TABLE 2.
Dietary characteristics of Puerto Rican adults with and without T2D1
| No diabetes (n = 738, 60.5%) | Diabetes (n = 481, 39.5%) | P value2 | |
| Carbohydrate, g/d | 272 ± 2 | 265 ± 2 | <0.0001 |
| Dietary GI | 57.4 ± 0.2 | 57.2 ± 0.2 | 0.25 |
| Dietary GL | 145 ± 1 | 140 ± 1 | <0.0001 |
| Total dietary fiber, g/d | 18.9 ± 0.2 | 19.4 ± 0.3 | 0.30 |
| Total energy, kJ/d | 9530 ± 142 | 9350 ± 172 | 0.24 |
| Total sugars, g/d | 110 ± 2 | 99 ± 2 | <0.0001 |
| Protein, g/d | 89.7 ± 0.7 | 94.7 ± 0.8 | 0.0002 |
| Total fat, g/d | 77.5 ± 0.6 | 79.9 ± 0.7 | 0.02 |
| Food groups,3 g/d | |||
| Beans | 70.2 ± 2.4 | 69.9 ± 2.9 | 0.81 |
| Cold breakfast cereal | 10.1 ± 0.5 | 9.9 ± 0.6 | 0.35 |
| Hispanic root crops | 43.7 ± 1.6 | 43.4 ± 2.0 | 0.70 |
| Hot breakfast cereal4 | 60.5 ± 2.8 | 74.2 ± 3.3 | 0.0008 |
| 100% fruit juice | 177 ± 9 | 169 ± 11 | 0.02 |
| Fruit drinks (not 100% juice) | 97.2 ± 6.8 | 93.9 ± 8.1 | 0.02 |
| Milk, plain or in cereal | 182 ± 7 | 189 ± 9 | 0.09 |
| Pasta | 35.4 ± 1.6 | 39.6 ± 2.0 | 0.48 |
| Soft drinks, regular | 80.2 ± 6.7 | 61.1 ± 8.0 | <0.0001 |
| Sugar in coffee or tea | 11.9 ± 0.5 | 5.9 ± 0.6 | <0.0001 |
| White bread and bagels | 32.9 ± 1.2 | 32.7 ± 1.4 | 0.60 |
| White rice including mixed dishes | 196 ± 5 | 189 ± 6 | 0.14 |
1
Values are mean ± SEM. Means of dietary variables by diabetes status were obtained using ANCOVA, adjusting for age, sex, and total energy. GI, glycemic index; GL, glycemic load; T2D, type 2 diabetes.
2
P values based on significance tests with logged data for all variables except dietary GI.
3
Food groups listed were the top contributors to dietary carbohydrate in the study sample.
4
Hot breakfast cereal included oatmeal, grits, cream of wheat, and cream of rice cereal.