Diet for Diabetic Nephropathy

Diabetic neuropathy is a disorder of the nerves that is caused by diabetes. Neuropathy is numbness, pain and/or weakness in the body including the arms, hands, legs and feet. Diabetic neuropathy most often occurs in people who also have high blood pressure, high levels of fat in the blood or those who have problems controlling their glucose levels as well as individuals who have had diabetes for at least 25 years. These problems can be prevented or managed by maintaining low glucose levels.

The Glycemic Index

• Maintaining a good glycemic index means consuming certain carbs that stabilize glucose levels. The glycemic index is an indicator of foods, particularly carbohydrates, that can raise blood glucose (sugar) levels within two hours. Foods containing complex carbs help maintain even blood glucose levels.

Types of Diabetic Neuropathy

• Diabetic neuropathy can one of three types. Peripheral neuropathy damages the nerves that sense hot, cold, pain and touch and can affect muscle strength and movement. Peripheral neuropathy can lead to serious foot problems.

  Autonomic neuropathy causes damage to the nerves that control blood pressure, digestion, urination, heartbeat, sexual function and sweating all of which are controlled by the autonomic nerves.

  Focal neuropathy only affects single nerves and occurs usually in the thigh, wrist or foot but it can also affect the nerves in the chest, back and eyes.

Sample 2000 Calorie Diabetic Menu

• The following menu will maintain not only low caloric intake, but low glucose levels to help manage diabetic neuropathy.

  BREAKFAST: 2 slices whole wheat toast, 4 tsp. natural peanut butter, 1 banana and 8 oz. of 1 percent milk.

  LUNCH: a small salad consisting of lettuce, radish, cucumber, 1/2 cup carrots, 1/2 cup green pepper (diced) with 3/4 cup tuna fish packed in water and 1 tbsp. low-fat ranch salad dressing. Top it off with 10 small green olives. 12 soda crackers (unsalted tops), 1 peach and water or sugar-free beverage.

  DINNER: 6 oz. sirloin steak (with the fat trimmed), 1/2 cup cooked onions and 1/2 cup cooked mushrooms, 1 tsp. canola oil to saute the onions and mushrooms for topping steak, 1/2 cup cooked spinach, 1 large baked sweet potato (approximately 9 oz.), 2 tbsp. sour cream (optional) and water or sugar-free beverage.

  SNACK: 1/2 cup strawberries.

Why Add Carbs?

• Why would a diabetic diet include carbs when carbs turn into sugar in the bloodstream? Actually the diabetic diet requires the intake of complex carbs. Complex carbohydrates do not cause a spike in blood sugar because they are digested slower than regular carbs and they make you feel full faster. About 50 percent of the diabetic diet should consist of complex carbohydrates like those found in whole grains, including whole grain breads, brown rice and beans, potatoes (particularly sweet potatoes) and fruits and vegetables.

Keeping a Good Balance

• Meat, dairy, poultry, fish and healthy fats along with carbohydrates (nuts, breads, pasta, rice and potatoes), green leafy vegetables and fruits should all be included in the diabetic diet. The American Diabetes Association has established guidelines for the diabetic diet to include the following:

  Choose a variety of foods that are nutrient-dense from the basic food groups.

  Eat fruits and vegetables that are fiber-rich.

  Diabetics should have 2 1/2 cups of vegetables and 2 cups of fruit daily.

  At least half the grains in a diabetic diet should be whole grains.

  Minimize the amount of saturated fats and trans fatty acids consumed by choosing lean meats and poultry, and low-fat or non-fat dairy products.

  Eat fewer than 2,300 mg of sodium per day.