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Diets for People With Diabetes

There is no one perfect diet for diabetes, and generally the best diet is the one that is going to be the most moderate, long-lived and consistent from day to day. This consistency and planning is very important for diabetics; by eating about the same amount of food at about the same time every day, blood sugar levels can be monitored more carefully, resulting in a closer-to-normal reading throughout the day.

  1. Carbohydrates and Fiber

    • The low-carb diet is probably not right for the diabetic, even though carbs are responsible for post-meal increases in blood glucose levels. The Food and Nutrition board generally suggests a minimum of 130 g of carbohydrates a day, in part because the brain needs glucose to meet immediate energy needs. For diabetics, then, carbs are both necessary and dangerous. One strategy with carbohydrates is to allocate about 45 to 70 percent of your total food intake to carbs, but select carbs based on the glycemic index (GI). This means avoiding carbs that have been found to increase glucose levels in the blood more than other carbs. High-GI carbs typically provide good sources of fiber, which can lower glycemic response when consumed regularly. Good choices include bran and whole-wheat products along with barley and ryes. Poor choices include white bread, white wheat flour, doughnuts and cake.

    Proteins and Fats

    • Protein should be between 10 and 20 percent of calories consumed; whereas fat intake should be less than 10 percent. However, both protein and fat are essential to the diabetic patient. Proteins are important for energy and do not generally lead to a large increase in blood sugar after consumption. However, proteins can be metabolically costly by contributing to acid load and because diabetic patients often have trouble digesting and absorbing protein due to hypochlorhydria and other digestion problems. Proteins should be derived from plant sources or from lean animal protein. Fat intake is important, but certain fats are preferable to others, and trans fats should be avoided. Saturated fats should be limited. Omega-3 fatty acids are also important for the health of pancreatic beta cells and should be chosen over omega-6 fats; this means, for example, switching from red meats to fish and seafood.

    Fruits, Veggies, Vitamins and Minerals

    • Fruits and vegetables are the diabetic's friend, even though some fruits can increase blood sugar levels. Fruits and vegetables should take up at least half the plate at every meal, according to the American Diabetes Association. Diabetics should eat nine servings of fruits and vegetables a day, which will provide lots of micronutrients as well as a low-calorie diet for weight control. Vitamins and minerals are important as well, especially magnesium, chromium, iodine, vanadium and taurine, and can be supplemented for increased glucose and insulin metabolism, as well as vascular tone and blood pressure homeostasis.

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