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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Tomato Salad
	Tomato Salad Ingredients: 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 Directions: 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. back to top
Minestrone Soup
	Minestrone Soup Ingredients: Ingredients: 1 /4 cup Pure Olive 8 celery stalks diced 3 carrots,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 Parmesan Cheese salt and pepper Directions: 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. back to top