Adding AI to Artificial Pancreas Enhances Efficiency, Study Finds

From newsroom.uvahealth.com

Adding advanced artificial intelligence to an artificial pancreas regulating type 1 diabetes is safe and improves the system’s efficiency, a first-of-its-kind study from the University of Virginia Centre for Diabetes Technology has found.

In the new study, UVA researchers compared an advanced experimental artificial pancreas system – which automatically monitors and regulates blood sugar for patients with type 1 diabetes – with an artificial pancreas algorithm that incorporated AI, described by the research team as a “Neural-Net Artificial Pancreas.” The AI-supported artificial pancreas kept participants’ blood sugar in the target range for an almost identical amount of time as the advanced system while significantly reducing computational demands, the researchers found. The increased efficiency could allow the developers to implement the system in devices with low computational power, such as an insulin pump, they say.

“So far, this is the first clinical trial of a data-driven artificial pancreas system, which used a extensively trained neural network to deliver insulin automatically," said Boris Kovatchev, PhD, director of the UVA Centre for Diabetes Technology. 

Enhancing the Artificial Pancreas

Fifteen adult participants with type 1 diabetes participated in back-to-back testing sessions at a hotel, using both the advanced artificial pancreas and the AI-supported artificial pancreas for 20 hours and following their daily routines as closely as possible. The AI-supported artificial pancreas system kept participants blood sugar in the target range 86% of the time, compared with 87% for the advanced artificial pancreas system. The AI-supported artificial pancreas showed greatly improved efficiency, reducing computational demands six-fold.

The AI-supported artificial pancreas “is therefore more suitable for implementation in devices with low processing power, such as insulin pumps or pods,” the researchers report in a new scientific paper.

Additional research is needed before the AI-supported artificial pancreas would be ready for use by patients. But the UVA research team hopes that incorporating AI could allow the algorithm to adapt and improve based on data from thousands of users instead of just an individual as well as to automate blood-sugar monitoring and regulation through devices with limited computing power.

“Neural-net implementation allows the algorithm to learn from the data of the person wearing the system,” Kovatchev said. “This opens the door to real-time, AI-driven personalized insulin delivery.”

Efforts to develop an AI-supported artificial pancreas builds on the earlier ground-breaking work of the UVA Centre for Diabetes Technology to create a separate artificial pancreas system that has already been approved for use by patients. Manufactured by Tandem Diabetes Care and sold as the Control-IQ system, the U.S. Food and Drug Administration has approved the system for people ages 2 and older with type 1 diabetes. 

Developing innovations to improve treatment options and better patients’ lives is a key mission for UVA Health – as outlined in its first-ever 10-year strategic plan – and for UVA’s forthcoming Paul and Diane Manning Institute of Biotechnology, now under construction at Fontaine Research Park. 

Findings Published

The AI study results have been published in the journal Diabetes Technology & Therapeutics. The article’s authors are Alberto Castillo, Elliott Pryor, Laura L. Kollar, Charlotte L. Barnett, Mark D. DeBoer, Sue A. Brown and Kovatchev. Funding for the study came from the National Institutes of Health’s National Institute of Diabetes and Digestive and Kidney Diseases, grant R01 DK 133148, and the National Center for Advancing Translational Sciences, grant UL1TR003015. Tandem Diabetes Care provided the insulin pumps used in the trial, while Dexcom Inc. provided the continuous glucose monitors. Disclosures from the researchers can be found in the paper.

https://newsroom.uvahealth.com/2024/05/02/adding-ai-artificial-pancreas-enhances-efficiency-study-finds/ 

Regularly eating avocado is linked to lower diabetes risk in women

From medicalnewstoday.com

• Avocados are rich in fibre, antioxidants, and healthy fats that can support metabolic health and insulin sensitivity.
• A new study suggests avocado consumption may significantly reduce diabetes risk, particularly among women.
• Experts recommend a balanced and diverse diet rather than overemphasizing specific foods for diabetes prevention. However, including avocados can be a healthy choice.

New research published in the Journal of the Academy of Nutrition and Dietetics suggests a potential association between avocado consumption and diabetes risk among Mexican adults.

Diabetes is the second leading cause of death in Mexico, affecting around 15.2% of adultsTrusted Source (12.8 million).

To investigate the relationship between avocado consumption and diabetes risk, researchers studied mostly self-reported dietary habits and diabetes diagnosis information from survey responses of a portion of the Mexican population. The majority of these respondents were classified as having overweight or obesity.

The results showed that women who consumed avocados were less likely to develop diabetes than those who did not eat them. This connection, however, was not observed in men.

