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Enfermedades Crónicas

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Diabetes

 

La diabetes es una enfermedad en la que el cuerpo no es capaz de utilizar los alimentos adecuadamente. Normalmente, la mayor parte de los alimentos que uno consume se transforma en glucosa (azúcar), que es la principal fuente de energía del cuerpo. Para que el cuerpo use esta energía, la glucosa debe ingresar a las células. La insulina, una hormona producida en el páncreas, es "clave" para ayudar a que la glucosa entre en las células. Si una persona tiene diabetes, su cuerpo no produce insulina o no funciona bien, esto hace que la glucosa se acumule en la sangre, lo que puede provocar problemas de salud graves. Tener niveles altos de glucosa en la sangre a lo largo del tiempo causa la mayoría de las complicaciones de salud de la diabetes. --FCS8706, Living with Diabetes

UF/IFAS Web Resources

Publicaciones

Chronic Kidney Disease and Nutrition

FS429/FSHN21-1 by Sofia Acevedo, Danielle Aycart, and Jeanette AndradeFebruary 15, 2021

Chronic Kidney Disease: Phosphorus and Your Diet

FS273/FSHN15-10 by Nancy J. Gal, Lauren Headrick, Kate Bennett, and Wendy J. DahlFebruary 2, 2021

Chronic Kidney Disease: Potassium and Your Diet

FS287/FSHN16-9 by Ashley R. Kendall, Nancy J. Gal, and Wendy J. DahlAugust 31, 2020

CKD: A Guide to Higher Fiber Foods

FS305/FSHN18-2 by Wendy J. Dahl and Nancy J. GalMay 10, 2022A UF/IFAS numbered Fact Sheet for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

Diet and Chronic Inflammation

FS402/FSHN20-43 by Daniela Rivero-Mendoza and Wendy DahlSeptember 23, 2020

Dietary Fiber and Chronic Disease

FS314/FSHN18-11 by Wendy J. DahlJuly 21, 2022A UF/IFAS numbered peer reviewed Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Reducing Your Risk for Arthritis: The Power of Food

FS398/FSHN20-39 by Sarah Curl, Jodi Fitzgerald, Danielle Nelson, and Jeanette AndradeFebruary 12, 2024A UF/IFAS numbered peer reviewed Fact Sheet. Published by Nutrition and Food Systems

Reducing Your Risk for Heart Disease: The Power of Food

FS426/FSHN20-56 by Elena B. Smith, Jodi Fitzgerald, Danielle Nelson, Madison Woodard, and Jeanette AndradeJanuary 6, 2021

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