Abstract:

Goal: Diabetes is a rapidly increasing health problem in recent years, leading to serious complications. The level of vitamin D is indicated as a factor contributing to the control of diabetes. This study aims to evaluate the relationship between the levels of vitamin D and glycemic control in diabetic patients.\n \nMethod: 330 diabetic patients were taken under tracking and treatment from September 2015 to June 2016 to the Diabetic Education Clinic for study. Patients aged 18 and over were included in the study. Patients were categorized in three groups according to vitamin D levels: ≤20 ng/mL, between 20-30 ng/mL and ≥30 ng/mL. These groups were compared in terms of the patient’s socio-demographic characteristics, blood parameters, diabetes-related characteristics and diabetes-related treatments. The HbA1c levels were categorized into two groups: ≤7% and ≤7%. The Buiki group also compared the same parameters and the values of vitamin D. The statistical results were evaluated using the SPSS 21.0 program. Participants’ demographic information and percentage and frequency values were displayed in tables. According to the study, 51.2% of the 330 diabetic patients involved were female (n=169) and 48.8% (n=161) male. The average age of patients was 53.79±10.2 years. The patients received in our study were classified as 13.9 percent (n=46) normal, 34.5 percent (n=114) overweight and 51.5 percent (n=170) obese. When patients were divided into groups according to the levels of vitamin D, the vitamin D level was found below 20 ng/mL, 286 patients (86.7 percent), 44 patients above 20 ng/mL (13.3 percent).In comparison with the levels of vitamin D, patients found a negative correlation between the levels of vitamin D and the patient’s hungry blood sugar (ACS), the full blood sugar (ACS) (-r=0.357, p<0.001, -r=0.344, p<0.001 respectively).  There was a negative correlation between vitamin D values and HbA1c values (-r=0.433, p<0.001).  The correlation between vitamin D and triglyceride levels (r=0.131, p<0.05) was determined in a negative direction. \n \n Result: When our study was statistical assessment based on the levels of vitamin D, the levels of vitamin D were statistically significantly lower than those with HbA1c>7% (n=191), HbA1c<7 (n=95) compared to those with HbA1c>7% (p<0,001). These findings support the belief that the levels of vitamin D are important in glycemic control in diabetic patients.