Hemoglobina glucosilada y su relación con la ingesta de alimentos en pacientes diabéticos tipo dos del Hospital del IESS Macas”. 2017.

Abstract

The objective of this research was to determine the relationship between glycosylated haemoglobin levels and food intake in type 2 diabetic patients at the IESS Macas Hospital. For this purpose, a review of the clinical histories was performed to obtain information on biochemical data, obtaining values of glycosylated haemoglobin (HbAlc) from the last medical check-up, for the anthropometric assessment we recorded weight, height, body fat percentage, mass index body, hip waist index and as a dietary parameter a 24-hour questionnaire was applied according to the glycaemic index, the same one that indicates the eating habits in a day as a reference for research, 30 cases were studied, for the generation of results the information through software program JMP 11.0 determining descriptive and bivariate analyses of the variables under study. Obtaining the following results: it was observed that in the relationship between food intake and glycaemic index subjects recorded a cereal consumption with a glycaemic index between moderate and high in 73.4% related to very high HbAlc values (p < 0.05), and between 30% and 40% of fruits and vegetables with a low glycaemic index, respectively, had lower values of glycosylated haemoglobin (HbAlc), finding significant differences (p <0.05). It is concluded that the hypothesis is accepted that the higher the glycaemic index in foods, the higher the level of glycosylated haemoglobin (HbAlc).