Background: Diabetes mellitus is a major public health problem worldwide, and dietary management plays a key role in its prevention and control. Both the quantity and quality of carbohydrate intake influence blood glucose levels, while dietary fiber and low glycemic index foods help improve glycemic control. However, misconceptions such as the belief that all carbohydrates are harmful or should be completely avoided are common among the general population. 

Objective: The present study aimed to compare carbohydrate intake, carbohydrate quality, and their association with blood glucose levels among diabetic and non-diabetic individuals. A comparative cross-sectional study was conducted among 150 participants aged 18–55 years in Hyderabad, Telangana, including 75 diabetic and 75 non-diabetic individuals. Data were collected using a structured questionnaire, Food Frequency Questionnaire (FFQ), and 24-hour dietary recall. Body Mass Index (BMI) and recent blood glucose values were also recorded. 

Results: The results revealed no statistical significance in the mean carbohydrate intake (336.20 ± 220.50 g/day vs. 325.49±18.34 g/day) and mean dietary fiber intake (26.22 ±15.36 g/day vs. 23.16 ±13.99 g/day) between diabetic and non-diabetic individuals (p > 0.05). Comparison of actual intake with the Recommended Dietary Allowance (RDA) showed no statistical significance among males (p = 0.413), compared with females where statistical significance was observed for carbohydrate intake (p = 0.02). A moderate positive correlation (r = +0.58) was observed between blood glucose levels and carbohydrate intake (r =+0.58). Diabetic individuals reported a higher daily consumption of whole grains (90.7%), pulses (65.3%), sugary foods (267%), processed foods (18.7%), refined foods (22.7%), while non-diabetic individuals reported daily consumption of whole grains (65.3%), pulses (48.0%), sugary foods (25.3%), processed foods (18.7%) and refined foods (21.3%). 

Conclusion: The study concludes that both carbohydrate quality and quantity are important determinants of blood glucose management. Although diabetic individuals demonstrated relatively healthier dietary practices, misconceptions regarding carbohydrates were prevalent in both groups. Nutrition education focusing on balanced carbohydrate intake, dietary fiber, and glycemic index concepts is essential to improve dietary choices and support effective glycemic control.