A recent study from Mexico links avocado consumption with a lower diabetes risk. Image credit: Tatiana Maksimova/Getty Images

Studying avocado consumption and diabetes risk  

This study analysed data on Mexican adults aged 20 and older from the Mexican National Survey of Health and Nutrition (ENSANUT) years 2012, 2016, and 2018.

After excluding specific individuals, such as those who were pregnant or breastfeeding, and those with missing or unreliable data regarding diabetes and avocado intake, the final sample included 25,640 participants.

Approximately 59% were female, and more than 60% had abdominal obesity.

In the surveys, dietary information was assessed using a 7-day food-frequency questionnaire to determine avocado consumption habits, and participants were strictly classified as avocado consumers (consuming any amount of avocado) or non-consumers.

The presence of diabetes was primarily identified through self-reported diagnoses, with a portion of the participants using clinical measures of blood sugar levels to confirm diabetes cases.

The participants also self-reported demographic and cardiometabolic risk factors such as age, sex, socioeconomic level, education, body mass index (BMI), abdominal obesity, healthy eating index (HEI-2015) score, calorie intake, lifestyle habits, and pre-existing conditions.

However, trained personnel measured the participants’ weight, height, and waist circumference.

Upon gathering the survey data, the researchers analysed it using descriptive statistics and logistic regression models to investigate the link between avocado consumption and diabetes risk among the adult population in Mexico.

Eating avocado tied to lower diabetes risk in women

Among the participants, about 45% reported consuming avocados, with average daily intakes of 34.7 grams (g) for men and 29.8 g for women.

Those who ate avocados generally had higher levels of education and belonged to a higher socioeconomic class than those who did not consume avocados.

Additionally, over three-quarters of avocado consumers resided in urban areas.

Across both genders, avocado eaters also tended to have slightly higher scores on the healthy eating index, indicating a somewhat more nutritious diet overall.

These findings suggest that individuals who consumed avocados likely had greater access to and resources for healthier food options. It is important to note, however, that the study’s adjusted models considered and accounted for these factors.

In women, avocado consumers showed a 22% and 29% lower risk of developing diabetes in unadjusted and adjusted models, respectively. However, this protective effect of avocado consumption was not observed in men.

This relationship remained consistent when laboratory-confirmed diabetes diagnoses were used instead of self-reported diagnoses.

How might avocados contribute to lower diabetes risk?

Medical News Today spoke with Avantika Waring, MD, a board-certified physician in endocrinology, diabetes, and metabolism, and chief medical officer at 9amHealth, not involved in the study, about how avocados may reduce diabetes risk among women.

Waring explained:

“There are a few potential ways that avocado consumption could lower risk of diabetes in women, including the presence of antioxidants which can reduce inflammation and cellular damage that would otherwise increase the risk of conditions like diabetes. Avocados, being high in fat and fibre, also have a low glycaemic index, and therefore don’t promote spikes in glucose and the resulting rise in insulin levels that are metabolically unfavourable.”

She pointed out, though, that these mechanisms are speculative, and suggested that the high fibre and healthy fats in avocados could also promote fullness, subsequently decreasing the intake of less nutritious foods.

Thomas M. Holland, MD, MS, physician-scientist at the RUSH Institute for Healthy Aging, Rush University System for Health, not involved in the study, similarly highlighted that avocados, rich in “insulin-sensitizing nutrients,” could potentially stabilize the diabetic disease process.

“However, it remains a challenge to precisely determine why the association was observed only in women and not in men,” he said.

He proposed that various factors might influence the disease course in women, including sex differences in diabetesTrusted Source that are related to hormonal changes across the lifespan, genetic and environmental factors, and psychosocial stressors that uniquely impact women’s diabetes risk.

Waring concurred, emphasizing the significant hormonal shifts women experience during key life stages. “During pregnancy, women become more insulin resistant for example, and during menopause as oestrogen levels drop, body fat patterns change in women that can result in a higher risk of diabetes,” she said.

Ultimately, it is unclear what caused the sex differences in avocado consumption’s impact on diabetes risk in this study, highlighting the need for further research on sex-specific dietary interventions and personalized nutrition recommendations.

Should we eat more avocados to lower risk of diabetes? 

Eliza Whitaker, MS, RDN, a registered dietitian and medical nutrition advisor at Dietitian Insights, who was not involved in the study, noted the study’s major limitation in broadly categorizing avocado consumers, making it hard to determine the beneficial amount of avocado intake.

She mentioned that lumping occasional and frequent avocado consumers together complicates understanding the precise impact on diabetes risk.

