Publication: Diabetes Update
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Diabetic Digest - Wednesday, Sept. 27, 2006
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News, updates and help from and for the diabetic community.
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Readers:
My doctor's visit brought something to my attention that
had been avoiding. It seems that I have put on a few
pounds.
Over the last few years I've been putting on weight here
and there, but I figured it was a good sign since I had
been so skinny as a kid and teenager.
My doctor and girlfriend have helped me get on the right
track to get healthier and keep my weight under control.
It involves plenty of healthy foods, exercise and strict
blood-sugar monitoring.
I know that sounds like something you've probably heard a
million times before, but that's just it, it is exactly
what you need to help yourself stay in the best shape and
health you can.
I'll keep you updated on my progress in the coming weeks.
Stay safe and healthy.
Regards,
Steve
Diabetic Update Newsletter
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Sleep Loss May Hinder Diabetes Control
NEW YORK (Reuters Health) - Not getting enough shut eye
each night or not sleeping well may contribute to reduced
blood sugar control in African Americans with type 2, also
referred to as adult-onset diabetes, according to a study
published this week. Similar ties between sleep and blood
sugar control are likely to exist in other ethnic groups
as well, the study team predicts.
"Sleep curtailment has become increasingly prevalent in
modern society and it cannot be excluded that this behavior
has contributed to the current epidemic of type 2
diabetes," Dr. Eve Van Cauter and colleagues at the
University of Chicago write in the Archives of Internal
Medicine.
Boosting sleep quantity and quality may be a simple way to
improve the health of people with diabetes, they suggest.
The researchers interviewed 161 adult African Americans
with type 2 diabetes and found that they slept an average
of 6 hours per night. Only 22 percent averaged at least 7
hours of shut eye per night and just 6 percent got at least
8 hours of sleep nightly. Moreover, 71 percent had poor
quality sleep.
According to the team, higher hemoglobin A1C levels -- an
indicator of poor blood sugar control -- were associated
with lower sleep quantity and quality, even after
controlling for possible confounding factors like being
overweight.
The average A1C level was 8.3 percent, which is much higher
than the recommended A1C level of 7 percent or lower. Only
26 percent of study subjects had A1C levels below 7 percent.
Many diabetes patients have painful complications that can
disrupt sleep. However, even after the researchers excluded
39 individuals with painful complications, 67 percent
reported not sleeping well and their average A1C level
was high (8.2 percent).
For subjects without painful complications of their
diabetes, a 3-hour "perceived sleep debt" -- that is,
the difference between how much sleep they felt they
needed and how much they actually got -- was associated
with a 1.1 percentage point increase in A1C levels.
For subjects with at least one diabetes complication,
decreased sleep quality appeared to be more important. An
increase of 5 points out of 21 on a standard sleep quality
index was associated with a 1.9-percentage point increase
in A1C.
"The magnitude of these effects is comparable to those of
widely used oral anti-diabetes agents, note the authors.
"The growing tendency to burn the candle at both ends may
be a significant contributor to the current epidemic of
diabetes," said Van Cauter. "One way to combat this
epidemic may be to repay our mounting sleep debt."
SOURCE: Archives of Internal Medicine, September 18, 2006.
Copyright 2005 Reuters.
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Diabetic Recipe
Creamy Cheesecake with Fresh Raspberries
(makes 12 servings)
1 cup (96 g) graham cracker crumbs
2 tablespoons margarine, melted
3 large eggs, separated
1 large egg white
1/4 teaspoon cream of tartar
3/4 cup (15 g) + 2 tablespoons spoon-for-spoon sugar
substitute such as Splenda 2 tablespoons cornstarch
4 cups (1 l) yogurt cheese made from nonfat plain yogurt
1 1/2 teaspoons grated lemon zest
2 teaspoons pure vanilla extract
2 tablespoons sugar-free red raspberry preserves
1 cup (246 g) fresh raspberries, rinsed and drained dry
1. Preheat oven to 325°°F (160°C, Gas Mark 3).
2. Combine the graham cracker crumbs and margarine. Pat
evenly over the bottom and about 1/2 inch (1.25 cm) up
the sides of a 9 1/2-inch (23.75 cm) springform pan.
Bake in oven for 15 minutes.
3. Meanwhile, using an electric mixer on high speed, beat
the 4 egg whites and cream of tartar in a large bowl
until foamy. Gradually add 6 tablespoons of the sugar
substitute, 1 tablespoon at a time, beating until egg
whites form stiff peaks.
4. In another large bowl, stir the remaining sugar
substitute with the cornstarch, then add the egg yolks,
yogurt cheese, lemon zest, and vanilla. Beat (using the
unwashed mixer beaters) until well blended.
5. Fold beaten egg whites into cheese mixture. Spoon the
mixture into the partially-baked crust. Bake in the oven
until center barely jiggles when cheesecake is gently
shaken, 50 to 60 minutes. Remove from oven and cool,
then cover and chill for up to 1 day.
6. Melt preserves in a small pan over medium heat, stirring
often. Cool, stirring occasionally, until the preserves
form a thick syrup, about 5 minutes. Remove pan rim.
Mound fresh raspberries on the cheesecake and drizzle
with preserve syrup. Chill.
7. When ready to serve, cut the cheesecake into wedges.
Sliding a pie server under each wedge, lift out gently
onto individual dessert plates.
Per serving: 172 calories (18% calories from fat),
8 g protein, 4 g total fat (0.9 g saturated
fat), 29 g carbohydrates, f1 g dietary fiber,
56 mg cholesterol, 254 mg potassium, 161 mg
sodium
Diabetic exchanges: 2 carbohydrate (1 bread/starch, 1 skim
milk), 1 fat
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Archives: DIABETIC DIGEST Archives
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Copyright 2006 by NextEra Media. All rights reserved.
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