Type 2 Diabetes Research Paper

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NUTR Assignment 3

Type 2 diabetes is a metabolic disorder that occurs when the body either resists the effects of insulin or does not produce enough insulin to maintain a normal glucose level (http://www.mayoclinic.org/diseases-conditions/type-2-diabetes/home/ovc-20169860?p=1). It is often considered to be a CDL (Chronic Disease of Lifestyle) as it has a tendency to become increasingly common in affluent countries where food is readily available and other conditions, such as obesity and inactivity, are prominent. Potential factors that contribute to type 2 diabetes include non-dietary factors such as a low activity level, smoking, and genetic predisposition to develop diabetes, and dietary factors such as high consumption of sugar, starch, …show more content…
Once a person develops type 2 diabetes, they can delay the progression of the disease through nutritional and lifestyle management. When looking at type 2 diabetes from a dietary perspective, carbohydrates are the key nutritional group that influence diabetes management. Carbohydrates have a direct impact on blood glucose whereas protein and fat have little to no direct impact (though they do have indirect impacts) (https://www.uptodate.com/contents/type-2-diabetes-mellitus-and-diet-beyond-the-basics?source=see_link). Any form of carbohydrate (starch, galactose, lactose or fructose) that enters the body, will end up being converted to, and circulating as glucose in the body. Glucose is stored in the liver and muscles, and in excess, is converted to adipose fat in the midsection. High glucose levels in the bloodstream have a direct correlation with the negative health issues associated with type 2 diabetes. Whether a person lives with pre-diabetes or has lived with diabetes for many years, nutrition should always be the cornerstone of …show more content…
For a person living with diabetes, consistency in carbohydrate intake and the equal spacing (or regularity) of meals may aid in controlling both blood glucose and weight (https://www.uptodate.com/contents/type-2-diabetes-mellitus-and-diet-beyond-the-basics?source=see_link). Educators recommend the consumption of 45-60g of carbohydrates at 3 meals and non-carbohydrate snacks to assist the liver and pancreas to function efficiently (SOURCE American Diabetes Association). Guidelines recommended that carbohydrates be consumed along with protein and fat. Protein and fat slow digestion, make person feel full and eat less, and aid in decreasing the risk of blood sugar spikes. By being consistent in timing, meal sizes, and by mixing carbohydrates with protein and fat, a person living with is less likely to have drastic spikes in blood
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