Category Archives: Diabetes

Phytonutrients in Whole Grains

Posted on January 16, 2012 by Robert Barrington

Whole grains are defined as grains with the same ratio of bran, germ and endosperm as in the original plant. Grains contain a tough outer bran layer that serves to protect the inner layers from disease, water and sunlight. The … Continue reading →

Posted in Cardiovascular Disease, Cholesterol, Diabetes, Fibre, Phenolic Acids, Phytic Acid, Tocopherols, Vitamin E, Whole Grains | Comments Off on Phytonutrients in Whole Grains

Fibre and Glycaemic Response

Posted on January 2, 2012 by Robert Barrington

Higher intakes of both soluble and insoluble fibre are know to lower the risk of developing a number of diseases such as cardiovascular disease, diabetes and cancer. The effects of fibre in the diet appear to be multi-factorial, possibly because … Continue reading →

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Cod Liver Oil and Type I Diabetes

Posted on December 19, 2011 by Robert Barrington

Type I diabetes is an autoimmune disorder characterised by destruction of the β-cells of the pancreas during early childhood. There is a known genetic component to the disease (genes in the HLA complex of chromosome 6p21) but the genetic component … Continue reading →

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Red Meat and Metabolic Syndrome

Posted on December 5, 2011 by Robert Barrington

The metabolic syndrome increases the risk of developing diabetes and is characterised by insulin resistance, systemic inflammation, abdominal obesity and alterations to blood lipoprotein levels. High levels of fructose in the diet are associated with metabolic syndrome, because fructose is … Continue reading →

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Refined Carbohydrates and Diabetes

Posted on October 19, 2011 by Robert Barrington

Obesity rates are increasing in Western countries with a resulting burden on health care systems and budgets. One of the consequences of the rise in obesity is a rise in associated diseases, most particularly type 2 diabetes. Research has shown … Continue reading →

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Vitamin D and Diabetes

Posted on October 17, 2011 by Robert Barrington

Serum levels of 25-hydroxyvitamin D [25(OH)D] are used as a clinical marker for vitamin D status. Current recommendations are that 25-hydroxyvitamin D levels should be above 40 nmols/L (16 ng/mL) for optimal health. Levels below 25 nmols/L (10 ng/mL) are … Continue reading →

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Dietary Fibre and Diabetes

Posted on August 26, 2011 by Robert Barrington

Dietary fibre is composed of the non-digestible part of plant and can be classified as soluble or non-soluble. Within these broad categories of fibre are a number of sub groupings including cellulose, pectin, lignin, oligosaccharides, resistant starches, hydrocolloids and alcohol … Continue reading →

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Chromium Deficiency?

Posted on March 19, 2011 by Robert Barrington

Syndrome X or metabolic disorder is a condition characterised by insulin resistance and may represent the early signs of type 2 diabetes. The symptoms of this syndrome are glucose intolerance, hyperinsulinaemia, increased LDL-cholesterol, increased triglycerides, elevated total cholesterol and decreased … Continue reading →

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