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Sabtu, 20 Juni 2015

Diabetes, Foot Care and Foot Ulcers

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Diabetes, Foot Care and Foot Ulcers


Some people with diabetes develop foot ulcers. A foot ulcer is prone to infection, which may become severe. This leaflet aims to explain why foot ulcers sometimes develop, what you can do to help prevent them, and typical treatments if one does occur.

What is a foot ulcer?
A skin ulcer is where an area of skin has broken down and you can see the underlying tissue. Most skin ulcers occur on the lower legs or feet. The skin normally heals quickly if it is cut. However, in some people with diabetes the skin on the feet does not heal so well and is prone to developing an ulcer. This can be even after a mild injury such as stepping on a small stone in your bare feet.
Why are people with diabetes prone to foot ulcers?
Foot ulcers are more common if you have diabetes because one or both of the following complications develop in some people with diabetes:
Reduced sensation of the skin on your feet
Your nerves may not work as well as normal because even a slightly high blood sugar level can, over time, damage some of your nerves. This is a complication of diabetes, called peripheral neuropathy of diabetes.
The nerves that take messages of sensation and pain from the feet are commonly affected. If you lose sensation in parts of your feet, you may not know if you damage your feet. For example, if you tread on something sharp or develop a blister due to a tight shoe. This means that you are also more prone to problems such as minor cuts, bruises or blisters. Also, if you cannot feel pain so well from the foot, you do not protect these small wounds by not walking on them. Therefore, they can quickly become worse and develop into ulcers.
Narrowing of blood vessels (arteries) going to the feet
If you have diabetes you have an increased risk of developing narrowing of the arteries (peripheral arterial disease). This is caused by fatty deposits called atheroma that build up on the inside lining of arteries (sometimes called furring of the arteries). This can reduce the blood flow to various parts of the body.
The arteries in the legs are quite commonly affected. This can cause a reduced blood supply (poor circulation) to the feet. Skin with a poor blood supply does not heal as well as normal and is more likely to be damaged. Therefore, if you get a minor cut or injury, it may take longer to heal and be prone to becoming worse and developing into an ulcer. In particular, if you also have reduced sensation and cannot feel the wound.

What increases the risk of developing foot ulcers?

  •  If you have reduced sensation to your feet (see above). The risk of this occurring increases the longer you have diabetes and the older you are. Also, if your diabetes is poorly controlled. This is one of the reasons why it is very important to keep your blood sugar level as near normal as possible.
  • If you have narrowed blood vessels (arteries) - see above. The risk of this occurring increases the longer you have diabetes, the older you become and also if you are male. Also, if you have any other risk factors for developing furring of the arteries. For example, if you smoke, do little physical activity, have a high cholesterol level, high blood pressure or are overweight.
  •  If you have had a foot ulcer in the past.
  •  If you have other complications of diabetes, such as kidney or eye problems.
  •  If your feet are more prone to minor cuts, grazes, corns or calluses which can occur:
  •  If you have foot problems such as bunions which put pressure on points on the feet.
  •  If your shoes do not fit properly, which can put pressure on your feet.
  •  If you have leg problems which affect the way that you walk, or prevent you from bending to care for your feet.
Are foot ulcers serious?
Although foot ulcers can be serious, they usually respond well to treatment. However, foot ulcers can get worse and can take a long time to heal if you have diabetes, particularly if your circulation is not so good. In addition, having diabetes means you are more likely to have infections and an infection in the ulcer can occur. Occasionally, more serious problems can develop, such as tissue death (gangrene).

What can I do to help prevent foot ulcers?
Have your feet regularly examined
Most people with diabetes are reviewed at least once a year by a doctor and other health professionals. Part of this review is to examine the feet to look for problems such as reduced sensation or poor circulation. If any problems are detected then more frequent feet examinations will usually be recommended.
Treatment of diabetes and other health risk factors
As a rule, the better the control of your diabetes, the less likely you are to develop complications such as foot ulcers. Also, where appropriate, treatment of high blood pressure, high cholesterol level and reducing any other risk factors will reduce your risk of diabetic complications. In particular, if you smoke, you are strongly advised to stop smoking.
Foot care
Research has shown that people with diabetes who take good care of their feet and protect their feet from injury, are much less likely to develop foot ulcers.

