Evaluation of the dietary pattern of patients with type 2 diabetes in Northern Jordan: An inconvenient truth!

  • Hiba Bawadi
  • Dima Abu-Jamous
  • Reema Fayez Tayyem
Original Article
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Abstract

This cross-sectional study aimed to evaluate the dietary profile of patients with type 2 diabetes in northern Jordan. 750 patients aged between 22 and 84 years were recruited from the endocrinology clinics at King Abdulla University Hospital in northern Jordan. Dietary assessment was performed using valid semi-quantitative food frequency questionnaire (FFQ). Glycosylated hemoglobin, height, body weight and waist circumference were measured. Both, males and females, failed to meet the recommended target of glycosylated hemoglobin, BMI, and waist circumference. Patients reported high intakes of fruits (~4.5 servings/day) and grains (~17 servings/day); enough intakes of vegetables (~4 servings/day) and low intakes of milk (~1.5 servings/day), meat and beans (~1 serving/day). High intakes of fiber, simple sugar and sodium were observed. Macronutrient contribution to daily caloric consumption was 65 % from carbohydrates, 13 % protein, and 29 % fat (distributed as 8 % from saturated fat, 14 % from monounsaturated fat, and 3.5 % from polyunsaturated fat). In conclusion, the dietary profile for diabetic patients in Jordan failed to meet the recommendations in several aspects including, high consumption of carbohydrates, sugar, and sodium; and low intake of PUFA.

Keywords

Jordan Diet Diabetes 

Notes

Acknowledgment

The authors would like to thank the Deanship of Research at Jordan University of Science and Technology (JUST) for providing financial support for this project. Authors would also like to thank Ms. Amal Dwairy for her help during data collection. The collaboration of the volunteers was also greatly appreciated.

Conflict of interest

Authors do not claim any conflict of interest.

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Copyright information

© Research Society for Study of Diabetes in India 2013

Authors and Affiliations

  • Hiba Bawadi
    • 1
  • Dima Abu-Jamous
    • 1
  • Reema Fayez Tayyem
    • 2
  1. 1.Department of Nutrition and Food TechnologyJordan University of Science and TechnologyIrbidJordan
  2. 2.Department of Clinical Nutrition & DieteticThe Hashemite UniversityZarqaJordan

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