SOCIETA ITALIANA DI NUTRIZIONE UMANA Milano novembre Geltrude Mingrone. Istituto di Clinica Medica Università Cattolica S.
|
|
- Grant Oliver
- 5 years ago
- Views:
Transcription
1 SOCIETA ITALIANA DI NUTRIZIONE UMANA Milano novembre 2007 Geltrude Mingrone Istituto di Clinica Medica Università Cattolica S. Cuore Roma
2 Treatment Goals for Type II Achieve normal or near-normal normal blood glucose levels. Provide adequate calories for reasonable body weight. Prevent, delay or treat nutrition related complications. Improve health through optimal nutrition.
3 Finnish study Cumulative Probability of Remaining Free of Diabetes 1 0,9 0,8 0,7 0,6 0,5 0, Study Year CONTROL INTERVENTION Tuomilehto, NEJM 2001
4 Self-Reported Change in Dietary and Exercise Habits during the First Year of the Intervention, According to Treatment Group Tuomilehto J et al. N Engl J Med 2001;344:
5 Diabetes Prevention Program - study Placebo Metformin Life style Incidence 11% 7.8% 4.4% Relative risk reduction Number Needed to Treat 31% 58%
6 Diabetes Guidelines Outcome Measures Clinical Guideline Description of Study Measure Glycosylated hemoglobin control Last glycosylated hemoglobin <7% BP control Last BP < 130/80 LDL-cholesterol control Last LDL-C C < 100 mg/dl HDL-C C control Last HDL-C C >45 mg/dl Triglyceride control Last triglyceride < 150 mg/dl JAMA. 2006;295:
7 Plasma Glucose Response to Different Carbohydrate Sources Blood glucose (mg/dl) Minutes Standard Simple Sugar Soluble Fiber + Sugar Starch
8 Glycemic Index GI first developed in 1981 by Dr. David Jenkins,, professor of nutrition at University of Toronto, Canada and ACN Fellow Glycemic index is a numerical system of measuring the degree of rise in blood sugar in response to various carbohydrates The higher the blood glucose response,, the higher the glycemic index A GI of 70 or more is high, A GI of is medium, and GI of 55 or less is low as compared to glucose which has a GI of 100
9 Glycemic Index Describes the incremental increase in blood glucose from fasting levels over a defined time interval following ingestion of CHO (AUC) relative to a standard Property of food sources of digestible CHO Function of efficiency of digestion and rate of absorption
10 GI ASSESSMENT 1. An amount of food containing a standard amount of carbohydrate (usually 50 grams) is given to a volunteer to eat. 2. Over the next two hours (or three hours if the volunteer has DM), a sample of their blood is taken every 15 minutes during the first hour and thereafter every 30 minutes. 3. Blood-glucose level is plotted on a graph and the area under the curve is integrated 4. The volunteer s response to the carbohydrate is compared with his or her blood-glucose response to 50 grams of pure glucose (the reference food). 5. The reference food is tested on two or three separate occasions and an average value is calculated. 6. The average GI value found in 8 to 10 people is the GI value of that food.
11 How GI is measured in the lab Pure glucose produces the greatest rise in blood glucose levels Pure glucose is set at 100 and every other food is ranked on a scale from 0 to 100
12 Glycemic Indexes of Foods Food AUC mg/l at Standard 3 hours x 100 White bread Whole wheat bread Rice Cornflakes Oatmeal (coarse) Spaghetti Potatoes (boiled) Lentils Chickpeas Kidney beans
13 Problems with the Glycemic Index If high GI food is eaten in combination with low GI food, the GI response is moderate Insulin response to a given food is not linear and is not consistently related to either the CHO content or glycemic effect of the food (varies within the person depending on the time, and, from person to person) Not always the best indicator of healthy food choices (Snickers candy bar vs watermelon) Some studies did not always take into account the amount of carbohdyrate
14 Glycemic Index CRITICISM The specific type of CHO in a particular food does not always predict its effect on blood glucose High variability either within individuals and between individuals (23-54%) however normalized values give 10% variability - (ADA Diabetes Care 2004) Glycemic Load = GI x g CHO in a serving (Salmeron et al. Diabetes Care 1997)
15 Primary Determinants of Glycemic Index Amount of Carbohydrate Portion size Energy density Availability of Carbohydrate Solubility Digestibility Extent of processing Type of processing
16 TISSUES POST-ABSORPTIVE BLOOD GLUCOSE CONCENTRATION Rate of appearance (absorption) Liver first pass INSULIN
17 INSULIN SECRETION INSULIN SENSITIVITY
