Beauty Health for Life

It isnt just carbohydrates people with diabetes need to be vigilant about. Its the fat too.

A new study from the Joslin Clinic in Boston found that patients with type 1 diabetes required more insulin coverage for a higher-fat meal compared to a lower-fat meal. The meals were prepared in the Clinics kitchen and had identical carbohydrate and protein, but different fat content - 60 grams vs. 10 grams. The carbohydrates in the meals had similar glycemic indexes.

Dietary Fat Acutely Increases Glucose Concentrations and Insulin Requirements in Patients With Type 1 Diabetes, Diabetes Care, April 2013

It was a small study of crossover design, meaning each participant consumed both the high-fat meal and the low-fat meal.

"RESULTS Seven patients with type 1 diabetes (age, 55 ± 12 years; A1C 7.2 ± 0.8%) successfully completed the protocol. [The high-fat] dinner required more insulin than [the low-fat] dinner (12.6 ± 1.9 units vs. 9.0 ± 1.3 units; P = 0.01) and, despite the additional insulin, caused more hyperglycemia.

CONCLUSIONS This evidence that dietary fat increases glucose levels and insulin requirements highlights the limitations of the current carbohydrate-based approach to bolus dose calculation. These findings point to the need for alternative insulin dosing algorithms for higher-fat meals and suggest that dietary fat intake is an important nutritional consideration for glycemic control in individuals with type 1 diabetes."

Joslin accompanied their study with this short video:

"When people ate a higher fat meal, their blood sugars were higher for longer and required more insulin."

Why does dietary fat lead to higher blood glucose? It is thought that fat contributes to insulin resistance:

"Dietary fat and free fatty acids (FFAs) are known to impair insulin sensitivity and to enhance hepatic glucose production. ... Interventions that lower [free fatty acid] levels in nondiabetic and type 2 diabetic individuals lead to both improved insulin sensitivity and glucose tolerance."

Saturated fat may be more problematic:

"Studies in nondiabetic individuals indicate that saturated fats cause more profound insulin resistance than monounsaturated and polyunsaturated fats. By design, the [high-fat] dinner meal in the current study was predominantly saturated fat."

And:

"Pizza is widely recognized to cause marked late postprandial hyperglycemia in patients with type 1 diabetes."

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Researchers reporting in the November, 2008 issue of the American Journal of Physiology, Endocrinology and Metabolism, found improvements in blood glucose levels in mice fed resistant starch.¹

Resistant starch (RS) is simply starch that resists digestion and travels to the colon where it undergoes fermentation by resident bacteria.

It is the fermentation of that starch that is thought to offer benefit.

During fermentation, colonic bacteria produce short chain fatty acids (SCFAs). These SCFAs were found to stimulate secretion of two gut hormones: Glucagon-like peptide-1 (GLP-1) and peptide YY (PYY).

These hormones can slow gastric emptying and encourage insulin secretion - keeping blood glucose levels in check. They are also know to reduce appetite.

Specifically, the authors found that:

1. RS stimulates GLP-1 and PYY secretion in a substantial day-long manner, independent of meal effect or changes in dietary glycemia.
   
2. Fermentation and the liberation of SCFAs in the lower gut are associated with increased proglucagon and PYY gene expression.
   
3. Glucose tolerance, an indicator of increased active forms of GLP-1 and PYY, was improved in RS-fed diabetic mice.

Food Sources For Resistant Starch

The HealthyEatingClub.com lists these foods as containing resistant starch:

• Intact wholegrain cereals/seeds/nuts, e.g. oats, rye, wheat, barley, semolina, corn, linseed, sesame
  
• Processed starchy foods, e.g. some breakfast cereals (cornflakes), white bread, rice, pasta
  
• Processed starchy foods with added RS called Hi-Maize (derived from corn)
  
• Legumes, e.g. lentils, beans (Legumes have the highest content of RS.)
  
• Unripe fruit, especially banana
  
• Cooked cold rice, cold pasta salad, cold boiled potato salad (Cooking and cooling food can increase RS content.)

________¹ Dietary Resistant Starch Upregulates Total GLP-1 And PYY In A Sustained Day-Long Manner Through Fermentation In Rodents

You include parents who often give fast food to your child? Although they will eat voraciously, eventually junk food will not only lead to obesity, but also the risk of an asthma attack.

Not without reason, a study published in the journal British Medical Association examined half a million children aged 6-7 years and 13-14 years.

Researchers then examined the eating habits and health problems such as itching of the skin, which is a symptom of eczema or dermatitis, nasal congestion and impaired even if the child does not have the flu. In the study mentioned, about three or more serving junk food increases the risk of asthma by 39 percent in adolescents and 27 percent in children.

Not just asthma, skin diseases such as eczema or dermatitis are also at increased risk in children who frequently eat junk food.
Previous studies, suggesting that saturated fat on junk food is a trigger of inflammation in the immune system. Unknown, inflammation causes many health problems for junk food lovers.

Conversely, if the consumption of junk food is replaced with fruits, then the risk of asthma symptoms and skin diseases is declining as much as 11-14 per cent. Provide a variety of foods that are right for your child. Do not make sense to be lazy and whining children often give your reasons for junk food.