Glp 1 Diabetes

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The Biology Of Incretin Hormones

View all Images/DataFigure 1 Summary Gut peptides, exemplified by glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP) are secreted in a nutrient-dependent manner and stimulate glucose-dependent insulin secretion. Both GIP and GLP-1 also promote β cell proliferation and inhibit apoptosis, leading to expansion of β cell mass. GLP-1, but not GIP, controls glycemia via additional actions on glucose sensors, inhibition of gastric emptying, food intake and glucagon secretion. Furthermore, GLP-1, unlike GIP, potently stimulates insulin secretion and reduces blood glucose in human subjects with type 2 diabetes. This article summarizes current concepts of incretin action and highlights the potential therapeutic utility of GLP-1 receptor agonists and dipeptidyl peptidase-4 (DPP-4) inhibitors for the treatment of type 2 diabetes. Main text A complex set of physiological responses is activated following meal intake, providing neural and endocrine signals regulating the digestion, absorption, and assimilation of ingested nutrients (Figure 1, Figure 2). Following the development and utilization of insulin radioimmunoassays for the study of glucose tolerance, Continue reading >>

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Popular Questions

  1. Grannymomma

    Diabetic foods in grocery stores

    I would like to know why there aren't more diabetic friendly foods in the local grocery stores. You can find low sodium foods and ethnic foods in just about every grocery store, but only a few items are available for diabetics. And those that are have a ton of sugar alcohols (laxitive ingredents) in them. What's up with that? Why doesn't the food industry recognize the growing need for acceptable foods for diabetics. Why can't more foods be produced at a reasonable cost without all the sugar alcohols? And why can restaurants serve desserts that are sugar free and without sugar alcholos? It seems like the food industry is losing touch with reality as far as diabetics are concerned.

  2. Scythian

    Hello Every One, I am type 2 diabetic and have been able to control my glucose level through watching what I eat and exercise. I think every one is pointing toward moderation and understanding the difference between "good" & "bad" carbs. I have maintained focusing on fish, chicken, fruits and veggies. Love oatmeal in the mornings with two boiled eggs keeping ratio of two proteins for one carb. Love ice cream, Breyers vanilla bean and every once a piece of pecan pie. Finally, I pretty much ignore the sugar free duabetic sections in stores since I have been blessed by a very mericful Creator in controlling my glucose levels without medication thus far and special foods. My latest AC1 screening just taken last week was 6. I am 61 years young, 6'2" and weigh 205. Having just been blessed to loose 35 pds over a 3.5 month period. I train 3-4 times a week, through grace and mercy of our Creator, using a combination of free weights, machines and rowing. We are all fighting for our lives and I am thankful for all of your comments. Scythian

  3. raewade1

    hello what the lady asked is why there are not more diabetic foods without tons of sugar alcohols ..I would like to know that also ..

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