Guest guest Posted January 25, 2004 Report Share Posted January 25, 2004 Jan 25, 2004 19:48 PST By Sheila Raju The majority of individuals who are afflicted with diabetes are overweight. Excess abdominal weight does not stop insulin formation, but it does make the body less " sensitive " to insulin. Excess weight can even make healthy people " pre-diabetic " . Glucose intolerance has been improved by diets high in *monounsaturated* oils, which may also be beneficial for those with diabetic neuropathy. In adults and adolescents with diabetes, increasing *monounsaturated* fats relative to other fats in the diet is associated with better control over blood sugar and cholesterol levels. The easiest way to incorporate " monounsaturates " into the diet is to eat foods containing extra-virgin olive oil, macademia nuts, almonds and avocadoes. In a group of 13 obese males with high blood-insulin levels (as is often seen in diabetes), a diet rich in " plant proteins " resulted in greater weight loss and control of insulin levels, compared with that of a low-carbohydrate diet. Dietary changes that may be helpful: Eating carbohydrate-rich foods, whether high in sugar or high in starch (such as white bread, processed breakfast cereals, and rice), temporarily raises blood sugar and insulin levels. The blood sugar-raising effect of a food, called its " glycemic index, " depends on how rapidly its carbohydrate is absorbed. Cooked dried Beans, fresh whole fruit, and oat bran/oatmeal(No Instant), have 'low glycemic' indices, despite their carbohydrate content, due mostly to the health-promoting effects of 'soluble' fiber. Many nutritionists recommend that we eliminate our intake of refined sugar from snacks and refined processed foods, replacing these foods with high-fiber, whole foods. This tends to lower the glycemic index of the overall diet and has the additional benefit of increasing vitamin, mineral, and fiber intake. A high-fiber diet has been shown to work better in controlling diabetes than the diet recommended by the ADA. In the study, the increase in dietary fiber was accomplished exclusively through the consumption of foods naturally high in fiber—such as leafy green vegetables, and fresh whole organic fruits— to a level beyond that recommended by the ADA. No fiber supplements were given. All participants received both the ADA diet (providing 24 grams of fiber per day) and the high- fiber diet (providing 50 grams of fiber per day), for a period of six weeks. After six weeks of following each diet, tests were performed to determine blood glucose, insulin, cholesterol, triglyceride, and other values. When glucose levels were monitored over a 24-hour period, participants eating the high-fiber diet had an average glucose level that was 10% lower than participants eating the ADA diet. Insulin levels were 12% lower in the group eating the high-fiber diet compared to the group eating the ADA diet, indicating a beneficial increase in the body's sensitivity to insulin. Moreover, people eating the high-fiber diet experienced 'significant' reductions in total cholesterol, triglycerides, and LDL cholesterol compared to those eating the ADA diet. They also had slight " decreases " in glycosylated hemoglobin, a measure of chronically high blood glucose levels. *Glycosylation* is an important measurement of diabetes; it refers to how much sugar *attaches* abnormally to *proteins*. A review of the research revealed that the extent to which moderate amounts of fiber help people with weightloss in the long term is still unknown, and the lack of many long-term studies has led researchers to question the importance of fiber. Nonetheless, most nutritionists advise eating a diet high in fiber. Focus should be placed on organic fruit, vegetables, seeds, nuts, whole grain oats, and other organic whole-grain products. Incorporating a cold water fish meal into a weight-loss regimen was more effective than either measure alone at improving glucose and insulin metabolism. When people with diabetic " nerve damage " switch to a vegan diet, improvements have been reported after several days. In one trial, pain completely disappeared in 17 of 21 people. Researchers reported a positive association between the consumption of saturated fats and the onset of type 2 diabetes in the July 2003 issue of the American Journal of Clinical Nutrition. Scientists at the University of Minnesota and the Centers for Disease Control and Prevention concluded that " ...the dietary fat