Prevalence of Diagnosed and Undiagnosed Diabetes in the United States, All Ages, 2007
- Total: 23.6 million people—7.8 percent of the population—have diabetes. Diagnosed: 17.9 million people / Undiagnosed: 5.7 million people
In 2005-2006, approximately 1.9 million Canadian men and women had been diagnosed with diabetes. This represents about 1 in 17 Canadians - 5.5 % of all women and 6.2 % of all men.
In 2005-2006, the prevalence was highest in Newfoundland and Labrador, Nova Scotia and New Brunswick, and lowest in the Yukon, Alberta and Nunavut .
The number of people with diagnosed diabetes continues to grow, with almost 200,000 new cases of diabetes diagnosed in 2005-2006 . In addition, it is known that a large number of individuals with diabetes have not been diagnosed and are unaware that they have the disease.
Older Canadians are more likely to have diabetes. In 2005-2006, twenty-two percent of people (approximately 1 in 5) in the 75-79 year old age group had been diagnosed with diabetes. This was almost ten times the proportion seen in Canadian adults aged 35-39 where the prevalence was 2.3%, or 1 in 432
Overall, in adults aged 20 and older, death rates for those with diabetes are two to three times greater than those of the general population.
Among 20-39 year olds, individuals with diabetes die at a rate more than six times that of the general population, while in the 60-79 year age group the rates are about twice as high.
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1/4 c Parsley, fresh; chopped
1/4 c extra virgin olive oil
2 tb Vinegar, cider
2 ts Mustard, prepared
1 ts Salt
1/4 ts Pepper
1 Garlic clove; minced
1 Onion; finely sliced
6 sm Tomatoes; firm, ripe, cubed
1• Combine ingredients, mixing well. Place tomatoes in serving bowl, and pour dressing over all. Cover and let stand at room temperature 20 minutes before serving.
1 /4 cup Pure Olive
8 celery stalks diced
1 large onion,diced
3 medium potatoes,sliced
1 can 28 oz. Italian Peeled Tomatoes, chopped, with juice
1 can Red Romano Beans (drained and cleaned)
8 cups chicken stock
1 cup frozen peas
1 /4 lb Spaghetti
2 tbsp fresh basil,chopped
salt and pepper
1 • Heat olive oil in skillet.Add celery, carrots and onion.Cook about 5 minutes, stirring occasionally.
2 • Add potatoes, beans, tomatoes with juice,and chicken stock.Season with salt and pepper to taste.Cook for 15 minutes.
3 • Add peas and spaghetti broken in small pieces.Cook 7-8 minutes,or until spaghetti are tender.Add basil and serve with Parmesan cheese on top.
Serves 6 to 8 people.
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