18 Castello et al. Biochem J 1995 FRUCTOSE GLUCOSE GALACTOSE SGLT1 15 % GLUT5 51 % SGLT1 30% GLUT5 35 % Na + -dependent glucose transporter SGLT1 SGLT1 55 % facilitated fructose transporter GLUT5 GLUT5 14 %
19 SGLT1 GLUT 5 GLUT 2
20 MW < 10 kda OXYNTOMODULIN 37 amino acid peptide that contains the 29 amino acid sequence of o glucagon Glucagon-like like peptide-1 Glucagon-like like peptide-2 Gastric Inhibitory Polypeptide
21 Gastric Inhibitory Polypeptide Receptor GIP GLP1
22 PROCHROMACINE VASOSTATINE ß-GRANINE CHROMO STATINE PANCREA STATINE PARASTATINE
23 Structure and expression of rodent prepro-glucose glucose-dependent insulinotropic polypeptide (preprogip) Ugleholdt, R. et al. J. Biol. Chem. 2006;281:
24
25 Mean plasma glucose (top( top), insulin (middle( middle), and C-peptide C (bottom( bottom) ) concentrations in 10 subjects during oral glucose tolerance test (OGTT) and isoglycemic intravenous glucose infusion (I-IVG) IVG) Campioni et al. Am J Physiol Endocrinol Metab 292: E54-E60, 2007
26 Insulin secretion (top( top) ) and its dynamic (SRd( SRd; middle) and static (SRs( SRs; bottom) ) components during OGTT and I-IVG. I IVG. Shaded areas indicate regions where OGTT and I-IVG I IVG values are significantly different (P < 0.05, Wilcoxon's signed-rank test, test performed at sampling times) Campioni et al. Am J Physiol Endocrinol Metab 292: E54-E60, 2007
27 Incretin potentiation on insulin secretion (top( top) and its 2 contributions from SRd (middle)) and SRs (bottom)) components. Shaded areas indicate regions where OGTT and I-IVG I IVG values are significantly different (P( < 0.05, Wilcoxon's signed-rank test, test performed at sampling times). Campioni et al. Am J Physiol Endocrinol Metab 292: E54-E60, 2007
28 CALORIMETRIC CHAMBER
29 TYPE 2 DIABETIC WOMAN (50 yrs) Plasma GIP (pm) Before BPD After BPD Time (hours)
30 TYPE 2 DIABETIC WOMAN (50 yrs) Before BPD After BPD GLP1 (pm) Time (hours)
31 Bertuzzi A, Salinari S, Mingrone G. AJP (1):E
32 Bertuzzi A, Salinari S, Mingrone G. AJP (1):E
33 Bertuzzi A, Salinari S, Mingrone G. AJP (1):E
34 DAG + - LC-CoA CoA GLUCOSE Pyruvate - CPT1 CARN CPT2 Acyl-CoA Pyruvate PDH ß-oxidation Acetyl-CoA PC K + ATP + ATP/ADP PKC + + Ca 2+ Citrate CL Acetyl-CoA TCA Cycle + ACC MDC Malonyl-CoA Modified by Roduit R. et al. Diabetes 2004
35 At this time, there is insufficient information to determine whether there is a relationship between glycemic index or glycemic load of diets and the development of diabetes. However, GI can provide an additional benefit over that observed when total CHO is considered alone.
36 Prof. M. Castagneto Prof. G. Nanni Dr. F. Rubino Dr. M. Manco Dr. D. Gniuli Dr. C. Guidone Dr. A. Iaconelli Dr. L. Leccesi Mrs. A. Caprodossi
Nutrition and Health. Glycaemic Index
Nutrition and Health Glycaemic Index Topics What is Glycaemic Index? Studies of Glycaemic Index Effects of High and Low Glycaemic Index Foods Examples of High and Low Glycaemic Index Foods Factors Affecting
More informationNot long ago the world was caught up in an anti-carbohydrate craze.
Carbohydrates Not long ago the world was caught up in an anti-carbohydrate craze. What was or is the problem? Why are carbohydrates so unpopular? Carbohydrates are sugar compounds that plants make when
More informationPasta: A High-Quality Carbohydrate Food
Pasta: A High-Quality Carbohydrate Food Cyril W.C. Kendall Department of Nutritional Sciences, Faculty of Medicine, University of Toronto; Clinical Nutrition & Risk Factor Modification Center, St. Michael
More informationBI 199 Discussion 6 I. Announcements
BI 199 Discussion 6 I. Announcements Outline comment status? Nutrition reports w/answers to questions submitted by e-mail by Wednesday. lombardi@uoregon.edu Please use requested format. Q? II. National
More informationENERGY FROM INGESTED NUTREINTS MAY BE USED IMMEDIATELY OR STORED
QUIZ/TEST REVIEW NOTES SECTION 1 SHORT TERM METABOLISM [METABOLISM] Learning Objectives: Identify primary energy stores of the body Differentiate the metabolic processes of the fed and fasted states Explain
More informationENERGY NUTRIENTS: THE BIG PICTURE WHY WE EAT FUNCTIONS FATS FAT, CARBS, PROTEIN
ENERGY NUTRIENTS: FAT, CARBS, PROTEIN Angeline B. David, DRPH, MHS NAD Health Summit March 14, 2013 The science of cooking is not a small matter.... This art should be regarded as the most valuable of
More informationDiabetes update - Diagnosis and Treatment
Diabetes update - Diagnosis and Treatment Eugene J Barrett, MD,PhD Madge Jones Professor of Medicine Director, University of Virginia Diabetes Center Disclosures - None Case 1 - Screening for Diabetes
More informationCarbs: The Staff of Life, or The Stuff of Death? Ed Cox, M.D.
