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A device that closely monitors the highs and lows of blood sugar reveals that most people only see a partial picture of the sugar circulating in their blood, according to a study by researchers at the University of Toronto. Medical School Stanford University.
It turns out that a person's blood sugar level – especially in individuals considered healthy – fluctuates more than traditional means of surveillance, such as the finger prick method , we believe. Often these fluctuations take the form of "spikes", or a rapid increase in the amount of sugar in the blood, after eating specific foods – most commonly, carbohydrates.
"There are a lot of people running with their glucose-boosting levels, and they do not even know it," said Michael Snyder, PhD, professor and president of genetics at Stanford and senior author of the journal. ;study. Hidden peaks are a problem because high blood sugar levels, especially when they are prolonged, may contribute to the risk of cardiovascular disease and tendencies to develop insulin resistance, which is a common precursor of diabetes. People who think they're healthy divert glucose – sometimes with the same severity as people with diabetes – and they have no idea, "said Snyder. glucose, which penetrates superficially into the superficial layer of the skin and takes constant readings of blood sugar concentrations during its circulation.With constant readings providing more detailed data, the Snyder group has seen not only that dysregulation of Glucose is more common than previously thought, but it also used the data to build a machine learning model to predict specific foods.The goal is to one day use the framework for compile the data of an individual and, depending on their continuous glucose reading, move them away from foods particularly "spicy".
The study was published online July 24 in PLOS Biology. Heather Hall, graduate student, Dalia Perlman, dietitian researcher, and Alessandra Brechi, Ph.D., postdoctoral researcher, share authorship
Some are more "spikier" than others [19659006]. the finger and a device that reads the concentration of glucose in the blood. The problem with this method is that it only captures a snapshot in time. The amount of sugar in the blood of a person is not a constant; It fluctuates depending on what the person ate that day, depending on the specific type of carbohydrate. (For example, rice, bread and potatoes are all different types of carbohydrates, but people often digest them differently.)
To better understand glucose levels, Snyder has equipped 57 people with a variety of carbohydrates. a device continuously dosed. about two weeks. Most of the participants were in good health or showed signs of prediabetes and five had type 2 diabetes. The data returned to the laboratory showed that there were several types of spikers, which were clbadified into three 'glucotypes' Global. The glucotype categories – low, moderate and severe – are essentially ranks of peak intensity.
"We are very interested in what it means to be" healthy "and find deviations from that," said Snyder, who owns Stanford W. Ascherman, MD , FACS Professorship in Genetics. These glucotypes, he said, are subject to change based on diet. The researchers finally have two goals for their work: When people spike, catch it early; and understand what makes a person spike, and adjust their diet to bring the glucotype into the "low" range.
Often, prediabetic people do not know that they are prediabetic. In fact, this is the case in about 90% of cases. According to Snyder, 70% of pre-diabetic people will eventually develop the disease.
"We believe that these continuous glucose meters will be important to provide the right information sooner so that people can make changes." Snyder conducted a sub-study in which 30 participants using the continuous glucose monitor alternated between three breakfasts
: a bowl of cornflakes with milk, a peanut butter sandwich and a protein bar
The trio of tests gave surprising results: After eating one or more meals, more than half of the group the tests showed that they were "healthy" – doped at the same levels as those of pre-diabetic or diabetic people.
What's New? "
" We have as 80% of our participants stung after eating a bowl of cereal and milk, "said Snyder." Do this whatever you want, but my own personal belief is that it's not prob not a good thing for everyone to eat. "
Yet the variables that cause peaks in an individual – genetics; the population of microbes that live in our bodies; and epigenetics, or changes in gene expression – are essential for understanding dysregulation of glucose and foods that cause glucose spikes. These settings are not engraved in stone, which is why Snyder encourages everyone – including those who consider themselves healthy – to control their blood glucose levels with continuous glucose monitoring approximately once a year
do and do not spit, or are super-crampons, but we have to become smart about why this happens, "Snyder said." I think that understanding the microbiome and manipulating it will be a big part of that. , and that's where our research goes next. "
This article has been republished from materials provided by Stanford Medicine.NOTE: Content may have been modified for length and content. for information, please contact the cited source.
Reference: Hall, H., Perelman, D., Breschi, A., Limcaoco, P., Kellogg, R., McLaughlin, T., & Snyder, M. (2018) The glucotypes reveal again x dysregulation models of glucose. PLOS Biology, 16 (7), e2005143. https://doi.org/10.1371/journal.pbio.2005143
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