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DIABETICS
A metabolic disorder
characterized by hyperglycemia (high blood sugar) and
other signs, as distinct from a single illness or
condition. The World Health Organization recognizes
three main forms of diabetes: type 1, type 2, and
gestational diabetes (occurring during pregnancy),[1]
which have similar signs, symptoms, and consequences,
but different causes and population distributions.
Ultimately, all forms are due to the beta cells of the
pancreas being unable to produce sufficient insulin to
prevent hyperglycemia.[2] Type 1 is usually due to
autoimmune destruction of the pancreatic beta cells
which produce insulin. Type 2 is characterized by
tissue-wide insulin resistance and varies widely; it
sometimes progresses to loss of beta cell function.
Gestational diabetes is similar to type 2 diabetes, in
that it involves insulin resistance; the hormones of
pregnancy cause insulin resistance in those women
genetically predisposed to developing this condition.
Types 1 and 2 are incurable chronic conditions, but have
been treatable since insulin became medically available
in 1921, and today are usually managed with a
combination of dietary treatment, tablets (in type 2)
and, frequently, insulin supplementation. Gestational
diabetes typically resolves with delivery.
Diabetes can cause many complications. Acute
complications (hypoglycemia, ketoacidosis or nonketotic
hyperosmolar coma) may occur if the disease is not
adequately controlled. Serious long-term complications
include cardiovascular disease (doubled risk), chronic
renal failure (diabetic nephropathy is the main cause of
dialysis in developed world adults), retinal damage
(which can lead to blindness and is the most significant
cause of adult blindness in the non-elderly in the
developed world), nerve damage (of several kinds), and
microvascular damage, which may cause erectile
dysfunction (impotence) and poor healing. Poor healing
of wounds, particularly of the feet, can lead to
gangrene which can require amputation — the leading
cause of non-traumatic amputation in adults in the
developed world. Adequate treatment of diabetes, as well
as increased emphasis on blood pressure control and
lifestyle factors (such as not smoking and keeping a
healthy body weight), may improve the risk profile of
most aforementioned complications.
The diet
recommended for people who suffer from diabetes mellitus
is one that is high in dietary fibre, especially soluble
fibre, but low in fat (especially saturated fat).
Patients may be encouraged to reduce their intake of
carbohydrates that have a high glycemic index. However,
in cases of hypoglycemia, they are advised to have food
or drink that can raise blood glucose quickly, followed
by a long-acting carbohydrate (such as rye bread) to
prevent risk of further hypoglycaemia.
Recently, Diabetes UK have warned against purchase of
products that are specially made for people with
diabetes, on the grounds that:[1]
1. They may be expensive,
2. They may contain high levels of fat and
3. They may confer no special benefits to people who
suffer from diabetes
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