Carbs: The Staff of Life, or The Stuff of Death? Ed Cox, M.D. Pyramid, or Paleo? Carbs defined Carbohydrates (abbrev. CHO) = saccharides Saccharide from Greek for sugar Compounds of carbon, oxygen and
More information3/17/2017. What is Fiber? Fiber and Protein in Your Diet. Fiber Intake Recommendations. Fiber, Satiety, and Weight Relationships.
What is Fiber? Dietary Fiber consists of nondigestible carbohydrates. Fiber has many roles such as delaying gastric emptying and reducing blood cholesterol concentrations. Fiber and Protein in Your Diet
More informationChapter 2 Carbohydrates
216 Answer, K/A, page(s) Chapter 2 Carbohydrates K = knowledge question; A = application question True/False T K 34 1. Whenever carbohydrate is available to the body, the human brain depends exclusively
More informationUnderstanding Glucose and Insulin Patterns With Dr. Ritamarie Loscalzo
Understanding Glucose and Insulin Patterns With Dr. Ritamarie Loscalzo Medical Disclaimer: The information in this presentation is not intended to replace a one-onone relationship with a qualified health
More informationWho should follow the Low GL/GI Diet?
Not all carbohydrates are digested and absorbed at the same rate. This means that different carbohydrates have different effects on blood glucose (blood sugar) and insulin levels. The Glycaemic Index [GI]
More informationGlycemic Index. Mean Incremental Blood Glucose Responses in Healthy Subjects (65-70 years) Time (Minutes)
Glycemic Index How to use the glycemic index By making careful food choices, you can influence your hunger and energy as well as blood sugar levels, cholesterol and triglyceride levels. If you have problems
More informationDiabetes mellitus and nutrition
Diabetes mellitus and nutrition Summary of some nutritional recommendations: www.diabetes.ca Most nutritional recommendations for type 2 diabetics are similar to those for the general Canadian adult population
More informationNutrition Wars: Choosing Better Carbohydrates
Nutrition Wars: Choosing Better Carbohydrates What are carbohydrates? There are 2 main types of carbohydrates: Simple carbohydrates include sugars found naturally in fruit, some vegetables, milk and milk
More informationLentil Consumption and Post-Prandial Glycemic Response: Evaluation. G. Harvey Anderson University of Toronto
Lentil Consumption and Post-Prandial Glycemic Response: Evaluation G. Harvey Anderson University of Toronto Lentil Consumption and Post-Prandial Glycemic Response: Research Guidance Need to agree on design
More informationChristine Pelkman, PhD
Christine Pelkman, PhD Dr. Pelkman is a graduate faculty member in Nutrition, and Director of the Nutrition and Health Research Laboratory at the University of Buffalo. She completed her doctoral and postdoctoral
More informationObjectives. Define satiety and satiation Summarize the satiety cascade Describe potential dietary interventions aimed at improving satiety
Foods that Fill Monica Esquivel PhD RDN Assistant Professor, Dietetics Program Director Department of Human Nutrition, Food and Animal Sciences November 8, 2017 Objectives Define satiety and satiation
More informationEffect of macronutrients and mixed meals on incretin hormone secretion and islet cell function
Effect of macronutrients and mixed meals on incretin hormone secretion and islet cell function Background. Following meal ingestion, several hormones are released from the gastrointestinal tract. Some
More informationAnimal Nutrition Variations, Adaptations & Regulation
Animal Nutrition Variations, Adaptations & Regulation This obese mouse (L) has defect in gene which normally produces leptin, an appetite-regulating protein. Many herbivores have diets deficient in mineral
More informationDiabesity. Metabolic dysfunction that ranges from mild blood glucose imbalance to full fledged Type 2 DM Signs
Diabesity Metabolic dysfunction that ranges from mild blood glucose imbalance to full fledged Type 2 DM Signs Abdominal obesity Low HDL, high LDL, and high triglycerides HTN High blood glucose (F>100l,
More informationSix Nutrients. Nutrients: substances in food that your body needs to stay healthy. Carbohydrates Protein Fat Minerals Vitamins Water
Nutrients Six Nutrients Nutrients: substances in food that your body needs to stay healthy Carbohydrates Protein Fat Minerals Vitamins Water Water Function: most essential nutrient Helps digest and absorb
More informationChapter 4: Sugars, Starches and Fibers. Copyright 2012 John Wiley & Sons, Inc. All rights reserved.
