Table 1.
Distribution of dietary nutrients in individuals with T1D.
Fig 1.
Study design and analysis diagram.
Table 2.
Associations between meal nutrient composition and HbA1c levels.
Table 3.
Odds ratio of HbA1c≤6.5% based on meal nutrient composition.
Fig 2.
Correlations between dietary nutrients and HbA1c.
a. Heat map illustrating the correlation between dietary nutrients and HbA1c; b. Scatter plots depicting the relationship between dietary fiber intake and HbA1c levels; c. Forest plot illustrating the correlation between dietary nutrients and outcomes in glycemic control.
Fig 3.
Associations between dietary nutrients and glycemic control.
Results of the multiple correspondence analysis (MCA). CHOE<40%: % of total carbohydrate less than 40%; CHOE40 ~ 44%: between 40% and 44%; CHOE45 ~ 50: between 45% and 50%; CHOE≥50%: greater than 50%; FatE < 35%: % of fat < 35%; FatE ≥ 35%: % of fat ≥ 35%; ProE < 20%: % of protein less than 20%; ProE ≥ 20: greater than 20%; TIR ≥ 70%: % time 3.9 ~ 10 mmol/L more than 70%; TIR < 70%: % time 3.9 ~ 10 mmol/L less than 70%; Fiber < 15g/d: total fiber intake less than 15g per day; Fiber ≥ 15g/d: more than 15g per day; Whole_grain<40%: the proportion of whole grains in the carbohydrate source less than 40%; Whole_grain≥40%: greater than 40%; Refined_grain<60%: the proportion of refined grains in the carbohydrate source less than 60%; Refined_grain≥60%: greater than 60%. TIR, Time in range; SD, Standard Deviation; LAGE, Largest Amplitude of Glycemic Excursions; MAGE, Mean Amplitude of Glycemic Excursions; GI, Glycemic Index.
Table 4.
Associations between meal nutrient composition and glycemic measures in CGM.
Table 5.
The glycemic profiles and nutrient distribution in the three meals of T1D.
Table 6.
The associations between dietary factors and postprandial glycemic variability at lunch.
Fig 4.
Correlations between dietary factors and postprandial glycemic control after lunch.
Results of the multiple correspondence analysis (MCA). Peak BG < 10: Peak blood glucose less than 10 mmol/L after lunch; Peak BG ≥ 10: greater than 10 mmol/L after lunch; AUC < 20: Area under the curve of blood glucose curves at 0 min,30 min, 60 min,120 min and 180 min after lunch less than 20 mmol/L·h; AUC ≥ 20: greater than 20 mmol/L·h; Time to peak < 2h: The time to reach peak blood glucose after lunch less than 2 hours; Time to peak ≥ 2h: greater than 2 hours.