The exchange diet is used in the dietary treatment of type 2 diabetes, diabetes mellitus. It is a system that assigns exchange values to foods so that a daily pattern can be established. Diabetics are empowered to plan meals based on the exchange values of the foods they consume.
Diabetes
Type 2 diabetes is a condition characterized by blood sugar spikes and a mishandling of glucose by the body. Cells of the body become insulin resistant and blood glucose levels become higher than usual due to the cells' inability to take up glucose from the bloodstream. The pancreas must work harder to produce more insulin in an attempt to lower the blood sugar. The goal of dietary treatment of diabetes is to reduce the workload for the pancreas by keeping blood sugar levels steady throughout the day.
Meal Planning
All foods are placed in categories and subcategories depending on the macronutrient content of the foods. The three general categories are carbohydrates, fats and proteins. Any food can be substituted or "exchanged" for another food on the same list which creates flexibility to consume a variety of foods or make spontaneous choices. A worksheet created by the American Dietetic Association provides the recommended intake patterns for each calorie level.
Carbohydrates
The carbohydrate group is divided into several subcategories: starches, fruits, vegetables, milk and added sugars. Tracking consumption of carbohydrates is especially important for diabetics because of the effect they have on blood glucose levels. One carbohydrate exchange is equal to 15g of carbohydrate. Non-starchy vegetables generally do not need to be counted unless such a large amount is consumed that it has more than 15g of carbohydrate.
Fats
Fat is another macronutrient that is significant in the dietary treatment of diabetes, because diabetics are at a greater risk of developing heart disease than healthy individuals. The fat group consists of three subcategories: monounsaturated, polyunsaturated and saturated. The American Heart Association recommends consumption of mono- and polyunsaturated fats over saturated fats for decreased risk of heart disease. One fat exchange equals 5g fat.
Proteins
The protein list consists of four categories: very lean proteins, lean proteins, medium fat proteins and high fat proteins. The serving size and number of protein exchanges is assigned based on the subcategory. Protein is not significant in the management of diabetes, but it is tracked by the exchange system to ensure that the proper balance of nutrients is consumed.
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