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Author Topic: Curcumin Study and Type 2 Diabetes
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Post Curcumin Study and Type 2 Diabetes
on: July 30, 2012, 17:14
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Curcumin Study and Type 2 Diabetes
A study recently released in Diabetes Care cited a double-blind study after 9 months of curcumin treatment, 16.4% of the subjects in the placebo group were (no curcumin) diagnosed with type 2 diabetes, whereas none were diagnosed with type 2 diabetes in the curcumin-treated group. The study also showed “better overall function” of pancreatic beta-cells in curcumin-treated group. This article could lead to a lot of studies in the future which may lead to some kind of recommendation on the preventive effect of curcumin. At this time, rushing to health stores for pure curcumin supplements may be an over-reaction. However, having a curry rice every now and then could be a wise thing to do instead. So what is curcumin and why it may work to prevent type 2 diabetes.
Indications for Curcumin, possible mechanisms of action, and history of use
“Turmeric is a perennial herb from ginger family and its active ingredient, curcumin, is widely used in Asia as a spice in curry powders and mustard’s, as a natural colorant in food industry, and also as a medicinal powder. In Oriental medicine, it is primarily used for digestive problems, especially heartburn, excessive gas and diarrhea. Since diabetics may experience these symptoms, alternative health care providers may use curcumin to improve digestive symptoms as well as blood sugar levels associated with diabetes.
A study carried out by research team from Columbia University Medical Center found that animal subjects exposed to turmeric were less prone to developing type 2 diabetes based on their glucose level, glucose and insulin tolerance tests. The authors also observed that curcumin has anti-inflammatory and anti-oxidant qualities that may be responsible for improving insulin resistance and therefore may prevent type 2 diabetes. This study was published in July 2008 issue of “Medical News Today.”

Here is the PNN release about curcumin study and type 2 diabetes. Source: Early-release and Aug. articles in Diabetes Care(2012; 35).
Curcumin as Diabetes Preventive:Curcumin, the principal curcuminoid in tumeric, significantly lowered the number of prediabetic patients who progressed to type 2 diabetes (T2DM), compared with placebo, in a 9-month trial. In 240 patients with prediabetes, curcumin or placebo produced these changes in beta-cell function (homeostasis model assessment [HOMA]-beta, C-peptide, and proinsulin/insulin), insulin resistance (HOMA-IR), anti-inflammatory cytokine (adiponectin), and other parameters: “After 9 months of treatment, 16.4% of subjects in the placebo group were diagnosed with T2DM, whereas none were diagnosed with T2DM in the curcumin-treated group. In addition, the curcumin-treated group showed a better overall function of beta-cells, with higher HOMA-beta (61.58 vs. 48.72; P < 0.01) and lower C-peptide (1.7 vs. 2.17; P < 0.05). The curcumin-treated group showed a lower level of HOMA-IR (3.22 vs. 4.04; P < 0.001) and higher adiponectin (22.46 vs. 18.45; P < 0.05) when compared with the placebo group.” (S. Chuengsamarn, Medical Staff

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1 Comments
  1. Myth #1: Carbohydrates are bad for you.

    All carbohydrates aren’t alike. Easily digested carbohydrates, such as those from white bread and white rice, if eaten often and in large quantities, may add to weight gain. But carbohydrates are also found in fruits, vegetables, beans, and dairy products; and these deliver essential vitamins, minerals, and fiber. Diabetes carbohydrates also give your body energy and help keep organs functioning properly.

    A system called the glycemic index measures how fast and how far blood sugar rises after you eat a food with carbohydrates. White rice, for example, is almost immediately converted to blood sugar (glucose), causing it to rise rapidly, and so has a high glycemic index. Whole grain bread is digested more slowly, making blood sugar climb more slowly and not as high. It has a low glycemic index. Whenever possible, select carbohydrates that is whole grain, such as whole grain bread, whole wheat pasta, and old fashioned oats.

    Myth #2. Vegetables mainly add fiber to your diabetic diet foods.

    Vegetables are excellent sources of fiber and they supply vitamins and minerals, with very few calories. Orange vegetables like carrots, and dark leafy greens, such as spinach and collards, are good sources of vitamin A, an important nutrient to keep your eyesight keen, your skin healthy, and your immune system strong. Broccoli, pepper, and tomatoes are full of vitamin C, which promotes healing and keeps keep ligaments, tendons, and gums healthy. And beans and lentils supply potassium, which enables the body to convert blood sugar into glycogen, a stored form of energy that’s held in reserve by the muscles and liver.

    Myth #3: To get calcium in your diabetic diet, you have to consume dairy products.

    Milk, yogurt, and cheese are rich in calcium, which is important for building and protecting bones, Calcium Sources but they’re not the only sources of this mineral. Today, many foods are fortified with calcium, including orange juice, soy milk, breads, and cereals. Other nondairy sources of calcium are canned salmon and sardines with bones, collard greens, broccoli, and almonds. If you find it difficult to get enough calcium from your diet, you can also take calcium and glucose supplements.
    Food for Type 2 Diabetes – Nutrition Mythbusters

    Myth #4: Meat, chicken, and fish are the best sources of protein.

    Foods with protein help your body build muscle and tissue, and provide diabetes vitamins and minerals. Animal sources—meat, poultry, fish, and dairy products–have what’s called complete protein, that is, they contain all the amino acids needed to build new proteins. Proteins from fruits, vegetables, grains, and nuts are called incomplete proteins—they’re missing one or more amino acids. But animal sources of protein have their drawbacks: red meat and poultry skin are high in fat, especially saturated fat (a healthy diabetic diet plan should have less than 10% of calories from saturated fat). If you eat meat, stick to lean cuts, chicken with the skin removed, and fish. If you want to try vegetable sources of protein, try beans, nuts, and whole grains.

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