Diabetes is a serious condition that results from inadequate production of insulin. Insulin is a hormone which pulls glucose (sugar) out of the blood and makes it available for use by the body. Diabetes can be divided into type I (which is caused by the immune system attacking the pancreas) and type II (which is the result of the body becoming resistant to insulin). Diabetes can be controlled, at least in part, by following a careful diet.
Overall Goals
The goal of any diet designed for diabetics is to keep blood sugar levels under control. Not only will this help prevent diabetes-related complications, it will also improve the effectiveness of any medications being taken for diabetes. The ideal diet plan will keep blood sugar from raising to dangerous levels and also keep A1c levels low (a protein found in the blood which reflects blood glucose levels over time.
Type I Diet
There are differences between the recommended diets for people with type I and type II diabetes. According to Medline's medical encyclopedia, the most important regulator of blood sugar for type I diabetics is to limit their carbohydrates. This means that it is critical to avoid eating too many carbohydrates in any one meal, but to also keep the carbohydrate intake consistent from day-to-day and even from meal to meal to prevent spikes or dips in blood sugar. A dietitian can help you develop a meal plan with a consistent and moderate amount of carbohydrates.
Type II Diet
For patients with type II diabetes, the primary dietary goal is weight loss, since this is a factor in the disease and 80 to 90 percent of all people with type II diabetes are overweight. As a result, the diet plan for type II diabetics involves calorie reduction, moderation of carbohydrate intake, and replacement of excess carbohydrates with mono-unsaturated fats, such as those found in peanut butter and other nuts.
Overall Recommendations
The American Diabetes Association recommends that diabetics limit their fat intake and to make sure than no more than seven percent of their calories come from saturated fat. They also recommend that cholesterol be limited to less than 200 milligrams per day and that trans-unsaturated fats also be minimized. In terms of protein, the American Diabetes Association recommends that 15 to 20 percent of all calories be from protein. Good sources of protein for a diabetic are nonfat dairy, skinless chicken and other poultry, beans and fish. Carbohydrates should mainly come in the form of whole grains, pasta, brown rice, beans, fruits and vegetables, and sugar should be minimized.
Exchange Lists
One way of maintaining a consistent diet is to work with a dietitian to come up with a plan in terms of overall servings of proteins, fats and carbohydrates, and then to plan meals using an "exchange list." Exchange lists group foods into categories (such as starches, meats and fruits) and are designed so that one serving of one "starch" food has the same approximate number of calories and carbohydrates as other "starch" items. These listings can help provide flexibility and variety to a diabetic diet. Often the "exchange" value is printed on the food's packaging.
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