Comparison of dietary habits of individuals diagnosed as diabetes, hypertension and hyperlipidemia who attending diet polyclinic at a private hospital

This study conducted with a total of 150 participants, 52 from diabetes group (mean age: 38.71±14.60 year), 43 from hypertension group (mean age: 43.05±12.25 year) and 55 from hyperlipidemia group (mean age: 36.49±8.73 year) for comparing of dietary habits of individuals are diagnosed as diabetes, hypertension and hyperlipidemia. In our study, information form prepared by researcher and food frequency questionnaire form were used for collecting data. In the information form, questions about sociodemographic characteristics (age, gender, educational status, body mass index (BMI), medication) and dietary habits (number of meals, frequency of meals, snacking habits) of the participants were asked. In addition, the consumption frequency of the five food groups (milk and its derivatives, meat and its derivatives, vegetables and fruits, bread and other cereals, sugar and sweets) was examined in the food frequency questionnaire. SPSS 21.0 was used for the statistical analysis. The results were evaluated at p <0.05 statistical significance level and 95% confidence interval. BMI was higher among diabetes group (34.03±7.73) compared to hypertension (33.04±6.09) and hyperlipidemia (30.78±4.61) groups and there's a significant difference between groups statistically (p<0.03). When compared red meat consumption, it was higher among diabetes group (48.4%, n=25) compared to hypertension (34.9%, n=20) and hyperlipidemia (34.5%, n=19) groups and there's a significant difference between groups statistically (p<0.00). When compared egg consumption, it was higher among diabetes (51.9%, n=27) and hyperlipidemia (58.2%, n=32) groups compared to hypertension group (39.5%, n=17) and there's a significant difference between groups statistically (p<0.04). When compared to the consumption frequency of milk and its derivatives, other meat products, vegetables and fruits, bread and other cereals and sugar and sweets, there's no significant difference between groups statistically (p>0.05). In conclusion, in our study, the dietary habits of three groups showed different characteristics. Comparison of dietary habits of individuals with chronic disease may contribute to the establishment of an appropriate nutrition plan and treatment success in the appropriate patient. Key words: Nutrition, Dietary habits, Diabetes, Hypertension, Hyperlipidemia