Good foot care includes:
  • Looking carefully at your feet each day, including between the toes. If you cannot do this yourself, you should get someone else to do it for you
  • Looking is particularly important if you have reduced sensation in your feet, as you may not notice anything wrong at first until you look. 
  • If you see anything new (such as a cut, bruise, blister, redness or bleeding) and don't know what to do, see your doctor. You can also see a person qualified to diagnose and treat foot disorders (a podiatrist - previously called a chiropodist).
  • Do not try to deal with corns, calluses, verrucas or other foot problems by yourself. They should be treated by a health professional such as a podiatrist. In particular, do not use chemicals or acid plasters to remove corns, etc.
  • Use a moisturising oil or cream for dry skin to prevent cracking. However, you should not apply it between the toes, as this can cause the skin to become too moist which can lead to an infection developing.
  • Look out for athlete's foot (a common minor skin infection). It causes flaky skin and cracks between the toes, which can be sore and can become infected. If you have athlete's foot, it should be treated with an antifungal cream.
  • Cut your nails by following the shape of the end of your toe. But, do not cut down the sides of the nails, or cut them too short, or use anything sharp to clean down the sides of the nails. These things may cause damage or lead the nail to develop an ingrown nail. If you cannot see properly do not try to cut your nails, as you may cut your skin. You should ask someone else to do it.
  • Wash your feet regularly and dry them carefully, especially between the toes.
  • Do not walk barefoot, even at home. You might tread on something and damage your skin.
  • Always wear socks with shoes or other footwear. However, don't wear socks that are too tight around the ankle, as they may affect your circulation.
  • Shoes, trainers and other footwear should:
  • Fit well to take into account any awkward shapes or deformities (such as bunions).
  • Have broad fronts with plenty of room for the toes.
  • Have low heels to avoid pressure on the toes.
  • Have good laces, buckles or Velcro® fastening to prevent movement and rubbing of feet within the shoes.
  • When you buy shoes, wear the type of socks that you usually wear. Avoid slip-on shoes, shoes with pointed toes, sandals and flip-flops. Break in new shoes gradually.
  • Always feel inside footwear before you put footwear on (to check for stones, rough edges, etc).
  • If your feet are an abnormal shape, or if you have 
  • bunions or other foot problems, you may need specially fitted shoes to stop your feet rubbing.
  • Tips to avoid foot burns include: checking the bath temperature with your hand before stepping in; not using hot water bottles, electric blankets or foot spas; not sitting too close to fires.
  • What if I develop a foot ulcer?
  • You should tell your doctor or a person qualified to diagnose and treat foot disorders (a podiatrist - previously called a chiropodist) straightaway if you suspect an ulcer has formed. Treatment aims to dress and protect the ulcer, to prevent or treat any infection and also to help your skin to heal.
  • The ulcer is usually covered with a protective dressing.
  • A nurse or podiatrist will normally examine, clean and re-dress the ulcer regularly.
  • A podiatrist may need to remove any hard skin that prevents the ulcer from healing. Also, depending on the site and size of the ulcer, they may protect it from further injury by using padding to take the pressure off the area.
  • You may also be advised to wear special shoes or have a cast made for your foot to keep the pressure off the ulcer.
  • Antibiotics will be advised if the ulcer, or nearby tissue, becomes infected.
  • Sometimes a small operation is needed to drain pus and clear dead tissue if infection becomes more severe.
  • In some cases, the arteries in the legs are very narrow and greatly reduce the blood flow to the feet. In these cases an operation to bypass, or widen, the arteries may be advised.
  • Many foot ulcers will heal with the above measures. However, they can take a long time to heal.
  • In some cases, the ulcer becomes worse, badly infected and does not heal. Sometimes infection spreads to nearby bones or joints, which can be difficult to clear, even with a long course of antibiotics. Occasionally, the tissue in parts of the foot cannot survive and the only solution then is to surgically remove (amputate) the affected part.
  • What care can I expect if I am admitted to hospital with a diabetic foot problem?
  • If you have a diabetic foot problem, you will be able to get most of the treatment you need from your GP or other health professionals working in the community. However, there are some problems which may require you to go into hospital for treatment. The National Institute for Health and Care Excellence (NICE) has released some guidance as to what you can expect if this should happen:
  • You should expect to be treated by a team which deals especially with people who have diabetic foot problems. This team usually includes:
  • A specialist in diabetes.
  • A surgeon who deals with diabetic foot problems.
  • A person qualified to diagnose and treat foot disorders (a podiatrist - previously called a chiropodist).
  • A diabetes nurse specialist.
  • A tissue viability nurse (who assesses whether the skin and underlying tissues of your feet have been affected by circulation changes due to diabetes).
  • You should be given information about your foot condition.
  • You will have your diabetes assessed and checks will be made to make sure you have not developed complications such as kidney disease (or if you have already developed complications, to make sure they are not getting any worse).
  • You will have an examination of both feet to check for ulcers, cuts and abrasions to the feet, signs of poor circulation, areas of numbness and the development of Charcot's arthropathy. This is a condition in which the sensation of pain is reduced because of the diabetes, resulting in damage to bones, such as tiny fractures.
  • You will have a general examination to make sure you do not have a high temperature (fever) or any other signs of a severe generalised infection.
  • If you have an ulcer, this will be checked for infection and baseline measurements of the size and depth will be taken.
  • You may be asked to have an X-ray or scan of your foot to make sure the bones have not been affected by your condition.


