Lecture 3/15/16 Diabetes Flashcards
Type I diabetes
Previously called insulin-dependent diabetes or juvenile onset diabetes. Peak diagnosis is at mid-teens. Results from beta cell damage, typically autoimmune, limiting the production of insulin. Injection of insulin is required
Type II diabetes
Previously called non-insulin dependent, adult onset, insulin resistant, a disorder in which the cells primarily in the fat and muscle tissues do not use insulin properly. As demand for insulin rises, the beta cells in the pancreas gradually lose the ability to produce sufficient quantities of the hormone.
Hyperinsulinemia
Not benign; causes hepatic triacylglycerol synthesis and raises blood triacylglycerol while decreasing HDL cholesterol. Both are risk factors for CVD. Pancreas gets exhausted, but not to the level of the diabetes I
Diagnostics for T2D
High insulin when glucose levels are normal, high insulin with high glucose levels, or both of the two occurring at the same time.
Diabetes prevalence
T2D 95% of diabetes cases, T2 predisposition increases with age, 29.1 million people (9.3% of US pop); cost 174bn; 600d/day; 5000 new cases per day.
Prediabetes
78 Million U.S adults have it; condition in which individuals have high blood glucose or hemoglobin A1C levels but not high enough to be classified as diabetic. Have increased risk of developing T2D, CVD, and stroke, but not all progress to T2D. Lifestyle changes can change story.
Nutritional plan for diabetics: weight Management
Attain and maintain desirable body weight (BMI
Nutritional plan for diabetics: Carbohydrates percent of energy
55-65%
Nutritional plan for diabetics: Monosaccharides and disaccharides
Use in moderation
Nutritional plan for diabetics: polysaccharides
emphasize whole grains, legumes, and vegetables.
Nutritional plan for diabetics: glycemic index
Eat low glycemic index foods
Nutritional plan for diabetics: Fiber, total (g/day)
25-50 (15-25 g/1,000 kcal)
Nutritional plan for diabetics: Protein % of energy)
12-16%
Nutritional plan for diabetics: Total Fat
less than 30%
Saturated fatty acids/trans-fatty acids (% of energy)
less than or equal to 10%