بررسي ارتباطه عادات غذايي با قند خون و هموگلوبين گليكوزيله در بيماران ديابتي نوع 2

The relationship between food habits and fasting blood sugar and glycosylated hemoglobin in (type 2) diabetics

Introduction: This study was designed to investigate the relationship between food habits and fasting blood glucose and glycosylated hemoglobine in petients with type 2 diabetes. Materials and methods: In a descriptive analytic study, type 2 diabetic patients over 30 years old, referred to Endocrine and Metabolism Research Center, were studied. Using the Passim and Bennett questionnaire, 34 different sorts of foods were divided into 3 groups: Foods eaten over 3 times a week, 1-3 times a week, and less than 1 time a week. Glycosylated hemoglobin (HbAlc) and fasting blood sugar (FBS) were measured. Results: The results were analysed using factor analysis, multiple regression and t-student methods in SPSS package and p<0.05 was statistically significant. There were 86 participants in this study (31 males and 55 females). The results showed that raw vegetables and fresh fruits were conversely related with HbAlc and raw vegetables with FBS. Also, veal and Iamb meat, potato, lard and sucrose were related with FBS. Conculsion: We conclude that fruits and vegetables are useful for the control of diabetes and the prevention of diabetic complications. Also, it seems that the use of red meat, potato, lard and sucrose for diabetic patients needs to be limited.