New York (Reuters Health) May 13 - The lipid abnormalities that can occur in children with type 1 diabetes are related to glycemic control, but not to fat intake, according to a report published in the May issue of Diabetes Care.

Since the 1970's, dietary recommendations for diabetics have shifted from higher- to lower-fat diets. Despite this change, there are limited data on how dietary factors influence the lipid profiles of children with type 1 diabetes.

To better understand the possible association, Dr. Esko J. Wiltshire, from the Woman's and Children's Hospital in North Adelaide, Australia, and colleagues measured lipid levels in 79 children and adolescents with type 1 diabetes and in 61 matched control subjects. In addition, all of the subjects completed dietary questionnaires.

Twenty-eight diabetic children had LDL cholesterol levels greater than or equal to 3.35 mmol/L, the level at which the National Cholesterol Program recommends dietary intervention.

Compared with controls, diabetics had higher fiber intake (p = 0.02) and lower intake of refined sugar (p < 0.001), the investigators note. In terms of energy intake, in diabetics a higher percentage came from complex carbohydrates (p = 0.001) and a lower percentage came from saturated fat (p = 0.045) compared with controls.

The researchers found that levels of total cholesterol, LDL cholesterol, HDL cholesterol, apoB, and apo A1 were independently associated with HbA1c levels in diabetics. Triglyceride levels correlated with percentage intake from complex carbohydrates. In contrast, dietary intake was not related to these lipid levels.

Diabetics with elevated LDL levels had higher HbA1c levels (p = 0.007) and higher intake of complex carbohydrates than diabetics with lower LDL levels, the investigators note.

The findings indicate that hyperlipidemia is a common problem among children and adolescents with type 1 diabetes, the authors state. Moreover, the results suggest that treatment of this lipid abnormality should focus primarily on improving glycemic control.

Diabetes Care 2003;26:1356-1361

 

Oil Processing

Processed oil manufacturers can have their oil analyzed at the early stage of the processing and not at the end. If their oil was analyzed at the end of the process, there would be quite a difference in nutritional value!

To avoid spoilage, most oils have their active components, such as lecithin, removed. This is the same type of nutrient-destroying food processing that carbohydrates undergo, such as refined wheat flour, which ends up as nutrient lacking white flour.

The Process:

1. Crush seeds, nuts, beans.

2. Cook at average temperature of 120 degrees C (degrees F) for 2 hours. This heat already starts the fragile EFAs distort to the dreaded transfat structure.

3.Press the seeds and collect the oil dripping through slits. Depending on specific technique, temperatures can rise significantly.

4. Take the pulp and dissolve in a powerful solvent such as hexane (gasoline).

5. Agitate. Filter.

6. Heat to evaporate most of the solvent. Oil is left behind. Beware: There is always some solvent residue left behind.

7. De gum. This means remove oil components. Water and phosphoric acid are mixed with the oil. Any minerals left in the oil are removed as well.

8. Caustic soda is added. This makes sure any free fatty acids and other important structures are destroyed.

9. Bleach liquid. This ensures any pigments are destroyed (make colorless). Chlorophyll and beta carotene are destroyed. Note: toxic peroxides are beginning now to form. This is where harmful free radicals form and begin cross-linking, mutating them into unnatural configurations. These structures don't work in our cells just like trans structures don't work!

10. Deodorization. With all this processing, the oils really smell disgusting so they are steam distilled at over 250 degrees C ( degrees F) for up to an hour. This high level of heat leaves little chance for any "goodness" to survive.