week 12- diabetes Flashcards
1
Q
diabetes prevalence in canada
A
- more than 5.7 canadians living with diabetes
- 11.7M canadians living with diabetes or pre-diabetes
- healthcare costs for diabetes exceed 30M
- ontario has the largest number of diabetes cases and highest spending
2
Q
glucose
A
- basic carbohydrate unit that cells use for energy, no substitute
- body is designed to have a stockpile if needed
- we have strict control measures for glucose levels
- lysed through glycolysis to release energy
3
Q
cases of glucose depletion
A
- proteins or fats are used instead, no ideal at proteins are hard on the kidneys and fats produce ketone bodies
- keto diets may be prescribed for seizure control in children
4
Q
risks of keto diet
A
chronic ketosis can lead to nutrient deficiencies, low fibre, abnormal lipidemia, increased of kidney stones, changes in mood, limited glucose stored to support exercise or emergency needs
5
Q
insulin
A
- secreted by pancreas after a meal
- leads to uptake of glucose by tissues and glycogenesis
- stimulates the storage of fats, proteins and glucose
6
Q
glucagon
A
- secreted by the pancreas in response to low blood glucose levels
- leads to glycogenolysis (glycogen breakdown)
- stimulates glucogenesis in liver, leading to more gluocse release into the blood
7
Q
T1D
A
- 10% of diabetes cases
- can occur at any age, although it’s usually diagnosed young
- autoimmune disease leading to the destruction of pancreatic beta cells
- leads to hyperglycemia and cells starved of glucose
- exogenous insulin required
8
Q
T2D
A
- insulin is produced by the pancreas, but it’s ineffective (inadequate amount)
- leads to elevated blood glucose
- insulin production declines over time and may progress to T1D
- associated with obesity
9
Q
modifiable risk factors for T2D
A
exercise, diet and nutrition, SES
10
Q
non-modifiable risk factors for T2D
A
family history, genetics (asian, hispanic, indigenous, pacific islander, african), age
11
Q
diagnosis of diabetes
A
diagnosed when fasting blood glucose tests are positive on two separate occasions
12
Q
complications from diabetes
A
- tighter glucose control (4-7) means less harmful effects from diabetes
- we see destruction of capillaries that feed the tissues of the body
- this leads to necrosis, impaired circulation and possible oxidation
- can lead to amputation, kidney disease, retinopathy, neuropathy, gum disease, heart disease, stroke
13
Q
symptoms of T1D
A
frequent urination, unusual thirst, extreme hunger, unusual weight loss, extreme fatigue, irritability
14
Q
symptoms of T2D
A
any T1D symptoms, frequent/recurring infections, blurred vision, slow healing wounds, tingling or numbness in extremities,
15
Q
normal blood glucose levels
A
random: 4-7mmol/L
HgB A1C: <7% (how much HgB is covered in sugar)
16
Q
glycemic index
A
- describes how fast a food will increase glucose and insulin levels compared to a standard food (white bread/glucose has GI of 100)
- low GI < 55, high GI >70
17
Q
glycemic load
A
accounts for GI of a food and the carbs in a serving of the food, may support weight loss
18
Q
high GI foods
A
- cause a sharp rise in BG and stimulates insulin release
- could damage pancreatic beta cells
19
Q
low GI foods
A
- cause a slow rise in glucose levels, less insulin needed
- may support weight loss
20
Q
recommendations for diabetes prevention
A
monitor carb intake, exercise, limit/reduce alcohol intake, maintain a healthy weight
21
Q
cancer prevalence
A
- leading cause of death and disability in canada
- estimated 234000 people are impacted by cancer in canada in 2022
- 2 in 5 are expected to develop cancer and 1 in 4 canadians is expected to die from cancer
- prevention of cancer is preferable to treatment of cancer
22
Q
causes of cancer
A
- somewhat genetics and family history
- mainly behaviour choices (smoking, sun exposure, alcohol intake, exercise level)
- water and air pollution, toxic chemical exposure
23
Q
cancer development
A
- DNA damaged by carcinogen
- cells then either self-repair or self-destruct
- if these properties are lost, the cell will replicate uncontrollably (tumour)
- life-threatening when this mass spreads throughout the body
24
Q
dietary factors that influence cancer development- energy balance
A
- restricting energy inhibits cancer formation
- decreased calories correlates with a decreased rate of cancer growth
25
dietary factors that influence cancer development- BMI
- BMI is a risk factor for many cancers
- physical activity to balance caloric intake may delay cancer growth
26
dietary factors that influence cancer development- fats
- increased fat intake correlates with an increased development of cancer
- saturated/trans fats are cancer promoters
- moderate intake important for cardiac health and obesity prevention
27
dietary factors associated with cancer- alcohol
head and neck cancers, breast cancers, liver cancer
28
dietary factors associated with cancer- grilled/smoked meat
- red meat increases colon cancer risk
- browning meat at high temps can form carcinogens
- drippings form smoke that contains carcinogens
29
dietary factors associated with cancer- acrylamide
- carb-rich foods develop acrylamides when cooked at a high-temp
- toxic to human nervous system
30
role of fibre and fluids in cancer prevention
- lower rates of cancer with high fibre/fluid intake
- promotes the movement of material through the colon
- high fibre foods support glucose/insulin regulation, FA which help against heart disease and antioxidants in preventing oxidative stress
31
role of vitamins in cancer development
a) folate: deficiency may increase risk of colon and esophageal cancers
b) vitamin A: supports regulation of cell division and communication, maintains immune system
c) calcium: high calcium diet may prevent colon cancer
d) zinc, copper, selenium: may have antioxidant enzymes that defend against cancer
e) iron: high iron intake may promote cancer (constipation), multifactorial
32
phytochemicals
non-nutrient compounds found in some F&V, act as anticarcinogens
ie. lycopene, phytoestrogens, flavinoids
33
lycopene
red-pigment in F&V (tomatoes), protects against cancer (prostate)
34
phytoestrogens
found in soy products, decreases risk of breast/colon/prostate cancer
35
flavinoids
- found in tea, red wine, berries, dark chocolate
- protective against cancer
36
antioxidants in cancer prevention
1. prevent oxidative damage to DNA (prevents cancer from starting)
2. inhibit growth of cancer cells (prevents tumour-promotion)
3. supports the immune system (prevents the progression of cancer)
37
REDOX
- electrons leave an atom (oxidation)
- electrons move to another atom (reduction)
38
free radicals
- atom with unpaired electron
- the electron may be lost or gained through cell reactions, UV exposure, cigarette smoke exposure, radiation exposure
- high reactive and proliferative, causing damage to cell membranes/proteins/DNA/LDL
39
antioxidants
- vitamin C, E and beta-carotene
- can donate electrons to free radicals
- supplements can be harmful once cancer has developed
