Snacking Habits Vary by Diabetes Status

Key Findings

This study examined how snack consumption and nutrient intake differ among U.S. adults with varying levels of blood sugar control. The key findings are:

• Adults with type 2 diabetes consume less energy, carbohydrates, and total sugars from their snacks compared to adults without diabetes. This suggests they may be trying to limit carbohydrates and sugar in their diets.

• Adults with well-controlled type 2 diabetes tend to eat more vegetables and less fruit juice than other groups.

• Overall, adults with type 2 diabetes consume more cured and luncheon meats in their snacks compared to adults without diabetes or with

  prediabetes
  A condition where a person's blood sugar levels are higher than normal, but not high enough to be considered diabetes. People with prediabetes are at increased risk of developing type 2 diabetes.

   
  .

• Protein intake from snacks is higher for those without diabetes compared to other groups.

Snack Consumption and Contribution to Daily Calories

The study found that on average, adults across all blood sugar control groups consume around 2 snacks per day, with no significant differences based on diabetes status.

However, the contribution of these snacks to people's total daily calorie intake did vary:

• For adults without diabetes, snacks accounted for 22.4% of their total daily calorie intake.
• For those with prediabetes and diabetes (both controlled and poorly controlled), snacks contributed significantly less, at 21.3%, 19.5%, and 19.6% of their daily calories, respectively.

Nutrient Profiles of Snacks

The analysis of the nutrient content of the snacks revealed some interesting patterns:

• For adults with type 2 diabetes (both controlled and poorly controlled), the amount of carbohydrates and percentage of carbohydrates from their snacks were significantly lower compared to those without diabetes and with prediabetes.

• Regardless of diabetes status, refined grains made up over 80% of the grains in the average and highest calorie snacks. The average snack also lacked

  nutrient-dense
  Foods that are packed with important vitamins, minerals, and other beneficial nutrients, without a lot of added sugars, salt, or unhealthy fats.

   
  foods like dark green vegetables,
  starchy vegetables
  Vegetables that contain more carbohydrates and starch, such as potatoes, corn, and peas. They provide energy and nutrients but should be consumed in moderation as part of a balanced diet.

   
  ,
  legumes
  A type of plant-based food that includes beans, lentils, peas, and peanuts. They are a good source of protein, fiber, and other important nutrients.

   
  ,
  organ meats
  Meats from the internal organs of animals, such as liver, kidneys, and heart. They are a concentrated source of certain vitamins and minerals.

   
  , and seafood high in
  omega-3 fatty acids
  A type of healthy fat that is important for brain health, heart health, and reducing inflammation in the body.

   
  .

• Across all adults, snacks and sweets, as well as non-alcoholic beverages, accounted for approximately half of the calories consumed during snacking occasions.

Implications and Recommendations

The findings from this study highlight the need for more targeted dietary recommendations and interventions related to snacking, as snacks play a significant role in people's overall daily calorie and nutrient intake.

Some key implications and recommendations include:

• Clinicians should assess both the quantity and quality of their patients' snack intake, as the nutrient composition of snacks differs based on blood sugar control.

• Nutrition interventions should focus on promoting nutrient-dense snacking, including snacks higher in protein, fiber, and vegetables, and lower in simple sugars and refined carbohydrates.

• This research can inform public health and nutrition policies to develop evidence-based snacking recommendations that support health and diabetes management.

While this study used a large national dataset, the self-reported nature of the dietary data and the cross-sectional design mean the findings are limited in their ability to draw conclusions about typical snacking patterns and their relationship to total calorie intake and obesity.