Diabetes is widespread and many people
are not aware that nutrition is an important aspect. According to the
American Diabetes Association, over 16 million Americans have chronic
diabetes.
Diabetes is more than just Blood Sugar
Blood Sugar is not the whole picture.
Many people are under the misconception that eating too much sugar
causes diabetes. This misconception exists because diabetes is
diagnosed by measuring blood sugar (glucose). But dietary sugar is only
part of the picture. According to two recent Harvard studies, a diet
rich in certain high-carbohydrate foods -those low in fiber and with a
high glycemic index -increases the risk of Type 2 diabetes in those
predisposed to it.
Diabetic nutrition
One study tracked 65,000 female nurses
(age 40 to 65); the other followed 43,000 male health professionals.
Over the course of six years, a total of 1,438 developed diabetes. Men
and women whose diet had a high glycemic index and low fiber content
more than doubled their chance of developing diabetes. Foods that
seemed to pose the greatest risk were white bread, white rice,
potatoes, and sugary soft drinks. In contrast, whole grain breads and
cereals (rich in fiber and with a lower glycemic index) appeared to
reduce the risk of diabetes. Fruits and vegetables didn't seem to have
an effect, good or bad.
Carbohydrates are a problem.
The researchers suggested
that excessive amounts of carbohydrate-rich foods with a high glycemic
index put pressure on the pancreas to produce more of the hormone
insulin, which stimulates the body's cells to take in and store
glucose. Over time, the body may become resistant to insulin. IN such
insulin-resistant people, the cells become less and less sensitive to
insulin. This is characteristic of Type 2 diabetes. Of course, not
everyone on such a low-fiber, high-starch diet develops diabetes. These
seem to be a genetic predisposition to diabetes, which may be
exacerbated by this kind of diet. With out these dietary factors, the
men and women in these two studies might have developed diabetes later
in life, or perhaps not at all.
New Alternative to USDA Dietary Guidelines Nearly Twice as
Effective in Reducing Risk for Major Chronic Disease Harvard Study
challenges USDA Dietary Guidelines
...Researchers at the Harvard
School of Public Health developed and alternative to the current U.S.
food pyramid that may significantly reduce the risk for major chronic
diseases. Researchers assessed the diets of 100,000 men and women
and found the lowered risk for major chronic diseases to be nearly
twice as high for those who followed the new guidelines compared to
those who followed the USDA guidelines. According to the
researchers, foremost among their concerns about the current guidelines
is the USDA pyramid's emphasis on large amounts of carbohydrates and
lack of distinction among sources of protein. The Alternate
Healthy Eating Index proposed by the Harvard scientists highlights
specific dietary patterns associated with lower chronic disease risk
and also emphasize the quality of food choices. For more
information about the study, visit
http://www.hsph.harvard.edu/press/releases/press11212002.html
Obesity is a risk factor
Obesity
is probably the leading risk factor for Type 2 diabetes. Family history
of the disease, advancing age, and lack of exercise are other important
factors.
Nicotine Link:
US researchers have discovered that a chemical called nornicotine - which is
naturally
present in tobacco and is also produced as a metabolite of nicotine -
may contribute to the pathology of diabetes, cancer, ageing, and
Alzheimers disease.
Whole Grain Helps Diminish Diabetes Risk
Men who consume whole
grains as part of their daily diets may decrease their risk of type 2
diabetes. The study, published in the American Journal of
Clinical Nutrition (vol.76, No. 3: 535-540), assessed 1,197
men with type 2 diabetes. Those who consumed the highest amount
of whole grains (3.2 servings per day) reduced their risk of the
disease by 30 percent to 10 percent compared to men who ate less than
one serving per day. Researchers attributed the reduced risk of
diabetes primarily to intake of cereals rather than other forms of
whole grains.
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