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A change is also proposed to the diagnostic cut off point for fasting glucose concentration, reducing it from 7.8 mmol/l to 7.0 mmol/l. This change introduces a new intermediate category, impaired fasting glucose, defined as a fasting glucose concentration of 6.1-
The previous classification of diabetes was based on the extent to which a patient was dependent on insulin.3 Although this was a logical distinction that separated the two main forms of diabetes, it gave rise to clumsy and sometimes confusing subcategories. Both the reports of the American Diabetes Association and the WHO recommend altering the classification to define four main subtypes of diabetes. Type 1 includes immune mediated and idiopathic forms of β cell dysfunction which lead to absolute insulin deficiency. Type 2 diabetes is disease of adult onset, which may originate from insulin resistance and relative insulin deficiency or from a secretory defect. Type 3 disease covers a wide range of specific types of diabetes including the various genetic defects of β cell function, genetic defects in insulin action, and diseases of the exocrine pancreas. Type 4 disease is gestational diabetes.
Myth: Eating too much sugar causes diabetes. Fact: The answer is not so simple. Type 1 diabetes is caused by genetics and unknown factors that trigger the onset of the disease; type 2 diabetes is caused by genetics and lifestyle factors. Being overweight does increase your risk for developing type 2 diabetes, and a diet high in calories from any source contributes to weight gain. Research has shown that drinking sugary drinks is linked to type 2 diabetes.
It’s the jolting headline that will make your taste buds jump for joy. Foods high in cholesterol may not be bad for your heart after all. After years of warning consumers to cut down on cholesterol, found in eggs, shellfish, butter and beef, the nutrition community has come full circle.
A new draft of a report from the Dietary Guidelines Advisory Committee contains a monumental shift in warnings first issued nearly four decades ago, suggesting that cholesterol no longer needs to be viewed as a “nutrient of concern.”