Diabetes is a chronic disease involving high blood sugar and risk of metabolic complications. Quantitative and qualitative diets are two approaches to manage blood sugar levels and reduce the risk of complications. Both dietary approaches focus on eating foods that enable you to control blood sugar and avoiding foods that cause blood sugar to spike. Consult your doctor about the difference between a quantitative and a qualitative diabetic diet.
Diabetes
Type 1 diabetics do not make sufficient amounts of insulin, a hormone that transports sugar from the blood to the cells. Type 2 diabetics may produce insulin, but the cells do not respond to it. Complications from diabetes include cardiovascular disease, high blood pressure, stroke, kidney failure, neurological damage, loss of vision and hearing, the need for amputations, erectile dysfunction and skin disorders. Diabetes is treated with a combination of diet, exercise and insulin or other medication that lowers blood sugar.
Quantitative Diet
The quantitative diet focuses on either exchanging certain foods containing the same food value or by fixed weight. In the exchange system, foods are grouped into common types, such as starches, fruits, dairy, meat, fats and sweets. You can switch foods from within each group, such as yogurt for milk or cabbage for okra, since they are similar in nutrient composition and how they affect your blood sugar. In the fixed-weight system, you weigh each food item in grams for an accurate measurement of how much you are eating. The quantitative diet is best for diabetics who have severe fluctuations in blood sugar that are difficult to control.
Qualitative Diet
The qualitative diet is best for diabetics who have less frequent fluctuations in blood sugar and are better able to manage blood sugar. The qualitative diet focuses on avoidance of added sugar in foods, including coffee, ice cream, cereal, cookies and cakes, and limitation of foods that are high in starch.These types of foods are typically high glycemic. The glycemic index is a measurement of the speed with which your body digests and absorbs sugar from food into the blood. The higher the glycemic index of a particular food item, the faster its sugar content enters your bloodstream, increasing the risk of blood sugar spikes and risk from potential complications.
Considerations
A key to managing your diabetes and controlling blood sugar is to avoid high glycemic foods and eat low glycemic foods, such as whole grains, legumes, nuts, seeds, vegetables and sub-acid fruits, such as peaches, apples and pears. Avoiding unhealthy fats, such as saturated fats from meat and dairy, and eating healthy fats, such as monounsaturated fat from olive oil and avocados and omega-3 fatty acids from walnuts, flaxseeds and fish, can reduce the risk of arterial inflammation and cardiovascular disease. Read product labels to determine the sugar and fat content of foods.
References
- National Diabetes Information Clearinghouse: Diabetes Overview
- AAPSCOT Organization: Diabetes Free for Life – Diabetic Diet Menu
- American Diabetes Association: Complications
- American Diabetes Association: Medication
- MayoClinic.com: Your Diabetes Diet: Exchange Lists
- University of Wisconsin Hospitals and Clinics Center for Integrative Medicine: Glycemic Index
