Relationship between Sucralose Consumption and Seru m Concentration of Glycosylated Hemoglobin in People with Type 2 Di abetes Mellitus without Complications

Abstract

People who live with diabetes consume sucralose to control their blood glucose, but there is a controversy about this topic. To evaluate the relationship between sucralose consumption and serum concentration of glycosylated hemoglobin in people with Type 2 Diabetes Mellitus without complications. Cross-sectional study. Universe of 27 214 people with Type 2 Diabetes Mellitus without complications, users of a primary care unit from the Instituto Mexicano del Seguro Social in the state of Jalisco, Mexico. Simple probabilistic sample, n = 194 (p = 0,05). Propositive sampling. Selection criteria: adults of any gender and education level who agreed to participate. Variables: sociodemographic, anthropometric, clinical and dietary. Data collection instruments: Sociodemographic questionnaire, Tanita Fitscan© 585 scale, Tanita Fitscan© HR-200 stadiometer, Body Flex© tape-measure, Slim Guide© plicometer, Afinion© AS100 analyzer, and Frequency of Food Consumption Questionnaire. Information sources: clinical files and Mexican System of Equivalent Foods. Analysis: descriptive and inferential statistics (p ≤ 0,05). 194 people. Mean age 60,23 ± 11,16, interval 28-93 years. 56,2% females and 43,8% males. Difference between glycosilated hemoglobin means: sucralose consumers 7,5% ± 1,7%, no sucralose consumers 8,1% ± 2,1% (p < 0,01). Association force “sucralose consumption/high glycosilated hemoglobin concentration” OR = 1,42 (CI95% 0,63, 3,21). Lineal correlation “quarterly sucralose consumption/serum concentration of glycosylated hemoglobin” ρ = -0,754 (R2 = 0,0057, p = 0,333). This results were partially consistent to the pre-existing literature. Studies with representative stratified samples and control of dietary variables are required for better results