Better knowledge was significantly related to occupation, BMI, presence of comorbidities, and HbA1c testing during the last 3 months. Higher family income, physical activity, family history of diabetes, receiving help in medication administration from family or friends, and higher DK level were factors associated with healthier EH. Nutrition education and awareness campaigns aimed at patients and their families are needed to empower patients with adequate DK and skills to facilitate the adoption of healthy EH.