Chapter 13 Flashcards
The Diabetes Epidemic
Diabetes is the latest worldwide disease epidemic
Rising rates are directly related to the global increase in obesity
Diabetes affects 8.3 percent of adults worldwide
9.4 percent of the U.S. population has been diagnosed with diabetes
Three Types of Diabetes
Type 1 diabetes: High blood glucose levels resulting from destruction of the insulin-producing cells of the pancreas
Type 2 diabetes: High blood glucose levels due to the body’s inability to use insulin normally or inability to produce enough insulin
Most common form of diabetes
Effects of Insulin
Insulin, a hormone produced by the pancreas, facilitates the passage of glucose into cells
Glucose is a source of energy for cells
Cells become starved for glucose
Cell and tissue functions decline, resulting in:
Elevated triglycerides and blood pressure
Hardening of arteries
Chronic inflammatio
Symptoms of Elevated Glucose Levels
Increased thirst Headaches Difficulty concentrating Blurred vision Frequent urination Fatigue Feeling weak or tired Weight loss
Health Consequences of Diabetes
Short-term consequences
Blurred vision, frequent urination, weight loss, infection, increased susceptibility to infection, delayed wound healing, and extreme hunger and thirst
Long-term consequences
Heart disease, hypertension, nerve damage, blindness, kidney failure, stroke, and amputation of limbs
Type 2 Diabetes
Most likely to occur in overweight, obese, or inactive people
Diabesity: Describes the close relationship between obesity and diabetes
Usually develops in people over the age of 40, but it is becoming more common in children and adolescents
Prediabetes
Characterized by impaired glucose tolerance, or fasting blood glucose levels of 100 to 125 milligrams per deciliter (m g/d L)
Risk factors include abdominal obesity, inactivity, and genetic predisposition
Medical nutrition therapy is associated with reduced progression to type 2 diabetes
Reduce body weight, increase physical activity, and switch to healthy eating practices
Insulin Resistance
A condition in which cell membranes have reduced sensitivity to insulin
More insulin than normal is required to transport a given amount of glucose into cells
Characterized by elevated levels of serum insulin, glucose, triglycerides, and increased blood pressure
Insulin Resistance
With insulin resistance, cell membranes “resist” the effects of insulin
Pancreas overworks to makes more insulin
Eventually insulin production slows and blood glucose rises
Reduced glucose supplies to cells forces the body to mobilize triglycerides from liver, muscle, and fat stores to meet the body’s need for energy
Increased blood levels of triglycerides promote the development of fatty liver disease
Fatty Liver Disease
Officially called nonalcoholic fatty liver disease (N A F L D)
A reversible condition characterized by fat infiltration of the liver
Fat infiltration: 10 percent or more by weight
Advanced forms of fatty liver disease can produce liver damage and other disorders
Metabolic Syndrome
Involves a spectrum of metabolic abnormalities that increase the risk of heart disease and type 2 diabetes
Waist ≥40 inches or more in males and ≥35 inches in females
Blood pressure ≥130/85 millimeters of mercury (m m/H g)
Triglycerides ≥150 m g/d L
H D L <40 m g/d L in males, <50 m g/d L in women
Elevated fasting blood glucose ≥100 m g/d L
Managing Type 2 Diabetes
Weight loss (if overweight) Lose 5 to 10 percent of body weight Weight loss surgery (if medically necessary) Regular physical activity 150 minutes or more per week
Managing Type 2 Diabetes
Dietary management recommendations Vegetables and fruits Whole grains and whole-grain products Legumes Fish and shellfish Vegetables and fruits Whole grains and whole-grain products Legumes Fish and shellfish
Glycemic Index (G I)
Resistant starch: Starches that do not release glucose within the small intestine but are consumed or fermented by bacteria in the colon released as fatty acids
A measure of the extent to which blood glucose levels are raised by consumption of an amount of food that contains 50 grams of carbohydrate compared to 50 grams of glucose
Carbohydrate Food Lists
Carbohydrate content, in grams, of common foods One teaspoon of honey: 5 grams One teaspoon of sugar: 4 grams Fruit One medium apple: 19 grams Half a cup of cantaloupe: 15 grams One medium orange: 14 grams
Glycemic Load (G L)
A measure of the extent to which blood glucose level is raised by a given amount of a carbohydrate-containing food
Calculated by multiplying a food’s G I by its carbohydrate content
Carbohydrate Counting
Carbohydrate counting basically involves the following three steps:
Keeping a food log that includes amounts of food and beverages consumed
Identifying the significant sources of carbohydrate in the food log
Quantifying the carbohydrate content of the foods consumed
Prevention of Type 2 Diabetes
In one study, people with prediabetes reduced their risk of developing type 2 diabetes by:
Other protective measures include: Diet rich in whole grains and fiber Consumption of coffee 1 to 4 cups per day of coffee Moderate consumption of alcohol One to two drinks per day
Losing weight (approximately 7 percent of body weight) Exercising 150 minutes per week
Type 1 Diabetes
An autoimmune disease that produces an insulin deficiency
Accounts for 5 to 10 percent cases of diabetes
Develops when the immune system destroys insulin-producing beta cells in the pancreas
An autoimmune disease is initiated by the destruction of the body’s own cells
Components of the immune system mistakenly recognize the cells as harmful
Managing Type 1 Diabetes
Diets are designed to match insulin doses to keep blood glucose levels within normal ranges
Carefully planned meals are consumed in specific amounts at specific times
Gestational Diabetes
In the United States, 9.2 percent of women develop gestational diabetes during pregnancy
Risk depends on age, body weight, and ethnicity
Infants born to women with poorly controlled diabetes are at greater risk for developing diabetes later in life
Gestational diabetes often disappears after delivery
Increased risk of type 2 diabetes after delivery or later in life
Hypoglycemia
Hypoglycemia is a disorder resulting from abnormally low blood glucose levels (<70 m g/d L)
Symptoms of hypoglycemia include irritability, nervousness, weakness, sweating, and hunger
