A study by the San Sebastián University found an increase in A1C hemoglobin in patients consumed by these foods.
A group of academics from the San Sebastián University of Chile, determined that the high consumption of rapid absorption carbohydrates is a risk factor for type 2 diabetes.
In the study called "Association between nutrients and glycosylated hemoglobin in type 2 diabetics", he found that these foods, high in sucrose and low in fiber such as bread and sweets, increase the production of hemoglobin A1C (HBA1C).The A1C allows to monitor the glucose of the patient's last three months.
In the study, the researchers followed 714 type 2 diabetics of both sexes between 27 and 90 years.Patients conducted a food survey, to know their weekly food intake.In addition, they performed anthropometric evaluations of weight, size and nutritional status.With this, the HBA1C levels of each no were compared.
Food is one of the factors that require the most attention for a diabetic.According to Dr. Samuel Durán, an academic of the San Sebastián University that developed the study, for the control of glycemia and reduction of HBA1C it is important to manage the intake and type of carbohydrate.
Worldwide, obesity and diabetes indices go up.According to data from the World Health Organization, in 2012, 1.5 million people died from the disease and according to their projections, by 2030, it will be the seventh cause of mortality.In Latin America, diabetes cases have already exceeded 62 million and maintaining the growth rate, it is expected that by 2040, 110 million cases will be reached in the region.
