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People with diabetes need to control fat consumption

People with diabetes need to control fat consumption

A disease that appears slowly, quietly and with few symptoms. and unregulated lifestyle, such as obesity and sedentary lifestyle.

Much related to obesity and fat that builds up in the abdomen, the weapons for fighting and controlling diabetes are maintaining healthy weight (or weight loss) and practicing

Attention in Food

Some people with diabetes believe that the biggest villain in their diet are carbohydrates, especially those with a high index and glycemic load, such as, for example, such as sugars, sweets, breads, pastas, white rice, potatoes, cakes, biscuits, biscuits, etc.

These foods do not have a free and should be consumed in moderation, being diabetic or not, because the excess glucose circulating in our blood, coming from these carbohydrates, lead to an excessive oxidation of several organs, mainly blood vessels, which leads to complications such as atherosclerosis, renal lesions , ocular and circulatory insufficiencies, but not only are these foods responsible for worsening and lack of control of glucose levels.

Problems of excess fat

In order to avoid errors in carbohydrate choice, patients with diabetes do not they worry about choosing the fats they eat from day to day. Thus, they are vulnerable to a major risk factor, which facilitates the complications common to diabetic patients, as mentioned above.

Current studies show that the major cause of death in diabetic patients is cardiovascular complications, mainly acute myocardial infarction, which may have direct correlation with the excess and type of fat that prevails in their diet. The saturated fat present in meats, milk and dairy products, coconut oil and palm oil, or trans fat, which is present in stuffed biscuits, ice cream, margarine, whipped cream, etc. are the types that harm health when consumed in excess.

This unbalance in the choice of fats is a risk factor for the general population. However, the diabetic is at greater risk for having facilitating factors such as continuous excessive oxidation when poorly controlled, which always allows high levels of glucose in the blood. The accumulation of visceral fat is another major risk factor because it causes the pancreas to produce more and more insulin to facilitate the entry of glucose into cells, this excess stimulates a series of changes in metabolism, raising the risk of increased blood pressure and

How much fat can I consume per day

In a balanced diet, at most 10% of the calories to be consumed can come from saturated fats, in patients with high cholesterol and with decompensated diabetics the number falls to 7 %, because when we exceed this limit we are vulnerable to an increase in blood cholesterol, which leads to obstruction of the blood vessels, causing acute myocardial infarction and this only occurs when cholesterol oxidizes, a frequent problem in the diabetic patient. prevention

Have a balanced diet, eat slowly and avoid long periods of fasting. Avoid eating foods high in saturated fats. Doing physical activity consistently and preferably with professional accompaniment. Sleep well, a good night of bad sleep changes the biological clock and slows the metabolic rate.


Fruits can protect against eye problems of diabetes

Fruits can protect against eye problems of diabetes

After an analysis of participants' eating habits, the authors found that people who ate an average of 250 grams of fruit per day had half the risk of develop the condition than those who ate less than 30 grams. Chances were 40% lower for people who ingested an average of 85 to 150 grams of fruit per day compared to those who ate less than 30 grams.

(Food)

Diet points twice as big as conventional

Diet points twice as big as conventional

The study compared two strategies aimed at weight loss in 772 obese people in England. At the end of one year, the weight loss of the group that scored the points - of 5.06 kg - was about twice as high as that observed among the group that had ambulatory follow - up of 2.25 kg. In addition, people who used the stitch program were more likely to lose more than 5% of their initial weight compared to those managed in the primary care setting.

(Food)