Serves: 48
Serving Size: 1 square
Ingredients
1 1/3 cups low-fat graham cracker crumbs
2 Tbsp. sugar
5 Tbsp. butter, melted
1/2 cup dried cranberries
1/3 white chocolate chips
1/3 cup chopped walnuts
1/2 cup natural wheat and barley nut-type cereal
1 can (14 oz.) fat-free sweetened condensed milk
Preparation
1. Preheat the oven to 350 degrees.
2. In a 13 by 9 by 2 baking pan, combine the graham cracker crumbs, butter, and sugar and press along the bottom of the pan. Sprinkle cranberries, white chocolate chips, walnuts, and cereal over the graham cracker crust.
3. Pour the condensed milk over the top and bake for 20 to 25 minutes, or until bubbly. Cut into squares to serve.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
More than 25.8 million Americans have diabetes and more than 79 million have prediabetes. Uncontrolled, it can be one of the most devastating diseases. Your feet are particularly susceptible to the effects of diabetes. Let Dr. Ayman M. Latif, DPM and his staff at Connecticut Foot Care Centers in Glastonbury and Middletown CT take care of you!
Thursday, November 29, 2012
Diabetic Recipe of the Week: Cranberry and White Chocolate Treats
Monday, November 26, 2012
Secondhand Smoke Linked to Type 2 Diabetes and Obesity
Adults who are exposed to secondhand smoke have higher rates of obesity and Type 2 diabetes than do nonsmokers without environmental exposure to tobacco smoke. The findings were presented June 24th 2012 at The Endocrine Society's 94th Annual Meeting in Houston.
"More effort needs to be made to reduce exposure of individuals to secondhand smoke," said study co-author Theodore C. Friedman, MD, PhD., chairman of the Department of Internal Medicine at Charles R. Drew University, Los Angeles.
Studies have shown an association between cigarette smoking and an increased rate of Type 2 diabetes despite the fact that most smokers are leaner than nonsmokers and obesity is a risk factor for Type 2 diabetes. Although some studies have suggested a relationship between Type 2 diabetes and secondhand smoking, Friedman said these studies have not verified exposure to secondhand smoke through blood levels of cotinine, which is a metabolite of nicotine, which measures a person's exposure to tobacco smoke.
In this current study, Friedman and his fellow researchers used cotinine levels to verify secondhand smoking. They examined data from more than 6,300 adults who participated from 2001 to 2006 in the National Health and Nutritional Examination Survey, a nationally representative sample of the US population. The investigators defined current smokers, which made up 25% of the sample, as survey participants who reported that they smoke cigarettes and had a measured cotinine level greater than 3 nanograms per milliliter. Nonsmokers, which made up 41% of the sample, were those who answered a "no" to the question "Do you smoke cigarettes?" and who had a cotinine level of .05 nanograms per milliliter. Those whose cotinine levels were above .005 nanograms were considered secondhand smokers.
The researchers controlled for age, sex, race, alcohol consumption, and physical activity. They found that, compared with nonsmokers, secondhand smokers had a higher measure of insulin resistance, a condition that can lead to Type 2 diabetes; higher levels of fasting blood glucose, or blood sugar, and a higher hemoglobin A1c, a measure of blood sugar control over the last three months.
Secondhand smokers also had a higher rate of Type 2 diabetes, as defined by a A1c greater than 6.5%. Secondhand smokers had a similar rate of diabetes to that of current smokers. Their body mass index was high, compared to nonsmokers. Current smokers had a lower BMI than nonsmokers but a higher A1c. When the researchers controlled BMI, they found that both secondhand smokers and current smokers still had a higher A1c than nonsmokers.
"This finding shows that the association between secondhand smoke and Type 2 diabetes was not due to obesity. More studies are needed to show whether secondhand smoke is a cause of diabetes," said Friedman.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
"More effort needs to be made to reduce exposure of individuals to secondhand smoke," said study co-author Theodore C. Friedman, MD, PhD., chairman of the Department of Internal Medicine at Charles R. Drew University, Los Angeles.
