Effect of a culturally and language‐sensitive diabetes education on dietary changes and plasma lipid profile in Hispanic diabetics

O: To assess effects of diabetes education on dietary changes and plasma lipid profile. M: Hispanic subjects(n=13 F and 13 M, mean age=53.8±12.7) participated in a 3‐month study. Spearman correlation coefficient was used to evaluate correlations between dietary intake and laboratory measurements. R: At baseline, % calories, protein(r=0.408, p=0.038) was correlated with plasma HDL(mg/dL). At 3 months, plasma triglycerides(mg/dL) correlated with protein(g)(r=−0.43, p=0.03), % calories, protein(r=−0.43, p=0.028), and % calories, carbohydrate(r=0.41, p=0.039); plasma HDL was correlated with % calories, total fat(r=0.56, p=0.003), % calories, saturated fat(r=0.48, p=0.012), % calories, monounsaturated fatty acids(r=0.587, p=0.002), supplementary chromium(μg)(r=0.56, p=0.003), % calories, protein(r=−0.57, p=0.002), % calories, carbohydrate(r=−0.67, p=0.0002). A decrease in alcohol(g)(r=−0.46, p=0.02), % calories, alcohol(r=−0.43, p=0.03) and increase in % calories, protein(r=0.39, p=0.046), was associated with a significant increase in plasma HDL. Decrease in alcohol (r=0.44, p=0.025), % calories, carbohydrate (r=0.45, p=0.02), and % calories, alcohol (r=0.45, p=0.02) was associated with a significant decrease in plasma triglycerides. C: Dietary changes were significantly associated with some lipid profile parameters after a 3‐month diabetes education.