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Triglyceride Question
Question:
I had a complete blood work up a few months ago and my triglycerides
Triglycerides are a product of fat matabolisim. Either eating too much fat or eating too few calories (Dieting) can raise yoru TRI-G’s. The connection to diabetes may well be related to the fact that many type II’s loose weight prior to diagnosis. This is beacuse as your insulin levels either drop, or your insulin becomes less effective your body starts to burn it’s fat reserves to provide enegery needed for musceles (ie the heart) This burning of the fat raises the Tri-G’s — "Nothing adds excitement to your life like something that is clearly none of your business!" Battista
Response:
I had a complete blood work up a few months ago and my triglycerides (Spelling?) count was 235. My doctor was concerned, but he wanted to see what happend when I started exercising again — I hurt my back and had to quit working out for a few months. He said I should consume fewer carbohydrates to compensate. I looked up trglycerides and found one paragraph that said high triglycerides are associated with Diabetes. It also said that a high count is caused by eating to much fat. Am I missing something? What is the link with carbohydrates? Does anyone have an answer or a pointer to a good book on things like this? Tony
I wish I had your normal tryglyceride. Mine was over 900 a week ago. Diabetes does effect tryglycerides. Dietary fat can contribute, but the big culprit in diet is refined sugars and carbohydrates. Exercise can help, but not as much as diet. At 235 I would not sweat it.
Response:
- Hide quoted text — Show quoted text – I had a complete blood work up a few months ago and my triglycerides (Spelling?) count was 235. My doctor was concerned, but he wanted to see what happend when I started exercising again — I hurt my back and had to quit working out for a few months. He said I should consume fewer carbohydrates to compensate. I looked up trglycerides and found one paragraph that said high triglycerides are associated with Diabetes. It also said that a high count is caused by eating to much fat. Am I missing something? What is the link with carbohydrates? Does anyone have an answer or a pointer to a good book on things like this? Tony I wish I had your normal tryglyceride. Mine was over 900 a week ago. Diabetes does effect tryglycerides. Dietary fat can contribute, but the big culprit in diet is refined sugars and carbohydrates. Exercise can help, but not as much as diet. At 235 I would not sweat it.
I was diagnosed with diabetes 3 months ago and my tryglycerides were just over 1000. After a month on glynase and dieting they dropped down to 81. My doctor said he would normally be alarmed but he figured they were hogh because of the diabetes. jack
Response:
I had a complete blood work up a few months ago and my triglycerides (Spelling?) count was 235. My doctor was concerned, but he wanted to see what happend when I started exercising again — I hurt my back and had to quit working out for a few months. He said I should consume fewer carbohydrates to compensate. I looked up trglycerides and found one paragraph that said high triglycerides are associated with Diabetes. It also said that a high count is caused by eating to much fat. Am I missing something? What is the link with carbohydrates? Does anyone have an answer or a pointer to a good book on things like this?
i will repost a review i wrote over a year ago on fats and triglyceride levels. your doctor is correct in saying you should eat fewer carbohydrates to compensate for your inability to work out from your back injury. a high triglyceride count is associated with high levels of circulating free fatty acids. the liver is the site where these high triglycerides are converted to good bad or ugly lipoproteins. if certain points in this cycle are disrupted high triglyceride levels can be hard to bring into a normal range. below i have clipped what my spousal unit wrote a while back on lipid disorders in diabetes: Newsgroups: misc.health.diabetes The Clinical Practice Recommendations of the American Diabetes Association, last published in supplement 2 ot the May 1993 issue of _Diabetes Care_, contain three articles related to lipid metabolism: Nutritional Recommendations and Principles for Individuals with Diabetes Mellitus (Position Statement) Role of Cardiovascular Risk Factors in Prevention and Treatment of Macrovascular Disease in Diabetes (Consensus Statement) Detection and Management of Lipid Disorders in Diabetes (Consensus Statement) (Position Statements are official ADA opinions. Consensus Statements are developed by expert panels but are not official ADA recommendations. Neither provide good bibliographies.) The Nutritional Recommendations statement says (among many other things) The following conclusions can be reached from the literature. [...] 5) Epidemiological surveys, dietary intervention trials, and studies in experimental animals provide strong evidence that fat and cholesterol restriction could exert favorable influences on plasma lipid and lipoprotein levels as well as on cardiovascular risk. Because of these conclusions, the following recommendations are made. 1) [...] and because of the established favorable effects of a fat-modified diet on plasma lipids and lipoprotein concentrations, as a minimal requirement, subjects with diabetes should be prescribed a fat-modified diet in which total fat is restricted to <30% of the total calories: <10% saturated fat, <10% (preferably 6-8%) polyunsaturated fat, and the rest as monounsaturated fat. The cholesterol content should not be 300 mg/day. These recommendations are comparable with those of the American Heart Association (AHA) Phase I, recommended for the U.S. population at large. Liberalization of the carbohydrate intake, of the unrefined variety, may also be beneficial in the management of hyperlipidemia. 2) [...] a stricter fat-modified diet [...] should be prescribed for individuals who continue to exhibit persistently elevated LDL cholesterol. [...] The Consensus Statement on the Role of Cardiovascular Risk Factors etc says (again among many things) Nutritional strategies are fundamental in the overall management and prevention of lipid abnormalities in people with diabetes. Of prime importance is the need to individualize nutritional recommendations and education. Individuals with diabetes who have lipid abnormalities should be referred for nutrition education to a registered dietitian knowledgeable in diabetes and lipids. Strategies should include 1. Weight reduction if obesity is present. 2. Restriction of saturated fatty acids [to] <10% of the total calories [...] 3. Limiting dietary cholesterol consumption. [...] 4. Restriction of total fat [to] <30% of the total calories [...] 5. Up to 50-60% of calories from carbohydrate. [...] fiber may have a beneficial effect on lipids. Preliminary studies suggest that in some diabetic subjects with poorly controlled glycemia or hypertriglyceridemia, restricting carbohydrate intake to 40-45% of total calories may be beneficial. In those patients, monounsaturates may be useful to maintain calorie balance. [also discusses exercise and drugs] [...] recommendations for future research: [...] Primary and secondary intervention trials limited to patients with the various classifications of diabetes to evaluate the impact of risk-factor reduction on prevention and reversal of macrovasular disease. [...] Nutritional studies designed to determine diets for patients with diabetes to maximize the reduction or prevention of relevant cardiac risk factors [...] [and three other points ...] The Consensus Statement on Lipid Disorders makes almost identical recommendations to those in the Cardiovascular Risk Factors statement, although the analysis is from the point of view of lipid disorders rather than cardiovascular disease. melynda with text in caps by edward melynda reid who wears hats but does not type caps snail: p o box 378 greensboro, florida 32330