Diabetes mellitus type 2

Type 2 diabetes mellitus - causes, processes in the body and risks

Type 2 diabetes mellitus is a widespread metabolic disorder. The body can no longer adequately regulate blood sugar levels.

The cause is a Insulin resistanceThe muscle and fat cells in the body only react to the hormone insulin to a limited extent, which means that they absorb less sugar from the blood. The result is a permanently elevated blood sugar level.

The pancreas initially tries to compensate for the impaired sugar absorption by increasing insulin production (hyperinsulinemia). The dangerThe insulin-producing cells gradually become depleted, which can result in a total insulin deficiency.

At the same time, the liver does not stop reducing its glucose production, which means that too much sugar remains in the blood even when fasting. While insulin-dependent cells virtually "starve to death"other cells - e.g. B. in the eye or in the kidney - are literally flooded with sugar.

Around 90 % of all diabetics are affected by type 2. Typical risk factors include obesity, lack of exercise, an unbalanced diet, high alcohol consumption, stress and genetic predisposition.

Especially the visceral abdominal fat can promote insulin resistance, as the released messenger substances interfere with the effect and release of insulin. Even a conscious change in diet can improve weight loss and have a positive effect on the course of the disease.

Health risks with type 2 diabetes

In the short term, there is a risk of hypoglycemia or hyperglycemia, which can lead not only to hunger attacks or concentration problems, but also to serious consequences such as dizziness, impaired vision, drowsiness or even unconsciousness.

In the long term, a blood sugar level that is permanently too high leads to the formation of AGEs (advanced glycation endproducts), which cause inflammation and damage to cells and blood vessels. Possible secondary diseases are

• Cardiovascular diseases (high blood pressure, heart attack, stroke)
• Kidney damage
• Eye diseases
• Nerve damage with pain, discomfort and digestive, circulatory and respiratory disorders
• Diabetic foot syndrome with ulcers and infections

Preventing type 2 diabetes mellitus includes: a conscious diet (e.g. limited sugar consumption, not eating too often), exercise and avoiding stress. In this way, the progression of the disease can be significantly slowed down and secondary diseases avoided, even with an existing disease and an active, early lifestyle change as well as consistent therapy.

Sugar consumption in type 2 diabetes mellitus

Types of sugar differ in how quickly they are absorbed by the body. This property is described by the glycemic index. A low GI means that the carbohydrates it contains enter the bloodstream more slowly and the rise in blood sugar levels is lower compared to glucose

Glycemic index (GI) of sugar types in comparison:

• Glucose: (dextrose): GI 100 (very high)
• Household sugar: (sucrose = glucose + fructose)): GI 65 (very high)

Sugars with a low glycemic index:

• Allulose: GI 1 (very low)
• Erythritol: GI 0 (none, but only recommended for moderate consumption!)
• Galactose: GI 20 (low)
• Isomaltulose: GI 32 (low)
• Mannose: GI 5 (very low)
• Tagatose: GI 3 (very low)
• Trehalose: GI 38 (low)
• Ribose: GI 5 (very low)

The individual types of sugar at a glance

Allulose

Allulose is a simple sugar that occurs in small quantities in nature. The glycaemic index is around 1 and therefore significantly lower than that of sucrose (household sugar, GI ≈ 65). It has almost no usable calories and is often compared to conventional household sugar in terms of taste. Due to these properties, allulose is used as a sugar alternative in various nutritional concepts, such as low carb or keto.

Erythritol stevia

Erythritol stevia combines two natural plant-based sweeteners and can be used as a 1:1 substitute for sugar in drinks, food and recipes. Erythritol, also known as erythritol, is obtained through a natural fermentation process from natural products containing sugar, whereby it contains around 50 % provides the sweetening power of conventional sugar, is calorie-free, tooth-friendly * and does not affect blood sugar levels *. Stevia is extracted from the leaves of Stevia rebaudiana bertoni and has a sweetening power that is up to 300 times more intense than that of sugar. Erythritol stevia can increase the sweetness in recipes, but should not be used as the sole sugar substitute, but should be consumed selectively and in moderate amounts.

