Reducing cardiovascular disease risk in patients with diabetes: A message from the National Diabetes Education Program

Blonde, Lawrence; Dempster, Judith S.; Gallivan, Joanne; Warren-Boulton, Elizabeth

doi:10.1111/j.1745-7599.2006.00171.x

Cited by 12 publications

(10 citation statements)

References 40 publications

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“…Regular physical activity is effective both in slowing the progression of diabetes (17, 18) and in preventing its long‐term microvascular complications, such as nephropathy, peripheral neuropathy (19, 20) and macrovascular complications, such as coronary heart diseases, stroke, and peripheral arterial diseases (21–24) in type 2 diabetes.…”

Section: Physical Activity and Prevention Of Vascular Complications Imentioning

confidence: 99%

Biological mechanisms of stroke prevention by physical activity in type 2 diabetes

Agosti¹,

Graziano²,

Artiaco³

et al. 2009

Acta Neurologica Scandinavica

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The principal modifiable risk factors for stroke are hypertension, diabetes mellitus, hypercholesterolaemia, hyperhomocysteinaemia, smoking and limited physical activity. However, it is not clear whether physical inactivity is a risk factor per se, or because it predisposes to pathological conditions that are risk factors for stroke. The limited availability of effective therapeutic approaches for stroke emphasizes the crucial role of prevention of risk factors. The global burden associated with type 2 diabetes is large and continues to grow. Convincing epidemiologic data support the role of physical activity in preventing type 2 diabetes. The increasing evidence of physical activity in preventing diabetic complications, including stroke, has generated interest in the molecular basis underlying these beneficial effects. The aim of the present review is to discuss the biological mechanisms underlying the effect of physical activity in preventing stroke in type 2 diabetes.

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Section: Physical Activity and Prevention Of Vascular Complications Imentioning

confidence: 99%

Biological mechanisms of stroke prevention by physical activity in type 2 diabetes

Agosti¹,

Graziano²,

Artiaco³

et al. 2009

Acta Neurologica Scandinavica

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“…Despite recent advancements in the prevention and treatment of heart disease, cardiac ailments continue to be a leading cause of mortality in the Western world [1]. Amongst various techniques studied to protect the heart against the consequences of coronary stenosis and occlusion, IPC is considered to have therapeutic potential for reducing myocardial injury during cardiac surgery, percutaneous transluminal coronary angioplasty (PTCA) and heart transplantation [2], [3].…”

Section: Introductionmentioning

confidence: 99%

The Bitter Fate of the Sweet Heart: Impairment of Iron Homeostasis in Diabetic Heart Leads to Failure in Myocardial Protection by Preconditioning

et al. 2013

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Cardiovascular dysfunction is a major complication of diabetes. Examining mechanistic aspects underlying the incapacity of the diabetic heart to respond to ischemic preconditioning (IPC), we could show that the alterations in iron homeostasis can explain this phenomenon. Correlating the hemodynamic parameters with levels of ferritin, the main iron storage and detoxifying protein, without and with inhibitors of protein degradation, substantiated this explanation. Diabetic hearts were less sensitive to ischemia-reperfusion stress, as indicated by functional parameters and histology. Mechanistically, since ferritin has been shown to provide cellular protection against insults, including ischemia-reperfusion stress and as the basal ferritin level in diabetic heart was 2-fold higher than in controls, these are in accord with the greater resistance of the diabetic heart to ischemia-reperfusion. Additionally, during ischemia-reperfusion, preceded by IPC, a rapid and extensive loss in ferritin levels, during the prolonged ischemia, in diabetic heart but not in non-diabetic controls, provide additional substantiation to the explanation for loss of respond to IPC. Current research is shedding light on the mechanism behind ferritin degradation as well, suggesting a novel explanation for diabetes-induced loss of cardioprotection.

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“…According to the results, the performance of the FRISMO, Modified and traditional kilns using Copadichromis species did not differ and the modified kiln was only unique to the frying method. The initial moisture and fat content of fish for example affects the extent to which wood smoke reacts on the fish during processing [20]. Smoke impacting on the dry surface bounces off because there is nothing to hold it, but the oily and wet surfaces are stickier [20].…”

Section: Discussionmentioning

confidence: 99%

“…The initial moisture and fat content of fish for example affects the extent to which wood smoke reacts on the fish during processing [20]. Smoke impacting on the dry surface bounces off because there is nothing to hold it, but the oily and wet surfaces are stickier [20]. Wood smoke is composed of vapours and particles that are easily taken up by the moisture on the fish surface during smoking [21] and the extent of these particles to be imparted onto the surface is dependent on the moisture and fat level.…”

Section: Discussionmentioning

confidence: 99%

Wood utilization efficiency and acceptability of fried and smoked fish from Lake Malawi

Makawa¹,

Kaunda²,

Kapute³

2019

AJFAND

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Processing fish and fish products ensures longer shelf life, reduced post-harvest losses, better nutrition and organoleptic qualities, and attracts better market prices. However, traditional smoking, which is a common fish processing method in Malawi, is becoming difficult due to the huge volumes of wood used in the face of rapid loss of forests. Recently, fish processors have also started frying freshly caught fish as a way of processing before sale. This study compared the efficiency of wood utilization between the traditional smoking kiln, the Food and Research Institute smoking kiln (FRISMO), the modified smoking kiln and frying for Engraulicypris sardella and Copadichromis species. The processed fish were tested for consumer acceptability. The amount of wood for smoking Copadichromis species was 0.98, 1.24, 1.42 and 1.84 kg/kg of fish processed with the modified, FRISMO, traditional kilns and frying, respectively. These values were, however, not significantly different (P≥0.05). More wood (P<0.05) was used in frying E. sardella (5.83 kg/kg) than FRISMO (1.01), modified (0.98) and traditional kilns (1.81). Mean sensory scores of smoked Copadichromis species (7.4±0.2) and E. sardella (7.0±0.2) were higher in the modified kiln (P<0.05) than the FRISMO (6.2±0.2 and 7.3±0.2) and the traditional kiln (7.0±0.2 and 6.1±0.2), respectively. Sensory scores were significantly higher (8.3±0.2) and (7.9±0.2) (P<0.05) for fried Copadichromis species and E. sardella, respectively, than those for the smoking methods (FRISMO (6.2±0.2), modified kiln (7.8±0.2), traditional kiln (7.0±0.2) for E. sardella and FRISMO (7.3±0.2), modified kiln (7.9±0.2), and traditional kiln (6.1±0.2) for Copadichromis species). It is concluded that the modified kiln followed by the FRISMO kiln are more economical in terms of wood use efficiency as compared to frying. Fried fish, however, is highly acceptable by consumers compared to smoked fish. Based on the study results, mass adoption of less wood demanding fish processing methods such as the use of the modified and FRISMO kilns could help in reducing deforestation and should be promoted among fish processors.

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Reducing cardiovascular disease risk in patients with diabetes: A message from the National Diabetes Education Program

Cited by 12 publications

References 40 publications

Biological mechanisms of stroke prevention by physical activity in type 2 diabetes

Biological mechanisms of stroke prevention by physical activity in type 2 diabetes

The Bitter Fate of the Sweet Heart: Impairment of Iron Homeostasis in Diabetic Heart Leads to Failure in Myocardial Protection by Preconditioning

Wood utilization efficiency and acceptability of fried and smoked fish from Lake Malawi

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