Chapter 4: Sugars, Starches and Fibers Copyright Student learning outcomes: At the end of this chapter, you should be able to: Compare and contrast whole grains and refined sugars Compare and contrast
More informationNot All Carbs are Equal: Understanding the Glycemic Index Anna Chetrick, MS, RD, CDE
Not All Carbs are Equal: Understanding the Glycemic Index Anna Chetrick, MS, RD, CDE March 10, 2018 Let s start with the basics 62 grams carb Carb ratio = 8 Insulin dose = ~8 units BG should be under 180
More informationChapter 15 Food and Digestion
Chapter 15 Food and Digestion Activity: Use Qualitative Observations (5 senses) to describe: What happens when you see candy? How does it smell? How do you chomp it into smaller pieces or swallow candy
More informationCARBOHYDRATES AND DIABETES. Brenda Davis, RD
CARBOHYDRATES AND DIABETES Brenda Davis, RD Why are Carbohydrates Needed? Primary source of fuel for all body cells Proper functioning of central nervous system, kidneys, brain, and muscles Maintenance
More informationSheri R. Colberg, PhD, FACSM. Professor Emerita, Exercise Science Old Dominion University
Sheri R. Colberg, PhD, FACSM Professor Emerita, Exercise Science Old Dominion University Issues for Discussion Optimal macronutrient distribution in diet Role of carbohydrates Role of protein Role of fat
More informationMagic Potions: Evidence-Based Diet Solutions for Diabetes and Weight Management Monica A. Dixon, Ph.D., R.D.
Magic Potions: Evidence-Based Diet Solutions for Diabetes and Weight Management Monica A. Dixon, Ph.D., R.D. Washington State Dept of Health Cardiovascular, Diabetes, Nutrition and Physical Activity Section
More informationLESSON 2.5 WORKBOOK. Blood glucose in sleep, a 5 mile run and after that Big Mac
LESSON 2.5 WORKBOOK Blood glucose in sleep, a 5 mile run and after that Big Mac Using the things we have explored throughout Unit 2, in this lesson we will expand upon our knowledge of how the metabolic
More informationPathogenesis of Type 2 Diabetes
9/23/215 Multiple, Complex Pathophysiological Abnmalities in T2DM incretin effect gut carbohydrate delivery & absption pancreatic insulin secretion pancreatic glucagon secretion HYPERGLYCEMIA? Pathogenesis
More informationMetabolic Syndrome: What s so big about BIG?
Tuesday, 10:00 11:30, A2 Objectives: Notes: Metabolic Syndrome: What s so big about BIG? Patrice Conrad pbconrad1@att.net 1. Identify advances in clinical assessment and management of selected healthcare
More informationCarbohydrates: The Energy Nutrient Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning is a trademark used herein under license.
Carbohydrates: The Energy Nutrient 2001 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning is a trademark used herein under license. CARBOHYDRATES Functions of Carbohydrates 1. Energy 2.
More informationCarbohydrate Overview
Carbohydrate Overview What is a carbohydrate? Monosaccharides and Disaccharides Polysaccharides How does eating a carb become a part of you? Why do you need carbohydrates? How much do you need? Low carb
More informationOptimizing Protein in a Carbohydrate World
Optimizing Protein in a Carbohydrate World Donald K. Layman, Ph.D. Professor Emeritus Department of Food Science & Human Nutrition University of Illinois at Urbana Champaign The confused consumer 1 Myth:
More informationThe Mediterranean Diet: HOW and WHY It Works So Well for T2DM
The Mediterranean Diet: HOW and WHY It Works So Well for T2DM Susan L. Barlow, RD, CDE. Objectives 1. Discuss the effects of meal size on GLP-1 concentrations. 2. Compare and contrast the specific effects
More informationLiving with Diabetes
Living with Diabetes You Are Not Alone! Diabetes continues to grow each year at an alarming rate in the United States. According to the Centers for Disease Control and Prevention (CDC), nearly 30 million
More informationFoundations of Personal Fitness. Chapter 4 Nutrition and Your Personal Fitness
Foundations of Personal Fitness Chapter 4 Nutrition and Your Personal Fitness Lesson 1: The Importance of Nutrition Healthful Eating Taking in the proper amount of nutrients each day Nutrients substances
More informationDiabetes 2013: Achieving Goals Through Comprehensive Treatment. Session 2: Individualizing Therapy
Diabetes 2013: Achieving Goals Through Comprehensive Treatment Session 2: Individualizing Therapy Joshua L. Cohen, M.D., F.A.C.P. Professor of Medicine Interim Director, Division of Endocrinology & Metabolism
