Prevalence of Functional Food Use for Self-Reported Type 2 Diabetes Management in a Cohort of Hispanic Adults: Results of an Online Survey

Background: Hispanic adults are disproportionately diagnosed with type 2 diabetes mellitus (T2DM) and are more likely to use functional foods for T2DM management compared with non-Hispanic White adults. Functional foods contain biologically active ingredients associated with physiological health benefits for preventing and managing chronic disease. Understanding which functional foods are used for T2DM management among Hispanic adults is essential for planning interventions. Objective: The aim of this study was to identify the self-reported types, frequency of use, and reasons for functional food use among Hispanic and Latino adults with T2DM; and to examine the demographic characteristics and T2DM-related health behaviors associated with using functional foods. Design: This cross-sectional study used an online Qualtrics survey to assess the types of foods used to manage T2DM, demographic characteristics, and T2DM-related health behaviors. Participants: Adults (n = 488) 18 years or older who used social media, identified as Hispanic or Latino, lived in the United States, and self-reported T2DM were included. The study was conducted in April 2021. Statistical analyses performed: Multivariable negative binomial regression models were used to assess the association between weekly functional food use, demographic characteristics, and T2DM-related health behaviors. Results: Participants mean ± SD age was 39.9 ± 10.3 years, they had lived with T2DM for 4.0 ± 3.5 years, and consumed functional foods 2.6 ± 1.9 times/wk. Participants with significantly higher weekly intakes of functional foods were more likely to have a college degree (prevalence rate ratio [PrR] 1.45; 95% CI 1.20 to 1.74), lower perceived health ratings (PrR 1.47; 95% CI 1.22 to 1.78), more frequent blood glucose monitoring (PrR 1.78; 95% CI 1.46 to 2.17), and higher glycated hemoglobin (PrR 1.49; 95% CI 1.24 to 1.81). Conclusions: These findings suggest that gathering information specific to functional food use and incorporating these foods into diabetes care plans, when applicable, may be beneficial for nutrition professionals working with Hispanic and Latino adults.