Dietary carbohydrate and fat intake are associated with increased percentage of glycated hemoglobin in patients with newly diagnosed type 2 diabetes mellitus

dc.contributor.author	Wasana, K.G.P.
dc.contributor.author	Attanayake, A.P.
dc.contributor.author	Weerarathna, T.P.
dc.contributor.author	Jayatilaka, K.A.P.W.
dc.date.accessioned	2022-04-06T09:32:28Z
dc.date.available	2022-04-06T09:32:28Z
dc.date.issued	2022-01-19
dc.identifier.issn	1391-8796
dc.identifier.uri	http://ir.lib.ruh.ac.lk/xmlui/handle/iruor/5652
dc.description.abstract	Diet is one of the main factors in triggering glycemic parameters of patients with type 2 diabetes mellitus (T2DM). Present study aimed to determine the association between dietary intake and glycated hemoglobin (HbA1C) in patients with newly diagnosed T2DM. The facts on dietary intake were collected using 24-hour recall from patients (n=158, age 30-60 years) with newly diagnosed T2DM who attended the University Medical Clinic, Karapitiya Teaching Hospital, Sri Lanka. Percentage of HbA1C was estimated. Demographic, life-style and family history of diabetes data were collected.	en_US
dc.language.iso	en	en_US
dc.publisher	Faculty of Science, University of Ruhuna, Matara, Sri Lanka	en_US
dc.subject	Carbohydrate intake	en_US
dc.subject	Fat intake	en_US
dc.subject	Glycated hemoglobin	en_US
dc.subject	Type 2 diabetes mellitus	en_US
dc.title	Dietary carbohydrate and fat intake are associated with increased percentage of glycated hemoglobin in patients with newly diagnosed type 2 diabetes mellitus	en_US
dc.title.alternative	Evidence from a cross-sectional study	en_US
dc.type	Article	en_US