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Changes in taste (foods could taste bad to you) Dizziness. nensuria/Istockphoto. Rare but severe side effects include: Pancreatitis (inflammation of the pancreas) Diabetic retinopathy complications.
Trypsin inhibitor is present in various foods such as soybeans, grains, cereals and various additional legumes. [10] The main function of trypsin inhibitors in these foods is to act as a defense mechanism. By having this harmful component wild animals learn that any food that contains trypsin inhibitor is a food to avoid.
These include pancreatitis (inflammation of the pancreas), diabetic retinopathy (diabetes-related vision changes), hypoglycemia, serious allergic reactions, gallbladder disease, and kidney problems.
Exocrine pancreatic insufficiency (EPI) is the inability to properly digest food due to a lack or reduction of digestive enzymes made by the pancreas.EPI can occur in humans and is prevalent in many conditions [1] such as cystic fibrosis, [2] Shwachman–Diamond syndrome, [3] different types of pancreatitis, [4] multiple types of diabetes mellitus (Type 1 and Type 2 diabetes), [5] advanced ...
Pancreatitis is a condition characterized by inflammation of the pancreas. [1] The pancreas is a large organ behind the stomach that produces digestive enzymes and a number of hormones. [1] There are two main types, acute pancreatitis and chronic pancreatitis. [1] Signs and symptoms of pancreatitis include pain in the upper abdomen, nausea, and ...
Changes in taste (foods could taste bad to you) Dizziness. nensuria/Istockphoto. Rare but severe side effects include: Pancreatitis (inflammation of the pancreas) Diabetic retinopathy complications.
Pancreatitis (inflammation of the pancreas) was reported in clinical trials on Ozempic. But the results weren’t conclusive. If pancreatitis is indeed a risk, it seems to be extremely rare.
A grouping of foods by type to provide a rough way to help people on special diets keep to the diet. Each group lists food in serving sizes. A person can exchange, trade, or substitute a food serving in one group for another food serving in the same group as they have approximately equivalent amounts of a particular nutrient.