Dietary Factors and Development of Impaired Glucose Tolerance and Diabetes in a General Japanese Population: The Hisayama Study

BACKGROUND: There have been few prospective studies on diet and glucose abnormalities as determined by oral glucose tolerance test. METHODS: To investigate the impact of dietary factors on the development of glucose intolerance including diabetes and impaired glucose tolerance, we performed a follow-up survey of 1, 075 subjects aged 40-74 years of normal glucose tolerance from 1988 through 1993/1994 by repeated 75 g oral glucose tolerance test and dietary survey. Information on habitual food consumption was obtained using a semiquantitative food frequency method. RESULTS: Of the total subjects studied, 119 (11.1 %) developed impaired glucose tolerance and 24 (2.2 %) developed diabetes during the follow-up. At baseline, the age-adjusted amount of alcohol intake was significantly higher in males who developed glucose intolerance than in those who did not (26.7 g vs. 15.7 g, p