Healthy nutrition habits along with medication compliance is key to managing diabetes but different terms used to describe foods and diet plans can be confusing. Your goal is to keep blood glucose levels within a normal range but no single diabetic diet plan exists nor does one specific plan work for all diabetics. With the help of your health care team and information gathering, learn the basic dietary guidelines and terminology so you can create meal plans that work best for your condition.
Insulin
The hormone insulin converts sugar or starch from foods into glucose. When you eat, your brain signals the pancreas to produce and release insulin. The insulin pulls glucose out of the bloodstream and into the cells where it provides the main source of energy to your muscles and brain. Diabetes prevents the proper production and use of insulin. Without the help of insulin, glucose stays in your bloodstream, causing damage that can become life threatening.
Blood Glucose and Blood Sugar
Blood glucose and blood sugar are terms used interchangeably to refer to the amount of sugar in your bloodstream. Your blood glucose increases when you eat carbohydrate-containing foods. A normal blood glucose range of 90 to 130 mg/dL before eating a meal is optimal when you have diabetes. Your blood glucose rises after the meal, but within 2 hours of the meal your target blood glucose should be 180 mg/dL or less.
Glycemic Index
The glycemic index, or GI, is a method for measuring the effect carbohydrate-containing foods have on your blood glucose. Simple sugars cause a spike in blood sugar. Foods such as cookies and cakes rank high on the GI, and beans rank low, meaning it causes a gradual release of glucose. Foods ranked as medium GI include rice and fruit. Factors impacting GI include cooking method, ripeness and additives. The GI is useful in helping you plan meals to keep blood glucose stable.
Exchange System
The exchange system is a method of diabetic meal planning that helps balance carbohydrates, proteins and fats in daily meals. Foods are grouped by similarities. A serving in one group, or exchange, equals another food in that group. You can change out any of the foods in the same grouping as you choose. The exchange list is detailed and requires the help of a nutrition expert to create.
References
- MayoClinic.com; Diabetes Diet; Create Your Healthy-Eating Plan; Mayo Clinic Staff; September 17, 2010
- American Diabetes Association: Carbohydrates
- University of Maryland Medical Center: Diabetic Exchange Lists
- New York State Department of Health: The Importance of Controlling Blood Sugar
- American Diabetes Association: Glycemic Index and Diabetes
