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Among patients with diabetes, there are manymyths concerning food products which are believed to lower ornot influence the blood glucose (BG) level.The aim of this study was to assess the knowledge of patientswith diabetes and hospital nurses concerning popular food productsand their impact on BG levels.Materials and methodsThe study group consisted of 250patients with diabetes (DM), members of the Polish DiabetesAssociation; the other group consisted of 123 healthy nurses(N) from 3 hospitals in Szczecin, Poland. Participants were askedto complete a questionnaire on products common in diabeticdiet (grapefruit, honey, coffee substitute, diabetic chocolate, milksoup, pork neck) and their influence on BG levels.ResultsThe highest percentage of wrong answers was givenfor pork (DM 71%; N 83%, NS) and grapefruit (DM 51%; N 77%,p < 0.01), while the most correct answers were for honey (DM69%; N 80%; p < 0.05) and milk soup (DM 64%; N 67%, NS).Negative correlation was found between the number of correctanswers and the age of patients (r(s) = −0,14; p < 0.01;) andno correlation between the number of correct answers and theduration of diabetes mellitus (NS). Patients treated with insulinprovided correct answers significantly more frequently thanpatients on oral medication only (44% vs 34.8%; p < 0.01).Conclusions1. The level of knowledge concerning productscommonly used in diabetic diet among patients with diabetesand hospital nurses is low. 2. Both groups, patients and hospitalnurses, need education about diabetic diet.

Poziom wiedzy z zakresu diety u pacjentów z cukrzycą typu 2 oraz u pielęgniarek