As far as we can tell, based on current science, she said: “Avocados may be associated with a lower risk of diabetes, but avocados alone aren’t enough to reduce that risk. We have to look at the diet as a whole when it comes to reducing the risk of developing diabetes.”

Waring echoed this sentiment, suggesting the study supports the consumption of unprocessed, heart-healthy foods, including fruits and vegetables, for better metabolic health but doesn’t result in specific dietary guidance regarding avocado consumption.

Overall, “maintaining a healthy lifestyle, with diet being one component, enhances an individual’s ability to take control of their disease process,” Holland added, emphasizing a holistic approach to disease prevention.

Although the study cannot be used to draw definitive conclusions about avocado consumption and diabetes risk, Holland suggested the associations it reveals still carry significant weight.

Regarding whether individuals should incorporate avocados to reduce diabetes risk, Holland concluded:

“Considering the abundance and diversity of nutrients found in avocados, there is compelling evidence that incorporating them into a healthier diet, such as the DASH diet, Mediterranean diet, or MIND diet, is strongly recommended for diabetes management.”

https://www.medicalnewstoday.com/articles/regularly-eating-avocado-linked-to-lower-diabetes-risk-in-women#Studying-avocado-consumption-and-diabetes-risk 

7-Day No-Sugar Vegetarian Meal Plan for Diabetes, Created by a Dietitian

From eatingwell.com

By Emily Lachtrupp, M.S, RD 

Reap the benefits of a vegetarian diet while skipping added sugars in this delicious meal plan for diabetes 

In this seven-day no-sugar-added vegetarian meal plan for diabetes, we map out a week of plant-forward meals tailored to promote stable blood sugars. To help, we skipped added sugars while focusing on more nutrient-dense options, like whole fruits, vegetables and legumes. The average American consumes about 17 teaspoons of added sugars each day, significantly above the American Heart Association’s recommended daily max of 9 teaspoons for men and 6 teaspoons for women. Added sugars can certainly be included in moderation in a healthy diet, but with so many of us eating more than we realize, they can be a low-hanging fruit to tackle if we’re looking to improve blood sugar levels. When grocery shopping, double-check the nutrition label and ingredient list to see where added sugars may be making their way into your foods.

Why This Meal Plan Is Great for You

To further support healthy blood sugar levels, we aimed for a moderate carbohydrate level. In this plan, about 40% of total daily calories are from carbohydrates, which is below the 2020-2025 Dietary Guidelines for Americans' recommendation of 45% to 65% of calories from carbohydrates. In this plan, the seven-day average carbohydrate intake is 152 grams per day, which equals about 40% of total daily calories. It’s important to note that there is no one-size-fits-all recommended amount of carbohydrates to eat per day, and an individual's total needs depends on factors such as activity level.

In addition, we also paid close attention to fibre intake. The seven-day average of fibre intake amounts to 38 grams per day. Fibre is a type of indigestible carbohydrate that doesn’t raise blood sugars but is included in the total carbohydrate count. Fibre is found in fruits, vegetables, whole grains and legumes. This important nutrient has a ton of health benefits and plays an important role in promoting more stable blood sugar levels.

Because weight loss can help improve blood sugar levels for some people, we set this plan at 1,500 calories, which is a level at which many people will lose weight. For those with other calorie needs, we also included modifications for 1,200 and 2,000 calories per day. As with all meal plans, this is meant to serve as a template for a diabetes-friendly eating plan. Make adjustments to fit your lifestyle and taste preferences, if desired. Check out all of our Diabetes-Friendly Vegetarian Recipes for more inspiration.

Is the Vegetarian Diet Good for People with Diabetes?

Many people follow a vegetarian diet for an array of reasons, such as trying to reduce their impact on the environment, supporting animal rights or simple personal preference. We can add improved blood sugar levels to the list of reasons why someone may go vegetarian. Following a plant-based vegetarian diet is associated with a reduced risk of developing type 2 diabetes, improved blood sugar levels and improved blood lipid (cholesterol) levels.

Whether you’ve been vegetarian for years, are looking to try something new or are just aiming to cut back on animal proteins, this meal plan can help provide some inspiration. And if you’re not interested in being fully vegetarian but want to reap the health benefits, don’t fret. The flexitarian diet may be a better fit and you can enjoy more plant-based meals while still having the occasional animal protein. 

Vegetarian Foods to Focus On 

• Fruits
• Vegetables
• Beans
• Lentils
• Soy (tofu, edamame, tempeh)
• Seitan
• Nuts
• Seeds
• Whole grains (such as oats, bulgur, brown rice and more)
• Eggs
• Dairy (yogurt, kefir, milk, cheese)
• Oils (such as olive oil and avocado oil)
• Herbs and spices

How to Meal-Prep Your Week of Meals:

• Make Vegan Lentil Soup to have for lunch on Days 2 through 5.

