Editorial - Insights in Nutrition and Metabolism (2020) Volume 0, Issue 0

Treatment of diabetes by nutrition management

Nutrition is the science that interprets the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes ingestion, absorption, assimilation, biosynthesis, catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the availability and palatability of foods. For humans, a healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduces risk of food borne illnesses. The seven major classes of human nutrients are carbohydrates, fats, fiber, minerals, proteins, vitamins, and water. Nutrients can be grouped as either macronutrients or micronutrients (needed in small quantities). The connection among diet and disease flare-ups has been found lately and hence dietary changes are taken into thought as a proportion of health advancement. Weight, hypertension, iron deficiency, osteoporosis, diabetes, cancer, and atherosclerosis are diseases that diet assumes a significant job in their flexibly. Every one of these infections can be a foundation for other diseases; for example, obesity might be an antecedent to hypertension and diabetes. In humans, an unhealthy diet can cause deficiency-related diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism, or nutrient excess health-threatening conditions such as obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes, and osteoporosis. Under nutrition can lead to wasting in acute cases, and the stunting of marasmus in chronic cases of malnutrition. The role of diet is notable in controlling diabetes. As indicated by the most recent investigations, low-calorie diet with high starch sugars, high fiber and low fat is the most ideal approach to lose weight and control type II diabetic patients. In the studies that have been directed on the healthful status of diabetic patients on the world; it has been indicated that food instability was higher among diabetic patients than those without diabetes. In America it was seen, that the predominance of diabetes in individuals with extreme food insecurity was higher than those with mild food instability and people without higher food instability. A diabetic diet is a diet that is used by people with diabetes mellitus or high blood sugar to minimize symptoms and dangerous complications of long term elevations in blood sugar.

Author(s): Toral P Patel

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