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 the disease are due to genetic predisposition, while others are related to lifestyle or environmental factors.

The disease causes serious damage to the body. Long-term high blood glucose (sugar) gradually destroys the walls of blood vessels and can lead to kidney, heart dysfunction and nerve cell death. But such complications can be avoided. The main thing is to follow the doctor's recommendations for treatment and adjust your diet.

Types of diabetes

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

In addition, there are other types of diabetes:

• potential (prediabetes) a condition in which blood sugar is at the upper limit of the norm, but does not exceed it;
• insipidus is a disease in which the body lacks antidiuretic hormone (ADH) or the kidneys lose sensitivity to it. As a result, diabetes-like symptoms appear - thirst, frequent urination, weakness;
• gestational is a temporary condition that develops during pregnancy and is characterized by an increase in the level of glucose in the blood;
• latent diabetes mellitus (similar to type 2 diabetes), which develops asymptomatically for a long time, but at the same time, according to the mechanism of development, it is closer to type 1 diabetes (a malfunction of the immune system);
• the labile form of diabetes, even constant therapy with insulin does not eliminate unreasonable increases in blood glucose;
• a kidney disease in which the kidneys stop filtering fluid. As a result, diabetes-like symptoms appear: frequent urge to urinate and strong thirst;
• postoperative condition that develops after pancreatic surgery;
• pancreatic disease occurring against the background of chronic pathologies of the pancreas (for example, chronic pancreatitis);
• extrapancreatic disease that occurs against the background of chronic pathologies, but can gradually lead to pancreatic failure.

Type 1 diabetes

With this type of disease, the body's own immunity destroys the cells of the pancreas, which are responsible for producing insulin. As a result, insulin does not enter the blood and does not transport glucose to the cells. For this reason, it stays on ships 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 are usually acute.

Symptoms of type 1 diabetes:

• severe thirst and hunger,
• weakness,
• don't urinate often
• 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. A person may even fall into a coma.

People with type 1 diabetes take insulin for life.

Diabetes mellitus type 2

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.

Excess weight is the main risk factor for the development of type 2 diabetes.

Type 2 diabetes can develop without being observed for a long time, so people do not always feel the first symptoms of the disease.

Possible symptoms of type 2 diabetes:

• frequent urination;
• strong thirst;
• hunger even after eating;
• tiredness;
• blurred vision;
• slow healing wounds;
• darkening of the skin on the elbows and knees;
• tingling, pain, or numbness in the arms and legs.

Risk of developing diabetes

Types of diet for diabetes

There is no special diet for diabetes mellitus, but people with this diagnosis are often mistakenly advised to choose one of the strict nutritional systems that will help them cope with the disease. For example, completely remove 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, and 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 in fruits and vegetables, whole grain bread and pasta.

Glucose is a carbohydrate that causes the main disorders in diabetes mellitus. For this reason, proponents of a carbohydrate-free diet believe that eliminating glucose and all carbohydrates from the diet will help stop the disease. This is wrong.

A healthy ratio 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 besides, it is quite difficult because they are in almost all foods.

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

In addition, carbohydrate sources such as fruits, vegetables and legumes contain many nutrients and minerals, the lack of which can have adverse health effects and worsen diabetes.

High protein diet

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

There is no consensus that people with diabetes should eat more protein. But its excess increases some health risks.

Too much protein in the diet increases the load on the kidneys, and stones can form in them. In addition, protein is mainly found in meat and dairy products, so when following such a diet, there is a high probability of vitamin and mineral deficiency due to the exclusion of fruits and vegetables from the diet.

Buckwheat diet

Buckwheat diet is a mono crop diet with strict limitations. 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.

Grains 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 drawback of such a diet is the limited variety of foods consumed. For this reason, a person may not have useful vitamins and minerals. In addition, following a buckwheat diet is psychologically difficult: it may seem that nothing is allowed. Thus, the risk of slipping high-calorie foods and overeating 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 calculate the amount of carbohydrates they take in every day and take into account the glycemic index of foods. In addition, they should follow the healthy plate principle or method.

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

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

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

Table of compatibility of carbohydrate-containing products with bread units

Product	1 IU (about 15 g carbs)
white bread	1
Borodino bread	1
buckwheat	1 tablespoon (dry)
Oatmeal	1 tablespoon (dry)
Potato	1 medium tuber
Orange	1
Strawberry	10 units
apple	1
Milk	1 cup
Milk ice cream	⅔ serving (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 calculated independently, it is usually indicated on food packaging.

Low GI foods are thought to raise blood sugar levels slightly and break down more slowly, so you feel fuller for longer. High GI foods are digested faster and also raise blood sugar levels significantly.

All carbohydrate products are divided into three groups:

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

Knowing the glycemic index of food is useful for a diabetic patient. This way, he will be able to include low GI foods in his diet and avoid spikes in blood glucose. However, there are other factors to consider.

Research shows that the amount of carbohydrates eaten has a greater effect on blood glucose levels than their index. Simply put, you can eat too many apples to the point of hyperglycemia. Therefore, the best way to monitor blood glucose levels for most people with diabetes is to count carbohydrates.

Healthy plate method

The healthy plate method divides foods into five main groups: fruits and vegetables, slow-release carbohydrates, dairy products, proteins and fats. You can combine these groups using an ordinary plate.

