Vitamin K and Diabetes
Proper nutrition is essential to overall health, but certain vitamins and minerals may also impact blood sugar levels. The following articles point to important research findings related to nutrition and diabetes.
Vegetables are healthy for all of us. There’s more evidence that you should be eating your vegetables to reduce the risk of Type 2 diabetes. Naturally-occurring Vitamin K is found in green vegetables including cooked broccoli as well as a host of raw greens like leaf lettuce, kale, spinach, parsley, Swiss chard and watercress.
A recent study in Spain found a 50 percent reduction in the risk of developing Type 2 diabetes among participants who had a high dietary intake of foods rich in Vitamin K1 (or phylloquinone) on a daily basis. Vitamin K supplements were not considered in the study.
Plant-based diets, which should be high in Vitamin K1, have been studied too. One published this year in the Asian Pacific Journal of Clinical Nutrition points to a diet of vegetables, potatoes, seaweed, fruits and soybean products as being associated with a reduced risk of Type 2 diabetes among the Japanese.
Diabetes and low vitamin D
Maintaining the correct levels of Vitamin D in your system is necessary to good health, especially when it comes to people who have diabetes. This is because the nutritional element is essential in modulating the production of insulin by the pancreas. In fact, the American Diabetes Association goes so far as to warn that lower levels of Vitamin D in people with diabetes make them vulnerable to life-threatening conditions such as cardiovascular events and kidney failure.
Exposure to sunlight is the best way to get Vitamin D, although the amount of time you need to spend in the sun depends as much on your skin type as on where you live. Other good sources are fortified milk and saltwater fish, such as cooked salmon and mackerel as well as canned sardines and tuna.
There is some concern that most Vitamin D assays do not accurately measure the active D3. Please see a “Accuracy of 25-hydroxyvitamin D assays: confronting the issues” paper here. This is a new and exciting research area. Some researchers believe previous work needs to be analyzed and revised.
Read More From Only My Health
Go Orange! Beta Carotene May Protect Against Genetic Risk for Type 2 Diabetes
Stanford University School of Medicine researchers report in the journal Human Genetics that beta carotene, the nutrient that gives red and orange fruits and vegetables their color, might lower a person’s risk for type 2 diabetes based on family genes.
Gamma tocopherol, on the other hand, the major form of vitamin E in the American diet, could increase a person’s risk for type 2 diabetes. However, vitamin E is still helpful for our health and should not be avoided.
Researchers would also like to spend more time evaluating a specific gene, SLC30A4. 50% to 60% of Americans have SLC30A4, one of 18 genetic variants associated with an increased risk for the disease. Proper nutrition is an important factor in combating all disease.
Read article from Everyday Health
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