Galactose

Galactose is a simple sugar that can be converted into glucose in the body. The glycemic index of galactose is around 20 and therefore significantly lower than that of glucose (reference value 100). Galactose can also be absorbed into certain cells independently of insulin. It occurs frequently in nature and is a component of milk sugar (lactose), among other things. Galactose is an essential component of breast milk and is therefore valuable in terms of evolutionary biology. 

Isomaltulose

Isomaltulose - or palatinose, a disaccharide, is made up of glucose (dextrose) and fructose (fruit sugar). Unlike household sugar, this tooth-friendly * sugar is better tolerated by the human body. Despite its low glycemic index of 32, isomaltulose is considered a good source of energy for the brain and muscles. Isomaltulose is broken down and absorbed slowly in the small intestine, which has a positive effect on blood sugar levels*. The natural type of sugar is easy to integrate into the daily diet, has no laxative effect and is lactose-free, gluten-free and vegan. 

Mannose

Mannose is a natural simple sugar, neutral in taste - with a moderate sweetness and has around 30-50 % of the sweetness of conventional sugar. With a glycemic index of 0, mannose is a carbohydrate that has very little effect on blood sugar levels. These properties make it an interesting alternative as a sugar additive. Especially in drinks and foods such as juices, teas, sports drinks, smoothies, yoghurt, quark or muesli.

Ribose

Ribose is a natural monosaccharide that plays an important role in the body's energy metabolism and, with a glycaemic index of less than 5, is a carbohydrate that has very little effect on blood sugar levels. Ribose is essential for energy production and supports important metabolic processes and is an essential component of the energy carriers ATP and GTP. Ribose is also well tolerated by people with lactose intolerance, fructose intolerance or coeliac disease. This sugar variant is well suited for athletes and is used in functional foods, drinks and dishes to improve performance potential, among other things.

Tagatose

Tagatose is a natural simple sugar with a low glycemic index of only 3 and a calorie content of 1.5 kcal per gram. This low calorie count is due to the slow absorption of tagatose. In fact, only about 20% of the ingested sugar is absorbed and utilized by the body, which contributes to a low rise in blood glucose levels*. Tagatose is tooth-friendly*, suitable for lactose intolerance, fructose intolerance or coeliac disease and for diabetics. Tagatose is an excellent substitute for conventional sugar due to its sweetening power of 92%.

Trehalose

Trehalose is a valuable sugar alternative made from 100 % glucose, which is easy to digest and digestible, even for people with lactose or fructose intolerance. This sugar does not release energy suddenly, but moderately and continuously, for a long-lasting energy supply. Trehalose has a mild sweetness and is an interesting option for amateur cooks or athletes to provide energy and taste in a natural way.

 

Benefits for diabetics

1. blood sugar stabilization
Low-glycemic sugars can be an alternative for diabetics, as they are characterized by a slower breakdown in the body.

2. lower AGE formation
A lower blood glucose level can potentially influence the formation of so-called "advanced glycation endproducts" (AGEs).

3. contribution to weight control
Less insulin secretion may be associated with certain metabolic processes.

4. reduced risk of secondary diseases
Stable blood sugar control is an important factor for general health.

People with type 2 diabetes mellitus should have the use of new types of sugar such as ribose monitored by a doctor - especially if they are on insulin treatment.

 

* According to the opinion (health claims) of the European Food Safety Authority (EFSA), tagatose, isomaltulose and erythritol can make a scientifically proven contribution to your health:

* Consuming foods that contain D-tagatose, isomaltulose or erythritol instead of other sugars causes blood sugar levels to rise less sharply after consumption than when consuming sugary foods/drinks, and this exchange also helps to maintain tooth mineralization. 

For the claim to be valid, sugars in foods or beverages (which lower the pH of the plaque below 5.7) should be replaced by sugar substitutes, i.e. highly sweetening compounds such as isomaltulose, by a combination of these substances, in such proportions that the consumption of these foods or beverages does not lower the pH of the plaque below 5.7 during consumption and up to 30 minutes after consumption.

 

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