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

The healthy plate method is the principle of eating

How to assemble a healthy plate:

• Step 1.We choose a plate. Its diameter should be equal to the length of the palm.
• Step 2.Put vegetables and fruits on a plate. They can be in any form: fresh, cooked, boiled, canned. A portion should occupy half of the plate or a little less.
• Step 3.Cut the rest of the plate in half. In the first half, we put slow carbohydrates - cereal products, jacket potatoes, whole grain bread or pasta. We fill the remaining quarter with protein sources - lentils, beans, peas, fish, eggs, lean meat.

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

• drink for thirst;
• eat less salt - no more than one teaspoon (5-6 g) per day;
• limit the consumption of trans fats (found in many prepared and processed foods - fast food, cakes and pastries);
• reduce the consumption of saturated fats (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 nutrition and exercise plan for insulin use.

Diet for type 2 diabetes mellitus

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

In order not to calculate the amount of carbohydrates taken, doctors recommend that patients with type 2 diabetes eat according to the principle of a healthy plate (as in type 1 diabetes). The main focus in the diet is to increase the proportion of non-starchy vegetables, fiber and lean proteins.

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

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

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

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

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

You can also add some healthy fat (for example, a few slices of avocado) or garnish the lettuce with a spoonful of extra virgin olive oil.

Diet for gestational diabetes

Foods directly affect 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. However, there are a few common diets that can help manage the disease.

DASH Diet (Dietary Approaches to Stop Hypertension)

DASH, or Diet for Hypertension Control, is designed for people with high blood pressure. Over time, doctors and scientists found that such a diet helped other diseases, including gestational diabetes.

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

According to the DASH diet, your diet should include:

• low-sodium foods (no more than 2, 300 mg of sodium per day, equivalent to 1 teaspoon of salt);
• fruits;
• vegetables;
• whole grains;
• 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 products, coconut and palm oil);
• confectionery, sweetened juices and carbonated drinks sweetened with sugar, alcohol.

Mediterranean diet

The Mediterranean diet is an eating plan based on the diets 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 a fruit or vegetable is, for example, one medium-sized apple, half a cup of cucumber or carrot, or one 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 the Mediterranean diet, you should eat fish twice a week.

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

A Mediterranean diet reduces the risk of developing 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

In addition, 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, slow carbohydrates, dairy products, proteins and fats.

Using these groups, you can assemble your own healthy plate. Fill half of your plate with vegetables, greens, and fruits, one-third with slow carbohydrates (e. g. , whole grains, whole-grain pasta), one-third with low-fat protein sources (fish, white meat, dairy products), and the rest with healthy foods. vegetable oils.

In stores, you can buy containers with dividers so that a healthy plate does not pile up

Often, such tiles are sold in the children's department

Diet patterns for gestational diabetes using the healthy plate method

Breakfast:

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

Supper:

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

Supper:

• baked chicken breast,
• boiled green beans,
• green salad with eggs,
• a few pieces of cheese.

Diet for diabetes in children

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

Typically, 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 with pure sugar: for example, it is better to replace compote with unsweetened tea or water.

Depending on what the child eats, he or his parents determine the dose of insulin needed 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 a snack 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, trembling hands, weakness

A mild attack of hypoglycemia can be quickly overcome by drinking sweet water, eating a few pieces of sugar or taking a glucose tablet. A child or a parent should always have all this: in a briefcase or bag.

In addition, it is important to explain to the teacher or caregiver that the child should always have access to a snack. Preferably at the same time. Before the physical education class, he must measure his blood sugar and eat something with carbohydrates. This will help you avoid hypoglycemia because exercise causes the body to burn glucose faster.

Dessert recipes for people with diabetes

People with diabetes often crave forbidden sweets, which makes it difficult for them to stick to a healthy diet. However, there are many desserts that contain plenty of protein and fiber and don't cause spikes in blood sugar.

In all the recipes given, the carbohydrate content does not exceed 15 g or 1 bread unit. Stevia can be replaced with any regular sugar substitute.

Panna cotta

One serving of the 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 needs time to harden after baking (at least 3 hours).

Ingredients:

• 1, 5 tbsp. l. dry gelatin
• 60 ml of cold water
• 60 ml of boiling water
• 2 cups heavy cream (over 30%)
• 2 xq. vanillin
• stevia to taste (about 4g powder)
• a pinch of salt

Preparation:

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

Ready panna cotta can be decorated with fresh berries.

Chocolate Peanut Butter

One serving of the 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.

Ingredients:

• 200 g of dark chocolate (2 standard bars)
• 200 g unsweetened peanut butter
• 4 xq. stevia powder
• ½ teaspoon. vanillin
• a pinch of salt

Preparation:

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

Mousse Pumpkin Cheesecake

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

Cooking time: 30 minutes.

Ingredients:

• 150 g pumpkin puree
• 150 g low-fat cottage cheese or ricotta
• 1, 5 tbsp. l. honey or maple syrup
• ½ teaspoon. cinnamon
• ½ teaspoon. vanillin
• a pinch of salt
• 50 g of Greek yogurt
• Almond flakes for garnish

Preparation:

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

Apple Cinnamon Popcorn

One serving of the dessert has 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.

Ingredients:

• 1 tablespoon. l. olive oil
• 2 tbsp. l. dry popcorn kernels
• ¾ teaspoon. cinnamon
• 100 g of dried apples

Preparation:

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 pour in the rest of the popcorn.
3. Cover the pan with a lid and wait for all the grains to open. Shake the pan periodically.Carefully!Do not open the cap until the popcorn has cooled, as hot oil or hot kernels may burn your skin.
4. Sprinkle the finished popcorn with cinnamon and apple slices.

Gogol-mogul

One serving of the 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.

Ingredients:

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

Preparation:

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

Finished eggnog can be decorated with a cinnamon stick.