Utilization of low glycemic index foods and associated factors among Type 2 Diabetes Mellitus patients in Debre Markos referral and Finote Selam hospitals, Northwest Ethiopia, 2019

Entire populations are at risk of chronic conditions such as diabetes mellitus. There are also limited resources in Ethiopia to control hyperglycemia due to high catastrophic expenditures associated with managing chronic diseases. Due to the critical importance of balancing blood glucose levels in diabetes management, low glycemic index foods are essential to moderate blood glucose in diabetic patients. To assess the utilization of low glycemic index foods and associated factors among Type 2 Diabetes Mellitus patients at Debre Markos referral and Finote Selam hospitals, Northwest Ethiopia, 2019. An institution-based cross-sectional study design was conducted. A systematic random sampling technique was used to select the study participants. The data were coded and entered into Epi Data version 3.1 and then exported to the Statistical Package for the Social Sciences (SPSS) version 25.00 for analysis. A binary logistic regression model was used for analysis. The adequacy of the final model was checked using the Hosmer and Lemeshow goodness of fit test, and the basic assumptions of binary logistic regression, including the absence of multicollinearity, were verified. Both bivariable and multivariable analyses were conducted. Variables that showed a significant association at P < 0.25 were included in the multivariable analysis. Variables displaying a significant association at P < 0.05 with a 95% confidence interval (CI) were declared statistically significant factors influencing the utilization of low glycemic index foods. A total of 416 diabetic patients participated in this study, yielding a response rate of 98.50%. Among the study participants, only 8.90% (95% CI 6.30, 11.50) demonstrated good utilization of low glycemic index foods when evaluated against the standard 75.00% dietary utilization cutoff point. In this study, a distance of ≤ 3 km from the local market [AOR = 3.85 (95% CI 1.26, 11.75)], having formal education [AOR = 2.51 (95% CI 1.18, 5.34)], no recent history of alcohol consumption [AOR = 3.91 (95% CI 1.60, 9.57)], and good baseline knowledge regarding low glycemic index foods [AOR = 3.35 (95% CI 1.09, 10.31)] were factors significantly associated with the utilization of low glycemic index foods. The magnitude of low glycemic index food utilization among Type 2 Diabetes Mellitus patients attending follow-up care services at Debre Markos referral and Finote Selam hospitals was low when evaluated against the standard 75.00% dietary utilization cutoff point. Distance to the market, educational status, alcohol consumption practices, and specific knowledge regarding low glycemic index foods were found to be statistically significant factors influencing utilization levels. Hospital nutritional units should design localized dietary catalogs, and community health teams must implement active educational outreach to address these barriers.