Diet for diabetes

Diabetes mellitus (DM) is a group of diseases associated with impaired glucose absorption. As a result, its concentration in the blood increases significantly.

Diabetes mellitus develops for various reasons. Some types of disease are due to genetic predisposition, while others are related to lifestyle or environmental factors.

The disease causes significant damage to the body. A prolonged excess of glucose (sugar) in the blood gradually damages the walls of blood vessels and can lead to kidney, heart and nerve cell dysfunction. But such complications can be prevented. The main thing is to follow the doctor's recommendations for treatment and adjust your diet.

Types of diabetes

Depending on the mechanism of the formation of the pathology, there are two main types of diabetes mellitus: 1st and 2nd.

In addition, there are other types of diabetes:

• potential (pre-diabetes) a condition in which blood sugar is at the upper limit of normal, but does not exceed it.
• Alopecia is a disease in which the body lacks antidiuretic hormone (ADH) or the kidneys lose their sensitivity to it. As a result, symptoms similar to diabetes appear - thirst, frequent urination, weakness.
• Pregnancy is a temporary condition that develops during pregnancy and is characterized by elevated blood glucose levels.
• latent diabetes mellitus, which develops asymptomatically for a long time (similar to type 2 diabetes), but at the same time, according to the mechanism of development, it is closer to type 1 diabetes (dysfunction of the immune system).
• an unstable form of diabetes mellitus, in which even continuous insulin treatment does not eliminate unnecessary increases in blood glucose.
• a kidney disease in which the kidneys stop filtering fluid. As a result, symptoms similar to diabetes appear: frequent urge to urinate and intense thirst.
• postoperative condition that develops after surgery on the pancreas.
• pancreatic disease, which occurs in the context of chronic pathologies of the pancreas (for example, chronic pancreatitis).
• extrapancreatic disease, which occurs in the context of chronic pathologies, but can gradually lead to a disorder of the pancreas.

Type 1 diabetes

With this type of disease, the body's own immunity destroys the pancreatic cells responsible for producing insulin. As a result, insulin does not enter the blood and does not transport glucose into the cells. Because of this, it remains in the vessels and gradually destroys them.

Type 1 diabetes most often develops in children and adolescents, although it can occur at any age

Symptoms of type 1 diabetes usually appear acutely.

Symptoms of type 1 diabetes:

• intense thirst and hunger,
• weakness,
• frequent urination,
• sudden weight loss,
• blurred vision.

Without treatment, these symptoms are accompanied by signs of diabetic ketoacidosis (one of the complications of diabetes): thirst, weakness, lethargy, nausea, vomiting, abdominal pain, difficulty concentrating. The person may even fall into a coma.

People with type 1 diabetes take insulin for life.

Type 2 diabetes mellitus

In this case, the pancreas produces enough insulin, but the cells are not sensitive to it, so they cannot absorb glucose and its concentration in the blood increases.

Being overweight is a major risk factor for developing type 2 diabetes.

Type 2 diabetes can develop unnoticed for a long time, so people do not always notice the first symptoms of the disease.

Possible symptoms of type 2 diabetes:

• frequent urination;
• strong thirst;
• hunger even after eating.
• fatigue;
• blurred vision?
• wounds that heal slowly.
• dark skin on elbows and knees;
• tingling, pain or numbness in the hands and feet.

Risk of developing diabetes

Types of Diet for Diabetes

There is no specific diet for diabetes mellitus, but people with this diagnosis are often mistakenly advised to choose one of the strict nutritional systems that are supposed to help overcome the disease. For example, completely eliminate carbohydrates from the diet, replace them with protein, eat only buckwheat porridge, or follow another mono-diet.

No carb diet

Carbohydrates are the main source of energy for cells. They come in three types: sugar, starch and fiber. Sugars are simple carbohydrates, including glucose. Natural sugars are found in fruits and vegetables, artificial (added) sugars are found in confectionery, sauces and preserves. Starch and fiber are complex carbohydrates. Starch is found in fruits, seeds and tubers of plants, fiber is found in fruits and vegetables, wholemeal bread and pasta.

