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

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Fabio Petrelli
Giovanni Cangelosi
Stefania Scuri
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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