Tip 2 Diyabetli Bireylerde Diyetle Demir Alımı ve Serum Demir Depoları ile Glisemik Kontrol Arasındaki İlişkinin Değerlendirilmesi

Abstract

Gönen B. Evaluation of the Relationship between Glycemic Control and Dietary Iron Intake, Serum Iron Storage in Patients with Type 2 Diabetes. Hacettepe University, Institute of Health Sciences, Dietetics Program, M.Sc. Thesis, Ankara, 2019. This study was conducted to evaluate the relationship between dietary iron intake and serum iron stores and glycemic control in individuals with type 2 diabetes. The general health status, dietary habits, anthropometric measurements, biochemical findings and dietary iron intake of a total of 164 volunteer individuals aged between 19-64 years, who were diagnosed as Type 2 Diabetes in Bandırma State Hospital, were evaluated. Individuals that applied to this study seperated four quartiels according to their serum ferritin level; if serum ferritin level <15,63 µg/L, quartile1 (Q1), if serum ferritin level between 15,63-32,28 µg/L, quartile2 (Q2), if serum ferritin is between 32,28-69,53 µg/L, quartile3 (Q3) and if serum ferritin >69,53 quartile4 (Q4). In addition, individuals with HbA1c <7% had good glycemic control and HbA1c >7% were evaluated as poor glycemic control. There was a very low positive correlation between serum ferritin levels and HbA1c levels (r:0,166 p:0,033). There was a weak positive correlation between heme iron intake and serum ferritin (r:0,278 p:0,000), transferrin saturation (TSAT) (r:0,228 p:0,000). There was no significant relationship between heme iron intake and transferrin (p:0,054). Total dietary iron intake was 22,04±10,52 mg in patients with good glycemic control, and 18,82±9,92 mg in patients with poor glycemic control (p<0,05). There was no significant correlation between serum ferritin level and dietary energy, carbohydrate, protein and fat percentage and fiber intake (p >0,05). In addition, individuals’s dietary energy, protein, carbohydrate and fat intake were evaluated. There were no significant differences in terms of dietary energy, protein, carbohydrate and fat intake between groups with different HbA1c levels (p >0,05). In conclusion, this study showed a relationship between increased glycemic control and increased ferritin levels. However, there was no direct relationship between dietary heme iron intake and glycemic control. In patients with type 2 diabetes, dietary iron intake and monitoring of parameters associated with serum iron are considered to be useful in providing glycemic control.