Online pharma and health news » Diabetes

CHRONOLOGY OF LANDMARKS IN DIABETES MELLITUS (HISTORY): HISTORY OF OHA (ORAL HYPOGLYCAEMIC AGENTS)

admin — Thu, 20 Jan 2011 13:42:19 +0000

Herbals and minerals for ages :
1918 : Watnbe Expt. proof of guanidine’s hypoglycaemic properties. 1926 : Frank – modified guanidine Synthalin A , Decreased use of Synthalin due to Hepatotoxicity.
1932 : Ruiz – Hypoglycaemic effect of sulfas noted. 1942 : Janbon Loubatiers – Trial of 225 RP in typhoid cases. Symptoms of hypo noted – Confirmed in animals
1955 : Frank and Fuchs – Use of BZ55 as an anti-infective agent; rediscovery of ‘Hypo’ effect in sulfas.
1956-1960 : Era of 1st Generation Sulfonylureas, 1957 : UNGER – Reintroduced guanidine compound – phenformin. 1961-1970 : Controversial UDGP study. 1969 : Onwards 2nd generation sulfonylureas.
1977 : New Compound Acarbose. Novel Compound (New) for NIDDM : These are: lYoglitazone, Repaglinide,
Glimepiride (Amaryl) already marketed in India is having good response.
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TYPE 2 DIABETES: COMPLICATIONS OF NEUROPATHY

admin — Thu, 13 Jan 2011 13:29:02 +0000

Peripheral sensory polyneuropathy is present in 5-10%of people at the time of diagnosis of type 2 diabetes. In prospective studies with standard management, 40-50% have evidence of peripheral sensory neuropathy after 10 years of type 2 diabetes. The diagnosis is usually made by a careful history and physical examination. The symptoms of peripheral sensory polyneuropathy in diabetes are listed in Table 5. Significant physical findings may suggest the presence of peripheral sensory polyneuropathy. Finally, the diagnosis may be confirmed by sensory testing with simple, user-friendly instruments.
The 10-gram monofilament is used to assess pressure sensation and has been shown to be a good test for predicting ulceration. Insensitivity is defined as no sensation after a force sufficient to cause the filament to buckle. Generally, testing is done on at least one of four plantar sites on the forefoot, including the great toe and the first, third, and fifth metatarsal heads. Decreased to absent vibration sensation, as assessed by a tuning fork over the great toe or malleoli, is also a predictor of ulceration.
Numerous cross-sectional studies have been done in attempts to define risk factors for peripheral sensory polyneuropathy. Longitudinal studies, although less numerous, are preferable for multivariate analysis. In the Seattle Prospective Foot Study, hyperglycemia was a predictor of monofilament insensitivity. There was a 15% increase in risk for each 1% increase in HbAlc. In a prospective study of type 2 diabetics in Finland, glycemia was a predictor of peripheral sensory polyneuropathy. Evidence from the UKPDS and the Kumomoto Study that intensive glycemic management delays progression of sensory neuropathy in type 2 diabetes lends strong support to the concept that hyperglycemia is the predominant risk factor for peripheral sensory polyneuropathy. Other risk markers include age, height, ethnicity (American Indians), alcohol abuse, and increased urinary albumin excretion.
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THE G.I. FACTOR AND DIABETES

admin — Fri, 08 May 2009 13:58:11 +0000

We studied a group of people with diabetes and taught them how to alter their diet by substituting the high G.I. foods they were normally eating for carbohydrate foods with a low G.I. factor. After three months, there was a significant fall in their blood sugar levels. They did not find the diet at all difficult and in fact commented on how easy it had been to make the change and how much more variety had been introduced to their diet.

If you are having trouble controlling your blood sugar level after a meal look up the G.I. factor for the carbohydrates it contains. See if you can find substitutes with a lower G.I. factor amongst the list. Eating a meal with a lower G.I. factor can lower the blood sugar rise after the meal.

Although we haven’t mentioned them yet, don’t think that fatty foods are not important. They are, especially in people who are overweight. But fatty foods do not increase the sugar levels. Only carbohydrate foods do. However, being overweight and eating fatty foods prevents the body’s insulin from doing its job and indirectly causes the blood sugar levels to rise. So, eating hot chips or fried rice (mixtures of high G.I. carbohydrate and fat) causes double trouble. Not only does the high G.I. factor of potato and rice increase the blood sugar levels, but the extra fat will also eventually stop the body’s insulin from working properly and makes it less effective in clearing

the sugar from the blood. Persistently high blood sugar levels will ultimately damage the body.

The G.I. factor is especially important when carbohydrate is eaten by itself and not as part of a mixed meal. Carbohydrate tends to have a stronger effect on our blood sugar level when it is eaten alone. This is the case with between-meal snacks which most people with diabetes have to have. When choosing a between-meal snack, pick one with a low G.I. factor. For example, an apple with a G.I. factor of 36 is better than a slice of normal toast with a G.I. factor of around 70, and will result in less of a jump in the blood sugar level.

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