Food acts as a source of energy for the body in the form of glucose, or sugar. Insulin is responsible for getting the sugar from the bloodstream into the cell. People with diabetes either do not make enough insulin or cannot properly use the insulin they do make, resulting in elevated blood sugars. Diet plays an important role in the treatment of diabetes. Diabetics do not need to eat special food, but they do need to make healthy food choices.
Starches
The carbohydrate content in food raises blood sugar, and starches contain a significant amount of carbohydrate. People with diabetes do not need to avoid carbohydrate containing foods, but they do need to control the amount they consume. Starches include bread, potatoes, cereal, crackers, peas and corn. Whole grain starches contain fiber and should be chosen more often than refined grain starches. The fiber in whole grain foods helps lower blood sugar by slowing down digestion and decreasing the rate at which sugar is released into the bloodstream.
Fruits
Fruits also contain carbohydrates, and intake needs to be controlled to aid in blood sugar control. The American Diabetes Association suggests diabetics limit fruit intake to three to four servings a day. Diabetics can eat all fresh and unsweetened canned, dried or frozen fruit. Whole fruit is high in fiber, helps with blood sugar control and also helps with hunger control.
Milk and Yogurt
Carbohydrates can also be found in milk and yogurt products. A diabetic person should choose low-fat and nonfat milk and yogurt foods to limit saturated fat intake. Diabetics have higher rates of heart disease than non-diabetics and large amounts of saturated fats in the diet increases blood cholesterol levels, a risk factor for heart disease. Milk and yogurt choices should include skim milk, 1 percent fat milk, nonfat and low-fat plain yogurt and nonfat sugar-free fruited yogurt.
Meat and Meat Substitutes
Meat and meat substitutes do not contain carbohydrates but provide the body with protein. Many meat choices are also high in saturated fat; therefore a diabetic person should choose lean cuts of meat such as white meat poultry, fish, pork chop, ham and top sirloin to limit its intake. Other meat and meat substitutes suitable for a diabetic person include eggs, tofu, low-fat cheese, shellfish and lean luncheon meats.
Non-Starchy Vegetables
Non-starchy vegetable foods suitable for a diabetic include broccoli, cauliflower, carrots, green beans, cabbage, kale, spinach, mushrooms, onions, zucchini, eggplant, tomatoes and asparagus. The American Diabetes Association recommends three to five servings of non-starchy vegetables a day. Non-starchy vegetables are high in fiber and antioxidants and low in calories.
Fats and Oils
Diabetics should limit the amount of fats and oils in their diet because of their high calorie content. Monounsaturated fats, like olive and canola oil, and polyunsaturated fats, like vegetable oil and margarine, should be chosen more often than saturated fats, like butter.
