Children With Type 1 Diabetes Helped To Produce Their Own Insulin With Diet Additions

Adding foods rich in specific amino and fatty acids to the diets of youth with Type 1 diabetes kept them producing some of their own insulin for up to two years after diagnosis, said researchers at the Gillings School of Global Public Health at the University of North Carolina at Chapel Hill."

The youth still required supplemental insulin, but they may have reduced risk of diabetes complications by continuing to produce some of their own insulin, said Elizabeth Mayer-Davis, professor of nutrition at Gillings and medicine at UNC's School of Medicine, who led the study of more than 1,300 youth. "This also opens the door for a new approach that could really benefit the lives of these children."

The study, "Nutritional Factors and Preservation of C-Peptide in Youth with Recently Diagnosed Type 1 Diabetes," was published in the July 2013 issue of the journal Diabetes Care.

The participating youngsters, ranging from toddlers up to age 20, are part of a multi-center "SEARCH for Diabetes in Youth," the largest U.S. study of childhood diabetes. Mayer-Davis is national co-chair of SEARCH, funded by the national Centers for Disease Control and Prevention and the National Institutes of Health.

Type 1 diabetes is almost always diagnosed between infancy and young adulthood, according to the American Diabetes Association. The body's pancreas is unable to produce adequate amounts of the hormone insulin, required to metabolize food properly and create energy for the body's cells.

Leucine, one of the branched-chain amino acids researchers looked at, is known to stimulate secretion. It is found in dairy products, meats, soy products, eggs, nuts and products made with whole wheat. Long-chain omega-3 fatty acids are found in fatty fish such as salmon.

The researchers analyzed how much (if any) insulin the subjects were producing up to two years after their diagnosis and compared this with nutritional intake.

Mayer-Davis noted the study reflects subjects eating actual foods rich in these nutrients, not taking supplements.

Risk of hospitalization or death from ischemic heart disease among British vegetarians and nonvegetarians

Risiko kejadian penyakit jantung iskemik 32% lebih rendah pada Vegetarian dibanding non-vegetarian. Antara lain disebabkan 1.indeks massa tubuh lebih kecil ; 2.kolesterol non-HDL lebih rendah ; 3.sistolik lebih rendah.

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Risk of hospitalization or death from ischemic heart disease among British vegetarians and nonvegetarians: results from the EPIC-Oxford cohort study

Francesca L Crowe, Paul N Appleby, Ruth C Travis, and Timothy J Key

Abstract

Background: Few previous prospective studies have examined differences in incident ischemic heart disease (IHD) risk between vegetarians and nonvegetarians.
Objective: The objective was to examine the association of a vegetarian diet with risk of incident (nonfatal and fatal) IHD.
Design: A total of 44,561 men and women living in England and Scotland who were enrolled in the European Prospective Investigation into Cancer and Nutrition (EPIC)–Oxford study, of whom 34% consumed a vegetarian diet at baseline, were part of the analysis. Incident cases of IHD were identified through linkage with hospital records and death certificates. Serum lipids and blood pressure measurements were available for 1519 noncases, who were matched to IHD cases by sex and age. IHD risk by vegetarian status was estimated by using multivariate Cox proportional hazards models.
Results: After an average follow-up of 11.6 y, there were 1235 IHD cases (1066 hospital admissions and 169 deaths). Compared with nonvegetarians, vegetarians had a lower mean BMI [in kg/m2; −1.2 (95% CI: −1.3, −1.1)], non-HDL-cholesterol concentration [−0.45 (95% CI: −0.60, −0.30) mmol/L], and systolic blood pressure [−3.3 (95% CI: −5.9, −0.7) mm Hg]. Vegetarians had a 32% lower risk (HR: 0.68; 95% CI: 0.58, 0.81) of IHD than did nonvegetarians, which was only slightly attenuated after adjustment for BMI and did not differ materially by sex, age, BMI, smoking, or the presence of IHD risk factors.
Conclusion: Consuming a vegetarian diet was associated with lower IHD risk, a finding that is probably mediated by differences in non-HDL cholesterol, and systolic blood pressure.

Effect of Legumes as Part of a Low Glycemic Index Diet on Glycemic Control and Cardiovascular Risk Factors in Type 2 Diabetes Mellitus

Pada diabetesi tipe 2, konsumsi polong (low glicemic index diet) memperbaiki kontrol glikemik dan menurunkan risiko penyakit jantung koroner.

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Effect of Legumes as Part of a Low Glycemic Index Diet on Glycemic Control and Cardiovascular Risk Factors in Type 2 Diabetes Mellitus A Randomized Controlled Trial

David J. A. Jenkins, MD; Cyril W. C. Kendall, PhD; Livia S. A. Augustin, PhD; Sandra Mitchell, RD; Sandhya Sahye-Pudaruth, RD; Sonia Blanco Mejia, MD; Laura Chiavaroli, MSc; Arash Mirrahimi, MSc; Christopher Ireland, BSc; Balachandran Bashyam, PhD; Edward Vidgen, BSc; Russell J. de Souza, ScD; John L. Sievenpiper, MD; Judy Coveney, RD; Lawrence A. Leiter, MD; Robert G. Josse, MD

 

Arch Intern Med. 2012;():1-8. doi:10.1001/2013.jamainternmed.70

Background  Legumes, including beans, chickpeas, and lentils, are among the lowest glycemic index (GI) foods and have been recommended in national diabetes mellitus (DM) guidelines. Yet, to our knowledge, they have never been used specifically to lower the GI of the diet. We have therefore undertaken a study of low-GI foods in type 2 DM with a focus on legumes in the intervention.

Methods  A total of 121 participants with type 2 DM were randomized to either a low-GI legume diet that encouraged participants to increase legume intake by at least 1 cup per day, or to increase insoluble fiber by consumption of whole wheat products, for 3 months. The primary outcome was change in hemoglobin A_1c (HbA_1c) values with calculated coronary heart disease (CHD) risk score as a secondary outcome.

Results  The low-GI legume diet reduced HbA_1c values by −0.5% (95% CI, −0.6% to −0.4%) and the high wheat fiber diet reduced HbA_1c values by −0.3% (95% CI, −0.4% to −0.2%). The relative reduction in HbA_1c values after the low-GI legume diet was greater than after the high wheat fiber diet by −0.2% (95% CI, −0.3% to −0.1%; P < .001). The respective CHD risk reduction on the low-GI legume diet was −0.8% (95% CI, −1.4% to −0.3%; P = .003), largely owing to a greater relative reduction in systolic blood pressure on the low-GI legume diet compared with the high wheat fiber diet (−4.5 mm Hg; 95% CI, −7.0 to −2.1 mm Hg; P < .001).

Conclusion  Incorporation of legumes as part of a low-GI diet improved both glycemic control and reduced calculated CHD risk score in type 2 DM.