In January 2011, the American Diabetes Association estimated that 25.8 million adults and children in the United States have diabetes. As a result of having diabetes, 8.3 percent of the U.S. population is at risk for life-threatening complications such as heart disease and eye, kidney and nerve damage. Dietary modifications, along with appropriate medical intervention using medications and exercise, offer people with diabetes a chance at a lifetime free of debilitating complications.
Controlling Carbohydrates
Carbohydrates provide the basic energy and fuel our bodies -- and most importantly, our brains -- need to function on a daily basis. The needs of a person living with diabetes are no different despite the impact carbohydrates have on raising blood sugar. A modest intake of carbohydrates, approximately 40 to 50 percent of ingested calories, should constitute the building blocks of a diabetic diet. A registered dietitian can help in determining the optimal caloric and carbohydrate intake for blood sugar control.
Power of Protein
Protein-containing foods such as lean meats, fish, eggs, low-fat cheese, low-fat cottage cheese, peanut butter and nuts have little impact on raising blood sugars. Consuming a diet with approximately 20 percent of caloric intake as protein provides a person living with diabetes with balanced meals that help him feel satiated. The American Diabetes Association does not recommend high-protein diets as a means to weight loss, according to its January 2008 position statement.
Fats
Like protein, fats have little impact on blood sugar responses when consumed. The idea is for diabetics to choose foods that are high in healthy unsaturated fats for the purpose of preventing cardiovascular disease. Healthy fat-containing foods include fish, nuts, olive and canola oil, avocado, and nut butters. By choosing to limit foods high in saturated fat and trans fats, the person living with diabetes can take an active role in heart health.
Finding Balance
The Idaho Plate Method offers diabetics a template to appropriate meal and snack balance. An appropriate plate should be no larger than 9 inches in diameter. Approximately one-half of its contents should be nonstarchy vegetables, one-quarter should be carbohydrates and one-quarter, protein. An example of a well-balanced, carbohydrate-controlled meal is 3 to 4 oz. of grilled chicken, 1 cup of salad, 1 cup of cooked broccoli and 1 cup of roasted potatoes.
References
- American Diabetes Association; Diabetes Statistics; January 2011
- American Dietetic Association: Preventing or Treating Diabetes
- "American Journal of Clinical Nutrition"; Sugars and Starch in the Nutritional Management of Diabetes Mellitus; David E. Kelley; October 2003
- "Diabetes Care"; Nutrition Recommendations and Interventions for Diabetes; January 2008
- Idaho Plate Method; Control Your Diabetes; 2009
