Study title and authors:
Inflammation markers and metabolic characteristics of subjects with one-hour plasma glucose levels
Gianluca Bardini, MD, PhD, Ilaria Dicembrini, MD, Barbara Cresci, MD and Carlo Maria Rotella, MD (firstname.lastname@example.org)
Section of Endocrinology, Department of Clinical Pathophysiology, University of Florence, Italy
This study can be accessed at: http://care.diabetesjournals.org/content/early/2009/11/12/dc09-1342.abstract
The study found:
(a) Subjects with 1-hour blood glucose levels above 155 mg/dl showed a significant increase in inflammation compared to subjects with 1-hour blood glucose levels below 155 mg/dl.
(b) Subjects with 1-hour blood glucose levels above 155 mg/dl showed a significant increase in insulin resistance compared to subjects with 1-hour blood glucose levels below 155 mg/dl.
(c) 100% of the subjects with 1-hour blood glucose levels above 155 mg/dl had metabolic syndrome, whereas only 31% of the subjects with 1-hour blood glucose levels below 155 mg/dl.
Bardini notes how the study shows that high blood sugar levels (over 155 mg/dl) could be considered a new “marker” for heart disease risk.
High blood sugar is caused by eating foods with a high glycemic load such as cornflakes, coco pops, special K, grape nuts, bagels, dried dates, rice, buckwheat, macaroni, spaghetti and potatoes.
Foods with a low glycemic index maintain healthy blood sugar levels. Foods such as meat, poultry, fish, cheese, or eggs have a glycemic index of zero.
To conclude: Diets high in carbohydrates lead to high blood sugar levels which are a marker for heart disease risk.
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Recipe of the day
|Food Mall: Sirloin Roast Beef|
1 large garlic cloves, peeled and finely chopped
15ml/1tbsp mixed peppercorns, crushed
50ml/2floz good quality balsamic vinegar
1.Place the garlic, peppercorns, salt and vinegar in a large non-metallic shallow dish and mix well.
2.Add the beef to the marinade mixture and coat well. Cover and refrigerate overnight.
3.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
4.Remove the joint from the marinade and transfer to a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.
5.Remove the joint from the tin and transfer to a warm platter. Cover and set aside to rest for 15-20 minutes.
6.Carve the joint and serve.