Food Group Consumption and Glycemic Control in People With and Without Type 2 Diabetes
The ATTICA study
- Emilia Papakonstantinou, MS, RD1,
- Demosthenes B. Panagiotakos, PHD1,
- Christos Pitsavos, MD, PHD2,
- Christina Chrysohoou, MD, PHD2,
- Antonis Zampelas, PHD1,
- Yannis Skoumas, MD2 and
- Christodoulos Stefanadis, MD, PHD2
- 1Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
- 2First Cardiology Clinic, School of Medicine, University of Athens, Athens, Greece
- Address correspondence and reprint requests to Demosthenes B. Panagiotakos, 46 Paleon Polemiston St., 166 74, Attica, Greece. E-mail: d.b.panagiotakos{at}usa.net
Results from population-based studies on the effects of food groups on glycemic control seem conflicting (1–10). In this report, we sought to evaluate the association of various food groups with indexes of glycemic control in adults with or without type 2 diabetes without any evidence of cardiovascular disease and randomly selected from the general population.
RESEARCH DESIGN AND METHODS
During 2001–2002, we randomly enrolled 1,514 men (18–87 years old) and 1,528 women (18–89 years old) from the Attica region of Greece (of them, 5% of men and 3% of women were excluded because of history of cardiovascular diseases). Diabetes was defined according to the established criteria of the American Diabetes Association (11). Only subjects with type 2 diabetes were included in the analysis due to the small sample size of people with type 1 diabetes. Details about the aims and methods of the ATTICA study have been presented elsewhere (12).
Anthropometrical, clinical, and biochemical characteristics
Standing height and weight were recorded, and BMI was calculated (weight [in kilograms] divided by the square of height [in meters]).
Arterial blood pressure and lipids were measured as previously described (11). Blood glucose levels were measured immediately with a Beckman Glucose Analyzer (Beckman Instruments, Fullerton, …
