Relation between Fruit and Vegetable Consumption and the Level of Glycosylated Hemoglobin in People with Type 2 Diabetes

Back ground: Nowadays diabetes is considered as the most common metabolic disorder and an important cause of morbidity and mortality worldwide. Diabetes has not definitive treatment but the progression of the disease and its related complication could be prevented properly by proper diet. The aim of current study is to determine the relation between fruit and vegetable consumption and physical activity and the level of glycosylated hemoglobin in type 2 diabetic patients. In this cross-sectional study 105 diabetic patients referring to khomeynishahr diabetes center in 2010 were selected by simple sampling method. General profile and food intake of studied population was assessed by a general questionnaires and Food Frequency Questionnaires (FFQ). Blood sample was obtained for measurement of glycosylated hemoglobin level. Collected data was analyzed by SPSS and Nutritionist4 softwares. Increasing consumption of 10 grams of vegetables alone or 10 g increase in consumption of fruit and vegetables simultaneously decrease glycosylated hemoglobin level 0.03% and 0.02%, respectively.(P=0.049,P=0.014) Diabetic patients with high level of fruit and vegetable intake had lower level of glycosylated hemoglobin.