More informationNew and Emerging Therapies for Type 2 DM
Dale Clayton MHSc, MD, FRCPC Dalhousie University/Capital Health April 28, 2011 New and Emerging Therapies for Type 2 DM The science of today, is the technology of tomorrow. Edward Teller American Physicist
More informationIntegrative Metabolism: Significance
Integrative Metabolism: Significance Energy Containing Nutrients Carbohydrates Fats Proteins Catabolism Energy Depleted End Products H 2 O NH 3 ADP + Pi NAD + NADP + FAD + Pi NADH+H + NADPH+H + FADH2 Cell
More informationProviding Stability to an Unstable Disease
Basal Insulin Therapy Providing Stability to an Unstable Disease Thomas A. Hughes, M.D. Professor of Medicine - Retired Division of Endocrinology, Metabolism, and Diabetes University of Tennessee Health
More informationA common sense approach to taking control of your diet
Welcome Wellness Warriors! Carbohydrate Counting: A common sense approach to taking control of your diet Today we will discuss The different food groups and how they affect blood sugar Which foods increase
More informationBariatric Surgery versus Conventional Medical Therapy for Type 2 Diabetes
original article Bariatric Surgery versus Conventional Medical Therapy for Type 2 Diabetes Geltrude Mingrone, M.D., Simona Panunzi, Ph.D., Andrea De Gaetano, M.D., Ph.D., Caterina Guidone, M.D., Amerigo
More informationGlycemic Load & Glycemic Index
Load & Index When food is consumed it is converted to fuel for our bodies. One type of fuel is glucose and different foods impact blood glucose levels differently. A driver of this is the amount and type
More informationResearch Digest. Issue 10 August Click here to purchase ERD
Research Digest Issue 10 August 2015 Click here to purchase ERD Table of Contents B is for breakouts B vitamins are commonly thought of as harmless, due to being water-soluble. As nutrition junkies know,
More informationMedical Nutrition Therapy for Diabetes Mellitus. Raziyeh Shenavar MSc. of Nutrition
Medical Nutrition Therapy for Diabetes Mellitus Raziyeh Shenavar MSc. of Nutrition Diabetes Mellitus A group of diseases characterized by high blood glucose concentrations resulting from defects in insulin
More informationDealing with the Complications of Diabetes. Neuropathy Vision Problems Heart Disease
Dealing with the Complications of Diabetes Neuropathy Vision Problems Heart Disease Diabetes: Quick Review Diabetes = high blood sugar levels Pancreas secretes the hormone insulin Insulin carries sugar
More informationOral Hypoglycemics and Risk of Adverse Cardiac Events: A Summary of the Controversy
Oral Hypoglycemics and Risk of Adverse Cardiac Events: A Summary of the Controversy Jeffrey Boord, MD, MPH Advances in Cardiovascular Medicine Kingston, Jamaica December 7, 2012 VanderbiltHeart.com Outline
More informationEstablished Risk Factors for Coronary Heart Disease (CHD)
Getting Patients to Make Small Lifestyle Changes That Result in SIGNIFICANT Improvements in Health - Prevention of Diabetes and Obesity for Better Health Maureen E. Mays, MD, MS, FACC Director ~ Portland
More informationStarch in western diets
Starches How much do we eat? Where does it come from? Characteristics of starch Starch digestion - rate and extent Starch gelatinisation Glycaemic index of starchy foods Resistant starch Conclusions Starch
More informationNutritional Recommendations for the Diabetes Managements
In the name of God Nutritional for the Diabetes Managements Zohreh Mazloom. PhD Shiraz University of Medical Sciences School of Nutrition and Food Sciences Department of Clinical Nutrition OVERVIEW Healthful
More informationNew Insights into Mechanism of Action
Remission of Diabetes after Bariatric Surgery New Insights into Mechanism of Action Peng (Charles) Zhang, MD, PhD Shanghai Pudong Hospital Fudan University Pudong Medical Center March 20, 2015 Orlando,
More informationDiabetes Mellitus: A Cardiovascular Disease
Diabetes Mellitus: A Cardiovascular Disease Nestoras Mathioudakis, M.D. Assistant Professor of Medicine Division of Endocrinology, Diabetes, & Metabolism September 30, 2013 1 The ABCs of cardiovascular
More informationFiber: What Is It and What Does It Do? By James L. Holly, MD. Your Life Your Health. The Examiner. May 5, 2005
Fiber: What Is It and What Does It Do? By James L. Holly, MD Your Life Your Health The Examiner May 5, 2005 I don t know about you, but fiber has always been a mystery to me. Soluble fiber, insoluble fiber?
