Saturday, August 18, 2007

Diabetes and Wound Care

Every 30 seconds, somewhere in the world, someone loses a lower limb as a result of diabetes. That's because diabetes and wounds are a dangerous combination.

Diabetes and Wound Care

If you have diabetes, there's no such thing as a minor wound to the foot -- even a small foot sore can turn into an ulcer that, if not properly treated, can lead to amputation. The rate of amputation for people with diabetes is 10 times higher than for those who don't have the disease.

Most of these amputations could easily be prevented with good foot care and wound treatment. "You can't always prevent an ulcer, but you can almost always prevent an amputation," says Harold Brem, director of the Wound Healing Program at Columbia University College of Physicians and Surgeons.

Here's what you need to know about preventing foot sores and treating them in order to avoid an amputation.

Diabetes and Wounds : Prevention Matters
People with diabetes are at increased risk for complications from wound healing for several reasons. First, diabetes decreases blood flow, so injuries are slower to heal than in people who do not have the disease. Second, many people with diabetes also have neuropathy -- reduced sensation in their hands or feet -- which means they don't necessarily notice an injury right away.

Why are feet at more risk for diabetes wounds? Because feet just take more of a beating in our daily lives than hands do, and we don't look at them as often, so it's harder to spot a wound.

5 Tips for Preventing Foot Sores
The best way to prevent wound complications is to prevent the wound in the first place. You do that by taking good care of your feet. Top ways to keep your feet in good health include:

  1. Check your feet every single day, and wash them with mild soap and water. (Be sure to check the water temperature first.) Make it part of your daily routine, just like brushing your teeth.

  2. Dry your feet well. Moisture retained between the toes can cause skin breakdowns.

  3. Be cautious in nail salons. Though some specialists recommend avoiding salons and having your nails cut only by a podiatrist, others simply urge caution. "You want to make sure the salon's certification is current and visible," says Brunilda Nazario, MD, a diabetes specialist and senior medical editor for WebMD.

    And ask when the salon was last inspected by the state, Nazario says. Before treatment, watch to see that the tools are properly sanitized. They should be freshly unwrapped or have just been removed from heat or chemical sterilization -- if it's not clear, ask. If you choose, you could also bring your own nail files. Will you be using a foot spa? Find out whether it's been cleaned and disinfected. "These precautions aren't just for people with diabetes," Nazario says, "They apply to everyone."

  4. Keep your feet from drying and cracking with regular applications of foot cream. You don't need a special cream -- any moisturizer available at your drugstore, like Aquaphor, Cetaphil, and Eucerin, will work.

    Use an antifungal cream if you have evidence of athlete's foot (tinea pedis) or other fungal infection. Athlete's foot can make the skin crack and peel, which increases your risk for an infection. Be on the lookout for fungal nail infections, too (nails will look and feel harder, darker, and thicker). See your podiatrist or your doctor about treatment and care.

  5. Avoid fancy footwear. This means no tight socks and, above all, no tight, pointy shoes with high heels.

    "Footwear is probably one of the biggest offenders," says Jeffrey Buehrer, MD, a vascular surgeon and wound care specialist at Firelands Regional Medical Center in Sandusky, Ohio. A well-fitted pair of athletic shoes is often a safe bet, or your podiatrist can work with you to have shoes custom-fitted for your needs -- often at no charge through the Medicare therapeutic shoe program. Brem admits that these shoes may not be the most stylish, "But they will likely save your limb."

Diabetes and Wounds: Getting Timely Treatment
What if, despite your best efforts, you develop a foot sore? "Any break in the skin of the foot is an absolute emergency," declares Brem. "There's no such thing as 'just a little cut.'" Brem's recommendations:
  • Put a triple antibiotic cream on the foot sore immediately
  • Cover the wound with a light gauze and keep pressure off the area
  • See a local wound center within seven days at most
And calluses, which are precursors to foot ulcers in many diabetic patients, should be considered -- and treated -- just as seriously.

