Diabetes occurs when the body does not produce enough insulin or does not use insulin properly. The diet for diabetes controls the amount of carbohydrates a diabetic consumes each day. By controlling carbohydrate intake and avoiding foods that cause rapid increases in blood sugar, diabetics can manage this condition and prevent complications.
Significance
Diabetes increases the risk for high blood pressure, kidney disease, stroke, heart attack and heart disease. Following a diabetes diet reduces the risk for these conditions. If blood glucose levels get too high, a diabetic can also experience diabetic ketoacidosis. This condition causes stomach pain, rapid breathing, nausea, dry skin, vomiting, dry mouth, muscle stiffness and mental stupor that may lead to a coma. A controlled diabetes diet can prevent dangerous increases in blood glucose and reduce the risk of diabetic ketoacidosis.
Features
A diet designed to control diabetes features low-fat, low-calorie foods with an emphasis on eating whole grains, vegetables and fruits. This diet also encourages the consumption of high-fiber foods and healthy fats. Fiber helps maintain steady blood sugar levels and reduces the risk of heart disease. Bananas, strawberries, raisins, bran flakes, oatmeal, lentils, lima beans and almonds are examples of high-fiber foods. Unsaturated fats protect the body against heart disease and help reduce cholesterol levels. Examples of foods with unsaturated fats include walnuts, avocados, pecans, peanut oil, canola oil and almonds.
Considerations
The Colorado State University Extension explains that there is not just one diet designed for all diabetics. Diabetics should work with their nutritionists and medical care providers to develop a diet plan that meets their individual needs. Diabetics should consider their nutritional needs, activity levels and medication regimens when planning diets to control this disease.
Diet Planning
Diabetics have four possible methods to use when developing a diabetes diet. The plate method uses a 9-inch dinner plate to teach diabetics about portion control. The plate has sections for vegetables, starches and meats. At lunch and dinner, 50 percent of the plate should consist of vegetables, 25 percent of starch and 25 percent of meat. Some diabetics use carbohydrate counting to control their blood glucose levels. This method involves counting the grams of carbohydrate in each food consumed. The diabetic adjusts his carbohydrate intake throughout the day in direct response to the results of blood glucose monitoring.
Diabetic exchange diets allow diabetics to measure their food, which saves time. On this type of diet, each food is categorized as a meat, non-starchy vegetable, starch, milk, fruit or fat. A dietitian helps the diabetic determine how many servings of each type of food to eat on a daily basis. Some diabetics follow the dietary guidelines set by the United States Department of Agriculture. These guidelines focus on the consumption of whole grains, fruits and vegetables and the reduction of added sugar and fat in the diet.
Warning
Failure to comply with a diabetic diet can lead to high blood glucose levels and increase the risk of diabetes complications. Always consult with a physician or dietitian before making substantial changes to your diet.
Member Comments