Carbohydrates and the risk of diabetes

Carbohydrates and the Risk of Diabetes
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Abstract
Diabetes has become a common disease witnessed among individuals of all ages globally. Initially, it was thought to affect only the elderly, but today the number of children suffering from it is alarming. The condition can either be inherited or acquired as one grows. However, the modern developments reveal that the food we consume plays a key role in the rising cases of diabetes patients. Carbohydrates, in particular, have been attributed to the increased number of diabetic patients. Carbohydrates are vital for the body as it is the primary source of energy. The pancreas regulates blood sugar which is obtained from the digestion of carbohydrates. Insulin and glucagon hormone is responsible for the control of blood sugar. Carbohydrates can either be classified as good or bad. The bad group causes the development of diabetes. The risk level associated with carbohydrates is measured using the glycemic index and glycemic load.

Keywords: Diabetes, bad carbohydrates, insulin, glycemic index, glycemic load
Carbohydrates and the risk of Diabetes
Carbohydrates are essential for the body as they provide the needed energy. However, they are associated with increased blood sugar levels since they are converted to sugar which is absorbed into the bloodstream for energy and the excess stored. However, the consumption of carbohydrates needs to be regulated the bad carbohydrates particularly. This is a group of carbohydrates with high glycemic index and a high glycemic load; hence when a lot of it is consumed, people get fat and increase their risk of acquiring diseases such as diabetes.

The Nutrition Source (2018), states that bad carbohydrates include sugary sodas, white bread and rice, pastry and other highly processed foods; good carbohydrates comprise foods consisting of fiber, minerals, and vitamins. The later takes longer to be digested and have a lower glycemic index and glycemic load. This property makes the good carbohydrates cause the blood sugar to rise gradually. On the contrary, bad carbohydrates are digested quickly resulting in instant fluctuations in blood sugar. Continuous intake of highly processed foods leads to a rise in blood sugar long after meals. This increase in glucose levels over time causes the insulin-making cells (islets of Langerhans) to wear out, and its production seizes leading to the development of type II diabetes.

In short, bad carbohydrates consumption is high amongst people because they are sweet and ready availability. Today obesity is on the rise globally due to increased intake of bad carbohydrates. Carbohydrates must be taken in moderation. The number of good carbohydrates should be more in a diet as compared to the bad carbohydrates. Glycemic index and glycemic loads help in determining the best carbohydrates to consume. Increased intake of highly processed carbohydrates increases the risk of getting diabetes. Thus, caution should be taken when consuming carbohydrates.
References
The Nutrition Source. (2018). Carbohydrates and blood sugar. Harvard School of Public Health. Retrieved from https://www.hsph.havard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/