%P 108853
%A Erika F. Gómez-García
%A Alfonso M. Cueto-Manzano
%A Héctor R. Martínez-Ramírez
%A Laura Cortés-Sanabria
%A Carla M. Avesani
%A Claudia N. Orozco-González
%A Enrique Rojas-Campos
%J Journal of Diabetes and its Complications
%T Dietary counseling, meal patterns, and diet quality in patients with type 2 diabetes mellitus with/without chronic kidney disease
%N 10
%D 2024
%V 38
%L uninimx14338
%R doi:10.1016/j.jdiacomp.2024.108853
%X Background
Aim to this study is to investigate the association of Dietary Counseling, Meal Patterns, and Diet Quality (DietQ) in Patients with Type 2 Diabetes Mellitus (T2DM) with/without chronic kidney disease (CKD) in primary healthcare.

Methods
Cross-sectional study acquired data on dietary counseling and meal patterns by direct interview with a food-frequency questionnaire and one 24-h food-recall. The Healthy Eating Index (HEI) was used to classify DietQ [“good” DietQ (GDietQ, score ≥ 80) and “poor” DietQ (PDietQ, score < 80)].

Participants/setting
This study included 705 patients with T2DM: 306 with normal kidney function; 236 with early nephropathy, and 163 with overt nephropathy (ON).

Statistical analyses performed
Multivariate linear-regression models for predicting HEI and χ2 tests for qualitative variables and one-way ANOVA for quantitative variables were employed. Mann-Whitney U and independent Student t were performed for comparisons between GDietQ and PDietQ.

Results
Only 18 % of the population was classified as GDietQ. Patients with ON and PDietQ vs. with GDietQ received significantly less dietary counseling from any health professional in general (45 % vs 72 %, respectively), or from any nutrition professional (36 % vs. 61 %, respectively). A better HEI was significantly predicted (F = 42.01; p = 0.0001) by lower HbA1C (β −0.53, p = 0.0007) and better diet diversity (β 8.09, p = 0.0001).

Conclusions
Patients with more advanced stages of CKD had less nutritional counseling and worse dietary patterns, as well as more frequent PDietQ. Our findings reinforce the need for dietitians and nutritionists in primary healthcare to provide timely nutritional counseling.