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Stopping diabetes before it starts is the aim of several new recommendations intended to help physicians in the fight to curb the spread of the disease, which affects 7% of the population.

Screening more widely for patients with prediabetes and stepping up preventive measures for those who have started down the path toward type 2 diabetes are among the suggestions made recently by the American Diabetes Assn.

Progression to diabetes among those with impaired glucose tolerance or impaired fasting glucose - conditions commonly referred to as prediabetes - is not inevitable, according to the Centers for Disease Control and Prevention.

The ADA provides several tips for physicians, including considering the use of the diabetes medication metformin, to prevent, or at least delay, the full-blown disease. The group’s “Standards of Medical Care in Diabetes - 2008″ are in the Jan. 1 Diabetes Care and are updated annually.

The alarming growth in the number of people, particularly youngsters, who have type 2 diabetes has sparked concern about the need to make a preemptive strike to prevent, if possible, the disease and its serious complications, which include heart disease, stroke, blindness and kidney disease. More than 14 million people have been diagnosed with diabetes, and another 6 million are undiagnosed, according to the CDC.

Richard Hellman, MD, president of the American Assn. of Clinical Endocrinologists, praised the ADA recommendations. “I think they have changed, improved and strengthened many parts of their standards.”

Investigators with the Kaiser Permanente Center for Health Research in Portland, Ore., signed up 1,685 individuals who were either obese or overweight and who also were taking drugs to lower their blood pressure or cholesterol.

Over a six-month period, these participants attended 20 group sessions that were focused on reducing the number of calories and the amount of salt consumed.

The study’s investigators also attempted to have participants get more exercise and eat more fruits and vegetables.

Patients lost an average of 5.8 kilograms (12.8 pounds), and food diaries and physical activity seemed to cause much this weight loss.

These results are from the study’s first phase. The study will continue for another two years.

Cajun Style Pasta

• 1 teaspoon butter or olive oil
• 2 garlic cloves, minced
• 8?12 medium size shrimp, peeled and deveined
• 1/2 pound chicken breast meat, diced
• 2 1/2 tablespoons all?purpose flour
• 2 cups of 1% milk
• 2 tablespoons sherry
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon cayenne
• 4 plum tomatoes, seeded and chopped
• 1/2 cup frozen peas
• Salt and black pepper to taste

Prepare the linguine according to package directions. Drain and keep warm until ready to serve.
Melt the butter in the center of a large non?stick skillet over medium?high heat. Add the garlic and cook for 1 minute.

Add the shrimp and chicken. Pan?fry until the chicken is cooked through,
3?4 minutes. Whisk the flour, milk, sherry, and Parmesan cheese together.

Pour into the skillet and bring to a boil while stirring. Reduce heat to medium and continue to cook for about 5 minutes until the mixture has thickened, stirring occasionally.

Add the cayenne and fold in the tomatoes and peas. Cook until heated through. Season to taste with salt and pepper.

Arrange the linguine on individual plates and spoon the sauce over the top.
Garnish with chopped fresh parsley.

• 1 -12 ounce package yolk-free egg noodles
• 2 teaspoons olive oil
• 2 medium onions, chopped
• 3 cups diced fresh tomatoes
• 1/4 cup vegetable stock or water
• 1/4 cup chopped parsley
• 3 cups fresh corn kernels
• Salt and Pepper to taste

Cook the noodles in a large pot according to package directions. In a large skillet over medium heat, saute onions in olive oil until slightly brown, about 12 minutes.

Add nonstick spray oil during sauteing if necessary. Add tomatoes and stock or water; cover and simmer 3 to 4 minutes.

Stir in parsley, corn, and cooked noodles; simmer until heated through, about 3 to 4 minutes more. Season with salt and pepper.

• 2 cups diced cooked chicken
• 1/4 cup mango chutney
• 1 small golden delicious or gala apple, cored and finely diced
• 1/4 cup finely diced celery
• 1/4 cup finely diced red onion
• 1/4 ? 1/3 cup low?fat mayonnaise

Salt and pepper for seasoning. Mix all ingredients together.

Season to taste with salt and pepper. Use as a sandwich filling or serve on top of a bed of greens.

• 2 tablespoons olive oil
• 1/2 cup slivered almonds
• 1 cup chopped onions
• 1/4 teaspoon garlic powder
• 1 lb. boned chicken breast, cut in strips
• 2 tablespoons flour
• 1 1/4 cup chicken broth
• 3 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon Tabasco
• 1/2 cup raisins

Scrub potatoes, dry and prick with fork. Cook. In a large skillet,
heat oil and saute almonds until golden brown. Add onion and garlic.
Saute until tender.

Add chicken and cook, stirring, until chicken turns white. Sprinkle with flour and mix well.

Combine broth, lemon juice, cinnamon, paprika, salt, and Tabasco. Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens. Stir in raisins.

Simmer 3 minutes. Spoon over blossomed potatoes.