Medicine and Health

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

H. H. Y. Hung, E. Y. Y. Chan, et al.

This innovative study explores how workplace eating habits impact glycemic control in type 2 diabetic patients in Hong Kong. The findings highlight the advantages of consuming home-prepared meals at work, linking them to lower HbA1c levels. Join researchers Heidi H. Y. Hung, Emily Ying Yang Chan, Elaine Chow, Shuk-yun Leung, Francisco Tsz Tsun Lai, and Eng-kiong Yeoh as they unveil the potential for dietary changes to improve health outcomes in a work environment.

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Abstract

This sequential mixed-methods study investigated the association between workplace eating patterns and glycemic control among employed type 2 diabetic patients in Hong Kong. Qualitative data from focus groups (n=31) identified home-prepared meal (HPM) consumption frequency and meal timing as key factors. A subsequent cross-sectional study (n=185) confirmed that regular HPM consumption at work was independently associated with lower HbA1c levels (R² = 0.146, p = 0.015), even after adjusting for socio-demographic, lifestyle, and disease factors. The study suggests promoting HPM consumption at the workplace through practical dietary advice and workplace accommodations.

Publisher

Nutrition and Diabetes

Published On

Apr 04, 2022

Authors

Heidi H. Y. Hung, Emily Ying Yang Chan, Elaine Chow, Shuk-yun Leung, Francisco Tsz Tsun Lai, Eng-kiong Yeoh

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