What reason is diabetes too thin?

summary

Many patients with diabetes will appear emaciation, what is the reason? It is often encountered in clinical diabetes patients with rapid weight loss in the near future. We can't simply attribute the weight loss to the poor control of blood sugar, we should distinguish the following causes. Let's talk about the reason why diabetes is too thin?

What reason is diabetes too thin?

The blood sugar and its control are very bad. Especially in autoimmune diabetes and type 2 diabetes. This is due to the patient's body does not have enough insulin, can not make full use of blood glucose caused. The body always needs energy, can not use glucose, only consumption of fat, resulting in a sudden loss of weight.

Malignant tumor: diabetes is easy to be combined with various tumors. Sometimes hyperglycemia is an early indicator of pancreatic cancer. Most malignant tumors are characterized by weight loss. Therefore, people who are not thin in the past but are obviously thin in the near future should be alert. For example, pancreatic cancer, whose main manifestation is upper abdominal pain, is often mistaken for stomach disease. The prominent symptom of this disease is obvious weight loss, even more than 10 kg in a month. Take colon cancer, may also be accompanied by painless bloody stool, people over 50 years old to be vigilant.

Hyperthyroidism: about 5% of diabetic patients can be combined with hyperthyroidism. Hyperthyroidism in the elderly is not as easy to identify as hyperthyroidism in the young. About 1 / 3 of the patients with this disease have no goiter, and more than 1 / 2 of the patients have no obvious symptoms. The main manifestation of this disease is becoming thinner and thinner.

matters needing attention

Patients with diabetes should eat a small amount of food to ensure that the designed amount of food can be fully consumed. Once the body weight returns to normal, the diet should be adjusted to normal level, so as not to overcorrect the overweight. Supplement adequate vitamins and iron, animal food and plant food at the same time, can promote the absorption and utilization of iron.