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标题：Role of Diet, Nutrients, Spices and Natural Products in Diabetes Mellitus
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作者：Alam Khan ; Mahpara Safdar
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2003
卷号：2
期号：1
页码：1-12
DOI：10.3923/pjn.2003.1.12
出版社：Asian Network for Scientific Information
摘要：Diabetes mellitus is a global disease, prevails all over the world, though the prevalence rate differs from country to country. Diabetes, a disorder of carbohydrate metabolism, is characterized by high blood glucose level and glycosuria resulting from dysfunction of pancreatic beta cells and insulin resistance . In advance stages of diabetes, metabolism of protein and lipid is also altered. Many factors like heredity, age, obesity, diet, sex, sedentary life style, socio economic status, hypertension and various stresses are involved in the etiology of diabetes mellitus. Drug, diet and recently spices therapies are the major approaches used for treatment and control of diabetes mellitus. In drug therapy, hypoglycemic medicines and insulin are used. In diet therapy, diet composition, amount, distribution and time of food intake are important factors. The diet must be acceptable, must supply adequate amount of nutrients, and be formulated in a way to normalize body weight. The diet for diabetic children should have sufficient calories for adequate nutrition, normal weight gain and growth. The diet should be high in complex carbohydrate, low in simple carbohydrate, low in fat and high in mono-unsaturated fatty acid . High fiber diets are beneficial for treatment of diabetes. Soluble fibers are more effective than insoluble fibers. Chromium is important for diabetes and functions in carbohydrate and lipid metabolism primarily via its role in potentiating insulin action in carbohydrate metabolism. In the spices therapy, cinnamon, cloves, bay leaves and turmeric have an insulin potentiating activity and are beneficial for diabetic individuals. Cinnamon is effective in reducing glucose level in type 2 diabetic individuals. The effective ingredient in cinnamon for hypoglycemic function has been identified as methyl hydroxy chalcone polymers. Other plant products have also hypoglycemic activities and may have beneficial role in treatment of diabetes mellitus. Cinnamon should be a part of diabetic diets for its hypoglycemic effect in diabetic individuals.