Publication: Diabetes Update
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Diabetic Digest - Wednesday, Dec. 20, 2006
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News, updates and help from and for the diabetic community.
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Readers:
The holiday season is upon us again. I think we all know
what that means: Sugary Treats At Every Turn!
Don't be discouraged. There are plenty of healthy, sugar-
free alternatives out there. I've recently turned my family
and friends on to several desserts and ice cream treats
and they tell me that they're better than the real thing.
Not only are they better for you, but they don't taste
artificial or too sugary.
Remember to watch your blood-sugar while partaking in the
edibles. Have a safe and healthy holiday.
Regards,
Steve
Diabetic Update Newsletter
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Noninvasive Test Assesses Diabetes Vascular Damage
NEW YORK (Reuters Health) - A technique called skin
autofluorescence may be a new noninvasive way to detect
vascular damage in patients with type 2 diabetes,
according to a new report.
Skin autofluorescence can measure tissue for the
accumulation of advanced glycation end products (AGEs),
which accumulate as a result of high levels of blood
sugar. AGE has a deleterious effect on the walls of small
and large blood vessels, leading to diabetes-related micro-
and macrovascular disease.
Therefore, skin autofluorescence can be a "tool that is
able to give a rapid impression of the risk for diabetes
complications," the authors explain in the current issue
of Diabetes Care.
Dr. Helen L. Lutgers from University Medical Center
Groningen, the Netherlands, and colleagues investigated
the association between skin autofluorescence and micro-
and macrovascular complications in 973 patients with
type 2 diabetes.
The autofluorescence test was conducted by illuminating
the skin of the patients' forearm with an 8 W blacklight
and measuring the levels of light emitted.
The average skin autofluorescence was 33 percent higher
among type 2 diabetics than among controls, the
investigators report.
Patients with both micro- and macrovascular complications
had higher average skin autofluorescence than did patients
without complications and patients with only microvascular
complications. Patients with macrovascular complications
also had higher average skin autofluorescence than did
patients without complications, the researchers note.
Increased skin autofluorescence was also associated with
increased age, female sex, current tobacco use, increased
diabetes duration, evidence of kidney disease and decreased
HDL cholesterol (the "good" cholesterol), the report
indicates.
"In this study, we showed that increased levels of skin
autofluorescence (were) related to the extent of diabetes-
related complications," the authors conclude.
"In a 4-year follow-up study," they add, "the progression
of micro- and macrovascular complications, as well as
mortality, is now (being) evaluated in the current study
group" to see if skin autofluorescence can predict the
development or progression of diabetes complications.
SOURCE: Diabetes Care, December 2006.
Copyright 2006 Reuters Limited.
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Diabetic Recipe
Christmas Fruit Squares
(makes 25)
butter-flavored cooking spray
3/4 cup (72 g) sifted cake flour
1/2 teaspoon (2.5 ml) baking powder
1/8 teaspoon (0.6 ml) salt
1 teaspoon (5 ml) ground cinnamon
2/3 cup (19 g) spoonable brown sugar substitute
1/4 cup (32 g) chopped walnuts
1/2 cup (55 g) chopped peeled apple
1/2 cup (66 g) dried no-sugar-added dried cherries
1/3 cup (53 g) chopped dried apricots
1/4 cup (36 g) golden raisins
1 large egg + 1 large egg white
2 tablespoons (30 ml) fresh orange juice
1 tablespoon (15 ml) canola oil
1. Position the rack in the middle of the oven. Preheat
oven to 350°F (180°C), Gas Mark. Line a 9-inch (22.5 cm)
square baking pan with parchment paper. Lightly coat the
paper with cooking spray.
2. In a bowl, mix together the flour, baking powder, salt,
cinnamon, brown sugar substitute, and walnuts.
3. In a small bowl, combine apple, dried cherries,
apricots, and raisins. Add to flour mixture and using
your hands, toss the fruits with the flour, separating
the fruits and coating them evenly with flour mixture.
4. In a large measuring cup, beat together egg, egg white,
orange juice, and oil. Mix well. Add to flour-fruit mixture
and stir with a wooden spoon until mixture is thoroughly
mixed and evenly moistened.
5. Spoon into prepared pan and press down evenly. Bake for
25 minutes, until top is golden and a tester inserted in
the center comes out clean. Cool in the pan on a rack for
10 minutes. Using a sharp knife, cut into 25 squares. Cool
completely. Store in an airtight container.
Per 2-square serving: 94 calories (29% calories from fat),
2 g protein, 4 g total fat (0.4 g saturated fat),
16 g carbohydrates, 2 g dietary fiber, 18 mg cholesterol,
54 mg sodium
Diabetic exchanges: 1 carbohydrate (fruit), 1 fat
Copyright 1997-2001 Diabetic-Lifestyle.
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Archives: DIABETIC DIGEST Archives
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