profile, particularly that of saturated fat, may contribute to the etiology of diabetes. " ! Read Responses The study evaluated the level of various fatty acids in the blood, which indicate the amount of saturated fat present, in 2,909 adults aged 45-64. Over 250 of these people developed type 2 diabetes during a nine-year follow-up. The researchers accounted for numerous factors known to significantly affect the chances of developing type 2 diabetes, including age, sex, cigarette smoking, baseline body mass index, and alcohol intake. The incidence of type 2 diabetes was positively associated with proportions of palmitic, palmitoleic, and stearic acids, which are different types of saturated fatty acids, and inversely associated with the proportion of linoleic acid, which is an unsaturated fatty acid. Palmitic, palmitoleic, and stearic acids are found in chocolate, beef fat and pork fat, among other foods. The consumption of linoleic acid, which negatively correlated with type 2 diabetes, can be found in organic grains, legumes, and seeds. Although the link between diabetes and saturated fat has been suggested in the past, " until now that link has not been confirmed by biological evidence, " according to Jennifer Warner. Scientists attributed Western nations' elevated diabetes rates to the high level of total fat intake in characteristically Western diets. Recently, biochemists at Colorado State University reported in the online edition of the Journal of Biological Chemistry that ceramide, a byproduct of saturated fat, is " a potential contributor to the development of type 2 diabetes. Consumers can decrease the amount of such fat in their foods by limiting their intake of high-fat meats, dairy products (e.g. milk, ice cream), certain processed foods, and some vegetable oils, including coconut, palm, and palm kernel oils. The American Journal of Clinical Nutrition links saturated fat with type 2 diabetes. http://healthfactsandfears.com/high_priorities/newsflash/2003/diabete s071703.html Some saturated fats are more atherogenic (artery clogging) than others. The specific fatty acids that raise LDL-cholesterol the most are myristic (C14:0) and lauric (C12:0) found in butterfat and in tropical oils (coconut and palm kernel oil). Palmitic acid (C16:0), the most prevalent fatty acid in the food supply, raises LDL-C levels in most studies. Stearic acid (C18:0) the next most prevalent does not raise or lower LDL-C. However, it appears to stimulate blood clotting. Listed below are the specific fatty acids found in common food sources: DeBakey M, Gotto AM, Scott LW, Foreyt JP. The New Living Heart Diet. New York, NY: Simon and Schuster 1996. An up-to-date heart healthy nutrition reference book for consumers and professionals providing the latest information on how to minimize your risk factors for coronary heart disease. Over 300 easy to prepare heart healthy recipes with menu ideas are provided. Highly recommended reading. Dwyer J. Overview: dietary approaches for reducing cardiovascular disease risks. J Nutr 1995; 125:656S-665S. This article provides valuable reference information about dietary and nutritional factors related to reducing heart disease risk i.e. fatty acids, dietary cholesterol, soluble fiber, salt, alcohol, antioxidants, dietary alterations causing homocysteinemia, and other dietary constituents. A useful summary for registered dietitians and other health professionals Kris-Etherton P, Burns JH, Eds. Cardiovascular nutrition: strategies and tools for disease management. American Dietetic Association, 1998. ISBN 0-88091-159-X www.eatright.org A must have reference book for registered dietitians and other health professionals interested in the state-of-the-art research and dietary management of patients at risk for cardiovascular disease. http://www.webdietitian.com/document/CVTopic/topic/pencvsaturatedfatt yacids __________________ Checklist for Weightloss: Chromium Evening primrose oil Magnesium Fenugreek (seeds) Psyllium Gymnema Fresh Garlic Fish oil (EPA/ DHA) Inositol Manganese Medium chain triglycerides Quercetin Taurine Vanadium (for type 2 diabetes) Vitamin B12 Vitamin B3 (niacinamide) Vitamin D Vitamin E Olive leaf Reishi Biotin L-carnitine Vitamin B1 Vitamin B6 Vitamin C Vitamin E Aloe vera Brewer's yeast (providing approximately 60 mcg of chromium per tablespoon) ________________ JoAnn Guest mrsjoguest DietaryTipsForHBP http://www.geocities.com/mrsjoguest Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.