Journal of diabetes science and technology
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Manufacturers use the process of hydrogenation to create trans fats in order to increase the shelf life of baked and fried foods. Ingestion of trans fats is associated with an increased risk of cardiovascular disease. ⋯ As trans fats become phased out, there are eight types of approaches currently being developed to substitute for these fats as ingredients for baked and fried foods: (1) modified hydrogenation, (2) genetically modified seeds, (3) interesterification, (4) fractionation and blending, (5) butter and animal fat, (6) natural saturated oils, (7) natural unsaturated oils, and (8) fat substitutes. These alternatives to trans fats will require close scrutiny to ascertain whether they will also turn out to be linked with cardiovascular disease.
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J Diabetes Sci Technol · May 2007
The need for continuous blood glucose monitoring in the intensive care unit.
Insulin-based regimens decrease morbidity and mortality among critically ill patients by way of keeping glucose at tight control. Utilizing these regimens involves multiple measurements of glucose by way of finger pricking or through indwelling vascular catheters in order to adjust insulin doses. The limitations and risks of these methods of glucose monitoring are related to potential erroneous measurements, increased risk of infection, and a significant excess workload. An automated blood glucose monitoring device for glucose monitoring of critically ill patients is needed to improve patient care while avoiding the disadvantages of currently used glucose monitoring methodologies.