Treating Diabetes with Exercise : Focus on the Microvasculature : Review

The rising incidence of diabetes and associated metabolic diseases; including obesity; cardiovascular disease and hypertension; have led to investigation of a number of drugs to treat these diseases. However; lifestyle interventions; including diet and exercise; remain the first line of defence. The benefits of exercise are typically presented in terms of weight loss; improved body composition and reduced fat mass; but exercise can have many other beneficial effects. Acute effects of exercise include major changes in blood flow through active muscle; and an active hyperaemia that increases the delivery of oxygen to the working muscle fibres. Longer-term exercise training can affect the vasculature; improving endothelial health and possibly basal metabolic rates. Further; insulin sensitivity is improved both acutely after a single bout of exercise and shows chronic effects with exercise training; effectively reducing diabetes risk. Exercise-mediated improvements in endothelial function may also reduce complications associated with both diabetes and other metabolic diseases. Therefore; while drugs to improve microvascular function in diabetes continue to be investigated; exercise can also provide many similar benefits on endothelial function and should remain the first prescription when treating insulin resistance and diabetes. This review will investigate the effects of exercise on the blood vessels and the potential benefits of exercise on cardiovascular disease and diabetes

Weight and household measures of cooked Nigerian staple foods according to calories

Diet therapy remains a cornerstone in the management of diabetes. Efforts must be made to lessen the difficulty experienced by diabetic patients in adhering to dietaryrestrictions. This study therefore determines the weight and household measures of cooked Nigerian staple foods per meal; according to different calorie needs. The daily calories required from carbohydrate food was based on 50of the daily calories required. Thus 50of each selected calorie level was estimated and distributed between the three main meals. The equivalent weight and household measures of each cooked staple food for each meal were estimated according to the different calories. It is expected that the cooked food weight and household measures of Nigerian staple food (as presented in this paper) will lessen the burden experienced in quantifying the cooked staple foods required by diabetic patients and other individuals requiring specific calories per day in Africa

Food exchange lists of local foods in Nigeria

The aim or this study was to develop exchange lists for meal planning and for the assessment of food and nutrient intake of people with diabetes and other people requiring nutritional management in Nigeria. The carbohydrate (CHO) content of 100 g of each raw food samples was obtained from The Food and Agriculture Organisation (FAO) of the United States publication Food Composition Table for Use in Africa.1 Each raw food sample weighing 100 g was cooked using the standardised recipe to obtain the cooked weights. By using a kitchen scale and appropriate household food measures (evaporated milk tin, dessertspoons, and teaspoons), we quantified the cooked food sample that would yield 15 g carbohydrate, 7 g protein, or 5 g of fat . In the case of fruits, biscuits, milk, and fat, the quantities of foods, were obtained directly from the FAO Food Composition Table. The result of the 15 g CHO of the staple foods ranged from a minimum of 30.0 g (1.5 thin slices) of bread to a maximum of 112.0 g (18 dessertspoons of cooked Ogi) within the cereal group; 38.0 g (1.5 medium size) of Irish potatoes (fried) to 81.0 g (2 dessertspoons) of cooked yam flour (amala) within the roots and tubers; 1dessertspoon of powdered milk to 128.0 g of unsweetened evaporated milk; 45.0 g of cowpea (akara seke) to 98.0 g of cowpea pudding (moinmoin) in Legumes; 0.75 g (medium size) of grapefruit to three large tangerines in fruits. The weight of the protein foods ranged from 28.0 g in beef or chicken to 112.0 g in cowpea pudding. These evaluated food values could serve as an aid for planning of meals and counselling diabetic patients on their diets in Nigeria

Proposition d'un régime calculé en proteines, en sodium et en potassium pour l'Ivoirien insuffisant renal

Le but de ce travail est de proposer un regime calcule en proteines, sodium et potassium, adapté aux habitudes de l'Ivoirien pour les insuffisants renaux éligibles ou non a la dialyse ou en phase aigue

Influence of variety of Nigerian rice on experimental peptic ulceration

The susceptibility of rats prefed with five varieties of rice to indomethacin - induced gastric ulceration was studied. The degree of ulceration was significantly higher (P0.001) in rats fed with white polished rice than in any of the two local rice varieties (Tapa and Ofada). Ulceration was significantly lower (P 0.001) in the brown rice-fed rats than with the polished rice-fed rats. This study indicates that the modern milling processes which improve the palatability and digestibility of rice remove most of the required vitamins along with the bran. Lack of these vitamins makes animals susceptible to gastric ulceration

The efficacy of maize porridge based ORS in the treatment of dehydration due to acute infantile and childhood diarrhoeas

The results indicate that maize porridge based ORS is superior to the standard WHO-ORS in reducing stool output and fluid requirement in children with dehydration due to acute diarrhoea. It however offers no advantage over WHO-ORS in terms of weight gain and duration of hospital stay. We conclude that maize-ORS can safely be used in the treatment of mild to moderate dehydration due to acute diarrhoea

Food and fluid intake and weight changes in children hospitalised for measles in Muhimbili Medical Centre; Dar es salaam; Tanzania

168 children; 80 percent below 36 months of age; were weighed daily from admission until discharge or death. Food and fluid consumed by the first 82 children was weighed and recorded daily. The body weight of the children at discharge was not significantly different from that at admission. The mean daily fluid; protein and caloric intake for all children were below the recommended allowance for their weight and age

Effect of adding guar to some Nigerian meals on postprandial plasma glucose levels in non-insulin dependent diabetics

"The objective of this study was to determine the effect of adding a commercial fibre preparation to some common Nigerian meals on the plasma glucose response (PGR). Three popular Nigerian meals - yam flour (""amala""); rice; and cassava flour (""eba"") - were studied in non-insulin dependent diabetics by monitoring the PGR postprandially. Addition of guar resulted in varying degrees of suppression of PGR in the three meals tested. The differences between meals with guar and without guar in PGR indices were only significantly different in subjects who consumed the cassava flour preparation. It appears from this study that fibre-enrichment of some African diets can have beneficial effects in the control of diabetes in the African at least in the short term."