why/How does diabetes affect the cardiovascular system

inc risk of hypertension

too much sugar in blood binds to proteins this is known as glycation

(like caramalisation)

if proteins such as basement membrane proteins get stuck to sugar this means they cannot perform their function, think of the glomerular filtration membrane which ensures that proteins dont leak out into urine (due to the electrostatic charge) when the sugars stick onto the membrane it CHANGES the electrostatic charge that it holds

(too much glucose which sticks to proteins and if it sticks to basememnt membranes it changes the membranes charge and allows proteins to get stuck into it which makes it become thicker and less permuable, things cannot get into the cell, so the altered basememnt membrane cannot function properly)

the amount of glycated haemoglobin in blood gives an idea of what?

reflection on what the blood sugar levels have been over a period of 100-110 days

glycated haemoglobin

as sugars bind to it and so the more sugars available to bind the more glycated haemoglobin there will be

and so this is measured over a period of 100-110 days

amyloidosis

AL VS AA VS SAA

fribrillary protein, arranged in a particular way

2 major classes