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Diabetes Food
The modification of eating habits constitutes an important component of the overall management of both type 1 and type 2 diabetes. However, the dietary recommendations for an individual with diabetes differ very little to that of the general population. Some of the challenges of sustained healthy eating remain the influences of habits and preferences which may be reinforced by social and cultural influences. It should be reiterated that healthy eating is an important part of treatment. Meals should be based on about 50 - 55% of carbohydrate or starches with 10-15% in protein and less than 30 - 35% in monosaturated fat.
Diabetes food plan
All patients with diabetes should be assessed and advised by a dietitian on diagnosis and annually thereafter. The relationship between different types of foods on blood glucose levels should be emphasised. Complex carbohydrates have a slower effect on blood glucose levels compared to refined sugars such those contained in cakes and biscuits. An awareness of quantities and portion sizes also allows the patient to make better choices in devising a meal plan. It is important to know that 90 - 100% of digestible carbohydrates appear in the blood as glucose within a few hours of eating. However, protein or fats have nil effect on blood glucose levels.
The diabetes food pyramid and diabetes food list
The diabetes food pyramid is a tool for meal planning on a daily basis. The diabetes food pyramid provides a visual guide to enable the patient to choose carbohydrates from 6 major food groups which are arranged over 4 levels. However each serving of food irrespective of category contains the same amount of carbohydrates thereby enabling the choice of a variety of foods with similar carbohydrate content. The base of the pyramid is comprised of complex carbohydrates such as grains, pulses, bread and pasta. The second level recommends fruit and vegetables which are low in starch and natural sugars and high in fibre. The third level consists of meat, meat substitutes and dairy products. The topmost level contains fatty or sweet foods such as cakes or ice-cream which should be consumed minimally due to its low nutritive content. The diabetes food pyramid is no longer recommended and has been replaced by the plate method.
Diabetes foods to avoid
'Diabetic' foods often contain sorbitol and fructose to replace glucose and sucrose and are not recommended. This is because they are often high in fat and may cause diarrhoea. They are also over-priced with little nutritive value. Foods high in saturated fat, alcohol intake, ready-meals and rich sauces and dressings are best avoided from a weight management and cholesterol-lowering point of view. Avoiding confectionary and snacking is recommended and substitutes such as fruit and low-fat options is recommended.