Studies have shown an association between cigarette smoking and an increased rate of Type 2 diabetes despite the fact that most smokers are leaner than nonsmokers and obesity is a risk factor for Type 2 diabetes. Although some studies have suggested a relationship between Type 2 diabetes and secondhand smoking, Friedman said these studies have not verified exposure to secondhand smoke through blood levels of cotinine, which is a metabolite of nicotine, which measures a person's exposure to tobacco smoke.
In this current study, Friedman and his fellow researchers used cotinine levels to verify secondhand smoking. They examined data from more than 6,300 adults who participated from 2001 to 2006 in the National Health and Nutritional Examination Survey, a nationally representative sample of the US population. The investigators defined current smokers, which made up 25% of the sample, as survey participants who reported that they smoke cigarettes and had a measured cotinine level greater than 3 nanograms per milliliter. Nonsmokers, which made up 41% of the sample, were those who answered a "no" to the question "Do you smoke cigarettes?" and who had a cotinine level of .05 nanograms per milliliter. Those whose cotinine levels were above .005 nanograms were considered secondhand smokers.
The researchers controlled for age, sex, race, alcohol consumption, and physical activity. They found that, compared with nonsmokers, secondhand smokers had a higher measure of insulin resistance, a condition that can lead to Type 2 diabetes; higher levels of fasting blood glucose, or blood sugar, and a higher hemoglobin A1c, a measure of blood sugar control over the last three months.
Secondhand smokers also had a higher rate of Type 2 diabetes, as defined by a A1c greater than 6.5%. Secondhand smokers had a similar rate of diabetes to that of current smokers. Their body mass index was high, compared to nonsmokers. Current smokers had a lower BMI than nonsmokers but a higher A1c. When the researchers controlled BMI, they found that both secondhand smokers and current smokers still had a higher A1c than nonsmokers.
"This finding shows that the association between secondhand smoke and Type 2 diabetes was not due to obesity. More studies are needed to show whether secondhand smoke is a cause of diabetes," said Friedman.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Thursday, November 22, 2012
Diabetic Recipe of the Week: Orange Balsamic Turkey
Makes: 4 servings
Serving Size: 4 oz. turkey, about 1Tbsp. sauce
Preparation Time: 5 minutes
Cooking Time: 17 minutes
Ingredients
3/4 cup fat-free, lower-sodium chicken broth
3 Tbsp. no-sugar added orange marmalade (or peach or apricot)
2 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. cornstarch
1 Tbsp. olive oil
1 lb. skinless, boneless turkey cutlets
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 cup diced onion
1 tsp. grated orange zest
Preparation
1. In a small bowl, mix together the broth, marmalade, balsamic vinegar, mustard, and cornstarch; set aside.
2. In a large skillet heat the oil over medium heat. Sprinkle the turkey cutlets with salt and pepper. Saute the cutlets in the olive oil for 4 to 5 minutes more. Remove the cutlets from the skillet, transfer to a plate, and set aside.
3. Add the onion to the pan drippings and saute for 3 to 4 minutes. Stir in the sauce, scraping up any browned bits from the skillet. Reduce the heat to low and simmer for 2 minutes. Return the cutlets and any accumulated juices to the skillet. Simmer for 1 minute. Sprinkle the turkey with the fresh orange zest and serve.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Serving Size: 4 oz. turkey, about 1Tbsp. sauce
Preparation Time: 5 minutes
Cooking Time: 17 minutes
Ingredients
3/4 cup fat-free, lower-sodium chicken broth
3 Tbsp. no-sugar added orange marmalade (or peach or apricot)
2 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. cornstarch
1 Tbsp. olive oil
1 lb. skinless, boneless turkey cutlets
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 cup diced onion
1 tsp. grated orange zest
Preparation
1. In a small bowl, mix together the broth, marmalade, balsamic vinegar, mustard, and cornstarch; set aside.
2. In a large skillet heat the oil over medium heat. Sprinkle the turkey cutlets with salt and pepper. Saute the cutlets in the olive oil for 4 to 5 minutes more. Remove the cutlets from the skillet, transfer to a plate, and set aside.
