[Food knowledge of patients at the first access to a Diabetology center].

Food knowledge of patients at the first access to a Diabetology center. Diabetes represents a constantly increasing disease: family history, age and lifestyles represent the main risk factors for this pathology and for the complications related to it. Considering the importance of the diet for the prevention and treatment of diabetes, the purpose of this study was to evaluate the food knowledge of patients at the first access to a Diabetology center, and to investigate their possible influence on some blood parameters. Moynihan’s questionnaire was administered. The relationship between the scores obtained and the variables glycated hemoglobin, BMI, fasting glucose was analyzed by multiple regression based on the ordinary least squares method (OLS model). The response rate was 73.3%. The average total score obtained from the questionnaire was 23.61 and a statistically significant correlation (p<0,0473) was observed between the best scores in the questionnaire and the Hb1Ac values. This study represents the first step of a wider investigation with the aim to promoting patient training to verify over time the positive effects on food choices and clinical parameters.