The 2014 National Diabetes Statistics Report put out by the Centers for Disease Control and Prevention, reported that 29.1 million people in the United States currently have diabetes, representing 9.3% of the total population. What is of greatest concern, however, is the fact that 8.1 million people, or 27.1% of people with diabetes, do not even know that they are diabetic.1,2 There are an additional 80 million Americans (35% of people age 20 or older) that have prediabetes and are at risk of eventually becoming diabetic, yet only 7.3% have been told they are prediabetic.1,2 Based on these numbers, a new person is diagnosed with diabetes every 19 seconds in the united states. Fortunately, there are plenty of proactive steps that you can take to lower your risk of developing diabetes or to improve your health status if you do have diabetes.
The American Diabetes Association has designated November as American Diabetes Month and this year’s theme is “Eat Well, America!” Throughout this month, we would like to focus on some of the nutritional aspects of diabetes and the changes you can make to lower your risk of developing diabetes, or improve your health status if you already have diabetes.
Effects of high blood sugar
When you eat a meal, especially one high in sugar or carbohydrates, your body experiences a rise in the levels of glucose (sugar) in the blood stream. Normally, when blood glucose levels rise, the body produces insulin to help return the blood glucose levels to a normal level. People with diabetes either do not produce enough insulin or do not respond very well to the insulin, meaning their blood glucose levels remain elevated. When your blood glucose is constantly elevated, it has many negative effects throughout the body, contributing to many of the conditions that are frequently associated with diabetes including slow wound healing, macular degeneration, heart disease, neurological problems, kidney disease, poor circulation, and more. Elevated blood glucose levels can cause some of these problems directly, but it can also cause them indirectly by altering cellular metabolism and increasing production of free radicals that contribute to oxidative stress, inflammation, and cellular damage.
Dietary Fiber and Diabetes3,4
• People with diabetes have an increased risk of heart disease and high fiber diets are known to reduce cardiovascular risk5,6
• The fiber used in Pinnaclife Prebiotic Fiber has been shown to help lower triglycerides, bad cholesterol, and blood sugars following a meal and help with reducing visceral fat.7–10
• Long term use of low-glycemic index fiber-rich foods have been shown to improve blood glucose control and reduce the number of hypoglycemic events in people with Type-1 diabetes11
• Increasing fiber intake has been shown to lower levels of C-reactive protein (CRP), an important indicator of inflammation and increased cardiac risk, both of which are common complications of diabetes12,13
Benefits of Pinnaclife Prebiotic Fiber
• Unlike many fiber supplements, Pinnaclife Prebiotic Fiber has a low-glycemic index and is free of sugars and artificial sweeteners that can contribute to metabolic imbalances including diabetes.14–16
• Some prebiotic fibers like inulin from chicory root and fructooligosaccharides (FOS) break down into simple high-glycemic index sugars when heated or exposed to acidic foods. Pinnaclife Prebiotic Fiber uses digestion-resistant maltodextrin that has been shown to remain stable without breaking into simple sugars when heated or exposed to acidic foods like tomato sauce and orange juice, meaning that it keeps it’s low-glycemic index when you cook with it.16
• Uses a slow-fermenting fiber that does not cause the gas and bloating commonly seen with equivalent doses of rapidly fermenting fibers like inulin or FOS16,17
• Odorless, flavorless, and dissolves completely so it can be added to virtually any recipe – both foods and beverages – without altering the taste or texture
• Free of common allergens including gluten, eggs, soy, and dairy so can safely be used by people with food sensitivities
• Helps promote healthy intestinal bacteria that help improve digestion, absorption of nutrients, immune health, and inflammatory conditions while reducing the risk of developing diabetes and obesity.3,4,18–20
Pinnaclife Prebiotic Fiber makes it easy to boost you and your family’s daily fiber intake. Start incorporating it into your cooking, or simply mix it in with your favorite soft foods and beverages. This is a simple and cost-effective way to help keep you and your family healthy.
1. American Diabetes Association. Fast Facts: Data and statistics about diabetes. Online Publ. 2014:1–2. Available at: http://professional.diabetes.org/admin/UserFiles/0 – Sean/14_fast_facts_june2014_final3.pdf.
2. Centers for Disease Control and Prevention. National Diabetes Statistics Report: Estimates of Diabetes and Its Burden in the united States, 2014. Atlanta, GA; 2014. Available at: http://www.cdc.gov/diabetes.
3. Brownawell AM, Caers W, Gibson GR, et al. Prebiotics and the health benefits of fiber: current regulatory status, future research, and goals. J Nutr. 2012;142(5):962–74. doi:10.3945/jn.112.158147.
