Diet for Prediabetes

In their conference held in Washington, DC, July 21 to 22, 2008, the American College of Endocrinology (ACE) and the American Association of Clinical Endocrinologists (AACE) examined the status of prediabetes. Their statement cites statistics indicating an estimated 24.1 million people in the United States are afflicted with diabetes with an additional 57 million people suffering from prediabetes. Dietary changes are among the recommended options for treating prediabetes to delay or prevent its transition to diabetes.

Dietary Recommendations

• The objective of the conference was to make available to the medical community recommendations for the management of prediabetes, its complications and the benefits of early intervention. After reviewing all current scientific data, the conference members advised dietary changes to reduce caloric intake, increase fiber and limit carbohydrates (glucose). Dietary control of glucose metabolism is a primary factor in the successful treatment of prediabetes. If you have been diagnosed with this condition, a change in your diet will play a major role in its management by reducing the probability of its progression to diabetes and the possibility of potentially serious complications including cardiovascular (heart) disease.

Prediabetic Diet

• The American Diabetes Association (ADA) in their article, "Glycemic Index and Diabetes," outlines the benefits of including low glycemic index foods in your menu planning. The glycemic index is a rating system that lists foods according to their carbohydrate content and their effect on blood glucose levels. Foods with a high glycemic-index rating contribute to elevated blood glucose levels, creating metabolic difficulties for prediabetics and diabetics. Low glycemic foods provide the stable blood glucose levels recommended by ACE and AACE as a requirement for the successful treatment of prediabetes. Prior to making any dietary changes, discuss with your health-care provider or dietician the benefit of including low glycemic foods and low-fat proteins into your diet. A good source of healthy proteins is the USDA Food Pyramid (see resources).

  The Glycemic Index gives a rating up to 55 to low glycemic foods. These foods generally tend to have higher fiber content and include most fruits, vegetables, legumes, and whole grain foods. Ratings of 56 to 69 indicate medium glycemic index foods such as fruits and vegetables with a higher sugar content like papaya and mango, beets and corn. High glycemic foods are rated 70 and above. Breads processed with enriched flours, cereals, cakes, candy, ice cream, and most white potatoes have a high glycemic rating. Yams, however, have a low glycemic index rating. Animal proteins, such as meat, contain little or no carbohydrates and are therefore not included in this rating system. However, they do contain saturated fat, a prominent risk factor for cardiovascular disease---one of the potential complications of diabetes. See references for a comprehensive glycemic index list of foods.

  Lynn Baillif, a registered dietitian, offers suggestions for adjusting carbohydrate percentages based upon individual needs, lifestyle, and ethnicity. As per Baillif, carbohydrates should compose 45 to 65 percent of your daily caloric intake. Blood tests confirming elevated triglyceride levels may necessitate carbohydrate consumption closer to 45 percent; where as lifestyle that included a higher level of dietary carbohydrates due to routine consumption of pastas may require a carbohydrate level closer to 65 percent as part of your recommended eating plan. Consult your healthcare provider or dietician before making any dietary changes.