From 4389013c4cf130147145f644d20e9fe8bf520d0f Mon Sep 17 00:00:00 2001 From: Layla Caple Date: Wed, 30 Sep 2026 23:05:51 +0800 Subject: [PATCH] Add No Impact of COVID-19 Vaccine on Blood Sugar Control in Diabetics, Study Finds --- ... Blood Sugar Control in Diabetics%2C Study Finds.-.md | 9 +++++++++ 1 file changed, 9 insertions(+) create mode 100644 No Impact of COVID-19 Vaccine on Blood Sugar Control in Diabetics%2C Study Finds.-.md diff --git a/No Impact of COVID-19 Vaccine on Blood Sugar Control in Diabetics%2C Study Finds.-.md b/No Impact of COVID-19 Vaccine on Blood Sugar Control in Diabetics%2C Study Finds.-.md new file mode 100644 index 0000000..eee3448 --- /dev/null +++ b/No Impact of COVID-19 Vaccine on Blood Sugar Control in Diabetics%2C Study Finds.-.md @@ -0,0 +1,9 @@ +
Austria: A recent study stated that COVID-19 vaccination does not significantly change blood sugar (glycemic) control in patients with type 2 diabetes (T2D) and type 1 diabetes (T1D). However, a worsening of glycemia was observed in T1D patients in conjunction with vaccine side effects. Results, published in the journal Diabetes [Glyco Care dosage](https://viquilletra.com/Usuari:JuanitaPurvis9), are based on a substudy of the Immune Response to COVID-19 Vaccination in People with Diabetes Mellitus (COVAC-DM) -- multicenter, prospective study. Diabetes patients are generally considered a high-risk population in the scenario of the coronavirus disease 2019 (COVID-19) pandemic and hence are prioritized in the COVID-19 vaccine policy. Felix Aberer, Interdisciplinary Metabolic Medicine Trials Unit, Medical University of Graz, Graz, Austria, and colleagues aimed to investigate the short-term effects of COVID-19 vaccination on the time spent in different glycemic ranges -- assessed by continuous glucose monitoring (CGM) in patients with T1D and T2D. The study included 74 diabetic patients who had sufficient CGM data available during their first COVID-19 vaccination.
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57±12 mol/mol), and 16 had T2D (mean age, 60.6±6.2 years; mean HbA1c, 63±11 mmol/mol). Most of the patients had received an mRNA-based vaccine (87% BioNTech Pfizer and 6% Moderna vs 7% AstraZeneca). Data from CGM were assessed from 2 days prior until 3 days after the first vaccination dose for time spent in different glycemic ranges. · No significant differences were found in patients with T1D or those with T2D regarding the time in range (TIR) (70-180 mg/dL) from 2 days before receiving the vaccine until 3 days afterward. · The time below range (TBR) (˂70 mg/dL; T1D; T2D) and the time above range (TAR) (˃180 mg/dL; T1D; T2D) did not change around the time of the COVID-19 vaccination. · Patients with T1D had significantly less TIR on days they experienced side effects from the vaccine, compared with days they did not experience side effects. · Side effects had no significant influence on TBR in patients with T1D.
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· For patients with T2D, the side effect score had no effect on TIR, TAR, or TBR. · Glycemic variability, measured as a coefficient of variation, was not significantly different regarding side effect score for either T1D or T2D. There is a need for further investigation of this observation in larger studies but it can be considered when health care professionals inform their patients about [potential glycemic](https://venturebeat.com/?s=potential%20glycemic) aberrations in response to COVID-19 immunization, they concluded. Felix Aberer, Othmar Moser, Faisal Aziz, Caren Sourij, Haris Ziko, Jacqueline Lenz, Farah Abbas, Anna M. Obermayer, Harald Kojzar, Peter N. Pferschy, Alexander Müller, Christina Unteregger, Marlies Leitner, Tamara Banfic, Max L. Eckstein, Nadine Wachsmuth, Susanne Kaser, Julia K. Mader, Norbert J. Tripolt, Harald Sourij; for the COVAC-DM Study Group, Impact of COVID-19 Vaccination on Glycemia in Individuals With Type 1 and Type 2 Diabetes: Substudy of the COVAC-DM Study. Diabetes [Glyco Care blood sugar support](https://wavedream.wiki/index.php/User:ConradFrench5) 2021; dc211563. Medha Baranwal holds a Bachelor’s degree in Biomedical Sciences from the University of Delhi and a Master’s degree in Biotechnology from Amity University. Since May 2018, she has been contributing to Medical Dialogues, writing and editing medical news articles that translate complex research into clear, accessible information for healthcare professionals. Dr Kamal Kant Kohli-MBBS, DTCD- a chest specialist with more than 30 years of practice and a flair for writing clinical articles, Dr Kamal Kant Kohli joined Medical Dialogues as a Chief Editor of Medical News.
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Starch is a [GlycoCares Wellness Guidehealthy carbohydrate metabolism](https://thinmarker.club/index.php/User:VerenaBenjafield) found in foods like bread, pasta, rice, and potatoes, and it quickly raises blood sugar and insulin on Keto. Resistant starch acts more like fiber, but foods containing it still come packaged with regular starch. This guide explains how starch works and the best low-carb alternatives. Going Keto means cutting carbs from your diet. The forbidden carbs fall into two main categories: sugar and starch. This article is about starch. Starch, which is just a cluster of sugar molecules, is found in foods like rice, bread, pasta, potatoes, yams, and carrots. Since the Agricultural Revolution about 12,000 years ago, starch has dominated the human diet. Once we started growing crops, we hung up the hunting spears. But 12,000 years is nothing in evolutionary terms. In the millions of years before agriculture, hominids evolved to flourish without a steady supply of carbs. We evolved, in other words, to cycle in and out of ketosis.
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That’s how our ancestors stayed lean and metabolically flexible. Taking a break from starch can help you activate your fat-burning machinery too. Today you’ll learn what starch is, why it’s prohibited on the Keto diet, and how to replace starch with low-carb alternatives. Starch is a type of carbohydrate, the primary way in which plants store energy. Plants form carbs via photosynthesis and store them as starch and sugar. Animals eat plants and store the digested sugar (glucose) as glycogen. Starch is made up of molecules called polysaccharides. In layman's terms, this means that starches are made of chains of sugar molecules. That sugar molecule is called glucose. It’s the same molecule that arrives in your blood as blood sugar (blood glucose) when you digest starch. The two main starch molecules are called amylose and amylopectin. When you eat amylose or amylopectin, an enzyme called amylase breaks them into [glucose](https://hararonline.com/?s=glucose) for easy absorption through the small intestine.
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