Journal of Diabetes Research / 2020 / Article / Tab 2

Research Article

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 stressModerate stressHigh stress

Diet score12 (9–14)10 (9–12)9 (6.5–10)
Components of the diet score
 Fish1 (1–2)1 (0–1)0.5 (0–1)
 Fresh vegetables2 (1–2)1 (0–1)1 (0–1)
 Cooked vegetables1.5 (0–2)1 (0–2)1 (0–2)
 Fruits and berries1 (0–2)1 (0–1)0 (0–1.5)
 Sweet pastry1.5 (0–2)2 (1–2)1 (0.5–2)
 Sweets and chocolate0.5 (0–2)1 (0–2)0 (0–1)
 Soft drinks1 (0–2)1 (0–2)1 (0–1)
 Low-fat liquid milk products0.5 (0–2)0 (0–1)0 (0–1)
 Vegetable oil spreads0 (0–2)0 (0–2)0 (0–2)
 Vegetable oil cooking fats2 (2–2)2 (0–2)2 (0–2)
 Salt0 (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: 1st quartile of the perceived stress scale; moderate: 2nd and 3rd quartiles of the perceived stress scale; high stress: 4th quartile of the perceived stress scale. ; .