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Diet and Exercise


DIET AND EXERCISE

IMPACT ON DIABETES

 

Diabetes is running rampant in the United States , with nearly 21 million Americans about 7 % of the population - having the condition today and 41 million others at risk of contracting the disease.

This is fueled by three main conditions:

  • Poor diet
  • Too little exercise
  • Being overweight

More than 6 million of the 21 million diagnosed - mostly the type -2 variety - are not even aware that they have diabetes.

Another 41 million are estimated to have pre-diabetes, a condition that increases the risk of developing type-2- the most common form of the disease-as well as heart disease and stroke.

Diabetes is caused by a lack of control of gloucose or blood sugar.. Type-2 was once called adult-onset diabetes but it now affects many children. It is the 6th leading cause of death in the US and can lead to many other diseases including:

  • Adult blindness
  • Lower-limb amputation
  • Kidney disease
  • Nerve damage

 

The risk of diabetes increases with age. About 21 % of Americans aged 60 older have diabetes.

Recent studies have shown that people with pre-diabetes can successfully prevent or delay the onset of diabetes by losing 5% to 7% of their body weight. This can be accomlished via:

  • 30 minutes or more of physical activity most days of the week.
  • A low calorie and low fat eating plan.
  • A diet rich in whole grains, fruits and vegatables.

 

.For more information clidk on www.cdc.gov/diabetes/index.htm

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EAT VEGETABLES - SLOW MEMORY LOSS

Eating vegetables helps slow the rate of cognitive decline in older adults, according to a study published in the 10/2/.06 issue of Neurology. The same research conclusion did not hold true for eating fruit.

  1. In determining whether there was an association between vegetables, fruit, and cognitive decline, reearchers from the Rush University Medical Center studied Chicago residents who were age 65 and older. Participants completed a food frequency questionnaire and received at least two cognitive tests over a six year period.
  2. Those who ate at least 2.8 servings of vegetables a day saw their rate of cognitive change slow by about 40 %.
  3. Green leafy vgetables had the strongest association to slowing the rate of cognitive decline.
  4. The study also found the older the person, the greater the slowdown in the rate of cognitive decline if that person consumed more than two servings of vegetables a day.
  5. However, fruit consumption was not associated with cognitive change. Vegetables contain high amounts of vitamin E wich helps lower the risk of cognitive decline. Fats increse the absorption of vitamin E. Many eat vegetables with added fats such salad dressings. Those ideas may or may not explain why the consumption of fruits does not impact cognitive change.. More study is required to understand this difference between fruits and vegetables.

In the meantime, eat your green leafy vegetables.

 




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