More informationSDA Bocconi 17/11/2009. Focus Health Vs Sickness
SDA Bocconi 17/11/2009 Focus Health Vs Sickness Company History Truffini & Reggè Market Health Vs Sickness What s the difference? What s your opinion? What Health does it means? What is Sikness? Health
More informationTable S2: Anthropometric, clinical, cardiovascular and appetite outcome changes over 8 weeks (baseline-week 8) by snack group
Table S1: Nutrient composition of cracker and almond snacks Cracker* Almond** Weight, g 77.5 g (5 sheets) 56.7 g (2 oz.) Energy, kcal 338 364 Carbohydrate, g (kcal) 62.5 12.6 Dietary fiber, g 2.5 8.1 Protein,
More informationWeek 6: Selecting Whole Carbohydrates over Refined Carbohydrates
Week 6: Selecting Whole Carbohydrates over Refined Carbohydrates Purpose The purpose of this chapter is to understand the difference between refined and whole carbohydrates, and give you guidance on how
More informationGoals of today s talk. How to Stop Prediabetes from Becoming Diabetes. Goals of today s talk. Type 2 diabetes mellitus
Goals of today s talk How to Stop Prediabetes from Becoming Diabetes Zara Frankel, MD Boulder Creek Family Medicine 303-720-6956 Diabetes is a devastating disease Prediabetes and diabetes are on different
More informationBe a Food Label Detective!
Be a Food Label Detective! Elyse Kontra Kara Kelly Total Fat Type of fat is more important than total fat Limit total fat intake to 25-35% of your total calories Fat-free Caloriefree http://www.diabetes.org/food-and-fitness/food/what-can-ieat/taking-a-closer-look-at-labels.html
More informationMultiple Factors Should Be Considered When Setting a Glycemic Goal
Multiple Facts Should Be Considered When Setting a Glycemic Goal Patient attitude and expected treatment effts Risks potentially associated with hypoglycemia, other adverse events Disease duration Me stringent
More informationPhysiology Unit 4 DIGESTIVE PHYSIOLOGY
Physiology Unit 4 DIGESTIVE PHYSIOLOGY In Physiology Today Functions Motility Ingestion Mastication Deglutition Peristalsis Secretion 7 liters/day! Exocrine/endocrine Digestion Absorption Digestion of
More informationObjectives. Objectives. Alejandro J. de la Torre, MD Cook Children s Hospital May 30, 2015
Alejandro J. de la Torre, MD Cook Children s Hospital May 30, 2015 Presentation downloaded from http://ce.unthsc.edu Objectives Understand that the obesity epidemic is also affecting children and adolescents
More informationSweetness and Glycaemic Regulation. (A focus on gut related and physiological aspects) John McLaughlin Manchester University
Sweetness and Glycaemic Regulation (A focus on gut related and physiological aspects) John McLaughlin Manchester University Disclosures No personal conflicts of interest Funding from BBSRC, including Cargill
More informationDiabetes Education 1/23/2014
Diabetes Education JESSICA GOECKING MS RD LD OUTPATIENT DIETITIAN UT HEALTH NORTHEAST TYLER, TEXAS What is Diabetes? Diabetes is a group of diseases characterized by high levels of blood glucose (blood
More informationFact Sheet #55 November Program on Breast Cancer. and Environmental Risk Factors (BCERF)
Program on Breast Cancer Environmental Risk Factors Fact Sheet #55 November 2006 TOPICS Carbohydrates in our diet Carbohydrates and breast cancer risk Carbohydrates and glycemic index Glycemic index and
More informationHypoglycemia. When recognized early, hypoglycemia can be treated successfully.
Hypoglycemia Introduction Hypoglycemia is a condition that causes blood sugar level to drop dangerously low. It mostly shows up in diabetic patients who take insulin. When recognized early, hypoglycemia
More informationCircadian rhythms of GIP and GLP1 in glucose-tolerant and in type 2 diabetic patients after biliopancreatic diversion
Diabetologia (2009) 52:873 881 DOI 10.1007/s00125-009-1288-9 ARTICLE Circadian rhythms of GIP and GLP1 in glucose-tolerant and in type 2 diabetic patients after biliopancreatic diversion G. Mingrone &
More informationEssential Nutrients. Lesson. By Carone Fitness. There are six essential nutrients that your body needs to stay healthy.
Lesson Essential Nutrients By Carone Fitness 6 There are six essential nutrients that your body needs to stay healthy. 1. Water 2. Vitamins 3. Minerals 4. Carbohydrates 5. Protein 6. Fat 1 6 Of these six
More informationEffects of Bilio-Pancreatic Diversion on Diabetic Complications
Clinical Care/Education/Nutrition/Psychosocial Research O R I G I N A L A R T I C L E Effects of Bilio-Pancreatic Diversion on Diabetic Complications A 10-year follow-up AMERIGO IACONELLI, MD 1 SIMONA
More informationThe molecule that serves as the major source of readily available body fuel is: a. fat. b. glucose. c. acetyl CoA. d. cellulose.