3. Add the onion to the pan drippings and saute for 3 to 4 minutes. Stir in the sauce, scraping up any browned bits from the skillet. Reduce the heat to low and simmer for 2 minutes. Return the cutlets and any accumulated juices to the skillet. Simmer for 1 minute. Sprinkle the turkey with the fresh orange zest and serve.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Related articles
- Diabetic Recipe of the Week: Sweet and Sour Shrimp
- Diabetic Recipe of the Week: Feta, Arugula, and Mushroom Bruschetta
- Diabetic Recipe of the Week: Seafood Kebabs
- Diabetic Recipe of the Week: Blueberry Flaxseed Muffins
- Diabetic Recipe of the Week: Warm Summer Fruit with Sour Cream and Brown Sugar
- Diabetic Recipe of the Week: Chicken With Porcini Mushrooms
Monday, November 19, 2012
Psoriasis May Increase Risk of Diabetes
Psoriasis, especially more severe cases, may raise the risk of developing diabetes, a recent study determined. Incident diabetes was a modest but significant 14% more likely among individuals who have the skin condition.
Rahat S. Azfar, MD., of the University of Pennsylvania in Philadelphia and colleagues found that severe psoriasis raised the risk of diabetes the most- at 1.46%, but the risk was also high among mild cases as well.
Reported in the Archives of Dermatology, the authors extrapolated the statistics from the 125 million cases of psoriasis worldwide, finding that the skin disease may add 115,000 new cases of diabetes each year.
"These findings, combined with the large literature linking psoriasis to cardiovascular and metabolic disease, suggests that patients with psoriasis should be encouraged to lower their risk of diabetes mellitus and its complications by undergoing lifestyle changes and appropriate screenings for signs of insulin resistance," the researchers recommended.
Links to heart attack, stroke, metabolic syndrome, and cardiovascular mortality found in those from prior studies are thought to be due to the chronic inflammation of psoriasis. The same may be true for the link between diabetes and psoriasis, as the inflammatory cytokines that promote psoriasis also promote insulin resistance and metabolic problems.
Researchers used The Health Improvement Network (THIN), an electronic medical records database of general practitioners covering 5% of the British population. The study included 108,132 adults with psoriasis and 430,716 patients without psoriasis. The relationship between incident diabetes and psoriasis seemed to be "dose" dependent. Adjustments were made for sex, age, body mass index, hypertension, and high cholesterol.
When looking at patients who developed diabetes in a nested study, patients with mild psoriasis weren't more likely to be treated with diabetes medications than those who did not have psoriasis. However, those with severe psoriasis were 53% more likely to be prescribed an oral hypoglycemic agent for incident diabetes with a nonsignificant trend for a greater likelihood of a prescription for insulin as well.
The reason why those with severe psoriasis are more likely to be prescribed medications is not clear, and Azfar's group acknowledged that more research is necessary. Overall diabetes risk and treatment findings were sensitive to analyses including psoriatic arthritic patients, those without annual visits, etc.
Researchers also noted that their findings may be limited by misclassification of psoriasis because of treatment patterns to determine severity and possible information bias.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Rahat S. Azfar, MD., of the University of Pennsylvania in Philadelphia and colleagues found that severe psoriasis raised the risk of diabetes the most- at 1.46%, but the risk was also high among mild cases as well.
Reported in the Archives of Dermatology, the authors extrapolated the statistics from the 125 million cases of psoriasis worldwide, finding that the skin disease may add 115,000 new cases of diabetes each year.
"These findings, combined with the large literature linking psoriasis to cardiovascular and metabolic disease, suggests that patients with psoriasis should be encouraged to lower their risk of diabetes mellitus and its complications by undergoing lifestyle changes and appropriate screenings for signs of insulin resistance," the researchers recommended.
Links to heart attack, stroke, metabolic syndrome, and cardiovascular mortality found in those from prior studies are thought to be due to the chronic inflammation of psoriasis. The same may be true for the link between diabetes and psoriasis, as the inflammatory cytokines that promote psoriasis also promote insulin resistance and metabolic problems.
