Statistical studies of the consumption of bread products as a marker of the causes of the development of diabetes mellitus

Abstract

Studies of the dependence of the degree of development of diabetes mellitus on the volume of consumption of bakery products were carried out in 22 regions located in various geographic and economic zones of the country. For each region, statistics on the consumption of bread products and the incidence of diabetes mellitus were determined for a significant period. Mathematical processing of the statistical data of the studied parameters made it possible to reveal a significant direct dependence (coefficient of the correlation effect of 0.62) on the volume of consumption of bread products, the degree of development of diabetes mellitus.