Weight Loss Does Not Lower Heart Disease Risk from Type 2 Diabetes

An intensive diet and exercise program resulting in weight loss does not reduce cardiovascular events such as heart attack and stroke in people with longstanding type 2 diabetes, according to a study supported by the National Institutes of Health.

The Look AHEAD (Action for Health in Diabetes) study tested whether a lifestyle intervention resulting in weight loss would reduce rates of heart disease, stroke, and cardiovascular-related deaths in overweight and obese people with type 2 diabetes, a group at increased risk for these events.

Researchers at 16 centers across the United States worked with 5,145 people, with half randomly assigned to receive an intensive lifestyle intervention and the other half to a general program of diabetes support and education. Both groups received routine medical care from their own health care providers.

Although the intervention did not reduce cardiovascular events, Look AHEAD has shown other important health benefits of the lifestyle intervention, including decreasing sleep apnea, reducing the need for diabetes medications, helping to maintain physical mobility, and improving quality of life. Previous Look AHEAD findings are available at http://www.lookaheadtrial.org.

“Look AHEAD found that people who are obese and have type 2 diabetes can lose weight and maintain their weight loss with a lifestyle intervention,” said Dr. Rena Wing, chair of the Look AHEAD study and professor of psychiatry and human behavior at Brown University. “Although the study found weight loss had many positive health benefits for people with type 2 diabetes, the weight loss did not reduce the number of cardiovascular events.”

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Character Bento

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Rice with Vegetable

Ingredients

300 g Shanghai bok choy
1 cup chicken broth
3 cloves garlic, mashed
2 cups rice
2 cups water
1 tsp oil

Thickening Solution

1 tsp cornstarch
1 tbsp water

Method

  1. Rinse the rice. Cook rice and water in a rice cooker until done.
  2. Rinse shanghai bok choy. Separate the leaves and stalks and cut into small pieces. Set aside.
  3. Heat 1 tsp oil in a wok. Sauté garlic over medium heat until fragrant. Add boy choy stalk, stir-fry briefly.
  4. Add chicken broth and mix in boy choy leaves. Bring to a boil. Cook for 1 to 2 minutes. Add thickening solution. When sauce reboils, transfer bok choy to the pot of rice.
  5. Mix bok choy with rice well. Serve hot.

Source: Hong Kong magazine

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