European journal of molecular biology and biochemistry

ASSESSING THE EXISTING KNOWLEDGE ON DIABETES IN RELEVANT TO ESSENTIAL FATTY ACIDS RICH FOOD: A PREVENTIVE STUDY

E.Prabhakar Reddy1, R.Srikumar2*, R.Vijayakumar3, C. Naveen Kumar2, N. Kanagathara

rsrikumar_2003@yahoo.co.in

Diabetes Mellitus; knowledge; Low Glycemic Index

Diabetes Mellitus is a major clinical and public health problem across globally, accounting 422 million people living with diabetes during 2014 and increasing in the prevalence rate steadily. The present study was aimed to assess the existing knowledge on diabetes to create awareness about the root cause for diabetes among the healthy population completed graduation with biology background in and around Pondicherry. In the present study 642 graduates were voluntarily participated, a structured pre-tested questionnaire relevant to existing knowledge relevant to root cause for diabetes by assessing the cell membrane and fatty acids, mechanism of complication, low glycemic index, glycation, type of diabetes, and symptoms for diabetes. Result showed only 17% of population aware importance of essential fatty acids in the cell membrane, 25% of participant aware about the formation of glycation, 28% of population aware about gluten rich food leads to autoimmune disease. Relevant to low glycemic index food about 45% of studied group aware, about 44% were aware that glycogen stored in the muscle cell can?t be released in the blood. Apart 93% aware insulin action, 90% aware types of diabetes, 100% aware about the symptoms of diabetes. Overall, only 15% of the studied population showed existing knowledge on root cause for diabetes on preventive aspect and this may still further decline in general population and graduate from other non-biological background. The present study explored that warrant awareness on preventive aspect on root cause for diabetes in relevant to essential fatty acids rich food and it source, to change in the life style, apart from screening, management and treatment of diabetes