The Relationship Between Dietary Intake and Fasting Blood Glucose in Individuals with Pre‐Diabetes
Authors: McCormick Samuel , Brannan Rebecca , Huebner Grace , Swope Dana , Gibson Karen , Morgan‐Bathke Maria 
Published: November 2023

BackgroundResearch has indicated that there may be a positive association between increased proportions of monounsaturated fatty acid (MUFA) intake and improved blood glucose levels. There has also been literature indicating there may be a link between intake of micronutrients such as iron, selenium, magnesium, vitamin E, and zinc and blood glucose levels. Using the validated Vioscreen food frequency questionnaire (FFQ), the current study aims to outline the relationship between various micronutrients and fasting blood glucose (FBG) levels as a marker of insulin resistance in individuals with pre‐diabetes.ObjectiveTo outline the effect of dietary micronutrients on FBG in individuals with pre‐diabetes using the Vioscreen FFQ.MethodsAll participants completed the Vioscreen FFQ. Participants were required to be fasting for at least 8 hours before blood glucose test was performed. Fasting blood glucose was compared with dietary intake of iron, selenium, magnesium, vitamin E, zinc, MUFAs, polyunsaturated fatty acids (PUFAs), and saturated fatty acids (SFAs).ResultsA univariate regression analysis of FBG compared with intake of different micronutrients gathered via Vioscreen FFQ showed a number of correlations.There was a statically significant negative correlation between fasting blood glucose (FBG) and dietary intake of total cholesterol (r=−0.12, p=0.02), iron (r=−0.48, p=0.04), selenium (r=−0.56, p=0.01), magnesium (r=−0.5, p=0.02), zinc (r=−0.45, p=0.04), MUFAs (r=−0.61, p=0.01), saturated fatty acids (SFA) (r=−0.58, p=0.01), and polyunsaturated fatty acids (PUFA) (r=−0.41, p=0.04).A negative correlation was present between FBG and vitamin E, however the finding did not reach significance (r=−0.282, p=0.17).ConclusionsData gathered from the Vioscreen FFQ suggests that there are significant correlations present between certain micronutrients and FBG levels for individuals with pre‐diabetes. These results indicate that increasing the amount of dietary iron, selenium, magnesium, zinc, MUFAs, SFAs, and PUFAs may be a valid dietary intervention for the treatment and maintenance of pre‐diabetes. A noteworthy finding of this study was the negative relationship between PUFAs (r=−0.41, p=0.04), MUFAs (r=−0.61, p=0.01), and SFAs (r=−0.58, p=0.01). This finding supports the theory of a high fat, low carbohydrate diet as an intervention for the maintenance of blood glucose levels in those with insulin resistance. It is particularly interesting that increased proportions of dietary SFA were associated with lower FBG levels, considering current 2015 U.S. Dietary Guidelines suggest limiting saturated fat in the diet. It must be noted however, that the sample size used was fairly small with 10 participants. This limitation indicates more research must be done to clarify the specific relationship, and mechanism in which the micronutrients tested affect FBG levels.Support or Funding InformationViterbo University Summer Undergraduate Research FellowshipTexas Pecan Growers Association