Day 1

Breakfast (319 calories, 38g carbohydrate)

• 1 serving Feta, Egg & Spinach Breakfast Taco
• 1 medium apple

A.M. Snack (42 calories, 11g carbohydrate)

• ½ cup blackberries

Lunch (512 calories, 41g carbohydrate)

• 1 serving Loaded Cucumber & Avocado Sandwich
• 1 (5.3-oz.) container low-fat plain strained (Greek-style) yogurt

P.M. Snack (208 calories, 35g carbohydrate)

• ¼ cup unsalted dry-roasted shelled pistachios
• ½ cup raspberries

Dinner (427 calories, 36g carbohydrate)

• 1 serving Grilled Cauliflower Steaks with Almond Pesto & Butter Beans

Daily Total: 1,508 calories, 82g fat, 66g protein, 141g carbohydrate, 35g fibre, 1,723mg sodium

Make it 1,200 calories: Omit apple at breakfast, reduce to ½ cup low-fat plain Greek yogurt at lunch and omit pistachios at P.M. snack.

Make it 2,000 calories: Add ¾ cup low-fat plain kefir to breakfast, 1 serving Cottage Cheese Snack Jar with Fruit to A.M. snack and 1 serving Caprese Salad with Cherry Tomatoes to dinner.

Day 2

Breakfast (368 calories, 26g carbohydrate)

• 1 serving Tofu Scramble
• 1 medium orange

A.M. Snack (59 calories, 14g carbohydrate)

• 1 medium peach

Lunch (332 calories, 48g carbohydrate)

• 1 serving Vegan Lentil Soup
• ½ cup cucumber, sliced
• 2 Tbsp. hummus

P.M. Snack (215 calories, 12g carbohydrate)

• 1 serving Cottage Cheese Snack Jar with Fruit

Dinner (521 calories, 42g carbohydrate)

• 1 serving Shakshuka (Eggs Poached in Spicy Tomato Sauce)
• 1 serving Avocado Caprese Salad

Daily Totals: 1,494 calories, 73g fat, 82g protein, 143g carbohydrate, 37g fibre, 1,579mg sodium

Make it 1,200 calories: Omit orange at breakfast and cucumber with hummus at lunch and change P.M. snack to 1 clementine.

Make it 2,000 calories: Add 1 cup low-fat plain kefir to breakfast, ¼ cup unsalted dry-roasted almonds to A.M. snack and 1 serving Apple with Cinnamon Almond Butter as an evening snack.

Day 3

Breakfast (319 calories, 38g carbohydrate)

• 1 serving Feta, Egg & Spinach Breakfast Taco
• 1 medium apple

A.M. Snack (215 calories, 12g carbohydrate)

• 1 serving Cottage Cheese Snack Jar with Fruit

Lunch (332 calories, 48g carbohydrate)

• 1 serving Vegan Lentil Soup
• ½ cup cucumber, sliced
• 2 Tbsp. hummus

P.M. Snack (234 calories, 23g carbohydrate)

• ¼ cup unsalted dry-roasted shelled pistachios
• 1 medium peach

Dinner (406 calories, 38g carbohydrate)

• 1 serving Chipotle Tofu Tacos
• 1 serving Spicy Cabbage Slaw

Daily Totals: 1,507 calories, 73g fat, 70g protein, 159g carbohydrate, 33g fibre, 1,449mg sodium

Make it 1,200 calories: Omit apple at breakfast and change P.M. snack to 1 plum.

Make it 2,000 calories: Add 1 cup low-fat plain kefir to breakfast, ¼ cup guacamole to dinner and 1 medium banana with 2 Tbsp. almond butter as an evening snack.

Day 4

PHOTOGRAPHER: FRED HARDY, FOOD STYLIST: JENNIFER WENDORF, PROP STYLIST: LYDIA PURSELL

Breakfast (368 calories, 26g carbohydrate)

• 1 serving Tofu Scramble
• 1 medium orange

A.M. Snack (142 calories, 13g carbohydrate)

• 1 (5.3-oz.) container low-fat plain strained (Greek-style) yogurt
• ½ cup raspberries

Lunch (332 calories, 48g carbohydrate)

• 1 serving Vegan Lentil Soup
• ½ cup cucumber, sliced
• 2 Tbsp. hummus

P.M. Snack (136 calories, 15g carbohydrate)

• 1 large hard-boiled egg
• 1 medium peach

Dinner (536 calories, 54g carbohydrates)

• 1 serving Baked Feta & Tomato Chickpeas

Daily Totals: 1,513 calories, 65g fat, 89g protein, 157g carbohydrate, 37g fiber, 1,751mg sodium

Make it 1,200 calories: Omit orange at breakfast, yogurt at P.M. snack, hummus at lunch and hard-boiled egg at P.M. snack.

