Type 2 diabetes - which diabetic drug is better when the risk of bone fracture is a problem?

Fractures of the bones can be a complication of type 2 diabetes. According to a report published in the journal Osteoporosis in June 2018, metformin could be a better choice than insulin, when the problem of bone fraction is a concern.

Researchers from the hospital may miss, as well as several other research institutions in Spain and the UK compared more than 2,000 people who were diagnosed with type 2 diabetes and more than 10,000 people not suffering from diabetes ...

• people with type 2 diabetes using insulin had a 63 percent higher risk of bone fractures than non-insulin participants.
• people with diabetes who received metformin plus sulfonylurea also had a higher risk of fractures than those who used only metformin.

From the above results, the researchers, prisoners using only one insulin, put patients with an increased risk of fractures. They suggest that the risk of fracture should be considered when people with type 2 diabetes and their doctor decide on the treatment of diabetes.

Bones in people with type 2 diabetes are as dense or dense than people without diabetes, but they are usually more fragile. Bones are living organs that are constantly changing according to their needs. If more attention is paid to specific bones, because, for example, a diabetic has engaged in weightlifting, then the bones involved may need to grow in certain places that take up most of the load. With type 2 diabetes, this remodeling can slow down ...

• Osteoclasts that break a bone do their job, but osteoblasts responsible for building bone are not always built as they should.
• The tiny blood vessels in the bones can also be compromised, preventing the bones from obtaining the necessary oxygen and nutrients necessary for good health.

For good bone health, people need to get enough calcium, preferably from plant sources. Dairy products contain large amounts of protein that inhibit calcium absorption. About 32 percent of calcium in dairy products is absorbed, and 60 percent of calcium in broccoli.

Below are a few vegetarian sources of calcium ...

• broccoli - 180 mg per cup, cooked
• kelp - 17 mg per 2 tablespoons ("cup")
• enriched soy milk - from 200 to 400 mg per cup
• Fortified orange juice - 300 mg per cup
• Calcium Tofu - 500 mg per 4 oz
• soybeans - 200 mg per cup
• bok choy cell - 40 mg per cup
• watercress - 41 mg per cup
• mustard greens - 40 mg per cup
• ora - 41 mg per cup
• drops - 101 mg of calcium per cup, sliced
• green herbs - 50 mg per cup
• leafy greens in general
• legumes (beans) - from 30 to 100 mg per cup and
• seeds.

Good news for all - a lot of vegetables contain significant amounts of calcium.