Search resultsDeterminants of glycated haemoglobin in the general population: Associations with diet, alcohol and cigarette smoking
Title
Determinants of glycated haemoglobin in the general population: Associations with diet, alcohol and cigarette smoking
Publication type
Journal Article
Year of Publication
2001
Authors
Journal
European Journal of Clinical Nutrition
Volume
55
Issue
7
Pagination
615 - 623
Date published
2001
ISBN
09543007 (ISSN)
Keywords
Adolescent, Adult, Aged, Aged, 80 and over, alcohol, alcohol consumption, Alcohol Drinking, anthropometry, article, Blood Glucose, body mass, bread, butter, Carbohydrates, Caucasian, cigarette smoking, Cigarettes, coffee, controlled study, cooking, Cross-Sectional Studies, dairy product, Diabetes Mellitus, Type 2, diet, Diet Surveys, Dietary Fats, dietary intake, education, epidemiology, fat, Female, fruit, Glycated haemoglobin, glycosylated hemoglobin, Hemoglobin A, Glycosylated, human, Humans, insulin resistance, low fat diet, major clinical study, male, margarine, Middle Aged, milk, physical activity, population research, prevalence, smoking, statistics, Sucrose, sugar, tea, United Kingdom, vegetable, Vegetables
Abstract
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 who 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.