Make it 2,000 calories: Add 1 cup low-fat plain kefir to breakfast, ¼ cup unsalted dry-roasted almonds to P.M. snack and 1 serving of Grilled Eggplant Salad to dinner.

Day 5

Breakfast (319 calories, 38g carbohydrate)

• 1 serving Feta, Egg & Spinach Breakfast Taco
• 1 medium apple

A.M. Snack (215 calories, 12g carbohydrate)

• 1 serving Cottage Cheese Snack Jar with Fruit

Lunch (332 calories, 48g carbohydrate)

• 1 serving Vegan Lentil Soup
• ½ cup cucumber, sliced
• 2 Tbsp. hummus

P.M. Snack (234 calories, 23g carbohydrate)

• ¼ cup unsalted dry-roasted shelled pistachios
• 1 medium peach

Dinner (492 calories, 55g carbohydrate)

• 1 serving Vegetarian Butternut Squash Chili with Black Beans
• 2 cups mixed greens
• 1 serving Lemon-Garlic Vinaigrette 

Make-Ahead Tip: Reserve 2 servings Vegetarian Butternut Squash Chili with Black Beans to have for lunch on Days 6 and 7.

Daily Totals: 1,493 calories, 70g fat, 64g protein, 166g carbohydrate, 41g fibre, 1,533mg sodium

Make it 1,200 calories: Omit apple at breakfast and change A.M. snack to 1 plum.

Make it 2,000 calories: Add 1 plum to lunch, add ½ an avocado (sliced) to the salad at dinner and add 1 medium banana with 2 Tbsp. almond butter as an evening snack.

Day 6

Breakfast (368 calories, 26g carbohydrate)

• 1 serving Tofu Scramble
• 1 medium orange

A.M. Snack (163 calories, 19g carbohydrate)

• 1 (5.3-oz.) container low-fat plain strained (Greek-style) yogurt
• 1 cup sliced strawberries

Lunch (244 calories, 41g carbohydrate)

• 1 serving Vegetarian Butternut Squash Chili with Black Beans

P.M. Snack (210 calories, 30g carbohydrate)

• 1 medium banana
• 1 Tbsp. natural peanut butter

Dinner (517 calories, 38g carbohydrate)

• 1 serving Greek Salad with Edamame
• 1 serving Everything Bagel Avocado Toast

Daily Totals: 1,501 calories, 70g fat, 83g protein, 154g carbohydrate, 43g fibre, 1,608mg sodium

Make it 1,200 calories: Omit orange at breakfast, yogurt at A.M. snack and peanut butter at P.M. snack.

Make it 2,000 calories: Add 1 cup low-fat plain kefir to breakfast, 1⁄4 cup unsalted dry-roasted almonds to A.M. snack and a medium apple to lunch. Increase to 2 Tbsp. natural peanut butter at P.M. snack.

Day 7

GREG DUPREE

Breakfast (319 calories, 38g carbohydrate)

• 1 serving Feta, Egg & Spinach Breakfast Taco
• 1 medium apple

A.M. Snack (215 calories, 12g carbohydrate)

• 1 serving Cottage Cheese Snack Jar with Fruit

Lunch (244 calories, 41g carbohydrate)

• 1 serving Vegetarian Butternut Squash Chili with Black Beans

P.M. Snack (223 calories, 8g carbohydrate)

• 2 stalks celery
• 2 Tbsp. natural peanut butter

Dinner (488 calories, 41g carbohydrate)

• 1 serving Chickpea Pasta with Mushrooms & Kale
• 2 cups mixed greens
• 1 serving Lemon-Garlic Vinaigrette 

Daily Totals: 1,489 calories, 80g fat, 65g protein, 141g carbohydrate, 38g fibre, 1,459mg sodium

Make it 1,200 calories: Omit apple at breakfast and peanut butter at P.M. snack.

Make it 2,000 calories: Add 1 (5.3-oz.) container of low-fat plain Greek-style yogurt to lunch, ½ an avocado (sliced) to the salad at dinner and ¼ cup unsalted dry-roasted almonds and 1 plum as an evening snack.

https://www.eatingwell.com/7-day-no-sugar-vegetarian-meal-plan-for-diabetes-8637096