Determinants of glycated haemoglobin in the general population: associations with diet, alcohol and cigarette smoking

Auteur(s) :
Gulliford MC., Ukoumunne OC.
Date :
Juil, 2001
Source(s) :
European journal of clinical nutrition. #55:7 p615-623
Adresse :
"GULLIFORD MC,UNIV LONDON KINGS COLL,DEPT PUBL HLTH SCI GKT SCH MED;CAPITAL HOUSE,42 WESTON ST;SE1 3QD LONDON, ENGLAND.martin.gulliford@kcl.ac.uk"

Sommaire de l'article

Objective:
We evaluated cigarette smoking, alcohol intake and consumption of different foods as determinants of glycated haemoglobin in a general population sample.

Design:
Cross-sectional survey.

Setting:
England.

Subjects:
Representative sample of 15 809 adults aged 16 y and older. Data analysed for 9772 non-diabetic, white European subjects.

Main outcome measures:
Glycated haemoglobin (GHb). Analyses were adjusted for age, sex, body mass index (BMI), waist-hip circumference ratio, activity level, and educational attainment.

Results:
After adjusting for confounding, GHb was 0.277% (95% confidence interval 0.218 to 0.336) higher in current smokers of 20 or more per day, compared with non-smokers. GHb was 0.189% (0.101 to 0.277) lower in those drinking 42 or more units of alcohol per week than in non-drinkers. GHb was not associated with frequency of consumption of pulses, fruit, vegetables and salads, cakes, bread or confectionery. GHb was higher in subjects who took sugar in tea (0.051%, 0.015 to 0.087%) or in coffee (0.069%, 0.034 to 0.105%). GHb was higher in subjects who used solid fat for cooking (0.082%, 0.022 to 0.142%), or who drank whole rather than reduced-fat milk (0.088%, 0.036 to 0.140%), or used butter or hard margarine rather than low-fat spreads (0.075%, 0.029 to 0.121%).

Conclusions:
In the general population, higher GHb may be associated with cigarette smoking, or frequent consumption of fat-containing foods. Consumption of alcohol may be associated with lower GHb.

Sponsorship:
None.

Source : Pubmed
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