Glucose is a carbohydrate that causes the main disorders in diabetes mellitus. Because of this, proponents of a no-carbohydrate diet believe that eliminating glucose, and at the same time all carbohydrates, from the diet will help stop the disease. This is incorrect.

A healthy percentage of carbohydrates in the diet is 50/55%

Carbohydrates are a source of energy, so you should not completely exclude them from your diet, and moreover, it is quite difficult, because they are found in almost all foods.

In the absence of carbohydrates, the body switches to obtaining energy from fats and proteins, the percentage of which, when following such a diet, is usually increased due to the consumption of red meat. And this is a risk factor for heart disease and colon cancer.

In addition, carbohydrate sources such as fruits and vegetables and legumes contain many nutrients and minerals, the deficiency of which negatively affects health and can worsen diabetes.

High protein diet

A high-protein diet is a diet in which the daily protein intake exceeds the norm (0. 8 g per 1 kg of weight) and represents more than 15–16% of the total calorie intake.

There is no consensus that people with diabetes should eat more protein. However, its excess increases certain health risks.

Excess protein in the diet increases the load on the kidneys and stones may begin to form in them. In addition, protein is mainly found in meat and dairy products, so when you follow such a diet, there is a high probability of vitamin and mineral deficiency due to the fact that fruits and vegetables are excluded from the diet.

Buckwheat diet

Buckwheat diet is a mono-food diet with strict restrictions. The diet of such a diet consists of 70% buckwheat, to which other low-fat foods are gradually added: vegetables, dried fruits, white meat, fish.

Cereals for the buckwheat diet are prepared in a special way: they are not boiled, but poured with boiling water and left for 4-6 hours

The main disadvantage of such a diet is the limited range of foods consumed. Because of this, a person may lack beneficial vitamins and minerals. In addition, following a buckwheat diet is psychologically difficult: it may seem that nothing is possible. Thus, the risk of slipping and overconsumption of high-calorie foods increases significantly.

Diet for type 1 diabetes

There is no specific diet for people with type 1 diabetes, but it is important for people with this diagnosis to measure the amount of carbohydrates they eat every day and take into account the glycemic index of foods. Moreover, they should observe the principle, or method, of a wholesome dish.

The amount of carbohydrates in the diet of a person with type 1 diabetes on average should not exceed 17 units of bread per day.

The amount of carbohydrates that a person with diabetes can normally tolerate varies from person to person and depends on weight, level of physical activity, daily calorie needs and how the body metabolizes carbohydrates.

You can calculate the required amount of carbohydrates per day with a nutritionist or your doctor. After converting the carbohydrates you eat into bread units, your doctor will help you determine how much insulin will be needed to absorb the glucose. Over time, a person will learn to calculate it himself.

Table of correspondence of products containing carbohydrates with units of bread

Product	1 XE (about 15 g carbs)
White bread	1 piece
Borodino bread	1 piece
Buckwheat	1 tablespoon (dry)
Oatmeal	1 tablespoon (dry)
Potato	1 medium tuber
Orange	1 piece
strawberry	10 pieces
apple	1 piece
Milk	1 glass
Milk ice cream	⅔ portion (without glass)

Glycemic Index

The glycemic index (GI) is a number that shows how the foods you eat affect your blood glucose levels.

The glycemic index is not independently calculated; it is usually listed on food packaging.

It is believed that low-glycemic foods raise blood sugar levels slightly and are broken down more slowly, keeping you full longer. Foods with a high glycemic index are digested faster and also raise blood sugar levels significantly.

All products containing carbohydrates are divided into three groups:

• low GI (from 55) skimmed milk, apples, peanuts.
• with an average GI (from 56 to 69) - spaghetti, buckwheat, ice cream.
• with a high GI (70 and above) - white bread, rice milk, white rice.

