metabolism and insulin Flashcards

diabetes mellitus: explain the pathophysiology, recall clinical features of diabetes mellitus, distinguish between type 1 and type 2 diabetes mellitus

1
Q

define type 1 diabetes mellitus

A

elevated glucose where insulin is required to prevent ketoacidosis; “insulin sentitivity”

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2
Q

clinical symptoms related to type 2 diabetes mellitus

A

elevated glucose, hypertension and dyslipidaemia; “insulin non-sensitivity”

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3
Q

which diabetes mellitus is most common

A

type 2

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4
Q

define MODY

A

range of single gene (monogenic) disorders causing diabetes; maturity onset in young

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5
Q

what aspects of diabetes are treated

A

symptoms, complications (morbidity) and mortality

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6
Q

how is diabetes treated

A

controlled diet, physiologically given insulin

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7
Q

what is measured to diagnose diabetes

A

capillary glucose monitoring

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8
Q

when does hypoglycaemia occur

A

imbalance between diet, exercise and insulin

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9
Q

what are the implications of hypoglycaemia

A

brain function increasingly impaired (as CNS relies almost entirely on glucose); if very low, unconsciousness, coma and death result

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10
Q

presentation of type I diabetes mellitus

A

absolute insulin deficiency (no insulin produced by pancreas), weight loss (proteolysis), hyperglycaemia, glycosuria with osmotic symptoms, ketonuria

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11
Q

consequences of type I diabetes mellitus

A

proteloysis continues (loss of muscle); lipolysis continues (loss of fat stores); high hepatic glucose output producing high glucose and ketone body concentrations; glycosurea (sugar in urine) and ketonuria (ketones in urine)

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12
Q

presentation of type II diabetes mellitus

A

insulin resistance, obesity, central adipocity, dyslipidaemia (abnormal carriage of lipids in circulation), later insulin deficiency, hyperglycaemia, less osmotic symptoms, with complications

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13
Q

aspects of diet type II diabetics must control

A

total calories control, reduce calories as (unsaturated) fat, reduce calories as refined carbohydrate, increase calories as complex carbohydrate, increase soluble fibre, decrease sodium

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