"Diabetic foot wounds can develop complications rapidly," explains Buehrer. "I'll see patients who tell me that they scratched their foot in the garden and everything seemed fine, and then they woke up two days later to find it horribly swollen. Early intervention is always better."

Once you go in to see the doctor about your foot sore, he or she may do several things:
  • Test that you have a good blood circulation to the area. This is called an ankle brachial index.

    If the ankle brachial index is 0.9 or less, you should see a vascular surgeon to determine if intervention is necessary. "An ankle brachial index of 0.9 or below could point to a 50% occlusion of a major artery."

  • Cleaning a foot sore is a process known as debridement. The doctor can culture the area to check the type of bacteria that may be present.

    "Looks can be extremely deceiving in a person who has diabetes and a foot ulcer," Brem says.

  • Offload your foot. This means putting it in a special custom-designed support boot -- such as the Cam Walker or Air Calf Boot. "This may be bulky, but it's absolutely necessary until you heal," says Brem. "If everyone did these steps, amputations would decrease by 90%."
Diabetes and Wounds: Putting the Specialists Out of Business
"If everyone followed these steps, I'd be out of business," says Brem. "I'm begging you -- put me out of business. Most amputations can be avoided through prevention and early treatment."

SOURCES: Boulton, A.J. The Lancet, November 2005; vol 366, issue 9498: pp 1719-1724. American Diabetes Association: "Complications of Diabetes in the United States." Harold Brem, MD, director, Wound Healing Center, Columbia University College of Physicians and Surgeons, New York. American Academy of Orthopaedic Surgery: "Diabetic Foot." Jeffrey Buehrer, MD, vascular surgeon, wound care specialist, Firelands Regional Medical Center, Sandusky, Ohio. National Diabetes Education Program: "Medicare Coverage of Therapeutic Footwear for People with Diabetes." American Society for Clinical Investigation: "Cellular and Molecular Basis of Wound Healing In Diabetes." Brunilda Nazario, MD, diabetes specialist, senior medical editor, WebMD.

By Gina Shaw
Reviewed By Louise Chang, MD
Source: WebMD

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Diabetes Food Guidelines Pyramid

The Diabetes Food Pyramid divides food into six groups. These groups or sections on the pyramid vary in size. The largest group -- grains, beans, and starchy vegetables -- is on the bottom. This means that you should eat more servings of grains, beans, and starchy vegetables than of any of the other foods. The smallest group -- fats, sweets, and alcohol -- is at the top of the pyramid. This tells you to eat very few servings from these food groups.

Diabetes Food Pyramid - Copyright American Diabetes Association - Image hosted by Picburst.com
NEW!! On April 19, 2005 the United States Department of Agriculture (USDA) released a new food guidance system replacing the former Food Guide Pyramid. The new system, called "MyPyramid," provides a set of tools based on caloric requirements to help Americans make healthy food choices. Read the ADA's response.

The Diabetes Pyramid gives a range of servings. If you follow the minimum number of servings in each group, you would eat about 1600 calories and if you eat at the upper end of the range, it would be about 2800 calories. Most women, would eat at the lower end of the range and many men would eat in the middle to high end of the range if they are very active. The exact number of servings you need depends on your diabetes goals, calorie and nutrition needs, your lifestyle, and the foods you like to eat. Divide the number of servings you should eat among the meals and snacks you eat each day.

The Diabetes Food Pyramid is a little different than the USDA Food Guide Pyramid because it groups foods based on their carbohydrate and protein content instead of their classification as a food. To have about the same carbohydrate content in each serving, the portion sizes are a little different too. For example: you will find potatoes and other starchy vegetables in the grains, beans and starchy vegetables group instead of the vegetables group. Cheese is in the meat group instead of the milk group. A serving of pasta or rice is 1/3 cup in the Diabetes Food Pyramid and ½ cup in the USDA pyramid. Fruit juice is ½ cup in the Diabetes Food Pyramid and ¾ cup in the USDA pyramid. This difference is to make the carbohydrate about the same in all the servings listed.

