Consumption of home-prepared meal at workplace as a predictor of glycated haemoglobin among people with type 2 diabetes in Hong Kong: a mixed-methods study

Objectives: To identify workplace eating patterns related to glycaemic control among employed patients with type 2 diabetes. Methods: A sequential mixed-methods study was conducted. Focus group interviews with 31 employed type 2 diabetes patients identified key workplace eating patterns, which informed a cross-sectional survey of 185 employed patients. Thematic analysis identified patterns most relevant to glycaemic control. Hierarchical multiple linear regression examined associations between workplace eating patterns and HbA1c. Results: Focus groups highlighted consumption of home-prepared meals (HPM) versus eating out, and regular versus irregular meal hours, as major workplace eating patterns affecting glycaemic control. The cross-sectional study showed regular HPM consumption at work predicted lower HbA1c independent of socio-demographics, lifestyle and disease factors (R² = 0.146, F(14,170) = 2.075, p = 0.015; adjusted R² = 0.076). Patients who were female, in non-skilled occupations, on shift work, with fixed work location, and with work breaks were more likely to consume HPM. Conclusions: Promoting HPM consumption at the workplace may facilitate better glycaemic control among employed type 2 diabetes patients. Practical dietary advice and workplace accommodations (space and facilities) may support HPM. During COVID-19, HPM may also reduce exposure risk from restaurant dining.