The American Diabetes Association (ADA) defines pre-diabetes (also known as fasting glucose or IFG) as "blood glucose levels that are higher than normal but not yet high enough for a diagnosis of diabetes." The Mayo Clinic reports that nearly 54 million American adults have pre-diabetes. Diet is an important element in treating the condition, and many patients are able to "return their blood glucose levels to the normal range" with a portion-controlled diet and daily exercise, according to the ADA.
Foods to Eat
Protein from fish, including sardines, tuna, haddock, halibut, herring, cod, catfish, flounder and tilapia, is recommended by the ADA, but only two to three times a week. Seafood may also include shellfish such as shrimp, oysters, lobster, crab and clams. The main source of protein should come from daily portions of skinless poultry and dried beans, lentils and peas. These may be consumed in soy meat products, vegetarian baked beans, or fat-free pinto refried beans. The ADA lists pinto, black and lima beans as excellent dietary choices for the bean category. Eggs and pork, cut as tenderloin and center loin or Canadian bacon, are also recommended to provide protein requirements.
Vegetables are the key to a healthy diet for people diagnosed with pre-diabetes. "Non-starchy vegetables such as spinach, carrots, broccoli or green beans" should be the most frequent meal choices, according to the ADA.
Foods to Limit
Calcium intake is a necessary part of the daily requirements but the calcium should come from high-quality protein, according to the ADA. This includes fat-free or non-fat yogurt, soy milk and non-fat or 1 percent milk, and occasionally non-fat cottage cheese.
Foods high in sugar should also be avoided on a pre-diabetes diet. Take soft drinks, sweets, ice cream, cake and cookies off the shopping list and in plan a treat of an orange slice or two to add vitamins in addition to a taste of sweets. Avoid fruit juices since these typically have additional sugar and additives.
Focus on Fiber
Whole grain foods, such as brown rice and whole wheat pasta provide fiber, phytochemicals, vitamins and minerals without adding excessive amounts of sugar to the diet. Whole grain foods are defined as products that use the entire grain (the germ, bran and endosperm). Refined and enriched wheat flours eliminate many of the vitamins and minerals in the milling process and should be avoided. Whole grain should be listed as the first ingredient on the product label. The ADA also recommends buckwheat, millet, sorghum, quinoa, cracked wheat, oatmeal, corn meal, popcorn, wild rice, barley and rye for this category.
Foods to Avoid
The National Diabetes Education Program (NDEP), an agency under the auspices of the U.S. National Institutes of Health, states that foods high in saturated fats, trans fats, cholesterol, added sugar and salt are major contributors to diabetes. The Mayo Clinic, ADA and NDEP agree that foods containing large amounts of the items on this list should be used only in small, regulated helpings.
Warnings
Changes in diet are the most important elements in avoiding the progression from pre-diabetes to type 2 diabetes. Of the 54 million adults diagnosed with pre-diabetes, the majority will have the disease progress to a more severe type 2 in less than 10 years, according to the Mayo Clinic. Focusing on the foods listed above, adding physical activity, and practicing food portion control will assist in ensuring diabetes will not become a chronic health problem.