Following is a description of each group and the recommended range of servings of each group.

Grains and Starches
At the base of the pyramid are bread, cereal, rice, and pasta. These foods contain mostly carbohydrates. The foods in this group are made mostly of grains, such as wheat, rye, and oats. Starchy vegetables like potatoes, peas, and corn also belong to this group, along with dry beans such as black eyed peas and pinto beans. Starchy vegetables and beans are in this group because they have about as much carbohydrate in one serving as a slice of bread. So, you should count them as carbohydrates for your meal plan.

Choose 6-11 servings per day. Remember, not many people would eat the maximum number of servings. Most people are toward the lower end of the range.

Serving sizes are:
1 slice of bread
¼ of a bagel (1 ounce)
½ an English muffin or pita bread
1, 6 inch tortilla
¾ cup dry cereal
½ cup cooked cereal
½ cup potato, yam, peas, corn, or cooked beans
1 cup winter squash
1/3 cup of rice or pasta

Vegetables
All vegetables are naturally low in fat and good choices to include often in your meals or have them as a low calorie snack. Vegetables are full of vitamins, minerals and fiber. This group includes spinach, chicory, sorrel, Swiss chard, broccoli, cabbage, bok choy, brussels sprouts, cauliflower, and kale, carrots, tomatoes, cucumbers, and lettuce. Starchy vegetables such as potatoes, corn, peas, and lima beans are counted in the starch and grain group for diabetes meal planning.

Choose at least 3-5 servings per day.

A serving is:
1 cup raw
½ cup cooked

Fruit
The next layer of the pyramid is fruits, which also contain carbohydrates. They have plenty of vitamins, minerals, and fiber. This group includes blackberries, cantaloupe, strawberries, oranges, apples, bananas, peaches, pears, apricots, and grapes.

Choose 2-4 servings per day

A serving is:
½ cup canned fruit
1 small fresh fruit
2 tbs dried fruit
1 cup of melon or raspberries
1 ¼ cup of whole strawberries

Milk
Milk products contain a lot of protein and calcium as well as many other vitamins. Choose non-fat or low-fat dairy products for the great taste and nutrition without the saturated fat.

Choose 2-3 servings per day

A serving is:
1 cup non-fat or low-fat milk
1 cup of yogurt

Meat and Meat Substitutes
The meat group includes beef, chicken, turkey, fish, eggs, tofu, dried beans, cheese, cottage cheese and peanut butter. Meat and meat substitutes are great sources of protein and many vitamins and minerals.

Choose from lean meats, poultry and fish and cut all the visible fat off meat. Keep your portion sizes small. Three ounces is about the size of a deck of cards. You only need 4-6 ounces for the whole day

Choose 4-6 oz per day divided between meals

Equal to 1 oz of meat:
¼ cup cottage cheese
1 egg
1 Tbsp peanut butter
½ cup tofu

Fats, Sweets, and Alcohol
Things like potato chips, candy, cookies, cakes, crackers, and fried foods contain a lot of fat or sugar. They aren't as nutritious as vegetables or grains. Keep your servings small and save them for a special treat!

Serving sizes include:
½ cup ice cream
1 small cupcake or muffin
2 small cookies

The Diabetes Food Pyramid makes it easier to remember what to eat. For a healthy meal plan that is based on your individual needs, you should work with a registered dietitian (RD) with expertise in diabetes management. To find an RD with diabetes expertise, read the section below titled For More Help and Support.

For More Help and Support
To find out exactly how much of what types of foods you should eat, we suggest you work with a registered dietitian (RD) who has experience working with people who have diabetes. This person can help support your efforts to change your eating habits and control your blood glucose level.

Adapted from the book Diabetes Meal Planning Made Easy. Written by Hope S. Warshaw, MMSc, RD, CDE, a nationally recognized expert on healthy eating and diabetes.

Source: American Diabetes Association
Photo of Diabetes Food Pyramid - American Diabetes Association

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