Researchers used The Health Improvement Network (THIN), an electronic medical records database of general practitioners covering 5% of the British population. The study included 108,132 adults with psoriasis and 430,716 patients without psoriasis. The relationship between incident diabetes and psoriasis seemed to be "dose" dependent. Adjustments were made for sex, age, body mass index, hypertension, and high cholesterol.
When looking at patients who developed diabetes in a nested study, patients with mild psoriasis weren't more likely to be treated with diabetes medications than those who did not have psoriasis. However, those with severe psoriasis were 53% more likely to be prescribed an oral hypoglycemic agent for incident diabetes with a nonsignificant trend for a greater likelihood of a prescription for insulin as well.
The reason why those with severe psoriasis are more likely to be prescribed medications is not clear, and Azfar's group acknowledged that more research is necessary. Overall diabetes risk and treatment findings were sensitive to analyses including psoriatic arthritic patients, those without annual visits, etc.
Researchers also noted that their findings may be limited by misclassification of psoriasis because of treatment patterns to determine severity and possible information bias.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Thursday, November 15, 2012
Diabetic Recipe of the Week: Pumpkin Pie With Maple Ginger Crust
Makes: 8 servings
Serving Size: 1/8 of pie
Preparation Time: 15 minutes
Cooking Time: 2 hours, 55 minutes (includes cooling time)
Ingredients
Crust
1 1/2 cups graham-cracker crumbs (about 24 squares)
3 Tbsp. pure maple syrup
1 tsp. canola oil
1 egg white, lightly beaten
1 tsp. finely minced crystallized ginger
1/2 tsp. ground ginger
Filling
1/2 cup Splenda Sugar Blend
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
2 eggs
1 tsp. vanilla extract
1 can (15 oz.) pumpkin puree
1 tsp. cornstarch
1 can (12 oz.) low-fat evaporated milk
Garnish
1/2 cup fat-free whipped topping
Zest of one lemon
Preparation
1. Preheat the oven to 425 degrees. In a bowl, combine all ingredients for the crust. Press into a 9-inch, nonstick pie pan, to form an even crust. Set aside.
2. In a bowl, beat the eggs and vanilla together. Add in the Splenda, cinnamon, ginger, cloves, and salt.
3. In another bowl, beat the eggs and vanilla together. Add in the Splenda mixture and stir to combine.
4. Add the pumpkin and stir until the mixture is well blended. Dissolve the cornstarch in about 2 to 3 Tbsp. of the evaporated milk. Add the cornstarch mixture and the remaining evaporated milk to the pumpkin mixture, and mix until smooth. The mixture will be thin.
5. Pour the pumpkin pie filling into the prepared crust. Place the pie on a baking sheet. Bake for 15 minutes at 425 degrees. Lower the heat to 350 degrees and bake an additional 40 minutes, or until the filling is set when a knife inserted comes out clean.
6. Remove the pie from the oven, and let cool for 2 hours before serving. Cut into 8 wedges. Top with whipped topping and sprinkle with lemon zest.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Serving Size: 1/8 of pie
Preparation Time: 15 minutes
Cooking Time: 2 hours, 55 minutes (includes cooling time)
Ingredients
Crust
1 1/2 cups graham-cracker crumbs (about 24 squares)
3 Tbsp. pure maple syrup
1 tsp. canola oil
1 egg white, lightly beaten
1 tsp. finely minced crystallized ginger
1/2 tsp. ground ginger
Filling
1/2 cup Splenda Sugar Blend
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
2 eggs
1 tsp. vanilla extract
1 can (15 oz.) pumpkin puree
1 tsp. cornstarch
1 can (12 oz.) low-fat evaporated milk
Garnish
1/2 cup fat-free whipped topping
Zest of one lemon
Preparation
1. Preheat the oven to 425 degrees. In a bowl, combine all ingredients for the crust. Press into a 9-inch, nonstick pie pan, to form an even crust. Set aside.
