A DNA LINK BETWEEN DIABETES AND OBESITY

There is no known reason for what causes diabetes. There are certainly risk factors that make the likelihood of you being diagnosed with the disease higher. One of the only risk factors that you have control over is your weight. If you are obese, the single best thing you can do for your health and the prevention of diabetes is to lose weight. Even in small increments, when you shed pounds you are increasing your health benefits.

These may be easier said than done. There are new studies that are now showing that there is a genetic factor or mutation for people who are obese and have diabetes. This genetic malfunction affects how the bodies use energy and insulin – two key elements in the functioning of your body and the cause of diabetes and obesity.

The studies also state that this is not a cause and effect case. If you carry this defective gene you are not guaranteed to be obese or have diabetes. But the link is there and it can be prevented. You may have to work harder at it than others to maintain healthy body weight and put off diabetes but it can be done. Discuss with your doctor options and ways to prevent or put-off the onset of diabetes.

The gene that researchers have discovered as a precursor to diabetes has been found in young children. It is scary to know that children in their preschool years are being diagnosed with obesity and type 2 diabetes due to genetics. But parents can reduce or prevent these things from happening by giving their children healthy lifestyle choices. 

Now that a DNA link has been found, the research can focus on finding a way to fix or 

prevent this from happening at some point in the future.

Glycemic Index Diets:

A study published in the American Journal of Clinical Nutrition findings are that assessing a meal using the glycemic index, which lists the quality of carbohydrates contained in many common foods, appears to be a good way to predict the effect a meal will have on blood sugar levels, This is important information for diabetes patients.

Dr. Thomas M. S. Wolever, of the University of Toronto and colleagues, examined whether overall carbohydrate content and glycemic index of individual foods, as given in published tables, determined the effects of a realistic mixed meal on the blood sugar in normal subjects.

The team measured the responses to six test meals in 16 subjects in Sydney and eight meals in 10 subjects in Toronto and then pooled the results. The meals varied in the amount of calories, protein, fat, available carbohydrates and glycemic index score.

The blood sugar and insulin responses to the Sydney test meals varied over a 3-fold range. For the Toronto test meals, the blood sugar responses varied over a 2.4-fold range.

The team found no correlation between the blood sugar levels and fat or protein content of the test meal, but there was a significant correlation with carbohydrate content and glycemic index alone, which accounted for 88 percent of the variation in the blood sugar response.

These findings show that the glycemic index works and diabetes patients can use glycemic index diets but should be monitored and use their prescribed therapy.

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