Utilization of low glycemic index foods and associated factors among diabetes mellitus patients in Debre Markos referral and Finote Selam hospitals, Northwest Ethiopia, 2019

Abstract Background Entire populations are at risk of diseases such as diabetes. There is also limiting resources in Ethiopia to control hyperglycemia because of limited catastrophic expenditure for chronic diseases. Due to the importance of balancing blood glucose level in diabetes, low/ few glycemic foods are important to moderate blood glucose in diabetes patients. Objectives To assess the utilization of low glycemic index foods and associated factors among diabetes mellitus patients at Debre Markos referral and Finote Selam hospitals, Northwest Ethiopia, 2019. Methods Institution based cross-sectional study design was conducted. A systematic random sampling technique was used to select study participants. The data was coded and entered to Epi Data version 3.1 and exported to statistical package for social science (SPSS) version 25 for analysis. Binary logistic regression model was used for analysis. The adequacy of the final model was checked using Hosmer and Lemeshow goodness of fit test and an assumption of Binary Logistic Regression such as no multi-co linearity was checked. Both bivariable and multivariable analysis were conducted. Those variables that showed significant association at P < 0.25 were included to multivariable analysis. Variables that showed significant association at P < 0.05 with 95% CI was declared statistically significant factors of utilization of low glycemic index foods. Results A total of 416 diabetic patients were participated in this study with response rate of 98.5%. Among the study participants, 8.9% (95%CI: 6.3, 11.5) of the participants had good utilization of low glycemic index foods. In this study ≤ 3 Km distance from market [AOR: 3.851(95%CI: 1.262, 11.745)], informal education [AOR: 2.509 (95%CI: 1.178, 5.344)], alcohol consumption [AOR, 3.911(1.599, 9.567)], and good knowledge on low glycemic index foods [AOR: 3.354(1.091, 10.309)] were factors associated with utilization of low glycemic index foods. Conclusion and Recommendations: The magnitude of utilization of low glycemic index foods among diabetes mellitus patients attending follow up care service at Debre Markos referral and Finote Selam hospitals was found to be low. Distance to the market, educational status, practice of alcohol consumption, and knowledge on low glycemic index foods were found to be statistically significant with utilization level of low glycemic index foods.