The molecule that serves as the major source of readily available body fuel is: a. fat. b. glucose. c. acetyl CoA. d. cellulose. Dietary fats are important because: a. they keep blood pressure normal.
More informationDPP-4 inhibitor. The new class drug for Diabetes
DPP-4 inhibitor The new class drug for Diabetes 1 Cause of Death in Korea 1 st ; Neoplasm 2 nd ; Cardiovascular Disease 3 rd ; Cerebrovascular Disease Diabetes 2 Incidence of Fatal or Nonfatal MI During
More informationManagement of diabetes with Bariatric surgery. Muhammad Jawad MD FACS FASMBS
Management of diabetes with Bariatric surgery Muhammad Jawad MD FACS FASMBS Obesity is common Obesity defined as person with BMI 30-35 Morbid obesity defined as BMI more than 35 BMI measured ;weight in
More informationBARIATRIC SURGERY AND TYPE 2 DIABETES MELLITUS
BARIATRIC SURGERY AND TYPE 2 DIABETES MELLITUS George Vl Valsamakis European Scope Fellow Obesity Visiting iti Associate Prof Warwick Medical School Diabetes is an increasing healthcare epidemic throughout
More informationA Closer Look at The Components Of a Balanced Diet
A Closer Look at The Components Of a Balanced Diet The essential nutrients are carbohydrates, fats, proteins, vitamins, minerals, dietary fibre and water. These nutrients will ensure that the systems and
More informationLaura Kim, MGH Dietetic Intern March 17, 2015
Laura Kim, MGH Dietetic Intern March 17, 2015 Introduction Carbohydrates Fats Proteins Understand basic functions of each nutrient Identify food sources of carbohydrates, fats, proteins Create balanced
More informationType 1 Diabetes TrialNet Long-term Investigative Follow-up in TrialNet (LIFT)
1 Type 1 Diabetes TrialNet Long-term Investigative Follow-up in TrialNet (LIFT) Type 1 Diabetes TrialNet Researchers in this study are part of a larger group called Type 1 Diabetes TrialNet. TrialNet is
More informationAugust-September, Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions
August-September, 2015 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Diabetes - the Medical Perspective Carbohydrates are an essential part of a healthy diet despite
More informationChapter 4 Reading Guide
Chapter 4 Reading Guide 1. How many covalent bonds does carbon (C) form? 2. What is the chemical formula for glucose? 3. List the major dietary monosaccharides and disaccharides. What are the components
More informationDiabetes Mellitus: Implications of New Clinical Trials and New Medications
Diabetes Mellitus: Implications of New Clinical Trials and New Medications Estimates of Diagnosed Diabetes in Adults, 2005 Alka M. Kanaya, MD Asst. Professor of Medicine UCSF, Primary Care CME October
More informationChapter 15 Food and Digestion
Chapter 15 Food and Digestion 15.1A Food and Energy Functions of Nutrients 1. 2. 3. 4. Calories = amt. of energy in food RDA depends on age, gender, size and activity level Types of Nutrients (includes
More informationCarbohydrates. Sugars, Starches, and Fibers. Chapter 4
Carbohydrates Sugars, Starches, and Fibers Chapter 4 Introduction Brain Glucose Muscles Glucose Glycogen Fat Sources of carbohydrates Whole grains, vegetables, legumes, fruits, milk Fattening mistaken
More informationDiabetes Oral Agents Pharmacology. University of Hawai i Hilo Pre-Nursing Program NURS 203 General Pharmacology Danita Narciso Pharm D
Diabetes Oral Agents Pharmacology University of Hawai i Hilo Pre-Nursing Program NURS 203 General Pharmacology Danita Narciso Pharm D 1 Learning Objectives Understand the role of the utilization of free
More informationInsulin Resistance & Metabolic Syndrome
1 2 3 4 5 6 7 Insulin Resistance & Metabolic Syndrome How to effectively understand, reveal, and treat people with insulin resistance using blood tests, calipers, diet & exercise. Returning to the FatBack
More informationNon-insulin treatment in Type 1 DM Sang Yong Kim
Non-insulin treatment in Type 1 DM Sang Yong Kim Chosun University Hospital Conflict of interest disclosure None Committee of Scientific Affairs Committee of Scientific Affairs Insulin therapy is the mainstay
More informationPractical Strategies for the Clinical Use of Incretin Mimetics CME/CE. CME/CE Released: 09/15/2009; Valid for credit through 09/15/2010
Practical Strategies for the Clinical Use of Incretin Mimetics CME/CE Robert R. Henry, MD Authors and Disclosures CME/CE Released: 09/15/2009; Valid for credit through 09/15/2010 Introduction Type 2 diabetes
More informationEstimation of Blood Glucose level. Friday, March 7, 14
