Association between Dietary Intake and Glycemic Control among Adults with Type 2 Diabetes Attending a Public Hospital in Karachi, Pakistan

Abstract

Background & Objective: Dietary management is considered a crucial part of managing diabetes that helps patients achieve effective blood glucose management. This study aimed at identifying frequency of food choices and determines its association with glycemic control among people with type 2 diabetes.

Methodology: This cross-sectional study was conducted among people with diabetes at the National Institute of Diabetes and Endocrinology, DUHS, in Karachi, Pakistan. Using convenience sampling, 300 people with diabetes were enrolled. Anthropometric measures, HbA1c, and a food frequency questionnaire were used to obtain the participants' dietary patterns.

Results: Participants were mostly females (54.5%), and the mean age was 51.66±10. More than half of the participants (78%) had HBAC levels more than 7%., obesity was highly prevalent among the study participants, with 74% classified as obese according to Asian BMI cut-offs. An additional 14% were overweight, indicating that 88% of the population had excess body weight. Chapati was the most commonly consumed food item, with a mean intake frequency of 9.46 times per week. In the multivariable logistic regression analysis, higher fruit intake was independently associated with lower odds of having HbA1c >7% (OR = 0.865, 95% CI: 0.764–0.979). Similarly, greater consumption of raw fresh vegetable salads was associated with lower odds of having HbA1c >7% (OR = 0.763, 95% CI: 0.681–0.855). Among participants with HbA1c ≤7%, the mean frequency of fruit consumption was 4.61 ± 2.59 times per week, while the mean frequency of salad consumption was 3.27 ± 2.74 times per week.

Conclusion: Dietary intake patterns among individuals with type 2 diabetes showed variability across food groups. Higher consumption of fruits and salads was associated with better glycemic control, whereas no significant differences were observed for most other food items. These findings highlight the importance of incorporating nutrition education and ongoing dietary counseling into routine diabetes care to promote healthier dietary practices and support glycemic management.