Type 2 Diabetes Risk Factors
March 31, 2008 · Published By Admin
Risk Factors for Type 2 Diabetes
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An international team that included scientists from the National Human Genome Research Institute (NHGRI), part of the National Institutes of Health (NIH), today reported it has identified six more genetic variants involved in type 2 diabetes, boosting to 16 the total number of genetic risk factors associated with increased risk of the disease. None of the genetic variants uncovered by the new study had previously been suspected of playing a role in type 2 diabetes. Intriguingly, the new variant most strongly associated with type 2 diabetes also was recently implicated in a very different condition: prostate cancer.The unprecedented analysis, published today in the advance online edition of Nature Genetics, combined genetic data from more than 70,000 people. The work was carried out through the collaborative efforts of more than 90 researchers at more than 40 centers in Europe and North America.
“None of the genes we have found was previously on the radar screen of diabetes researchers,” said one of the paper’s senior authors, Mark McCarthy, M.D., of the University of Oxford in England. “Each of these genes, therefore, provides new clues to the processes that go wrong when diabetes develops, and each provides an opportunity for the generation of new approaches for treating or preventing this condition.”
Diabetic Recipes – Oven-Roasted Vegetables
a.. 1 med zucchini, cut into bite-size pieces
b.. 1 med summer squash, cut into bite-size pieces
c.. 1 med red bell pepper, cut into bite-size pieces
d.. 1 med yellow bell pepper, cut into bite-size pieces
e.. 1 lb fresh asparagus, cut into bite-size pieces
f.. 1 red onion, chopped
g.. 3 Tbsp extra virgin olive oil
h.. 1 tsp salt
i.. ½ tsp black pepper
1. Preheat the oven to 450°F. Place the zucchini, squash, bell peppers, asparagus, and onion in a large roasting pan, and toss with the oil, salt, and black pepper. Spread in a single layer.
2. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Makes 4 servings
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