Metabolic Disorders Flashcards
what disorders are related to energy metabolism?
- ketosis
- acidosis
- laminitis (founder)
- liver abscesses
- gastric ulcers
- diabetes
ketone bodies
- produced by the liver
- second energy source when glucose is not available
- ALWAYS present in the blood
- levels increase during fasting & prolong exercise
what are the 3 main ketone bodies? and where are they made?
- acetoacetate
- 3-beta-hydroxybutyrate
- acetone
LIVER!
ketosis
- metabolic disease = excessive amount of ketone bodies in the blood
- commonly occurs:
- starvation (mobilization of lipids)
- can disturb acid/base balance
what does adipose do when there is low blood glucose?
low blood glucose -> fat reserves metabolized -> free fatty acids released (FFAs) -> liver uptake of FFAs -> partial oxidation of FFA to ketone bodies
where does the excess ketone bodies export out of?
- breath
- urine
- milk
diary cows (ketosis)
- occurs in calving
- increase glucose = support of lactation
- over conditioned cows
- body fat is mobilized to meet energy demands = TCA cycle “backs up”
pregnant ewes (ketosis)
- last third of gestation
- fetus takes up space = reduces the capacity for the small intestine
- inadequate energy intake
- mortality 80%
- twin lamb disease
acute lactic acidosis in ruminants
fed too much readily fermentable CHO -> decrease D-lactate -> poorly absorbed -> decreases other important bacteria -> decrease pH -> damage rumen wall -> decreases nutrient absorption -> decrease production performance -> death
ketosis vs ketoacidosis
ketosis: biochemically regulated
ketoacidosis: excessive unregulated ketone production
ketoacidosis
- lowers blood pH = more acidic
- fruity breath
- nausea
- dehydration
- hyperventilation
- decreased blood pressure
- decrease blood pressure
- COMA & DEATH
diabetes mellitus
- collective term for a multitude of metabolic disorders
- 2 types:
- type I diabetes
- type II diabetes
type I diabetes
lack of insufficient insulin production
- insulin-dependent DM
- autoimmune insulin synthesis -> glucose can not be taken into cells (PANCREAS)
- B-cell destruction
type II diabetes
ineffective of impaired insulin function
- non-insulin-dependent DM
- insulin resistance = cells do not respond to insulin
- results: hyperglycemia
- receptor sensitivity
etiology
excess production of milk
what are diabetes characterized by?
- abnormal glucose tolerance
- failure to transport glucose to muscle and adipose tissue
- failure to catabolize glucose at a normal rate in the liver
- hyperglycemia
- protein depletion
- increased lipolysis
- excessive oxidation in FFAs -> ketosis
- lipid deposition in the vascular walls of:
- brain
- heart
- kidneys
- eyes
- muscles
glycemic index
- measures and ranks the rise in circulating blood sugar
that occurs from the consumption of a
carbohydrate - higher # (GI) = greater blood sugar response
- foods ranked compared to reference of food
- white bread or glucose
what organ is insulin produced?
pancreas
how quickly does food raise in blood glucose levels?
GI of 100
reference foods, white bread or glucose
Low GI foods
55 or LESS
100% whole wheat or pumpernickel bread, Oatmeal (rolled or steel-cut), oat bran, muesli, Pasta, converted rice, barley, bulgar Sweet potato, corn, yam, lima/butter beans, peas, legumes, and lentils Most fruits, non-starchy
vegetables and carrots
medium GI foods
56-59
Whole wheat, rye, and pita bread, Quick oats, Brown, wild, or basmati rice, couscous
high GI foods
70 or MORE
- when HIGH GI foods are in a mixed meal = the effect is lowered
White bread or bagel, Corn flakes, puffed rice, bran flakes, instant oatmeal, Short grain white rice, rice pasta, macaroni and cheese from a mix, Russet potato, pumpkin, Pretzels, rice cakes, popcorn, saltine crackers, melons and pineapple
what GI foods are important for glycemic load?
HIGH GI FOODS
what is the difference between whole wheat and white bread?
whole wheat has bran (fiber) = higher glucose to break down substances. while taking away the bran -> rice -> white bread
glycemic load
- the response can significantly vary among individuals
- (GI / 100) * available carbohydrate content (carbohydrates minus fibers) in grams
EXAMPLE:
watermelon GI = 72
serving size of 120g
6g available for carbohydrate/serving
72/100*6 = 4.32
-> round to 4
LOW
