Glycemic Control Helps Reduce Macrovascular Disease
Glycemic Index was part of the study where the data base of 69,418 patients with diabetes was analyzed.
Results showed that high A1C levels were considerably linked with higher risk of macrovascular disease.
These were presented at the European Association for the Study of Diabetes during its 43rd Annual meeting.
The A1C test measures the average blood glucose levels over two to three months.
When compared to patients whose A1C is7%.
This is an important finding as it is clear that correct glycemic control may lessen the risk of macrovascular diseases.
It goes to show that high A1C level is an important factor of myocardial infarction and strokes among diabetics.
J.
M.
Foody of Yale University School of Medicine said that early intervention along with treatment may reduce these risks.
Let us now see how we can apply glycemic control to our self-care regimen, but first some background information is necessary.
Digestible carbohydrates are in due course transformed into simple sugar but some are absorbed more rapidly than others.
Those that release sugar rapidly into the blood are said to have a high glycemic index while those that have a slow release have a low glycemic index.
So now you know that researchers think of the after meal effect of food on the blood glucose as glycemic index.
One of the studies on this issue mentioned that low-glycemic index potatoes and wheat flour had the same content of fiber and fat but the low-glycemic foods lowered the blood glucose better by 11-20%.
The main question now is this: Is the glycemic index (GI) a good tool to use for planning meals? The trouble is this.
While the high-index foods are linked to higher increase in blood glucose than the low-index ones, the latter are not necessarily healthier.
Why? It is because foods that are high in fat tend to have lower GI values.
So you see, it is not easy to make a definitive answer to this question We also have to keep in mind that the values are different when we consider what food we eat with it and how the food is prepared.
The moral of the story? Eat a variety of foods prepared with low-fat ingredients.
Although the GI or the glycemic load as it is sometimes referred to may be good for fine-tuning the diet of type 1 diabetes, it is not that important for treating obesity and type 2 diabetes.
So don't let the Glycemic Index or glycemic load distract you from the important goal of consuming less calories although now the Canadian Diabetes Association is recommending it.
Results showed that high A1C levels were considerably linked with higher risk of macrovascular disease.
These were presented at the European Association for the Study of Diabetes during its 43rd Annual meeting.
The A1C test measures the average blood glucose levels over two to three months.
When compared to patients whose A1C is7%.
This is an important finding as it is clear that correct glycemic control may lessen the risk of macrovascular diseases.
It goes to show that high A1C level is an important factor of myocardial infarction and strokes among diabetics.
J.
M.
Foody of Yale University School of Medicine said that early intervention along with treatment may reduce these risks.
Let us now see how we can apply glycemic control to our self-care regimen, but first some background information is necessary.
Digestible carbohydrates are in due course transformed into simple sugar but some are absorbed more rapidly than others.
Those that release sugar rapidly into the blood are said to have a high glycemic index while those that have a slow release have a low glycemic index.
So now you know that researchers think of the after meal effect of food on the blood glucose as glycemic index.
One of the studies on this issue mentioned that low-glycemic index potatoes and wheat flour had the same content of fiber and fat but the low-glycemic foods lowered the blood glucose better by 11-20%.
The main question now is this: Is the glycemic index (GI) a good tool to use for planning meals? The trouble is this.
While the high-index foods are linked to higher increase in blood glucose than the low-index ones, the latter are not necessarily healthier.
Why? It is because foods that are high in fat tend to have lower GI values.
So you see, it is not easy to make a definitive answer to this question We also have to keep in mind that the values are different when we consider what food we eat with it and how the food is prepared.
The moral of the story? Eat a variety of foods prepared with low-fat ingredients.
Although the GI or the glycemic load as it is sometimes referred to may be good for fine-tuning the diet of type 1 diabetes, it is not that important for treating obesity and type 2 diabetes.
So don't let the Glycemic Index or glycemic load distract you from the important goal of consuming less calories although now the Canadian Diabetes Association is recommending it.