Evaluation of medical nutrition therapy using the food-based index of dietary inflammatory potential (FBDI) in diabetes mellitus patients
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BACKGROUND/OBJECTIVES: Inflammation is often associated with chronic diseases, and numerous studies suggest that certain foods can modulate inflammator y status. This study aimed to assess the impact of intensive nutrition education on glycemic control and inflammation in patients with diabetes mellitus using the Korean food-based index of dietar y inflammator y potential (FBDI). SUBJECTS/METHODS: A total of 120 patients (male: 70, 58.3%) were randomly divided into two groups of 60 each, to be given intensive nutritional education (IE) and basic nutritional education (BE), respectively. As part of the nutrition education inter vention, basic diabetes- related nutrition education was provided to both groups initially. In addition, the IE was provided two face-to-face nutrition education sessions based on FBDI over six months, and text transmissions were made at least eight times. We sur veyed the anthropometric measurements, biochemical indicators, inflammator y markers, and dietar y intake before and after the inter ventions. We analyzed the effects of the intensive nutrition education using the t-test, χ2 test and paired t-test. RESULTS: Of the subjects, 76.7% (46/60) of the IE and 86.7% (52/60) of the BE completed the study. The results of the paired t-test to evaluate the effectiveness of nutrition education using FBDI showed that high density lipoprotein-cholesterol increased significantly from 42.6 mg/dL before inter vention to 49.2 mg/dL after inter vention (P = 0.009), tumor necrosis factor-α significantly decreased from 1.25 pg/mL before inter vention to 1.11 pg/mL after inter vention (P =.012) in the IE. Also, glycated hemoglobin decreased from 8.0% to 7.5% in the IE but increased from 7.4% to 7.7% in the BE, and the differences between the groups were significant (P = 0.008). CONCLUSION: These findings suggest that providing intensive FBDI-based education on anti- inflammator y foods positively affected glycemic control and inflammator y status in diabetes patients. Therefore, practical dietar y plans using FBDI should be considered for diabetes patients to prevent increased inflammation.
Abstract
BACKGROUND/OBJECTIVES: Inflammation is often associated with chronic diseases, and numerous studies suggest that certain foods can modulate inflammator y status. This study aimed to assess the impact of intensive nutrition education on glycemic control and inflammation in patients with diabetes mellitus using the Korean food-based index of dietar y inflammator y potential (FBDI). SUBJECTS/METHODS: A total of 120 patients (male: 70, 58.3%) were randomly divided into two groups of 60 each, to be given intensive nutritional education (IE) and basic nutritional education (BE), respectively. As part of the nutrition education inter vention, basic diabetes- related nutrition education was provided to both groups initially. In addition, the IE was provided two face-to-face nutrition education sessions based on FBDI over six months, and text transmissions were made at least eight times. We sur veyed the anthropometric measurements, biochemical indicators, inflammator y markers, and dietar y intake before and after the inter ventions. We analyzed the effects of the intensive nutrition education using the t-test, χ2 test and paired t-test. RESULTS: Of the subjects, 76.7% (46/60) of the IE and 86.7% (52/60) of the BE completed the study. The results of the paired t-test to evaluate the effectiveness of nutrition education using FBDI showed that high density lipoprotein-cholesterol increased significantly from 42.6 mg/dL before inter vention to 49.2 mg/dL after inter vention (P = 0.009), tumor necrosis factor-α significantly decreased from 1.25 pg/mL before inter vention to 1.11 pg/mL after inter vention (P =.012) in the IE. Also, glycated hemoglobin decreased from 8.0% to 7.5% in the IE but increased from 7.4% to 7.7% in the BE, and the differences between the groups were significant (P = 0.008). CONCLUSION: These findings suggest that providing intensive FBDI-based education on anti- inflammator y foods positively affected glycemic control and inflammator y status in diabetes patients. Therefore, practical dietar y plans using FBDI should be considered for diabetes patients to prevent increased inflammation.
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