It is helpful for a person with diabetes to know the glycemic index of foods. In this way, he will be able to include foods with a low glycemic index in his diet and will not allow spikes in blood glucose. However, there are other factors to consider.

Research shows that the amount of carbohydrates consumed, rather than their index, has a greater impact on blood glucose levels. Simply put, you can also overeat apples to the point of hyperglycemia. Therefore, for most people with diabetes, the best tool for monitoring blood glucose levels is carb counting.

Healthy Plate Method

The Healthy Plate method divides foods into five main groups: fruits and vegetables, slow-release carbohydrates, dairy, protein and fat. You can combine these groups using a normal plate.

Fruits and vegetables should make up one-third or one-half. Slow carbohydrates - a third or a little more. The remaining part is occupied by dairy products, a little more by protein foods and a small part by fats.

The principle of healthy eating with the plate method

How to assemble a healthy plate:

• Step 1.We choose a dish. Its diameter should be equal to the length of the palm.
• Step 2.Place the vegetables and fruit on a plate. They can be in any form: fresh, boiled, canned. The serving should fit half the plate or a little less.
• Step 3.Divide the rest of the plate in half. We put slow carbohydrates in the first half - cereal products, jacket potatoes, wholemeal bread or pasta. Fill the remaining quarter with protein sources - lentils, beans, peas, fish, eggs, lean meat.

In addition, people with type 1 diabetes must follow important principles of healthy eating:

• Drink according to thirst.
• eat less salt - no more than a teaspoon (5-6 g) a day.
• limit consumption of trans fats (found in many prepared and processed foods - fast food, cakes and pastries);
• reduce your consumption of saturated fat (found in sweet pastries, fatty meats, sausages, butter and lard).

Anyone with type 1 diabetes should discuss their diet with a dietitian to determine the best diet and exercise plan for insulin use.

Diet for type 2 diabetes

Since carbohydrate-containing foods directly affect blood sugar levels, a balanced carbohydrate diet is one of the main directions for the prevention of type 2 diabetes.

In order not to count the amount of carbohydrates consumed, doctors recommend that people with type 2 diabetes eat according to the principle of a healthy plate (as with type 1 diabetes). Dietary emphasis is on increasing the proportion of non-starchy vegetables, fiber and lean protein.

In addition, this diet is rich in fiber, the consumption of which helps prevent blood sugar spikes and promotes weight loss.

Fiber is digested more slowly, which means that it ensures a feeling of fullness for a long time.

When eating using the healthy plate method, at each meal you should mentally divide the plate into three parts. Half should be filled with non-starchy vegetables - fresh or cooked. This can be lettuce, cauliflower, green beans, tomatoes.

A quarter of the plate should be taken up by low-fat protein sources: baked fish, boiled meat, legumes, tofu. The serving of protein on the plate should fit in the palm of your hand.

The remaining quarter is complex carbohydrates such as wholemeal bread and cereals. Their portion should be the size of a fist.

Additionally, you can add a serving of healthy fat (for example, a few slices of avocado) or dress the lettuce with a spoonful of virgin olive oil.

Diet for gestational diabetes

Food directly affects blood sugar levels, so a healthy, balanced diet helps manage gestational diabetes and pregnancy.

There is no single correct diet that is best for women with gestational diabetes. The thing is, what works for one person may not work for another. But there are several common diets that help control the disease.

DASH Diet (Dietary Approaches to Stop Hypertension)

DASH, or the Diet to Control Hypertension, was developed for people with high blood pressure. Over time, doctors and scientists found that such a diet also helps with other diseases, including gestational diabetes.

Thus, a study of 52 women with gestational diabetes found that following the DASH diet for 4 weeks resulted in a reduced need for insulin therapy and fewer cesarean deliveries.

According to the DASH diet, your diet should include:

• foods with a low sodium content (no more than 2. 300 mg of sodium per day, which is equivalent to 1 teaspoon of salt);
• fruit?
• vegetables;
• wholegrain;
• low-fat dairy products.
• lean meat and fish;
• legumes and nuts;
• vegetable oils.

