Food knowledge of patients at the first access to a Diabetology center: Food knowledge of patients at the first access to a Diabetology center

Food knowledge of patients at the first access to a Diabetology center

Food knowledge of patients at the first access to a Diabetology center

Authors

  • Fabio Petrelli Scuola di Scienze del Farmaco e dei Prodotti della Salute, Università di Camerino
  • Giovanni Cangelosi
  • Stefania Scuri University of Camerino
  • Nguyen Cuc Thi Thu
  • Giulia Debernardi
  • Andrea Benni
  • Andrea Vesprini
  • Renato Rocchi
  • Cristina De Carolis
  • Paola Pantanetti
  • Federica Faldetta
  • Serenella Vita
  • Susanna Talevi
  • Adriana Capancioni
  • Gianluca Cerasoli
  • Iolanda Grappasonni

Keywords:

food knowledge, type 2 diabetes, Moynihan questionnaire, primary prevention, public health

Abstract

Il diabete rappresenta una patologia in costante aumento: familiarità, età e stili di vita rappresentano i principali fattori di rischio per questa malattia e per le complicanze ad essa correlate. Considerando l’importanza del regime alimentare per la prevenzione e il trattamento di questa patologia, scopo del presente studio è stato quello di valutare le conoscenze alimentari di pazienti al primo accesso presso un centro di Diabetologia e di indagare sulla loro eventuale influenza su alcuni parametri ematici. È stato somministrato il questionario di Moynihan. La relazione tra i punteggi ottenuti e le variabili emoglobina glicata, BMI, glicemia a digiuno, è stata analizzata attraverso regressione multipla basata sul metodo dei minimi quadrati ordinari (modello OLS). Il response rate è stato del 73,3%. Il punteggio medio totale ottenuto dal questionario è stato di 23,61 ed è stata osservata una correlazione statisticamente significativa (p<0,0473) tra i migliori punteggi del questionario e i valori di Hb1Ac. Questo studio è il primo passo di un’indagine più ampia che verrà condotta nell’ottica di promuovere una formazione del paziente volta a verificare nel tempo le ricadute positive sulle scelte alimentari e sui parametri clinici.

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Published

10-04-2020

How to Cite

1.
Food knowledge of patients at the first access to a Diabetology center: Food knowledge of patients at the first access to a Diabetology center. Acta Biomed [Internet]. 2020 Apr. 10 [cited 2024 Jul. 3];91(3-S):160-4. Available from: https://mattioli1885journals.com/index.php/actabiomedica/article/view/9418