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TYPE 2 DIABETES AND VITAMINS:
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• Metabolizing fat, protein, and carbohydrates in food for energy movement and processes such as breathing.
• Regulating blood sugar and insulin sensitivity.
• Replicating genetic material and producing new cells.
• Keeping a strong immune system.
• Maintaining healthy skin, eyes, teeth, bones, muscles, brain etc.
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Vitamin A/Retinol:
Retinol Binding Protein is found to have a direct effect on insulin sensitivity.
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Vitamin B:
B1: supplementation for diabetics tends to show a remarkable decrease in the levels of blood glucose.
Diabetics are thiamine deficient leading to heart disease and blood vessel damage. Thiamine is water-soluble- difficulty getting into the cells where it’s needed; so benfotiamine, a supplemental form of thiamine, is lipid-soluble-easily penetrates cell membranes. Benfotiamine can prevent diabetic complications.
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Vitamin B6/ pyridoxine:
Neuropathy, the severe damage caused to the nervous system by high blood sugar levels, associated with deficiency of vitamin B6.
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B9: Deficiency of vitamin B9 is linked with complications, such as diabetic retinopathy. B9 supplementation improves blood sugar control in type 2 diabetes as it helps reduce HbA1C, fasting blood glucose, serum insulin, and homocysteine levels and improves insulin sensitivity.
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Vitamin B12
Vitamin B12 -necessary for the correct functioning of nerve cells ;can lessen the pain of neuropathy.
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Vitamin D:
The lack of vitamin D leads to pancreatic beta cell dysfunction, impaired insulin action and inflammation in the body, which tend to have a direct impact on diabetics. Vitamin D help boost insulin sensitivity, which is vital for blood glucose regulation.
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Vitamin E:
Vitamin E works as an antioxidant and is required in good amounts by people who have diabetes.
Vitamin E can oxygenate the blood, fight toxins and improve the activity of insulin within the body. Increasing vitamin E in the bloodstream decreases developing type 2 diabetes, and in type 2 diabetics improve glucose tolerance.
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Vitamin Reference nutrient intake:
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Source A
Men 0.7 mg
Women 0.6 mg
Milk and dairy, carrots
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B1 (Thiamine)
Men 1.0 mg
Women 0.8 mg
Nuts, pulses, wholegrain cereals
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B2 (Riboflavin)
Men 1.3 mg
Women 1.1 mg
Milk and dairy, cereal products
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B3 (Niacin)
Men 17 mg
Women 13 mg
Wheat flour, maize flour, coffee
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B5 (Pantothenic acid)
Safe level: 3–7 mg
Potatoes, porridge, tomatoes, broccoli, wholegrain bread
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B6 (Pyridoxine)
Men 1.4 mg
Women 1.2 mg
Wholegrain and fortified cereal products, bananas, nuts, pulses
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B7 (Biotin)
Safe level: 10–200 ΞΌg
Cereal products, coffee, milk and dairy products
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B12
1.5 ΞΌg (men and women)
Dairy products
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