Rationale for Diabetic Diet

Maintaining fasting blood glucose levels (70 to110mg) and limiting meal-induced hyperglycemia are primary concerns for controlling diabetes. Essentially, the recommended dietary guidelines are the same as those for the general population. A healthy diet for diabetes is one that includes wide varietes of fruits, vegetables, whole grains and lean meats. The rationale for a good diet is that proper portions of carbohydrates, proteins and fats are crucial to controlling blood sugar levels and living a healthier life.

Dietary requirements

• Each of the macronutrients--proteins, carbs, fats--provides the body with energy in the form of calories. The American Diabetes Association (ADA) recommends that 50 to 60 percent of total daily caloric intake should come via carbohydrates (carbs). This equates to approximately 40 to 60g per meal, depending upon how well you manage your diabetes. Directly central to a diabetic diet is the quality of the carbs. Avoiding the simple or refined carbs found in candies, cookies, chips, sodas, fruit juices and other sweets is essential to maintaining stabilized sugar levels. These particular carbs immediately elevate blood sugar levels (glycemic index), leading to an immediate drop in energy while providing no nutritional value.

  Healthy carbs found in whole-grain items, fruits, veggies and most legumes are preferable to simple carbs. Some fruits have a high glycemic index, but, because they offer nutritional value by way of vitamins and minerals, they are generally encouraged.

  Protein should make up 12 to 20 percent of daily caloric intake, according to the ADA. Protein should be included in every meal that incorporates carbs. Protein improves your uptake and utilization of carbs, in the form of glucose and muscle glycogen (Ivy et al., 2002).

  Diabetes is closely related to overweight and obesity. Both are precursors to heart disease. To reduce the risks of heart disease and strokes, saturated and trans fats should be eliminated. Dietary recommendations from the ADA, in concert with those from the American Heart Association, call for a daily consumption of fat to be less than 30 percent of caloric or energy intake. Of that percentage, less than 10 percent should come from saturated fats.