Posts Tagged ‘type 2 diabetes’
Pioglitazone: A drug that could prevent type 2 diabetes
Diabetes is a disease of the modern lifestyle, which increasingly affects more people around the world. Looking prevention, has discovered a new drug that could reduce the risk of lung cancer. Here we tell you more about this finding, and the pros and cons of this drug called pioglitazone.
Driven by current lifestyle with an abundance of high calorie foods, while the daily duties are to remain seated and low physical activity on most of the time, a disease that has increased during the recent decades has diabetes. Read the rest of this entry »
Tea and Coffee to Prevent Diabetes
It is believed that components of tea and coffee, including magnesium and antioxidants such as chlorogenic acid and lignans, may be involved in protecting against diabetes, according to research published in the Archives of Internal Medicine.
Researchers at the University of Sydney, Australia, found that decaffeinated coffee drinkers were those who showed the lowest risk of diabetes, so this rules out the possibility that caffeine is the key compound.
The team analyzed 18 separate studies involving nearly 500,000 people. The results showed that people who drank three or four cups of coffee or tea per day reduced by 20 percent or more, your risk of developing type 2 diabetes.
Interestingly, the same amount of decaffeinated coffee had a greater effect, reducing the risk by 30 percent or more.
A previous study had shown that coffee consumption may be linked to a reduction in the risk of the disorder, so that researchers from the University of Sydney brought together all available studies to confirm these results.
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Shellfish would raise diabetes risk
Eating fatty fish regularly whites and protect type 2 diabetes, but a study in the UK suggests that seafood would have the reverse effect.
The authors of the investigation noted a 25 percent lower risk of developing type 2 diabetes in men and women who consumed one or more weekly servings of fatty fish or white.
But, unexpectedly, found that people who ate the same amount of seafood (especially shrimp, crab and mussels) had a 36 percent increased risk of type 2 diabetes.
But “it would be the seafood itself that increases the risk of diabetes,” said Dr. Nita Forouhi, Addenbrooke’s Hospital, University of Cambridge.
Rather it will be cooking and preparation used, for example, in Britain: the oil or butter used to fry sauces and mayonnaise served with seafood. All this would raise the consumption of cholesterol and, therefore, the risk of diabetes.
The team evaluated Forouhi weekly consumption of seafood white fish (like cod, haddock and fish anon butter) or fatty fish (like mackerel, herring, tuna and salmon) in 9801 men and 12,183 women.
The participants were between 40 and 79 years and showed no diabetic history. In 10 years, 725 developed type 2 diabetes.
Both the low risk associated with consumption of white and fatty fish, such as high risk associated with seafood consumption is kept to consider several risk factors for diabetes such as physical inactivity, obesity, alcohol intake and low consumption of fruits and vegetables.
The team insists that the relationship between seafood consumption and the risk of diabetes requires more research in other populations. That relationship, Forouhi said, “does not mean that one causes the other.”
The results on the consumption of white fish and fatty “strengthen the public health message of eating fish regularly, while the findings associated with seafood consumption should be studied further.
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