The objective of this study was to investigate nutritional status of middle aged Korean men exhibiting impaired glucose tolerance (IGT) and identify the risk factors related to IGT Data were collected from 163 men with a fasting blood glucose level from 115 to 139mg/dl(high blood glucose group: HBG) and 170 men with a normal fasting blood glucose level(control) aged from 40 to 59 years in both groups. Weight, body mass index(BMI) and percent body fat were significantly higher in high blood glucose(HBG) group than those of control group. Age, weight, BMI, percent body fat were positively related to blood glucose. There were no differences in exercise, smoking and family history of diabetes between two groups. Frequency of fat eating and overeating of HBG were higher than those of control group but frequency of sweet snacks intake of HBG was lower than that of control group. There was no difference in daily total energy intake in two groups. Total and supper energy intakes were positively associated with blood glucose. Percent energy intake of alcohol was significantly higher in HBG group and positively related to blood glucose, however there were no difference in daily intake of nutrients in two groups. Alcohol intake was positively related to BMI, but after adjusting BMI, there was no correlation between alcohol intake and blood glucose. Serum total cholesterol and triglyceride were significantly higher in HBG group than those of control group. Serum total cholesterol i,nd triglyceride were positively related to blood glucose and high density lipoprotein cholesterol was negatively associated with blood glucose. After adjusting BMI, serum triglyceride was positively related to blood glucose. In conclusion, weight, BMI, percent body fat and blood total cholesterol, low density lipoprotein cholesterol and triglyceride levels were positively related to blood glucose level of middle aged Korean men exhibiting impaired glucose tolerance. Their eating habits exhibited higher frequency of overeating, fast eating, high energy intakes of supper. (Korean J Nutrition 33(1) : 59-67, 2000)