2. In a bowl, beat the eggs and vanilla together. Add in the Splenda, cinnamon, ginger, cloves, and salt.
3. In another bowl, beat the eggs and vanilla together. Add in the Splenda mixture and stir to combine.
4. Add the pumpkin and stir until the mixture is well blended. Dissolve the cornstarch in about 2 to 3 Tbsp. of the evaporated milk. Add the cornstarch mixture and the remaining evaporated milk to the pumpkin mixture, and mix until smooth. The mixture will be thin.
5. Pour the pumpkin pie filling into the prepared crust. Place the pie on a baking sheet. Bake for 15 minutes at 425 degrees. Lower the heat to 350 degrees and bake an additional 40 minutes, or until the filling is set when a knife inserted comes out clean.
6. Remove the pie from the oven, and let cool for 2 hours before serving. Cut into 8 wedges. Top with whipped topping and sprinkle with lemon zest.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Related articles
Monday, November 12, 2012
Skipping Breakfast Increases Diabetes Risk
Robert E. Ratner, MD, chief scientific and medical officer of the American Diabetes Association says that's sensible advice, but it doesn't prove that breakfast makes the difference. "Having regular eating habits with three balanced meals is probably better than random eating, which may lead to weight gain and dangerously high or low blood sugar. But scientifically, the study does not offer proof."
The study included more than 5,000 men and women, none of which had Type 2 diabetes when they entered the program. Seven years in the study, they filled out diet questionnaires that included a question asking how many times a week they ate breakfast. They were followed for an average of 18 years.
Those who ate breakfast daily fared better than those who did not:
- 34% less likely to develop Type 2 diabetes.
- 43% less likely to become obese.
- 40% less likely to develop belly fat.
- 24% less likely to develop Type 2 diabetes.
- 25% less likely to become obese.
No particular breakfast stood out as the best. "The findings held true regardless of what they ate for breakfast," Odegaard said.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Related articles
Thursday, November 8, 2012
Diabetic Recipe of the Week: Pumpkin Bars
Makes: 16 servings
Serving Size: 1 square
Preparation Time: 20 minutes
Cooking Time: 50 minutes to 1 hour
Ingredients
Bars
2 eggs
1 cup Splenda for baking
1/4 cup canola oil
1/4 cup plain nonfat yogurt
1 (15 oz.) pumpkin (not pumpkin pie filling)
1 1/2 cups all-purpose baking flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. salt
Icing
1 (8 oz.) package nonfat cream cheese
2 Tbsp. lite buttery spread (such as Promise Activ)
1 1/2 cups powdered sugar
2 tsp. vanilla
Preparation
1. Preheat the oven to 350 degrees. Mix together the eggs and Splenda with an electric mixer on medium speed until the mixture is lemon-colored. Add in the oil, yogurt, and pumpkin and beat on medium for 2 minutes.
2. In another bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
3. Add the dry ingredients to the pumpkin mixture and mix well; do not overbeat.
4. Pour the batter into an 8-by-8 inch baking pan. Bake for 50 minutes to 1 hour until a toothpick inserted into the bars comes out clean. Remove from the oven and let cool before cutting into squares.
5. To prepare the icing: Cream together the cream cheese and buttery spread with an electric mixer on medium speed. Slowly add the powdered sugar until mixture forms an icing. Add in the vanilla and mix again. Refrigerate for 1 hour until thickened. Spread on top of the cooled pumpkin bars.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Serving Size: 1 square
Preparation Time: 20 minutes
Cooking Time: 50 minutes to 1 hour
Ingredients
Bars
2 eggs
1 cup Splenda for baking
1/4 cup canola oil
1/4 cup plain nonfat yogurt
1 (15 oz.) pumpkin (not pumpkin pie filling)
1 1/2 cups all-purpose baking flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. salt
Icing
1 (8 oz.) package nonfat cream cheese
2 Tbsp. lite buttery spread (such as Promise Activ)
1 1/2 cups powdered sugar
2 tsp. vanilla
Preparation
1. Preheat the oven to 350 degrees. Mix together the eggs and Splenda with an electric mixer on medium speed until the mixture is lemon-colored. Add in the oil, yogurt, and pumpkin and beat on medium for 2 minutes.
