Fats and Proteins in Relation to Type 2 Diabetes

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Table of Contents

Introduction
The Etiology of Diabetes type 2
Consumption of Fats and Proteins in Relation to Diabetes Type 2
Dietary recommendations for the management of diabetes type 2
Conclusion
Reference List

Introduction

Diabetes type 2 is a chronic condition that alters metabolism of blood sugar in the body of an individual. This situation forces the body to either resist or fail to produce insulin. Insulin maintains blood sugar level. Food, especially carbohydrates, contains starch. The liver converts starch into glucose that is stored in the body. When the glucose is released in the blood system, the pancreas is triggered to produce insulin. Production of insulin leads to regulation of blood sugar and other metabolism processes. This essay explores effects of under or overconsumption of fats and proteins in relation to type 2 diabetes with a view of providing an insight into the appropriate nutritional ways to curb the condition.

The Etiology of Diabetes type 2

Insensitivity to insulin is the main cause of diabetes type 2. This condition is detected when insulin receptors are unable to function properly. As a result, the insulin receptors fail to normalize blood sugar in the body (Alberti, Zimmet, & Shaw, 2007). Absence or insufficient production of insulin leads to accumulation of sugar in the blood. This condition results in diabetes type 2. Various symptoms that are associated with such diabetes type 2 include frequent thirst, extreme tiredness, weight loss, frequent urge to urinate, and blurred vision among others. Numerous researchers attest that numerous risk factors such as age, family history, race, and past health records among others increase the chances of developing diabetes type 2 (Alberti et al., 2007).

Age

The risk of developing type 2 diabetes increases with the age of an individual. Alberti, Zimmet, and Shaw (2007) reveal that individuals who have attained the age of 40 years and above have higher risks of developing the condition. Nonetheless, people who are aged above 65 years are at the highest risk. However, people who are below 45 years old are also vulnerable to development of diabetes type 2 because of shifting lifestyles (Alberti et al., 2007).

Family history

Family history also exposes individuals to risks of developing diabetes type 2. Alberti, Zimmet, and Shaw (2007) posit that some families are vulnerable to diabetes type 2 due to hereditary factors. For example, if a parent or a sibling is a type 2 diabetic patient, there is a high probability that one or all of the members of the family are at a risk of developing diabetes type 2 (Alberti et al., 2007).

Race

Alberti, Zimmet, and Shaw (2007) reveal that diabetes type 2 is most common amongst some races. For instance, African Americans, Latino Americans, American Indians, Asian Americans, and Pacific Islander Americans are at higher risks of having the type 2 diabetes than any other Americans in the United States.

Previous Health Records

Notably, some women usually have gestational diabetes during their various trimesters. Delivering a child who weighs over 10 kilograms exposes the mother to a higher risk of developing diabetes type 2. Other illnesses that predispose an individual to diabetes type 2 include pre-diabetic conditions such as inability of the pancreas to produce insulin, pancreatitis, elevated blood pressure, high levels of saturated fatty acids and cholesterols, impaired glucose tolerance, heart attacks, stroke, and metabolic syndromes (Alberti et al., 2007).

Overweight and Obesity

Type 2 diabetes is usually associated with obese people. Numerous surveys have revealed that almost 80-percent of overweight individuals are vulnerable to type 2diabetes since their bodies have lower response to insulin production (Alberti et al., 2007).

Consumption of Fats and Proteins in Relation to Diabetes Type 2

Consumption of Fats

Gerhard et al. (2004) reveal high intake of fats is a primary factor that leads to diabetes type 2. Consumption of animal products such as milk and red meat results in generation of excess energy that cannot be utilized completely. Excess energy is stored in the body in form of fats. Fats are usually categorized into bad and good fats. Bad saturated and Trans fats are responsible for the production of low-density cholesterols while good monounsaturated and polyunsaturated fats lower LDL-cholesterols in the blood (Gerhard et al., 2004).

Consumption of diets that contain large amounts of saturated fats can increase the risk of developing diabetes type 2. The saturated fatty acids activate immune cells to produce interleukin-1beta, an inflammatory protein. This protein acts on liver and adipose tissues, rendering them insensitive to insulin (Lewis, Carpentier, Adeli, & Giacca, 2002). This situation leads to insulin resistance; hence, the level of blood sugar is increased. Eventually, this state of metabolic imbalance develops into diabetes type 2.

Leptin is a crucial hormone in metabolism processes. Its main functions are regulation of appetite and moderation of body weight (Gavrilova, Marcus-Samuels, Leon, Vinson, & Reitman, 2000). It also communicates with the brain on metabolic functions that pertain to utilization and storage of energy in the body. Therefore, the leptin hormone triggers the liver to convert starch to glucose and vice versa depending on bodily requirements. Leptin is also responsible for detection of correct signaling and resistance of insulin in the body. According to Gavrilova et al. (2000), obese and overweight individuals have insufficient insulin due to production, underutilization, and storage of excess fats in the body.

Consumption of Proteins

Uncontrolled consumption of proteins leads to acidosis (increase in acidity). Acidosis reduces the ability of insulin to bind at the surfaces of receptors in the body. For instance, Li et al. (2006) reveal that augmented consumption of meat products significantly elevate acidity levels upon digestion. This situation promotes development type 2 diabetes in individuals. Higher levels of acidity further lead to production of amino acids that increase susceptibility of the individual to type 2 diabetes (Li et al., 2006). However, alkaline balance moderates acidity rise in the body.

