Determining the relationship between diet quality and nutritional status in individuals with TYPE 2 diabetes

Objective: Diet quality has an important place in the development and progression of the disease in individuals with type 2 diabetes mellitus (T2DM). This study was conducted to determine the relationship between diet quality and nutritional status. Method: 105 patients, aged between 18-75 years, who were diagnosed with diabetes at least 6 months ago, who applied to the Nutrition and Diet Polyclinic in Diyarbakır Kulp District State Hospital, were included in the study. In order to determine the general characteristics, nutritional habits, physical activity status, and anthropometric measurements of the individuals, a questionnaire was applied by face-to-face interview technique. In order to determine the nutritional status, 24-hour food consumption record and food consumption frequency were taken. Healthy Eating Index -2015 (HEI-2015) was used for diet quality. Results: Of the 105 individuals in the study, 25.7% were male and 74.3% were female (p>0.05). The mean total diabetes age was 4.28 ± 4.61 years. 78.1% of individuals have at least one disease other than diabetes. 67.9% of women and 44.4% of men are obese. The waist circumference rate of men is 25.9% and the high risk rate of women is 82.1% (p<0.001). According to the waist/hip ratio, 85.2% of men and 66.7% of women are in the high-risk class. 86.7% of individuals have "bad" diet quality, 13.3% have "need to be improved" diet quality (p>0.05). A significant correlation was found between diet quality and consumption of protein, fat, fiber, carotene, thiamine, vitamins A and B6, potassium, magnesium, iron, MUFA and SFA (p<0.05). Conclusion: Diet quality of individuals with diabetes was found to be low. In order for individuals to improve their diet quality, necessary nutrition education should be given, physical activity should be increased, and these should be made a lifestyle. Keywords: type 2 diabetes mellitus, diet quality, nutritional status.