Diabetic Digest - Wednesday, July 27, 2011

Readers:

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Now enjoy the rest of today's Diabetic Digest!

Regards,
Steve

Questions? Comments? Email Steve

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*-- Diabetes News --*
Diabetes HbA1c test not so reliable for adolescents, according to study
Diabetes.co.uk

A new study has found that the glycated haemoglobin (HbA1c) test may not be as effective for diagnosing and monitoring diabetes in adolescents as previously thought. Despite the test being now accepted around the world as the standard for diabetes testing, the results it gives for this age group seem less reliable.

The HbA1c test for diagnosing diabetes has recently been formally approved by the World Health Organization (WHO), recommending it as a practical method that means patients do not always need to fast prior to a blood sample or take a glucose drink. However, this research, by scientists at the University of Michigan and published in the Journal of Pediatrics, used receiver operator character (ROC) analyses to monitor HbA1c test performance and fasting plasma glucose (FPG) levels.

In the study of adolescent diagnosis, patients were defined as having diabetes (fasting plasma glucose [FPG] at one of three levels, greater than or equal to 126 mg/dL, two-hour plasma glucose (greater than or equal to 200 mg/dL) and prediabetes.

The study revealed that ROC analyses suggested that HbA1c was a poorer predictor of prediabetes and diabetes mellitus for adolescents as compared to adults, and that accuracy was not improved when two-hour plasma glucose measurements were used.

Read the original article here: Diabetes HbA1c test not so reliable for adolescents, according to study

*-- Diabetic Recipe --*
Orange Chocolate Chip Bread
Servings: 16
Prep time: 15 minutes
Cook time: 40 minutes
Total: 55 minutes

* 3 cups reduced-calorie all-purpose baking mix
* 1 cup skim milk
* 1/4 cup orange juice (fresh-squeezed is best, but you can also use regular orange juice, too)
* 1 large egg
* 1 tablespoon grated orange peel
* 1/2 cup one-to-one sugar substitute
* 1 teaspoon vanilla extract
* 1/2 cup mini semi-sweet chocolate chips

Directions
1. Preheat oven to 350°F. Spray a loaf pan with cooking spray.
2. Place baking mix in medium bowl.
3. In a separate bowl, combine milk, orange juice, egg, orange peel, sugar substitute, and vanilla; add all at once to baking mix. Beat until well blended (about 1 minute).
4. Stir in small chocolate chips.
5. Spoon batter into prepared pan.
6. Bake 40 to 56 minutes or until toothpick inserted in center comes out clean.
7. Cool 10 minutes in pan, and then remove from pan to wire rack and cool completely.
8. Wrap in foil or plastic wrap; store overnight before slicing.

Nutrition Information
Per serving: 120 calories, 3 g protein, 3 g total fat, 20 g carbohydrate, 0 mg cholesterol, 260 mg sodium
Exchanges: 2 carbohydrate (1 bread/starch, 1 fruit), 1/2 fat

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