Diabetic diet
From Wikipedia, the free encyclopedia
The diet recommended for people who suffer from diabetes mellitus is one that is high in dietary fibre, especially soluble fibre, but low in fat (especially saturated fat) and sugar. Patients may be encouraged to reduce their intake of carbohydrates that have a high glycemic index. However, in cases of hypoglycemia, they are advised to have food or drink that can raise blood glucose quickly, followed by a long-acting carbohydrate (such as rye bread) to prevent risk of further hypoglycaemia.
Recently, Diabetes UK have warned against purchase of products that are specially made for people with diabetes, on the grounds that:[1]
- They may be expensive,
- They may contain high levels of fat and
- They may confer no special benefits to people who suffer from diabetes.
| Diabetes mellitus
|
|---|
| Types of Diabetes |
| Diabetes mellitus type 1 Diabetes mellitus type 2 Gestational diabetes Pre-diabetes: |
| Disease Management |
| Diabetes management: •Diabetic diet •Anti-diabetic drugs •Conventional insulinotherapy •Intensive insulinotherapy |
| Other Concerns |
| Cardiovascular disease
Diabetic comas: Diabetic myonecrosis |
| Blood tests |
| Fructosamine Glucose tolerance test Glycosylated hemoglobin |
Contents |
[edit] Early history of diabetic diet
Frederick Allen, in the days before insulin was discovered, recommended that people with diabetes ate only a low-calorie diet to prevent ketoacidosis from killing them. This was an approach which did not actually cure diabetes, it merely extended life by a limited period. The first use of insulin by Frederick Banting in 1922 changed all that, and at last allowed patients more flexibility in their eating.
[edit] Exchange scheme
In the 1950s, the American Diabetes Association, in conjunction with the U.S. Public Health Service, brought forth the "exchange scheme". This was a scheme that allowed people to swap foods of similar nutritional value (e.g. carbohydrate) for another, so, for example, if wishing to have more than normal carbohydrates for pudding, one could cut back on potatoes in one's first course. The exchange scheme was revised in 1976, 1986 and 1995 (Chalmers & Peterson, 1999, p85). However, not all diabetes dietitians today recommend the exchange scheme. Instead, they are likely to recommend the same healthy diet that is recommended for every one, that is, one that is high in fibre, involves eating a good range of fruit and vegetables (ideally, five portions a day) and one that is low in both sugar and fat, especially saturated fat.
[edit] Timing of meals
For people with diabetes, healthy eating is not simply a matter of "what one eats", but also when one eats. The question of how long before a meal one should inject insulin is one that is asked in Sonsken, Fox and Judd (1998). The answer is that it depends upon the type of insulin one takes and whether it is long, medium or quick-acting insulin. If patients check their blood glucose at bedtime and find that it is low, it is advisable that they take some long-acting carbohydrate before retiring to bed to prevent night-time hypoglycemia.
[edit] See also
[edit] References
- Bowling, S. (1995). Everyday Diabetic Cookbook. Grub Street. ISBN 1-89867-25-6. - Published in conjunction with the British Diabetic Association.
- Chalmers, K. & Peterson, A. (1999). Sixteen Myths of a Diabetic Diet. American Diabetes Association. ISBN 1580400310.
- British Diabetic Association. Festive Foods and Easy Entertaining. British Diabetic Association. ISBN 1-899288-70-8.
- Govindi, A. & Myers, J. (1995). Recipes for Health: Diabetes. Low fat, low sugar, carbohydrate counted recipes for the management of diabetes.. London: Thorsons/Harper Collins. ISBN 0-7225-3139-7.
- (1998) Diabetes at Your Fingertips, Fourth Edition, London: Class Publishing. ISBN 1-872362-79-6.
[edit] Footnotes
- ^ Diabetic foods -- Joint statement on ‘diabetic foods’ from the Food Standards Agency and Diabetes UK. Positional statements. Diabetes UK (July 2002). Retrieved on 2006-10-22.
