Diabetes is widespread and many people are not aware that
nutrition is an important aspect. According to the American Diabetes
Association, over 16 million Americans have chronic diabetes.
Diabetes is more than just Blood Sugar
Blood Sugar is not the whole picture. Many people are
under the misconception that eating too much sugar causes diabetes. This
misconception exists because diabetes is diagnosed by measuring blood sugar
(glucose). But dietary sugar is only part of the picture. According to two
recent Harvard studies, a diet rich in certain high-carbohydrate foods
-those low in fiber and with a high glycemic index -increases the risk of
Type 2 diabetes in those predisposed to it.
Diabetic nutrition
One study tracked 65,000 female nurses (age 40 to 65); the
other followed 43,000 male health professionals. Over the course of six
years, a total of 1,438 developed diabetes. Men and women whose diet had a
high glycemic index and low fiber content more than doubled their chance of
developing diabetes. Foods that seemed to pose the greatest risk were white
bread, white rice, potatoes, and sugary soft drinks. In contrast, whole
grain breads and cereals (rich in fiber and with a lower glycemic index)
appeared to reduce the risk of diabetes. Fruits and vegetables didn't seem
to have an effect, good or bad.
Carbohydrates are a problem.
The researchers suggested that excessive
amounts of carbohydrate-rich foods with a high glycemic index put pressure
on the pancreas to produce more of the hormone insulin, which stimulates the
body's cells to take in and store glucose. Over time, the body may become
resistant to insulin. IN such insulin-resistant people, the cells become
less and less sensitive to insulin. This is characteristic of Type 2
diabetes. Of course, not everyone on such a low-fiber, high-starch diet
develops diabetes. These seem to be a genetic predisposition to diabetes,
which may be exacerbated by this kind of diet. With out these dietary
factors, the men and women in these two studies might have developed
diabetes later in life, or perhaps not at all.
New Alternative to USDA Dietary Guidelines Nearly Twice
as Effective in Reducing Risk for Major Chronic Disease Harvard Study
challenges USDA Dietary Guidelines
...Researchers at the
Harvard School of Public Health developed and alternative to the current
U.S. food pyramid that may significantly reduce the risk for major chronic
diseases. Researchers assessed the diets of 100,000 men and women and
found the lowered risk for major chronic diseases to be nearly twice as high
for those who followed the new guidelines compared to those who followed the
USDA guidelines. According to the researchers, foremost among their
concerns about the current guidelines is the USDA pyramid's emphasis on
large amounts of carbohydrates and lack of distinction among sources of
protein. The Alternate Healthy Eating Index proposed by the Harvard
scientists highlights specific dietary patterns associated with lower
chronic disease risk and also emphasize the quality of food choices.
For more information about the study, visit
http://www.hsph.harvard.edu/press/releases/press11212002.html
Obesity is a risk factor
Obesity is probably the leading risk factor for Type 2
diabetes. Family history of the disease, advancing age, and lack of exercise
are other important factors.
Nicotine Link:
US researchers have discovered that a
chemical called nornicotine - which is
naturally
present in tobacco and is also produced as a metabolite of nicotine - may
contribute to the pathology of diabetes, cancer, ageing, and Alzheimer’s
disease.
Whole Grain Helps Diminish Diabetes Risk
Men who consume whole grains as part of
their daily diets may decrease their risk of type 2 diabetes. The study,
published in the American Journal of Clinical Nutrition (vol.76, No. 3:
535-540), assessed 1,197 men with type 2 diabetes. Those who consumed the
highest amount of whole grains (3.2 servings per day) reduced their risk of
the disease by 30 percent to 10 percent compared to men who ate less than
one serving per day. Researchers attributed the reduced risk of diabetes
primarily to intake of cereals rather than other forms of whole grains.
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