Table 2.
Baseline dietary characteristics of youth with type 1 diabetes overall and by treatment assignment.
| Dietary Components | Overall (N = 136) | Treatment (N = 66) | Control (N = 70) | p-Value |
|---|---|---|---|---|
| HEI-2015 | 46.05 ± 11.70 | 45.33 ± 12.44 | 46.73 ± 11.01 | 0.49 |
| Total fruits 1 | 0.44 ± 0.40 | 0.45 ± 0.38 | 0.42 ± 0.43 | 0.70 |
| Whole fruits 1 | 0.32 ± 0.37 | 0.32 ± 0.32 | 0.33 ± 0.41 | 0.90 |
| Total vegetables 1 | 0.49 ± 0.35 | 0.49 ± 0.38 | 0.49 ± 0.31 | 0.99 |
| Dark green vegetables 1 | 0.09 ± 0.12 | 0.07 ± 0.11 | 0.10 ± 0.12 | 0.09 |
| Beans 1 | 0.03 ± 0.09 | 0.04 ± 0.12 | 0.02 ± 0.05 | 0.19 |
| Whole grains 1 | 0.52 ± 0.53 | 0.47 ± 0.38 | 0.57 ± 0.64 | 0.26 |
| Dairy 1 | 0.68 ± 0.33 | 0.68 ± 0.34 | 0.67 ± 0.33 | 0.85 |
| Protein foods 1 | 2.54 ± 1.24 | 2.53 ± 1.27 | 2.55 ± 1.21 | 0.94 |
| Seafood 1 | 0.16 ± 0.40 | 0.11 ± 0.29 | 0.20 ± 0.48 | 0.07 |
| Nuts and seeds 1 | 0.34 ± 0.73 | 0.33 ± 0.89 | 0.34 ± 0.54 | 0.93 |
| Refined grains 1 | 3.44 ± 1.09 | 3.58 ± 1.04 | 3.30 ± 1.13 | 0.13 |
| Sodium 2 | 1.69 ± 0.33 | 1.69 ± 0.31 | 1.68 ± 0.34 | 0.85 |
| Added sugars, % kcal | 11.97 ± 5.16 | 11.39 ± 4.47 | 12.53 ± 5.71 | 0.20 |
| Saturated fat, % kcal | 12.39 ± 2.75 | 12.37 ± 2.68 | 12.41 ± 2.83 | 0.93 |
| Fatty acid 3 | 1.69 ± 0.49 | 1.72 ± 0.52 | 1.65 ± 0.46 | 0.42 |
1 Expressed as total number of cup- or ounce-equivalents per 1000 kcal; 2 expressed as grams per 1000 kcal; 3 calculated as (polyunsaturated fat + monounsaturated fat)/saturated fat.