What is the cause of diabetic heel pain?

summary

Insulin is a commonly used hypoglycemic drug in patients with diabetic nephropathy. Because insulin is a hormone, it will be denatured and inactivated under the action of gastric acid, so it can not be absorbed by oral administration, and can only be applied by subcutaneous injection or intravenous injection. Today, let me learn from you what is the cause of diabetic heel pain?.

What is the cause of diabetic heel pain?

First: the main cause of heel pain has a certain relationship with the body's resistance. It is suggested that we should go to the hospital as soon as possible to do relevant examinations to clarify the cause of the disease, so as not to delay the disease. In the early stage of diabetes, patients often do not show typical symptoms of overeating, polydipsia, polyuria and weight loss, but show fatigue and weakness, easy infection, abnormal skin sensation, visual impairment, sexual dysfunction and so on. Identifying these early symptoms of diabetes is conducive to early identification of diabetes.

Second: diabetes will affect the immune function of patients, resulting in reduced resistance, prone to a variety of infectious diseases, such as skin furuncle, urinary tract infection, respiratory tract infection, gastrointestinal inflammation, and due to the decline of white blood cell function of patients, infectious diseases are not easy to control, treatment is difficult.

Third: there are insulin resistance and hyperinsulinemia in type 2 diabetes, so hypertension, hyperlipidemia, obesity, coronary heart disease and high blood viscosity can occur at the same time or successively. Patients with these conditions should pay attention to monitoring blood glucose in order to detect diabetes early.

matters needing attention

On the premise of controlling the total heat energy, the heat energy ratio of carbohydrate can be maintained at about 65%, that is, the heat energy ratio can not be more limited. It is important to strictly limit the intake of monosaccharides, such as sucrose, maltose, glucose, fructose, and foods containing more of these sugars. However, it is not necessary to excessively limit staple foods such as rice, flour, and foods containing more starch polysaccharides. This can improve glucose tolerance, reduce blood cholesterol and triglyceride, and improve the sensitivity of peripheral tissues to insulin, And can prevent excessive mobilization of body fat, leading to ketoacidosis.