Estimation of Blood Glucose level Importance Diagnosis and treatment of carbohydrate metabolism disorders Monitor the effectivity and response to an ongoing treatment procedure Control mechanism Insulin
More informationChemistry of Carbon. All living things rely on one particular type of molecule: carbon
Ach Chemistry of Carbon All living things rely on one particular type of molecule: carbon Carbon atom with an outer shell of four electrons can form covalent bonds with four atoms. In organic molecules,
More informationBiomolecules. Organic compounds of life
Biomolecules Organic compounds of life TEKS 9A: Students will Compare the structure and function of different types of biomolecules, including carbohydrates, lipids, proteins, and nucleic acids 9D: Students
More informationNutrients. Nutrition. Carbohydrates. - ex. Carbs, Fats, Protein, Water. - ex. vitamins, minerals
Nutrients Nutrition Introduction elements and compounds an organism needs but can not manufacture itself 6 Basic Nutrients carbohydrates fats proteins water vitamins minerals Macronutrients supply energy
More informationHelpful Hints for Taking Care of Your Diabetes. Farahnaz Joarder, MD and Don Kain, MA, RD,CDE Harold Schnitzer Diabetes Health Center
Helpful Hints for Taking Care of Your Diabetes Farahnaz Joarder, MD and Don Kain, MA, RD,CDE Harold Schnitzer Diabetes Health Center Objectives How big of a problem is diabetes? What is diabetes? How is
More informationDiabetes: Definition Pathophysiology Treatment Goals. By Scott Magee, MD, FACE
Diabetes: Definition Pathophysiology Treatment Goals By Scott Magee, MD, FACE Disclosures No disclosures to report Definition of Diabetes Mellitus Diabetes Mellitus comprises a group of disorders characterized
More informationScien&fic Basis for Communica&ng Carbohydrate Quality Glycemic Effect of Carbohydrate Containing Foods.
Scien&fic Basis for Communica&ng Carbohydrate Quality Glycemic Effect of Carbohydrate Containing Foods. Thomas MS Wolever, MA, PhD, DM (Oxon) Department of Nutritional Sciences, University of Toronto, Toronto,
More informationWhat is Fiber? Non-digestible part of plant foods. Important for maintaining good health. Most Americans only eat about half of the fiber they need!
Fill Up On Fiber! Project Sponsors USDA project funded through the Supplemental Nutrition Assistance Program School District of Philadelphia Department of Nutrition Sciences, Drexel University What is
More informationPDF created with pdffactory trial version
General Nutrition Concepts Importance of Nutrition Health Appearance Behavior Mood Role of Nutrients in Diet Growth and development Provide energy Regulate metabolism 2 Calories in Food Carbohydrates Protein
More informationModulating the Incretin System: A New Therapeutic Strategy for Type 2 Diabetes
Modulating the Incretin System: A New Therapeutic Strategy for Type 2 Diabetes Geneva Clark Briggs, PharmD, BCPS Adjunct Professor at University of Appalachia College of Pharmacy Clinical Associate, Medical
More informationNEW CLINICAL GUIDELINES FOR THE MANAGEMENT OF OBESITY AND METABOLIC SYNDROME
NEW CLINICAL GUIDELINES FOR THE MANAGEMENT OF OBESITY AND METABOLIC SYNDROME Alexander Frame, Richard Mathias School of Population and Public Health Obesity Pandemic (WHO) Developed Nations Developing
More informationClinical & Epidemiological Studies: Health Measures of Prebiotic Success
Clinical & Epidemiological Studies: Health Measures of Prebiotic Success Cyril W.C. Kendall Department of Nutritional Sciences, Faculty of Medicine, University of Toronto; Clinical Nutrition & Risk Factor
More informationCellular Respiration Other Metabolites & Control of Respiration. AP Biology
Cellular Respiration Other Metabolites & Control of Respiration Cellular respiration: Beyond glucose: Other carbohydrates: Glycolysis accepts a wide range of carbohydrates fuels. polysaccharides glucose
More informationPrinciples of Management. Dietary Management of Diabetes mellitus. Goals with dietary intervention. Dietary management. Atkins diet (Low CHO)
Dietary Management of Diabetes mellitus Principles of Management Diabetes mellitus Marlene Gilfillan Medical treatment Exercise Diet Goals with dietary intervention Decrease HbA1c Losing weight Balancing
More informationCommonly Asked Questions in Diabetes Management Why??
Commonly Asked Questions in Diabetes Management Why?? Marion J. Franz, MS, RD, CDE Nutrition Concepts by Franz, Inc. Minneapolis, MN MarionFranz@aol.com Objectives State guidelines for the treatment of
More information