Abstracts / Can J Diabetes 37 (2013) S13eS84 S71

Our objective was to conduct a phase 2 single-arm trial to evaluatethe effectiveness of a nutrition intervention focused on menuplanning on glycated hemoglobin (A1c), weight, fat mass, waistcircumference, body mass index and diet adherence among type 2diabetic patients. The intervention structure was based on socialcognitive theory and included 5 weekly group sessions, a grocerystore tour, a 4-week menu plan that incorporated the overall rec-ommendations of the CDA nutrition therapy guidelines and hands-on activities. Perceived dietary adherence, anthropometric mea-surements (height, weight, waist, hip circumferences) and A1cwere measured at baseline and 3 months. The average age of par-ticipants (n¼22) was 60�6.8 (SD) and duration of diabetes was10�10 years. After 3 months, there were statistically significant(p<0.05) reductions inHbA1c (e0.65 %),waist circumference (e1.9 cm)and fat mass (e0.78 kg). Also, perceived dietary adherenceimproved significantly (p<0.000). The preliminary results of thisongoing study suggest that a dietary intervention incorporatingeducation sessions focused on menu planning and hands-on ac-tivities may be effective for diabetes management.

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Dietary Intake of Adults with Type 2 Diabetes Measured Usingthe Modified Block Food Frequency QuestionnaireHAYFORD M. AVEDZI*, NONSIKELELO MATHE, CLARK MUNDT,JEFFREY A. JOHNSON, STEVE T. JOHNSONEdmonton, AB

Diet is fundamental in the overall management of type 2 dia-betes (T2D). Few studies have described the dietary intake of Ca-nadians with T2D. This study examined the baseline dietary intakeof participants of the Healthy Eating and Active Living for Diabetesin Primary Care Networks (HEALD-PCN) study using a modified55-item Block Food Frequency Questionnaire (FFQ). A total of 196individuals (51% women), mean age 59.6 years and BMI 33.6 kg/m2 were included. Overall, mean caloric intake was estimated tobe 1286 kcals (95% CI, 1220, 1351) and was higher in men (1363kcals) compared with women (1211 kcals; p¼0.02). Mean carbo-hydrate and protein intakes were 594 kcals (95% CI, 562, 627) and241 kcals (95% CI 229, 254), respectively. Mean fat intake was 498kcals (95% CI 455, 540) for men and 442 kcals (95% CI 408, 476) forwomen (p¼0.04). Mean daily consumption of fruits and vegetableswere 1.6 (95% CI, 1.5, 1.8) and 1.8 (95% CI 1.7, 1.9) cup equivalents/person/day, respectively. Overall, mean fibre intake was 13.0 g/day(95% CI 12.3, 13.8); there were no differences between men andwomen. Adults with T2D reported consuming a diet low in fruitsand vegetables and dietary fibre. Men reported higher intakes ofdietary fat and total energy. Overall, the Block FFQ may haveunderestimated energy intake however, these results suggesttargeted dietary counselling for men living with T2D should beconsidered.

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The Impact of Flaxseed Lignan Complex Consumption on Waistto Height and Hip Ratios, Body Weight, BMI, Insulin Resistance,Percent Pancreatic Beta-Cell Function, Free Fatty Acids, HDL2-HDL3- and Non-HDL-Cholesterol and Lp(a) in Older HumanType 2 DiabeticsDOUGLAS E. BARRE*

Sydney, NS

Objective: The variables examined are a waist circumference-associated clinically significant cluster not yet examined for

changes due to flaxseed lignan complex ( FLC) administration inpeoplewith type 2 diabetes. It was hypothesized that FLC relative toplacebo would increase (or better manage) percent pancreaticbeta-cell function and plasma HDL2-cholesterol concentration anddecrease (or better manage) the waist:height ratio (WHTR), bodyweight, BMI, waist:hip ratio, insulin resistance, total plasma freefatty acid, Lp(a), HDL3- and non-HDL-cholesterol concentrations.The objective was to test this hypothesis.Methods: Sixteen (11 male, 5 female) people with type 2 diabetes(mean age 66 years, mean BMI 31.2 kg/m2) completed this double-blind, randomized, crossover placebo-controlled study. Patientsconsumed 4 capsules/day of FLC (600 mg secoisolariciresinoldiglucoside/day) or placebo for 3 months followed by a 3-monthwashout period (no exposure to FLC or placebo) followed by3 months on that (FLC or placebo) to which they had not beenpreviously exposed in this study.Results: All data is reported as mean (SEM). OnlyWHTRwas betterFLC managed (60.1 [2.8] [start] e 60.5 [2.8] [finish] [FLC] vs. 60.1[2.7] [start] e 61.4 [2.7] [finish] [placebo]) (p¼0.04) with no othersignificant differences due to FLC. Diet (including alcohol), smoking,medication (dose and type) and exercise patterns did not changeover the course of the study.Discussion and Conclusion: Better WHTR management has beensuggested by some to be an even more powerful indicator ofimproved metabolic control in type 2 diabetics (compared to waistcircumference). However, while it is concluded that FLC signifi-cantly better managed the WHTR, it did not affect significantly theother aforementioned dependent variables. The clinical signifi-cance, if any, of these findings awaits elucidation.

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Sugar Claims on Foods: Health Professionals’ UnderstandingCompared to Marketplace PractiseJODI T. BERNSTEIN, CHIARA L. DIANGELO, SANDRA L. MARSDEN,TRISTIN D. BRISBOIS*

Toronto, ON

Nutrition claims on foods are meant to help consumers makeinformed dietary choices. However, for sugar claims, comparativereductions in calories and carbohydrates are required for anymeaningful changes regarding health.Objectives: 1) To assess health professionals’ understanding ofsugar claims (“reduced in sugar”, “no sugar added”, “unsweet-ened”); 2) to compare calories, carbohydrates and sugar contentbetween claim and reference products in the marketplace; and 3)to determine the level of compliance with Canadian regulations.Methods: In 2012, 4 Toronto grocery stores were surveyed toidentify products with sugar claims. Health professionalscompleted questionnaires at 2 national conferences to assess theirunderstanding of sugar claims.Results: Questionnaire respondents (n¼442) were primarilydietitians. The majority of respondents expected calories to bereduced for products bearing the “reduced in sugar” claim. Inthe marketplace, of the 402 products that bore a sugar claim,one-third were not reduced in calories by �25% as expectedby health professionals; 15% of products were higher in cal-ories, 18% higher in carbohydrates and 6% higher in sugarscompared to reference products. One-third of products did notmeet the % sugar reduction claimed. Less than 40% of prod-ucts complied with regulations; concentrated fruit juice wasoften incorrectly used as a sweetener in “no sugar added”products.Conclusions: Sugar claimsmay bemisleading if used incorrectly orif there is not a meaningful reduction in calories. The perceptionthat these products are free of sugars and/or lower in carbohydratesmay be of concern for people with diabetes.