2. In another bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
3. Add the dry ingredients to the pumpkin mixture and mix well; do not overbeat.
4. Pour the batter into an 8-by-8 inch baking pan. Bake for 50 minutes to 1 hour until a toothpick inserted into the bars comes out clean. Remove from the oven and let cool before cutting into squares.
5. To prepare the icing: Cream together the cream cheese and buttery spread with an electric mixer on medium speed. Slowly add the powdered sugar until mixture forms an icing. Add in the vanilla and mix again. Refrigerate for 1 hour until thickened. Spread on top of the cooled pumpkin bars.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Related articles
Monday, November 5, 2012
Diabetes Linked to Memory Loss
A new study adds to growing evidence that the complications of diabetes may extend to the brain, causing declines in the memory, attention, and other cognitive skills.
The new research showed over the course of about a decade, elderly men and women with diabetes- primarily Type 2, the form of the disease related to obesity and inactivity- had greater drops in cognitive tests scores than other people of a similar age. The more poorly managed their disease, the greater the deterioration in mental function. The decline was not just in those with advanced diabetes. Researchers found that people who did not have diabetes at the beginning of the study but developed it later deteriorated at a greater extent than those without diabetes.
"What we've shown is a clear association with diabetes and cognitive aging in terms of the slope and the rate of decline on these cognitive tests," said. Dr. Kristine Yaffe, a professor of psychiatry and neurology at the University of California, San Francisco. "That's very powerful."
Nationwide, nearly one-third of Americans over the age of 65, roughly 11 million people, have diabetes. By 2034 15 million Medicare-eligible Americans will have diabetes.
Previous studies have shown that Type 2 diabetes correlates with a higher risk of Alzheimer's disease and dementia later in life. But how one leads to the other has been unknown. Findings have been inconsistent, but scientists have speculated that inflammation and vascular damage caused by chronic high blood sugar levels over many years may be the culprit.
The new study was published by Dr. Yaffe and her colleagues in the Archives of Neurology. They relied on extensive data from the Health, Aging, and Body Composition Project, or Health ABC, a long-running study of white and black older adults living in Pittsburgh and Tennessee. The researchers looked at 3,069 people, many in their 70s. At the beginning of the study, 23 percent of the people had diabetes. 5 percent later went on to develop the disease.
Over the course of the research, subjects were repeatedly given cognitive tests that looked at things like their memory, coordination, dexterity and ability to concentrate, as well as their overall mental health. At the start of the study, those who already had diabetes had slightly lower baseline scores than those who do not have the disease.
Nine years later, the gap in cognitive test scores widened dramatically between those with and those without diabetes. The differences remained even after results were adjusted for age, sex, race, and education.
The researchers then studied the effects of poor glucose control. They took measures of glycosylated hemoglobin, which provides a broad picture of blood sugar management over the course of many weeks. High measures of the compound, which indicate poorer control of blood glucose levels, were the best predictors of cognitive decline.
The findings suggest that more aggressive approaches to managing and especially preventing diabetes midlife or before may help stave off mental declines. Dr. Yaffe warned that doctors be cautious about lowering blood sugar levels too low as that would cause hypoglycemia.
"There's this idea that the better your glucose control, the better off you are in terms of trying to prevent complications of diabetes. But in older people it's a slippery slope. The elderly are more sensitive to hypoglycemia, they've got other medications that may interact, and they've got other conditions," Dr. Yaffe said. "When you lower their blood sugar levels too aggressively, you might do more harm than good."
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
The new research showed over the course of about a decade, elderly men and women with diabetes- primarily Type 2, the form of the disease related to obesity and inactivity- had greater drops in cognitive tests scores than other people of a similar age. The more poorly managed their disease, the greater the deterioration in mental function. The decline was not just in those with advanced diabetes. Researchers found that people who did not have diabetes at the beginning of the study but developed it later deteriorated at a greater extent than those without diabetes.