Limit consumption or exclude from the diet:

• foods high in saturated fat (red meat, full-fat dairy, coconut and palm oil).
• confectionery, sugary juices and carbonated drinks with sugar, alcohol.

Mediterranean diet

The Mediterranean diet is a diet plan based on the diet of people in France, Spain, Italy and Greece. It consists of vegetables, fruits, sources of protein, whole grains, legumes, nuts and seeds, and olive oil.

The Mediterranean diet requires you to eat at least five servings of fruits and vegetables a day. One serving is 80 grams of fresh fruit and vegetables or 30 grams of dried fruit.

A serving of fruit or vegetables is, for example, a medium-sized apple, half a cup of cucumber or carrot, or a cup of leafy greens.

The main source of unsaturated fat in the Mediterranean diet is olive oil. Healthy fats are also found in nuts, seeds, olives and fish (mackerel, herring, sardines, tuna, salmon, trout).

With a Mediterranean diet, you should eat fish twice a week.

When following the Mediterranean diet, certain foods are not eaten at all or the amount in the diet is limited. For example, you should eat red and processed meat less often — no more than twice a week. Dairy products are replaced with low-fat and fermented ones, such as Greek yogurt or low-fat cheese.

Mediterranean diet reduces the risk of type 2 diabetes after pregnancy. This diet is rich in fiber, which digests slowly, prevents blood sugar fluctuations and helps maintain a healthy weight.

Healthy Plate Method

Additionally, as with other types of diabetes, doctors recommend that women with gestational diabetes use the healthy plate method.

Products are divided into five main groups: fruits and vegetables, crude carbohydrates, dairy products, proteins and fats.

Using these groups, you can assemble your own healthy plate. Fill half your plate with vegetables, herbs and fruit, one-third with slow carbohydrates (for example, whole-wheat pasta), one-third with low-fat protein sources (fish, white meat, dairy products), the rest with healthyproducts VEGETABLE FATS.

In stores you can buy plates with dividers so as not to assemble a healthy plate by eye

Often such plates are sold in the children's section

Gestational diabetes diet examples using the healthy plate method

BREAKFAST:

• 1 apple,
• a handful of lettuce with a spoonful of olive oil, ½ cucumber,
• 2 slices of wholemeal bread,
• 1 boiled egg,
• unsweetened yogurt.

Dinner:

• a serving of fermented vegetables (sauerkraut, Korean carrots).
• a handful of brown rice;
• a piece of baked white fish;
• a handful of nuts.

Dinner:

• baked chicken breast,
• boiled beans,
• green egg salad
• some pieces of cheese.

Nutrition for diabetes in children

Children more often have type 1 diabetes, so they need to monitor their blood sugar levels and receive insulin injections throughout their lives.

Usually, a typical school or daycare meal plan is very similar to what people with diabetes should follow. In the dining room they can eat everything except products containing pure sugar: for example, it is better to replace compote with tea or water without sugar.

Depending on what the child eats, he or his parents determine the required dose of insulin to administer. As a rule, the menu in canteens is prepared a week in advance, so you can find out in advance what the child will eat.

Another important condition is to ensure that the child has snacks several times a day. This will help prevent a sharp drop in blood glucose - hypoglycemia, which can cause him to faint.

Precursors of hypoglycemia - pale skin, excessive sweating, hand tremors, weakness

A mild hypoglycemic attack can be quickly relieved by drinking sweet juice, eating a few pieces of sugar or taking a glucose tablet. The child or parent should always have them at hand: in a briefcase or bag.

Additionally, it is important to explain to the teacher or caregiver that the child must always have access to a snack. Preferably at the same time. And before a physical education class, he must check his blood sugar and eat something with carbohydrates. This will help prevent a hypoglycemic attack because exercise makes the body burn glucose faster.

Dessert recipes for people with diabetes

People with diabetes often crave forbidden sweets, making it difficult for them to follow a healthy diet. However, there are many desserts that contain large amounts of protein and fiber and do not lead to blood sugar spikes.

