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Nutrients and its association with glycosilated hemoglobin in patients with diabetes type 2 [Asociación entre nutrientes y hemoglobina glicosilada en diabéticos tipo 2]

dc.contributor.authorDurán Agüero S.
dc.contributor.authorFernández Godoy E.
dc.contributor.authorCarrasco Piña E.
dc.date.accessioned2020-09-02T22:16:43Z
dc.date.available2020-09-02T22:16:43Z
dc.date.issued2016
dc.identifier10.20960/nh.v33i1.18
dc.identifier.citation33, 1, 59-63
dc.identifier.issn02121611
dc.identifier.urihttps://hdl.handle.net/20.500.12728/4306
dc.descriptionIntroduction: Hyperglycemia is the main characteristic of diabetes (DM). CHO restriction in diet has the greatest effect decreasing blood glucose levels in both type 1 and 2 DM. Objective: To associate intake of macro and micronutrients and metabolic control in patients with type 2 diabetes. Methods: 714 type 2 diabetic men and women between 27 and 90 years were interviewed at family health centers of Santiago de Chile. We applied a food survey and an anthropometric assessment. Logistic regression test was performed. The value of the odds ratio (OR) and its confidence interval (CI) was also estimated. Results: The mean BMI was 30.8 ± 5.7 kg/m2, 29.8% of the subjects had HbA1c compensated. Only the high intake of carbohydrates (75 percentile) was associated with an increased risk of elevated HbA1c OR = 2.7 (95% CI 1.5 to 4.8; p < 0.001). Conclusions: The high intake of rapidly absorbed carbohydrates, high in sucrose and low in fiber is associated as a risk factor to increase HbA1c. The total energy intake and healthy eating patterns should be prioritized in the distribution of macronutrients. It is important to seek advice from a nutrition expert specialized in diabetes who, together with the medical team, shall determine the best treatment to meet patients’ individual goals. © 2016, ARAN Ediciones S.A.. All rights reserved.
dc.language.isoes
dc.publisherARAN Ediciones S.A.
dc.subjectCarbohydrates
dc.subjectGlycosylated hemoglobin
dc.subjectHyperglycemia
dc.subjectNutrients
dc.subjectType 2 diabetes
dc.subjectcarbohydrate diet
dc.subjectglycosylated hemoglobin
dc.subjectadult
dc.subjectadverse effects
dc.subjectaged
dc.subjectanthropometry
dc.subjectbody mass
dc.subjectcaloric intake
dc.subjectcarbohydrate diet
dc.subjectdiet therapy
dc.subjectfeeding behavior
dc.subjectfemale
dc.subjecthuman
dc.subjectmale
dc.subjectmetabolism
dc.subjectmiddle aged
dc.subjectnon insulin dependent diabetes mellitus
dc.subjectvery elderly
dc.subjectAdult
dc.subjectAged
dc.subjectAged, 80 and over
dc.subjectAnthropometry
dc.subjectBody Mass Index
dc.subjectDiabetes Mellitus, Type 2
dc.subjectDietary Carbohydrates
dc.subjectEnergy Intake
dc.subjectFeeding Behavior
dc.subjectFemale
dc.subjectHemoglobin A, Glycosylated
dc.subjectHumans
dc.subjectMale
dc.subjectMiddle Aged
dc.titleNutrients and its association with glycosilated hemoglobin in patients with diabetes type 2 [Asociación entre nutrientes y hemoglobina glicosilada en diabéticos tipo 2]
dc.typeArticle


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