"What we've shown is a clear association with diabetes and cognitive aging in terms of the slope and the rate of decline on these cognitive tests," said. Dr. Kristine Yaffe, a professor of psychiatry and neurology at the University of California, San Francisco. "That's very powerful."
Nationwide, nearly one-third of Americans over the age of 65, roughly 11 million people, have diabetes. By 2034 15 million Medicare-eligible Americans will have diabetes.
Previous studies have shown that Type 2 diabetes correlates with a higher risk of Alzheimer's disease and dementia later in life. But how one leads to the other has been unknown. Findings have been inconsistent, but scientists have speculated that inflammation and vascular damage caused by chronic high blood sugar levels over many years may be the culprit.
The new study was published by Dr. Yaffe and her colleagues in the Archives of Neurology. They relied on extensive data from the Health, Aging, and Body Composition Project, or Health ABC, a long-running study of white and black older adults living in Pittsburgh and Tennessee. The researchers looked at 3,069 people, many in their 70s. At the beginning of the study, 23 percent of the people had diabetes. 5 percent later went on to develop the disease.
Over the course of the research, subjects were repeatedly given cognitive tests that looked at things like their memory, coordination, dexterity and ability to concentrate, as well as their overall mental health. At the start of the study, those who already had diabetes had slightly lower baseline scores than those who do not have the disease.
Nine years later, the gap in cognitive test scores widened dramatically between those with and those without diabetes. The differences remained even after results were adjusted for age, sex, race, and education.
The researchers then studied the effects of poor glucose control. They took measures of glycosylated hemoglobin, which provides a broad picture of blood sugar management over the course of many weeks. High measures of the compound, which indicate poorer control of blood glucose levels, were the best predictors of cognitive decline.
The findings suggest that more aggressive approaches to managing and especially preventing diabetes midlife or before may help stave off mental declines. Dr. Yaffe warned that doctors be cautious about lowering blood sugar levels too low as that would cause hypoglycemia.
"There's this idea that the better your glucose control, the better off you are in terms of trying to prevent complications of diabetes. But in older people it's a slippery slope. The elderly are more sensitive to hypoglycemia, they've got other medications that may interact, and they've got other conditions," Dr. Yaffe said. "When you lower their blood sugar levels too aggressively, you might do more harm than good."
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Thursday, November 1, 2012
Diabetic Recipe of the Week: Pumpkin Polenta
Makes: 6 servings
Serving Size: 1/6 recipe
Ingredients
1 cup water
2 cups low-fat milk
3/4 cup pumpkin puree
1 Tbsp. sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
1 cup cornmeal, coarse yellow
6 oz. fat-free whipped topping
1/2 tsp. cinnamon (for topping)
Preparation
1. In a medium pot, bring the water, milk, and pumpkin puree to a simmer. Add the sugar, nutmeg, and cornmeal in an even pour, whisking to incorporate. Reduce heat to a low simmer and cook, stirring as needed, until tender and thickened. If polenta thickens too much, add a small amount of low-fat milk to get a smooth, creamy texture.
2. Pour the mixture evenly into six souffle dishes. If desired, garnish with a small dollop of whipped topping and a pinch of cinnamon. Can be served immediately or allowed to cool and served later.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
Serving Size: 1/6 recipe
Ingredients
1 cup water
2 cups low-fat milk
3/4 cup pumpkin puree
1 Tbsp. sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
1 cup cornmeal, coarse yellow
6 oz. fat-free whipped topping
1/2 tsp. cinnamon (for topping)
Preparation
1. In a medium pot, bring the water, milk, and pumpkin puree to a simmer. Add the sugar, nutmeg, and cornmeal in an even pour, whisking to incorporate. Reduce heat to a low simmer and cook, stirring as needed, until tender and thickened. If polenta thickens too much, add a small amount of low-fat milk to get a smooth, creamy texture.
2. Pour the mixture evenly into six souffle dishes. If desired, garnish with a small dollop of whipped topping and a pinch of cinnamon. Can be served immediately or allowed to cool and served later.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.
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