Diabetes dietary correction

Diabetes dietary correction consists mainly of the following points. :

First, control of carbohydrate intake. The choice of complex carbohydrates, such as whole grains (e.g. oats, rough rice, etc.), pulses, avoid simple carbohydrates, such as refined grains (white bread, rice) and candy, because of the relatively slow absorption of complex carbohydrates and the moderate effect on blood sugar.

The second is to control fat intake. Reduction of saturated fat (animal fat, palm oil, etc.) and appropriate increase of unsaturated fat (live oil, fish oil, etc.). Cooking is done as much as possible by steaming, cooking, stewing and less by frying and cooking.

Besides, the protein needs the right amount. Quality protein sources include skinny meat, fish, eggs, beans, dairy products, etc. Vegetables, particularly green leaf vegetables, which are rich in dietary fibres, vitamins and minerals, with low calories and a low impact on blood sugar, are also to be eaten.

In addition, attention should be paid to food weights and diets. Time-based ration feeding to avoid over- or under-eating and to prevent excessive blood sugar fluctuations. You can eat less and distribute food to 5-6 meals a day.

Dietary control of diabetics can be achieved by:

One is to control the total heat. The daily caloric requirements are calculated on the basis of age, sex, weight, activity, etc. For example, an adult diabetic with a normal body size and a moderate activity would require approximately 1,500 – 1800 kilocalories per day.

The second is to select the appropriate carbohydrates. Increased intake of whole grains, soybeans and potato foods, such as wheat bread, red beans, sweet potatoes, etc., reduced intake of refined grains and sugar-added foods, such as white sugar, sweet drinks.

The third is to ensure protein intake. Priority is given to skinny meat (e.g. chicken, beef), fish, beans, eggs and low-fat dairy products. In general, daily protein intake should account for 15 – 20 per cent of total calories.

Four is to control fat intake. Reduce animal fat and fried food intake and increase unsaturated fatty acid intake, such as more olive oil and fish oil. Fats should account for 20-30 per cent of total calories.

Five is eating more vegetables and fruit. Vegetables are rich in dietary fibres, most of which can be eaten in unlimited quantities, such as broccoli, spinach, etc. The fruit is selected for low sugar, such as apples and grapefruit, and is controlled.

Six is the rational organization of meals. The availability of fewer meals and the organization of 3-6 meals a day to avoid excessive hunger or oversaturation help to control blood sugar levels.