The carbohydrate content in all recipes does not exceed 15 g or 1 unit of bread. Stevia can be replaced with any common sugar substitute.

Panna cotta

One serving of dessert contains 335 kcal, 2 g protein, 4 g carbohydrates, 4 g total sugar and 0 g added sugar

Cooking time: 15 minutes.

The dessert must be prepared in advance because it will need time to harden after cooking (at least 3 hours).

Components:

• 1. 5 kg p. large. dry gelatin
• 60 ml cold water
• 60 ml of warm water
• 2 cups heavy cream (over 30%)
• 2 tsp. vanillin
• stevia to taste (about 4 g powder)
• a pinch of salt

Friday:

1. Pour the gelatin into a bowl of cold water and leave for a few minutes. Pour hot water and mix well until the gelatin is completely dissolved.
2. Add all remaining ingredients and mix until smooth.
3. Pour the mixture into glasses and refrigerate for at least 3 hours.

The finished panna cotta can be decorated with fresh berries.

Chocolate fudge with peanut butter

One serving of dessert contains 76 kcal, 7 g fat, 3 g protein, 3 g carbohydrates, 1 g total sugar and 0 g added sugar

Cooking time: 10 minutes.

Components:

• 200 g dark chocolate (2 regular bars)
• 200 g sugar-free peanut butter
• 4 tsp. stevia powder
• ½ tsp. vanillin
• a pinch of salt

Friday:

1. Melt the chocolate in the microwave or in a double boiler.
2. Mix all the remaining ingredients with the melted chocolate.
3. Pour the mixture into a silicone pan. Cool to room temperature. Cut into pieces before serving.

Pumpkin cheesecake mousse

One serving of dessert contains 136 kcal, 8 g protein, 13 g carbohydrates, 2 g fiber, 8 g total sugars and 5 g added sugars

Cooking time: 30 minutes.

Components:

• 150 g pumpkin puree
• 150 grams of low-fat cottage cheese or ricotta
• 1. 5 kg p. large. honey or maple syrup
• ½ tsp. cinnamon
• ½ tsp. vanillin
• a pinch of salt
• 50 g Greek yogurt
• Almond flakes for garnish

Friday:

1. Mix the pumpkin puree, cottage cheese, honey, cinnamon, vanilla and salt until smooth.
2. Cover the cup with the resulting mixture with a lid or film and place it in the refrigerator for 30 minutes.
3. Before serving, divide the mixture into glasses, garnish with yogurt and almond petals.

Popcorn with apple cinnamon

One serving of dessert contains 154 kcal, 9 g fat, 2 g protein, 15 g carbohydrates, 3 g fiber, 5 g total sugar and 0 g added sugar

Cooking time: 10 minutes.

Components:

• 1 Mr. c. large. olive oil
• 2 tbsp large. dry popcorn kernels
• ¾ tsp. cinnamon
• 100 g dried apples

Friday:

1. Heat the oil in a small pan over medium heat.
2. Place 1-2 popcorn kernels in the pan. Once they pop, you can throw in the rest of the popcorn.
3. Cover the pan with a lid and wait until all the grains open. Shake the pan occasionally.Carefully!Do not open the lid until the popcorn has cooled because the hot oil or hot kernels may burn your skin.
4. Sprinkle the finished popcorn with cinnamon and apple slices.

Gogol-mogul

One serving of dessert contains 155 kcal, 9 g fat, 6 g protein, 6 g carbohydrates, 6 g total sugar and 0 g added sugar

Cooking time: 15 minutes.

Components:

• 6 medium eggs
• 5. 5 cups whole milk
• 0. 5 cups heavy cream (over 30%)
• stevia to taste (about 4 g powder)
• a pinch of cinnamon and nutmeg

Friday:

1. Put all the ingredients except the nutmeg in a blender and blend until smooth.
2. Pour the mixture into glasses and sprinkle with nutmeg.

The ready eggnog can be decorated with a cinnamon stick.