Nutr Res Pract.  2023 Jun;17(3):529-540. 10.4162/nrp.2023.17.3.529.

Evaluation of medical nutrition therapy using the food-based index of dietary inflammatory potential (FBDI) in diabetes mellitus patients

• Na W
• Yu TY
• Sohn C

• KMID: 2542848
• DOI: http://doi.org/10.4162/nrp.2023.17.3.529

Abstract

BACKGROUND/OBJECTIVES
Inflammation is often associated with chronic diseases, and numerous studies suggest that certain foods can modulate inflammatory 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 dietary inflammatory 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 intervention, basic diabetesrelated 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 surveyed the anthropometric measurements, biochemical indicators, inflammatory markers, and dietary intake before and after the interventions. We analyzed the effects of the intensive nutrition education using the t-test, χ 2 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 intervention to 49.2 mg/dL after intervention (P = 0.009), tumor necrosis factor-α significantly decreased from 1.25 pg/mL before intervention to 1.11 pg/mL after intervention (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 antiinflammatory foods positively affected glycemic control and inflammatory status in diabetes patients. Therefore, practical dietary plans using FBDI should be considered for diabetes patients to prevent increased inflammation.

Keyword

Inflammation; nutrition assessment; nutrition therapy; diabetes mellitus; Korea

Figure

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  Fig. 1 Flowchart of subject selection.BE, basic nutritional education group; IE, intensive nutritional education group.

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  Fig. 2 Changes in the FBDI between baseline and 6-mon follow-up.FBDI, food-based index of dietary inflammatory potential; BE, basic nutritional education group; IE, intensive nutritional education group.

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  Fig. 3 Changed TNF-α markers according to the changed FBDI.TNF-α, tumor necrosis factor-alpha; FBDI, food-based index of dietary inflammatory potential.

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