Complaints of gradual development of polyuria, intense thirst, with perhaps nocturia, weight loss, weakness and lassitude, pruritis, cramps in legs, crops of boils, and loss of libido, a person claims that it has been happening over some period. This condition is diabetes mellitus.
Diabetes mellitus is a group of metabolic diseases characterized by hyperglycemia resulting from defects in insulin secretion, insulin action, or both.
Diet plays a very important role in order to manage diabetes such as:
- Restoration of normal blood glucose and optimal lipid levels.
- Maintenance of blood glucose level as near to physiologic levels to prevent onset or progression of complication.
- Maintenance of normal growth rate in children and adolescents as well as attainment and maintenance of reasonable body weight in adolescents and adults.
- Management of weight reduction for obese individuals with NIDDM.
- Improvement in the overall health of patients with diabetes through optimal nutrition.
Diabetes diet
CarbohydratesShould comprises 55-60% of the calories, with a form amount of amount to be determined by individual eating habits and blood glucose and lipid responses. Unrefined carbohydrates should be substituted by refined carbohydrates to the extent possible.
Proteins
Recommended dietary allowance of 0.85 gm per kg body weight for adults is an appropriate guide. If renal dysfunction, reduce intake to 0.6 g per kg.
Fat
Fat comprises approximately 30% of total calories and all components should be reduced proportionately. Replacement of saturated fat is desirable to reduce cardiovascular risk. Cholesterol intake should be <300mg per day.
Fibre
Increased consumption of dietary fibre especially soluble fibre is associated with lower levels of blood glucose and serum lipids. The water-insoluble fibres and most hemicelluloses found in whole-grain breads, cereals, and wheat bran affect gastrointestinal transit time and fecal bulk with little impact on plasma glucose. However highly viscous water-soluble fibres such as pectins, gums, and storage polysaccharides found in fruits, tubers, oat, and oat bran, when eaten in purified form, reduce serum levels of glucose and insulin. The ideal recommended amount of fibre in the patient’s diet is 35-40 gm per day.
Alternative sweeteners
Both nutritive and non-nutritive sweeteners are acceptable in diabetes management.
Sodium
Should be restricted to 1000mg/1000Kcal, not to exceed 3000 mg/ d to minimize symptoms of hypertension
Alcohol
In moderation and may need to be restricted entirely by the person with diabetes and insulin-induced hypoglycemia, neuropathy, poor control of glucose and lipid, or obesity.
Vitamins, minerals, and antioxidants intake should be encouraged.
Forbidden foods
Jam, jellies, honey, jaggery, tinned foods, sweets, chocolates, ice creams, pastries, glucose, drinks, foods made with a lot of sugar, pudding, sauces.
Food allowed in moderation
Bread of all kinds and chapatis made from wheat or millets, plain biscuits, all fresh fruits, baked beans, breakfast cereals, and sugar in very moderate quantity.
Saccharine for sweetening is often recommended but people often end up taking too many calories because any food contains calories not just because of the sugar but even carbohydrates and proteins are a rich energy sources. It is often better to take some sugar in moderation rather than binging on saccharine-laden foods.
Free foods
All meat, fish, eggs (not fried), clear soup or meat extracts; tea or coffee; vegetables such as cabbage, cauliflower, spinach, pumpkin, brinjal, lady’s finger, turnip, French beans, cucumber, lettuce, tomato, spring onions, radish, asparagus. Spices, salt, pepper, and mustered; natural butter in small quantities.
