(PO08-27-22) Examining Nutrient Intakes of Canadian Adults With Diabetes Using the Diabetes Canada Clinical Practice Guidelines Nutrient Profile Model

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Presenting Author(s)

Jennifer J. Lee, MPH, RD
– PhD Candidate, University of Toronto, Toronto, Ontario, Canada

Co-Author(s)

Mavra Ahmed, PhD
– Postdoctoral Fellow, University of Toronto, Toronto, Ontario, Canada
CJ

Chantal Julia, PhD
– Epidemiology and Statistics Research Center-University of Paris (CRESS)
LP

Laura Paper
– Santé Publique France
Mary R. L'Abbe, PhD
– Professor, University of Toronto, Toronto, Ontario, Canada

Disclosure(s):

Jennifer J. Lee, MPH, RD: No relevant financial relationship(s) with ineligible companies to disclose.

Objectives: The Diabetes Canada Clinical Practice (DCCP) Guidelines provide dietary recommendations for Canadians at risk and with diabetes to help lower risk and for self-management of diabetes. The DCCP nutrient profile model was developed to classify foods based on their adherence to the DCCP Guidelines. The objective of the study was to examine the nutrient intakes of Canadian adults with diabetes using the DCCP nutrient profile model.

Methods: Using one-day 24-hour dietary recall from the 2015 Canadian Community Health Survey-Nutrition, nutrient intakes of Canadian adults with self-reported status of diabetes were examined. Foods were categorized by the DCCP nutrient profile model as “least”, “partially”, or “most” aligned with the DCCP Guidelines. Mean nutrient intakes were estimated and standard errors were calculated using balanced repeated replication with 500 bootstrap weighted replicates. Mean estimates were adjusted for age, sex, energy intake, and misreporting status using least squares regression.

Results: Canadian adults with diabetes (n=1,249) consumed 14% (341 kcal/d [95% CI: 254, 428]), 54% (1,291 kcal/d [1112, 1470]), and 31% (682 kcal/d [613, 751]) of total calories from foods that are “least”, “partially”, and “most” aligned with the DCCP Guidelines, respectively. The proportion of total fat, carbohydrate, and protein intakes from foods that are “least”, “partially”, and “most” aligned with the DCCP Guidelines were similar to their caloric contribution. However, 49% of added sugar intakes (24.1 g/d [20.8, 27.4]) were consumed from foods “least” aligned with the DCCP Guidelines. Over 60% sodium (1,746 mg/d [1,578, 1,915]) and saturated fat (18.7 g/d [16.1, 21.4]) intakes were consumed from foods “partially” aligned with the DCCP Guidelines. More than half of the fiber intakes (11.2 g/d [10.2, 12.2]) were consumed from foods “most” aligned with the DCCP Guidelines.

Conclusions: Despite the low caloric contribution of foods “least” aligned with the DCCP Guidelines, these foods contributed to disproportionate intakes of added sugar and saturated fat among Canadian adults with diabetes. The use of the DCCP nutrient profile model can help Canadians with diabetes improve their nutrient intakes.

Funding Sources: CIHR Project Grant; Sanofi-Pasteur International Collaboration; CIHR-Doctoral Award (JJL)