VITAMINS

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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 μg 

Cereal products, coffee, milk and dairy products

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 B12

 1.5 μg (men and women) 

Dairy products

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