Author: Caroline Borie-Swinburne
Publisher:
ISBN:
Category :
Languages : fr
Pages :
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Book Description
Dans les programmes d’insulinothérapie fonctionnelle, la détermination de la dose d’insuline prandiale est fonction uniquement de la quantité et de la nature des glucides ingérés, la teneur en protéines des repas étant négligée. L’objet de ce travail était d’étudier l’effet des protéines alimentaires sur le profil post-prandial et nocturne du glucose interstitiel, mesuré par un lecteur de glucose en continu, chez 29 sujets diabétiques de type 1 traités par insulinothérapie intensive. Les patients ont reçu successivement deux dîners de composition identique dont l’ordre a été tiré au sort: un dîner standard contenant 39,4 g de protéines et un dîner enrichi en protéines, contenant en plus 300 g de fromage blanc à zéro pourcent de matière grasse, soit 60,8 g de protéines au total. La dose d’insuline prandiale était déterminée en fonction de la quantité de glucides ingérés et était identique avant chaque repas. Les quantités de glucides et de lipides consommées étaient similaires les deux soirs pour chaque patient. Les résultats exprimés en moyenne du glucose interstitiel ou d’aire sous la courbe du glucose interstitiel ont montré que les profils de glucose interstitiel des douze heures suivant les dîners, à deux heures en post-prandial et des deux dernières heures de la nuit n’étaient pas différents après les deux repas. Il apparaît ainsi que les protéines alimentaires n’influencent ni le glucose interstitiel à deux heures en post-prandial ou dans les deux dernières heures de la nuit, ni la moyenne globale du glucose interstitiel nocturne. Il convient donc de conseiller aux patients utilisant les principes de l’insulinothérapie fonctionnelle au quotidien de poursuivre l’adaptation de la dose d’insuline prandiale en fonction de la quantité et de la nature des glucides ingérés, indépendamment de l’apport en protéines alimentaires.
Author: Claudio Ronco
Publisher: Karger Medical and Scientific Publishers
ISBN: 3805578571
Category : Medical
Languages : en
Pages : 189
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Book Description
Uric acid disorders are involved in both nephrological and hematological diseases. One of these crystal-associated diseases which has been known since antiquity is gout. More recently, tumor Lysis syndromes have been identified which affect patients with cancer, especially in the phase of cellular destruction after chemotherapy. The detection of these hyperuricemic syndromes, together with the improved understanding of urate handling by the kidney, have spurred new interest in the pathophysiology of hyperuricemic states, their clinical consequences and management. Moreover, the recent development of a recombinant form of urate oxidase transforming uric acid into allantoin (Rasburicase) has caused new interest in the pathophysiology of hyperuricemia and the potential applications of this new drug. The multidisciplinary approach of this book offers new insights into the metabolic syndromes in question by uniting authors from the fields of biochemistry, pharmacology, rheumatology, onco-hematology, and nephrology. The result is a compendium of the present knowledge in the field, which will also be very useful as a reference tool for professionals and students who want to expand their knowledge on this topic.
Author: G. Debry
Publisher: CRC Press
ISBN: 1135490368
Category : Medical
Languages : en
Pages : 776
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Book Description
Dietary Proteins and Atherosclerosis provides a thorough review of the role of proteins in the development of atherosclerosis. The author reviews early research connections between dietary fat and cardiovascular disease caused by the build-up of plaque in arteries and examines other factors that contribute to atherosclerosis, such as infection and
Author: Peter Barnes
Publisher: CRC Press
ISBN: 9781853176425
Category : Medical
Languages : en
Pages : 164
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Book Description
This text gives a comprehensive discussion of the range of treatments available in asthma therapy and aims to provide a reference manual for both the specialist and trainee in respiratory medicine.
Author: Jyoti Prakash Tamang
Publisher: CRC Press
ISBN: 1040068022
Category : Technology & Engineering
Languages : en
Pages : 364
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Book Description
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
Author: T.A. Sonia
Publisher: Elsevier
ISBN: 1908818689
Category : Medical
Languages : en
Pages : 361
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Book Description
Diabetes Mellitus, a syndrome of disordered metabolism, characterised by abnormal elevation in blood glucose level, has become a life-threatening condition for many people. Current means of therapy for Diabetes Mellitus do not mimic the normal physiological pattern of insulin release. Oral delivery is the preferred route of administration due to its non-invasive nature. Oral delivery of insulin presents an overview of Diabetes Mellitus, and discusses the strategies and techniques adopted for oral delivery of insulin. This title begins with an introductory chapter on symptoms, complications and therapy for Diabetes Mellitus. Subsequent chapters cover the various routes for administering insulin; the challenges and strategies of oral delivery; experimental techniques in the development of an oral insulin carrier; lipids; inorganic nanoparticles and polymers in oral insulin delivery; and a summary and presentation of future perspectives on oral delivery of insulin. - Presents an overview of Diabetes Mellitus - Includes a discussion of various strategies and techniques adopted for oral delivery of insulin - Presents an update of research in the field
Author: André Marette
Publisher: CRC Press
ISBN: 1315390310
Category : Medical
Languages : en
Pages : 213
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Book Description
Yogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health. The first commercial yogurts, sold over a hundred years ago in pharmacies, were recommended to treat digestive disorders. Yogurt: Roles in Nutrition and Impacts on Health compiles the scientific research to date into a comprehensive reference book that explores yogurt's role in diet and health, its composition in micro- and macronutrients, and the potential mechanisms underlying its health benefits. Yogurt’s composition as a unique blend of macronutrients, vitamins, minerals, and ferments makes yogurt a nutrient-dense food that is included by health authorities in food-based dietary guidelines. This book shows how regular yogurt consumption contributes to the intake of key nutrients, such as calcium and protein, and is associated with healthy dietary patterns and lifestyles. The authors review the current evidence linking yogurt consumption to cardiometabolic health and other health conditions, including its established benefits in lactose digestion, its promising role in the prevention of weight management and type 2 diabetes, and its potential impact on cardiometabolic risk factors. This reference book is a key resource for nutrition scientists, dairy researchers, dietitians, health professionals, and educational institutions looking for a state-of-the-art review of the scientific evidence on the role of yogurt in nutrition and health.
Author: Juana Frías
Publisher: Academic Press
ISBN: 0128025492
Category : Technology & Engineering
Languages : en
Pages : 790
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Book Description
Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity
Author: Canada. Department of Agriculture
Publisher:
ISBN:
Category : Agricultural credit
Languages : en
Pages : 40
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Book Description
Author: May Friedman
Publisher: Routledge
ISBN: 0429017634
Category : Social Science
Languages : en
Pages : 264
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Book Description
Thickening Fat: Fat Bodies, Intersectionality, and Social Justice seeks to explore the multiple, variable, and embodied experiences of fat oppression and fat activisms. Moving beyond an analysis of fat oppression as singular, this book will aim to unpack the volatility of fat—the mutability of fat embodiments as they correlate with other embodied subjectivities, and the threshold where fat begins to be reviled, celebrated, or amended. In addition, Thickening Fat explores the full range of intersectional and liminal analyses that push beyond the simple addition of two or more subjectivities, looking instead at the complex alchemy of layered and unstable markers of difference and privilege. Cognizant that the concept of intersectionality has been filled out in a plurality of ways, Thickening Fat poses critical questions around how to render analysis of fatness intersectional and to thicken up intersectionality, where intersectionality is attenuated to the shifting and composite and material dimensions to identity, rather than reduced to an “add difference and stir” approach. The chapters in this collection ask what happens when we operationalize intersectionality in fat scholarship and politics, and we position difference at the centre and start of inquiry.