Selasa, 16 Juni 2015

The Gut

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The Gut
This leaflet gives a brief overview of the gut and how the gut works.
What is the gut?
The gut (gastrointestinal tract) is the long tube that starts at the mouth and ends at the anus. Cross-section diagram of the abdomen showing the full gastrointestinal organs

Where is the gut found?
The mouth is the first part of the gastrointestinal tract. When we eat, food passes down the oesophagus (gullet), into the stomach, and then into the small intestine. The small intestine has three sections - the duodenum, jejunum and ileum. The duodenum is the first part of the small intestine and follows on from the stomach. The duodenum curls around the pancreas creating a c-shaped tube. The jejunum and ileum make up the rest of the small intestine and are found coiled in the centre of the abdomen. The small intestine is where food is digested and absorbed into the bloodstream. Following on from the ileum is the first part of the large intestine, called the caecum. Attached to the caecum is the appendix. The large intestine continues upwards from here and is known as the ascending colon. The next part of the gut is called the transverse colon because it crosses the body. It then becomes the descending colon as it heads downwards. The sigmoid colon is the s-shaped final part of the colon which leads on to the rectum. Faeces is stored in the rectum and pushed out through the anus when you go to the toilet. The anus is a muscular opening that is usually closed unless you are passing stool. The large intestine absorbs water, and contains food that has not been digested, such as fibre.

What does the gut do?
The gut processes food - from the time it is first eaten until it is either absorbed by the body or passed out as faeces. The process of digestion begins in the mouth. Here your teeth and enzymes (chemicals made by the body) begin to break down food. Muscular contractions help to move food into the oesophagus and on to the stomach. Chemicals produced by cells in the stomach begin the major work of digestion.
While some foods and liquids are absorbed through the lining of the stomach, the majority are absorbed in the small intestine. Muscles in the wall of the gut mix your food with the enzymes produced by the body. They also move food along towards the end of the gut. Food that can't be digested, waste substances, bacteria and undigested food all get passed out as faeces.

How does it work?
The mouth contains salivary glands which release saliva. When food enters your mouth the amount of saliva increases. Saliva helps to lubricate food and contains enzymes that start chemically digesting your meal. Teeth break down large chunks into smaller bites. This gives a greater surface area for the body's chemicals to work on. Saliva also contains special chemicals that help to stop bacteria from causing infections.
The amount of saliva released is controlled by your nervous system. A certain amount of saliva is normally continuously released. The sight, smell or thought of food can also stimulate your salivary glands.

