Poster Topical Area: Global Nutrition

Location: Hall D

Poster Board Number: 563

P12-048 - Dietary knowledge, attitude and practice regarding Ramadan safe fasting among Muslim T2DM patients

Monday, Jun 11
8:00 AM – 3:00 PM

Objectives: This study aimed to explore the dietary knowledge, attitude and practice regarding Muslim diabetes patients' safe fasting during Ramadan

Methods: A convenient sample of 401 patients diagnosed with type 2 diabetes in Banda Aceh, Indonesia participated in the survey from Aug 2 to Oct 27, 2017. A dietary questionnaire based on the food guide of the International Diabetes Federation- Diabetes and Ramadan Alliance Practical Guideline was administered by trained interviewers. The patients recalled the frequency of consuming whole grain food, vegetable, deep-fried food during the Ramadan month of 2017. Knowledge and attitude toward these dietary behaviors were assessed as well.

Results: Among the patients, 54% were women, the average age was 57 years old, and 51% had a diabetes history >5 years. According to their report, 97.8% had practiced fasting during the Ramadan month in 2017 for 26.9 days on average. About 72% of the patients did not eat whole grain food during Ramadan. Only 19% of the patients agreed that whole grain food was easily available; 9.7% knew that brown rice is rich in fiber. Approximately 65% of the patients consumed vegetable every day, corresponding to the high preference on vegetable in this study sample (89%). Moreover, 90.3% of the patients correctly answered that vegetable can increase their fiber intake. Regarding deep-fried food, only 9.7% of the patients never consumed, even though 78% knew that it should be avoided during Ramadan. More than a half (55%) of the subjects had the preference on deep-fried food, and 51% reported that lots of fried foods were served at home during Ramadan. Moreover, that only 2 patients correctly identified oils rich in saturated fats indicated their low awareness of high saturated fat intake.

Conclusions: First, the patients had low knowledge and consumption of whole grain food, which would be the first priority to be improved. Secondly, the fried food availability at home would be a barrier for the patients to cut deep-fried food consumption.

Funding Source:

CoAuthors: Amanda Yufika – Syiah Kuala University; Hsin-Jen Chen, MS, PhD – National Yang-Ming University

Yi-Tien Hsu

National Yang-Ming University
Taipei City, Taipei, Taiwan (Republic of China)