Perceived Stress and Adherence to the Dietary Recommendations and Blood Glucose Levels in Type 1 Diabetes

Table 2

Diet score divided by perceived stress.

	Low stress	Moderate stress	High stress
	Diet score	12 (9–14)	10 (9–12)	9 (6.5–10)
Components of the diet score
Fish	1 (1–2)	1 (0–1)	0.5 (0–1)
Fresh vegetables	2 (1–2)	1 (0–1)	1 (0–1)
Cooked vegetables	1.5 (0–2)	1 (0–2)	1 (0–2)
Fruits and berries	1 (0–2)	1 (0–1)	0 (0–1.5)
Sweet pastry	1.5 (0–2)	2 (1–2)	1 (0.5–2)
Sweets and chocolate	0.5 (0–2)	1 (0–2)	0 (0–1)
Soft drinks	1 (0–2)	1 (0–2)	1 (0–1)
Low-fat liquid milk products	0.5 (0–2)	0 (0–1)	0 (0–1)
Vegetable oil spreads	0 (0–2)	0 (0–2)	0 (0–2)
Vegetable oil cooking fats	2 (2–2)	2 (0–2)	2 (0–2)
Salt	0 (0–1)	0 (0–1)	0 (0–1)

Data are presented as the median (interquartile range). Between-group comparisons were conducted with the Mann-Whitney test. In the comparisons, the moderate and high perceived stress groups were compared to the group with low perceived stress. Low stress: 1^st quartile of the perceived stress scale; moderate: 2^nd and 3^rd quartiles of the perceived stress scale; high stress: 4^th quartile of the perceived stress scale. ; .