The Breakfast Macronutrients and Blood Glucose Levels in Type 2 Diabetes at X Hospital in Gresik Regency
Keywords:
Diabetes Mellitus Type 2, Breakfast, Energy Proportion, Macronutrients, Fasting Blood GlucoseAbstract
Background : Type 2 diabetes mellitus (T2DM) is one of the most common metabolic diseases and is characterized by persistent hyperglycemia resulting from insulin resistance accompanied by impaired insulin secretion. Breakfast plays an important role in daily glycemic regulation because both its energy contribution and macronutrient composition may influence glucose metabolism.
Objective : This study investigated the association between breakfast energy proportion, macronutrient composition, and fasting blood glucose among pre-elderly outpatients with T2DM at Hospital X, Gresik.
Methods : An observational analytic study with a cross-sectional design was conducted among 70 participants recruited using accidental sampling. Breakfast intake was assessed using two non-consecutive 24-hour food recalls collected in different months, while fasting blood glucose values were obtained from medical records. Pearson's correlation test was applied to examine the relationships between variables.
Results : The average breakfast energy contribution accounted for 19.46% of total daily energy requirements. The mean proportions of carbohydrate, protein, and fat were 53.24%, 17.54%, and 29.01%, respectively, whereas the mean fasting blood glucose level was 179.85 mg/dL. No significant associations were identified between breakfast energy proportion, macronutrient composition, and fasting blood glucose levels.
Conclusions : Breakfast energy proportion and macronutrient composition were not associated with fasting blood glucose among pre-elderly patients with T2DM.
Keyword : Type 2 diabetes mellitus; breakfast; energy proportion; macronutrients; fasting blood glucose
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