Various genetic factors that are derived from proteins enhance the of risk developing diabetes type 2. For instance, fatty-acid binding protein gene (FABP2) is responsible for the production of large amounts of triglycerides (Li et al., 2006). Production of triglyceride is linked to insulin resistance that promotes development of diabetes type 2.

Nutritional Steps that Delay Development of Diabetes Type 2

Numerous researchers attest that high fiber content carbohydrates are essential for promoting the health of diabetic type 2 patients. Whole grains such as brown bread are rich in compact fibers and bran that slow down digestion and conversion of starches to glucose. This situation lowers the rate at which blood sugar and insulin are released to the bloodstream; hence, it lowers the glycemic index. The whole grains also provide various vitamins and minerals that promote reduction of diabetes type 2 (Alberti et al., 2007).

Reduction of Sugary Drinks

People who often drink large amounts of sugary drinks such as sodas and beverages are at higher risks of developing diabetes type 2 since they gain a lot of weight due to excess glucose that is stored in their bodies in form of fats. This situation leads to chronic inflammation, cholesterol levels, and amplified production of triglycerides that are responsible for insulin resistance. Therefore, patients should replace sugary drinks or sweetened drinks with unsweetened drinks that contain low sugar (Alberti et al., 2007).

Inclusion of Moderate Good Fats in Diets

The types of fats that are incorporated in diets can raise or lower the risk of developing diabetes type 2. Polyunsaturated and monounsaturated fats should be included in the diets since they delay development of diabetes type 2. Bad fats that are contained in margarine and fried foods among others sources should be excluded in diets (Gerhard et al., 2004).

Exclusion of red and processed meats

Alberti, Zimmet, and Shaw (2007) posit that people who consume red meat have a 20-percent higher risk of developing diabetes than vegetarians. Meat contains high amounts of iron and protein that diminishes or completely damages cells that are responsible for production of insulin (Alberti et al., 2007).

Dietary recommendations for the management of diabetes type 2

Dietary management of diabetes type 2 involves implementation of various food groups that are categorized into starchy foods, fruits and vegetables, dairy products, and meat, fish, eggs, and pulse.

Starchy foods

Starchy foods include rice, potatoes, and pasta among others. These foods contain carbohydrates that are digested into glucose. Although starches have low fat contents, individuals should choose foods that are rich in fiber and bran such as whole grains. High fiber content and bran lower the rate of digestion of blood sugar. The recommended intake per day is 5 to 14 portions (a portion is 2-4 table spoon of cereals, a slice of bread, 2-3 table spoons of rice, 2-3 crackers) or one-third of the diet (Brand-Miller, Hayne, Petocz, & Colagiuri, 2003).

Fruits and vegetables

Fruits and vegetables contain low fats and calories. These foods reduce other complications such as heart attack and blood pressure. Specialists recommend that individuals should consume five portions in a day. Each portion should include both fresh and frozen dried fruits and vegetables (Brand-Miller et al., 2003).

Dairy products

An individual should choose low fat dairy products such as skimmed milk and yoghurt. Daily intake of three portions that include 190ml (or one-third pint) of milk, a minimal portion of yoghurt, and 2 tablespoons of cottage cheese is recommended (Gerhard et al., 2004).

Meat, fish, eggs and pulse

These foods contain high amounts of proteins and iron. Iron is necessary for bodybuilding and production of blood cells. Omega-3 fatty oils that are found in mackerel and salmon fish offer the body protection from heart diseases. The vegetarian sources include pulses, beans, and soya among others. The recommended dietary intake per day is 2 to 3 portions. A portion equals to 80g of meat or 120g fish, 2 table nuts, and 3 tablespoons of beans or lentils (Alberti et al., 2007).

Conclusion

In the light of the above discussion, resistance or absence of insulin to regulate blood sugar in the body increases the vulnerability of individuals to diabetes type 2. Increased consumption of saturated fats and proteins that are obtained from red meat and other sources intensify the risk of developing diabetes type 2. Management of diabetes type 2 requires that food choices that comprise balanced diets must be taken into consideration. However, the aforementioned steps should only serve as precautionary measures. Therefore, patients should seek appropriate medical attentions from health specialists.

Reference List

Alberti, K., Zimmet, P., & Shaw, J. (2007). International Diabetes Federation: a consensus on Type 2 diabetes prevention. Diabetic Medicine, 24(5), 451-63.

Brand-Miller, J., Hayne, S., Petocz, P., & Colagiuri, S. (2003). Low–Glycemic Index Diets in the Management of Diabetes A meta-analysis of randomized controlled trials. Diabetes care, 26(8), 2261-7.

Gavrilova, O., Marcus-Samuels, B., Leon, L., Vinson, C., & Reitman, M. (2000). Hormones: Leptin and diabetes in lipoatrophic mice. Nature, 403(6772), 850.

Gerhard, G., Ahmann, A., Meeuws, K., McMurry, M., Duell, P., & Connor, W. (2004). Effects of a low-fat diet compared with those of a high-monounsaturated fat diet on body weight, plasma lipids and lipoproteins, and glycemic control in type 2 diabetes. The American journal of clinical nutrition, 80(3), 668-73.

Lewis, G., Carpentier, A., Adeli, K., & Giacca, A. (2002). Disordered fat storage and mobilization in the pathogenesis of insulin resistance and type 2 diabetes. Endocrine reviews, 23(2), 201-29.

Li, Y., Fisher, E., Klapper, M., Boeing, H., Pfeiffer, A., Hampe, J.,…Döring, F. (2006). Association between functional FABP2 promoter haplotype and type 2 diabetes. Hormone and metabolic research, 38(5), 300-7.

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