To pass food from your mouth to the oesophagus you must be able to swallow. Your tongue helps to push food to the back of the mouth. Then the passages to your lungs close and you stop breathing for a short time. The food passes into your oesophagus. The oesophagus releases mucus to lubricate food. Muscles push your meal downwards towards the stomach.
The stomach is a j-shaped organ found between the oesophagus and duodenum. When empty, it is about the same size as a large sausage. Its main function is to help digest the food you eat. The other main function of the stomach is to store food until the gut is ready to receive it. You can eat a meal faster than your intestines can digest it.

Digestion involves breaking food down into its most basic parts. It can then be absorbed through the wall of the gut into the bloodstream and transported around the body. Just chewing food doesn't release the essential nutrients, so enzymes are needed.
The wall of the stomach has several different layers. The inner layers contain special glands. These glands release enzymes, hormones, acid and other substances. These secretions form gastric juice, the liquid found in the stomach.

Muscle and other tissue form the outer layers. A few minutes after food enters the stomach the muscles within the stomach wall start to contract (tighten). This creates gentle waves in the stomach contents. This helps to mix the food with gastric juice.
Using its muscles, the stomach then pushes small amounts of food (now known as chyme) into the duodenum. The stomach has two sphincters, one at the bottom and one at the top. Sphincters are bands of muscles that form a ring. When they contract the opening, the control closes. This stops chyme going into the duodenum before it is ready.

Digestion of food is controlled by your brain, nervous system and various hormones released in the gut. Even before you begin eating, signals from your brain travel via nerves to your stomach. This causes gastric juice to be released in preparation for food arriving. Once food reaches the stomach, receptors (special cells which detect changes in the body) send their own signals. These signals cause the release of more gastric juice and more muscular contractions.
When food starts to enter the duodenum this sets off different receptors. These receptors send signals that slow down the muscular movements and reduce the amount of gastric juice made by the stomach. This helps to stop the duodenum being overloaded with chyme.
Diagram showing detail around the pancreas

The duodenum, jejunum and ileum make up the small intestine. The first part of the duodenum receives food from the stomach. It also receives bile from the gallbladder via the bile duct, and pancreatic enzymes made by cells in the pancreas via the pancreatic duct. Pancreatic enzymes are needed to break down and digest food. Bile, although not essential, helps in the digestion of fatty foods. Cells and glands in the lining of the the small intestines also produce intestinal juice that helps digestion. Contractions in the wall of the small intestine help to mix food and to move it along.
The small intestine also has special features which help to increase the amount of nutrients absorbed by the body. The inner layer of the small intestine has millions of what are known as villi. These are tiny finger-like structures with small blood vessels inside. They are covered by a thin layer of cells. Because this layer is thin, it allows the nutrients released by digestion to enter the blood. Most of the important nutrients needed by the body are absorbed at different points of the small intestine.
Following on from the ileum is the large intestine. The inside of the large intestine is wider than the small intestine. It does not contain villi, and mainly absorbs water. Bacteria in the large intestine also help with the final stages of digestion. Once chyme has been in the large intestine for 3-10 hours it becomes semi-solid. This is because most of the water has been removed. These remnants are now known as faeces.

Movements of the muscles found in the large intestine help to digest the chyme and move faeces towards the rectum. When faeces are present in the rectum, the walls of the rectum stretch. This stretch activates special receptors. These receptors send signals via nerves to the spinal cord. The spinal cord signals back to the muscles in the rectum, increasing pressure on the first sphincter of the anus. The second, or external sphincter of the anus is under voluntary control. This means you can decide whether you will open your bowels or not. Young children have to learn to control this during toilet training.

Some disorders of the gut
•Acid reflux and oesophagitis
•Anal fissure
•Appendicitis
•Barrett's oesophagus
•Cancer of the bowel
•Cancer of the liver
•Cancer of the oesophagus
•Cancer of the pancreas
•Cancer of the stomach
•Cholecystitis
•Coeliac disease
•Constipation
•Crohn's disease
•Cystic fibrosis
•Diarrhoea
•Diverticula
•Duodenal ulcer
•Dyspepsia
•Gallstones
•Gastroenteritis
•Haemorrhoids (piles)
•Helicobacter pylori and stomach pain
•Hernia
•Hiatus hernia
•Irritable bowel syndrome
• ect..