Earlier studies show ten times enhanced risk of cardiovascular disease among individuals with type 1 diabetes (T1D). A current study done by researchers at Newcastle University, UK shows protection against heart disease and cardiovascular disease with an extra or one-third of normal insulin dose, three hours after taking a high-fat meal.
In general, insulin dosage will be calculated with the number of carbohydrates present in the meal. But experts say this method of calculation doesn't account fat in the meal. Fat takes more time to metabolize (a chemical process in the body which changes food into energy) when compared with carbohydrates. Patients with type 1 diabetes (T1D) struggle to normalize their blood sugar or glucose levels with the fat meal as their standard insulin dose leaves blood or insulin dose might have lost its power. Higher blood sugar or glucose levels, high levels of fat in the blood and inflammatory blood markers increase the risk of cardiovascular diseases.
Researchers conducted trials at the NIHR Newcastle Clinical Research Facility, Newcastle University, UK with ten individuals having type 1 diabetes (T1D). Researchers conducted experiments by giving 3 meals per day with identical protein and carbohydrate content. Researchers found elevated blood sugar or glucose levels in the participants even after six hours with the consumption of a high-fat diet with a standard insulin dosage. But they found normal blood sugar or glucose levels with an extra or one-third of normal insulin dosage, three hours after the high-fat meal.
But the researchers say patients should consult their healthcare professionals and should take advice before altering their insulin dosage and timings. Now the researchers are planning to conduct a longer duration trial with more patients to find out diabetes control and blood vessel health. Co-authors of the study were Dr. Matthew Campbell, from the Leeds Beckett University, Leeds, UK and Dr. Daniel West, from the Newcastle University, UK. The study findings were published in the journal Diabetes and Vascular Disease Research, published under the title An additional bolus of rapid-acting insulin to normalize postprandial cardiovascular risk factors following a high-carbohydrate high-fat meal in patients with type 1 diabetes: A randomised controlled trial.
Red onions are part of the Mediterranean diet. A study done by researchers at the University of Guelph, Canada shows cancer prevention and destruction of a tumour or tumor cells by eating plenty of red onion vegetable. Researchers found that onions are good in killing cancer cells by activating pathways that support the death of the cancer cells. They also disrupt cancer growth-oriented communication between cancer cells by promoting the unfavorable environment. Red onions are rich in chemicals, anti-cancer compounds, anthocyanins and quercetin.
Researchers found that ruby ring red onion contains good cancer fighting properties after testing five types of onions being cultivated in Ontario (a province in east-central Canada). Researchers are expecting the addition of onion extract in food products and in pill form (anti-cancer pill) to prevent cancer naturally. But they say the best way is to consume red onions in raw form. Other advantages with red onions are
Lead author of the study was Abdulmonem Murayyan, a PhD student and Professor Suresh Neethirajan at the University of Guelph, Ontario, Canada. The study findings were published in the Food Research International, published under the title Antiproliferative activity of Ontario grown onions against colorectal adenocarcinoma cells.
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Published by Jammi Vasista, Chennai, India.