There is no special diet for diabetics, on the contrary, in the treatment of these patients the individualized assessment by an expert in nutrition and the establishment of specific therapeutic targets for primary health care team should be the norm.
It should be stressed, however, that the main goal of the diet is to help these patients to modify their eating habits to improve overall metabolic control and reduce complications. (more…)
Sugar is also part of the carbohydrates. While earlier table sugar (sucrose) for the diabetics was taboo, it now believes that small amounts of sugar are quite suitable for diabetics, but only under the following conditions:
To sweeten beverages, calorie-free sweeteners (saccharin, cyclamate, aspartame). Special dietary products are unnecessary, since it next to a usually high in fat and energy content are also prohibitively expensive. Even the so-called sugar substitutes (fructose, sorbitol) have no decisive advantage for diabetics. They even have disadvantages (they contribute in part) a laxative and flatulent.
Is characterized by a high concentration of glucose in the blood (greater than 1.26 g / liter or 6.9 mmol / l). Diabetes is caused when insulin deficiency and that sugar accumulates in the blood causing hyperglycemia, without being used by the body.
There are 2 types of diabetes: Diabetes mellitus (IDDM) and non-diabetes mellitus (NIDDM). The Central Hospital of Yaounde has become aware of various complications of this disease and have prepared a diabetes center.
Models Diet
The recommendations of the meal plan can be given in the form of menus or through food exchange tables, a more complex system initially but that provides greater long term flexibility. These systems are combined, can provide food exchange lists a set menu. The type of eating plan is very dependent on individual characteristics, is essential to make an adaptation usual lifestyle. It must take into account the presence of hypertension, dyslipidemia, renal or liver or other processes for making the necessary changes in the meal plan.
Once calculated the necessary caloric needs, we provide a 55-60% in the form of Carbohydrates. In the diets by trade, an exchange of HC is equivalent to 10 g of HC. Each exchange of HC is an amount of food that, among other nutrients, contains 10 grams of Carbohydrates. For example in a 2000 kcal diet should be 60% HC (1200 kcal). As each gram of HC gives 4 kcal, 300 g of HC is what we need to generate 1200 kcal. 300g 10 g of HC per exchange, involving 30 exchanges of HC to be distributed throughout the day as directed by the specialist and the type of insulin treatment.
What are these calories should be provided?
General recommendations on the composition of the diet of a person with diabetes does not differ from what is considered a healthy diet for the general population. Usually considered to be provided the necessary calories to 55-60% at the expense of carbohydrates, 12-15% at the expense of protein and 25% from fat.
At Carbohydrate (HC) are also called sugars or carbohydrates. Each gram of HC provides 4 calories. Impose the greatest and most immediate source of energy (our brain needs daily approximately 120 g of glucose to function properly). They are usually divided into simple sugars (rapidly absorbed, refined) and complex (slow absorption or taste not sweet). The early rise in blood glucose more quickly and usually in greater magnitude. Both, if accompanied by the intake of fiber and fat are absorbed more slowly.
The structural proteins serve to build our body and help repair damaged tissues. They are mostly found in meat and fish, as well as legumes and cereals. Should eat animal protein and vegetable, although those of animal origin have higher biological value. Each gram of protein provides 4 calories.
Fats also serve to provide energy while one gram of fat provides 9 calories. It is preferable to consume plant fats that animal.
© 2010 Diabetes Mellitus Blog. All right reserved.