Perception of the Relative Potency of Various Foods and Meals for Increasing the Blood Glucose Level in Patients with Diabetes Mellitus: A Study Based on Categorical Principal Component Analysis

Abstract

For diabetic patients, it is essential to have an accurate awareness of food intake in order to maintain an adequate body weight, and the relative potency of various foods and meals for increasing the level of blood glucose （BG）. The latter, however, has been little studied. In the present investigation using a questionnaire, we examined whether diabetic patients had some perception of the BG-raising potency of various nutrients, foods and meals, and analyzed the results by categorical principal component analysis （CATPCA）. Among the 224 subjects, 136 correctly selected carbohydrate as the main BG-raising nutrient （C-group）. C-group subjects selected carbohydrate-rich foods and meals, whereas non-C subjects selected lipid-rich foods and meals. CATPCA revealed a significant correlation between the “carbohydrate-rich foods component”, and “carbohydrate-rich meals component” in the C-group, but not in the non-C-group. Thus, non-C subjects, who had a misconception about BG-raising nutrients, were also inconsistent in their recognition of BG-raising foods and meals. In summary, knowledge of BG-raising nutrients, foods, and meals was unsatisfactory in a substantial percentage of the diabetic patients, a fact which must be borne in mind by dietitians.