4. Douglas LC, Sanders ME. Probiotics and prebiotics in dietetics practice. J Am Diet Assoc. 2008;108(3):510–21. doi:10.1016/j.jada.2007.12.009.
5. Chandalia M, Garg A, Lutjohnann D, Bergmann K, Grundy S, Brinkley L. Beneficial Effects of High Dietary Fiber Intake in Patients with Type 2 Diabetes Mellitus. N Engl J Med. 2000;342:1392–8.
6. Streppel MT, Ocké MC, Boshuizen HC, Kok FJ, Kromhout D. Dietary fiber intake in relation to coronary heart disease and all-cause mortality over 40 y: the Zutphen Study. Am J Clin Nutr. 2008;88(4):1119–25. Available at: http://www.ncbi.nlm.nih.gov/pubmed/18842802.
7. Yamamoto T, Yamamoto K, Fukuhara Y, et al. Effect of Indigestible Dextrin on Visceral Fat Accumulation. J Japanese Soc Study Obes. 2007;13:34–41.
8. Gustafson J, Anderson W. Health benefits and practical aspects of high-fiber diets. Blood Press. 1994;59:1242S–7S.
9. Shen H, He L, Price RL, Fernandez ML. Dietary Soluble Fiber Lowers Plasma LDL Cholesterol Concentrations by Altering Lipoprotein Metabolism in Female Guinea Pigs 1 , 2. J Nutr. 1998;(May):1434–1441.
10. Brown L, Rosner B, Willett WW, Sacks FM. Cholesterol-lowering effects of dietary fiber: a meta-analysis. Am J Clin Nutr. 1999;69(1):30–42. Available at: http://www.ncbi.nlm.nih.gov/pubmed/9925120.
11. Rosalba Giacco, Mario Parillo, Angela A. Rivellese, Giovanni Lasorella, Angela Giacco, Lucia D’ Episcopo GR. Long-Term Dietary Treatment With Increased Amounts of Fiber-Rich Low – Glycemic Index Natural Foods Improves Blood Glucose Control and Reduces the Number of Hypoglycemic Events in Type 1 Diabetic Patients. Diabetes Care. 2000;23(10):1461–1466.
12. Ajani UA, Ford ES, Mokdad AH. Nutritional Epidemiology Dietary Fiber and C-Reactive Protein : Findings from National Health and Nutrition Examination Survey Data. J Nutr. 2004;(January):1181–1185.
13. Basu A, Devaraj S, Jialal I. Dietary factors that promote or retard inflammation. Arterioscler Thromb Vasc Biol. 2006;26(5):995–1001. doi:10.1161/01.ATV.0000214295.86079.d1.
14. Swithers SE. Artificial Sweeteners Produce the Counterintuitive Effect of Inducing Metabolic Derangements. Trends Endocrinol Metab. 2013;24(9):431–441. doi:10.1016/j.tem.2013.05.005.Artificial.
15. Greenwood DC, Threapleton DE, Evans CEL, et al. Association between sugar-sweetened and artificially sweetened soft drinks and type 2 diabetes: systematic review and dose-response meta-analysis of prospective studies. Br J Nutr. 2014;112(5):725–34. doi:10.1017/S0007114514001329.
16. Goda T, Kajiya Y, Suruga K, Tagami H, Livesey G. Availability, fermentability, and energy value of resistant maltodextrin: modeling of short-term indirect calorimetric measurements in healthy adults. Am J Clin Nutr. 2006;83(6):1321–1330. Available at: http://ajcn.nutrition.org/content/83/6/1321.short. Accessed January 28, 2014.
17. Kishimoto Y, Kanahori S, Sakano K, Ebihara S. The maximum single dose of resistant maltodextrin that does not cause diarrhea in humans. J Nutr Sci Vitaminol (Tokyo). 2013;59(4):352–7. Available at: http://www.ncbi.nlm.nih.gov/pubmed/24064737.
18. Moreno-Indias I, Cardona F, Tinahones FJ, Queipo-Ortuño MI. Impact of the gut microbiota on the development of obesity and type 2 diabetes mellitus. Front Microbiol. 2014;5:190. doi:10.3389/fmicb.2014.00190.
19. Miyazato S, Nakagawa C, Kishimoto Y, Tagami H, Hara H. Promotive effects of resistant maltodextrin on apparent absorption of calcium, magnesium, iron and zinc in rats. Eur J Nutr. 2010;49(3):165–71. doi:10.1007/s00394-009-0062-6.
20. Flickinger EA, Wolf BW, Garleb KA, et al. Glucose-Based Oligosaccharides Exhibit Different In Vitro Fermentation Patterns and Affect In Vivo Apparent Nutrient Digestibility and Microbial Populations in Dogs. Nutr Metab. 2000;(February):1267–1273.
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