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Centro de Investigaciones Regionales Dr. Hideyo Noguchi, Universidad Autónoma de Yucatán

2014, Number 3

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Rev Biomed 2014; 25 (3)

The diet of type 2 diabetic patients and its relation to the development of foot infections

Martínez-Barbabosa I, Romero-Cabello R, Ortiz-Pérez H, Elizalde-Simón H, Gutiérrez-Cárdenas ME, Aguilar-Venegas JM, Shea M

Language: Spanish
References: 21
Page: 119-127
PDF size: 234.41 Kb.


ABSTRACT

Introduction. The main objective of a diabetic patient’s diet is to control the disease and prevent its complications. Foot infection is the most common complication.
Objective. Relate pre-hospitalization eating habits with the development of foot infections in diabetes mellitus type 2 (DM2) patients admitted to the General Hospital of Mexico SSA.
Materials and Methods. A nutritional study of 133 DM2 patients, divided into two groups, was carried out. Group I included 83 patients with foot infection. Group II included 50 patients without foot infection. A nutritional survey that included daily and weekly consumption of cereals and tubers, animal foods, fruits and vegetables and oils and sugars was completed for every patient. Statistical analyses were performed using the (χ2) statistical test and Fisher’s exact test at a 0.05% significance level.
Results. Both groups lacked dietary discipline with regard to the quantity and quality of food intake. In Group I, the greater consumption of polysaccharides, and monosaccharides resulted in significant numbers of foot infections (p ‹0,04). All consumed fewer fruits and vegetables. The infections were caused primarily by Grampositive bacteria. Group II consumed fewer polysaccharides and monosaccharides, and more fruit (p ‹ 0,001) and vegetables (p ‹ 0,002) respectively.
Conclusions. Greater consumpt ion of carbohydrates, principally sugars, favored the development of infections of the foot in DM2 patients. Elimination of sugars and greater consumption of fruit and vegetables were found to help diminish diabetic foot infections.


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