Good day, dear readers!
Let's brush up on theory of disease, let's talk about healthy eating. As we know diabetes is of two basic forms (types):
Insulin-dependent diabetes mellitus (IDDM): type 1 diabetes, juvenile diabetes. Autoimmune disease, which manifests itself through an absolute deficiency of insulin. Can be diagnosed at any age, is a high probability of developing the disease in families with an adverse family history (diabetes in the past generation).
Insulin-dependent diabetes mellitus (NIDDM): Type 2 diabetes is most often prevalent in the elderly. The disease is related to the ability of the pancreas to produce insulin due to damaged cells.
Bases of proper nutrition in diabetes.
NIDDM affects about 15% of the population aged over 50 years. The disease is dependent on hormone secretion and insulin resistance of tissues. In most cases, can be compensated by diet. Normal body weight - an important condition for a healthy and fulfilling life, as it greatly enhances the resistance of obesity.
In both forms, the patient must eat regularly to avoid unwanted surges of sugar. In some cases you may need a meal every 2-3 hours, and snacks between meals.
Diabetic needs of a well diet and nutrition plan in the light forms of diabetes, body mass index, age, gender, presence of chronic diseases, physical activity.
Types of diets for diabetes. Key recommendations on nutrition can be found in the diet 9 (treatment table number 9). Depending on the type of diabetes, the patient must adhere to strict or not strict diet.
A strict diet. Must be followed by patients who take insulin or oral hypoglycemic agents all. With a strict diet are held constant measurement of basic elements (proteins, fats, carbohydrates) that are contained in the products.
Not strict diet. Recommended for patients with diabetes, which yields no compensation for the use of insulin, and in the absence of obesity. Not strict adherence to diet involves a balanced diet, limiting foods that contain excessive amounts of carbohydrates.
Diet - a key lever to control diabetes. Adjustment of power must necessarily be carried out in case of changes in metabolic needs (growth of the organism, pregnancy, breastfeeding, exercise and activity).
Key elements of the diet.
Proteins. Patients with diabetes tend to have a negative nitrogen balance. Therefore, the need for protein increases 2-fold compared with healthy people. Protein foods in the diet should provide the patient with diabetes from 20 to 25% of calories. A diet high in protein saturates the body with amino acids, regenerating tissue, compared with carbohydrate-protein satisfy hunger better and does not raise blood sugar, protein foods lower in calories than fat or carbohydrates.
Carbohydrates. A daily intake of carbohydrates should provide 40% of calories in order to prevent ketosis. Some studies claim that high carbohydrate intake does not adversely affect blood sugar levels, glucose tolerance and insulin demand, only on condition that the total calories in the diet does not increase.
Fats. After the proteins and fats, carbohydrates should occupy the remaining calories. Allowed 30-35% of fat in the diet of diabetics. Foods high in fat and cholesterol should be limited.
Fiber helps to slow the rate of assimilation of carbohydrates, lowers blood sugar and glucose excretion in the urine. Dietary fiber gives a feeling of satiety, as a consequence of reduced food intake, and struggling with being overweight. Complex carbohydrates, which are contained in the tissue, digested slowly enough so unrefined foods such as beans, brown rice, wholemeal bread have a preference. The most useful product that contains fiber and effectively reducing sugar are fenugreek seeds.
In the next article I will tell you, what are the methods of calculating dietary food for diabetics. Also, examples of calculations and more advice on nutrition in diabetes. Stay tuned!
Let's brush up on theory of disease, let's talk about healthy eating. As we know diabetes is of two basic forms (types):
Insulin-dependent diabetes mellitus (IDDM): type 1 diabetes, juvenile diabetes. Autoimmune disease, which manifests itself through an absolute deficiency of insulin. Can be diagnosed at any age, is a high probability of developing the disease in families with an adverse family history (diabetes in the past generation).
Insulin-dependent diabetes mellitus (NIDDM): Type 2 diabetes is most often prevalent in the elderly. The disease is related to the ability of the pancreas to produce insulin due to damaged cells.
Bases of proper nutrition in diabetes.
NIDDM affects about 15% of the population aged over 50 years. The disease is dependent on hormone secretion and insulin resistance of tissues. In most cases, can be compensated by diet. Normal body weight - an important condition for a healthy and fulfilling life, as it greatly enhances the resistance of obesity.
In both forms, the patient must eat regularly to avoid unwanted surges of sugar. In some cases you may need a meal every 2-3 hours, and snacks between meals.
Diabetic needs of a well diet and nutrition plan in the light forms of diabetes, body mass index, age, gender, presence of chronic diseases, physical activity.
Types of diets for diabetes. Key recommendations on nutrition can be found in the diet 9 (treatment table number 9). Depending on the type of diabetes, the patient must adhere to strict or not strict diet.
A strict diet. Must be followed by patients who take insulin or oral hypoglycemic agents all. With a strict diet are held constant measurement of basic elements (proteins, fats, carbohydrates) that are contained in the products.
Not strict diet. Recommended for patients with diabetes, which yields no compensation for the use of insulin, and in the absence of obesity. Not strict adherence to diet involves a balanced diet, limiting foods that contain excessive amounts of carbohydrates.
Diet - a key lever to control diabetes. Adjustment of power must necessarily be carried out in case of changes in metabolic needs (growth of the organism, pregnancy, breastfeeding, exercise and activity).
Key elements of the diet.
Proteins. Patients with diabetes tend to have a negative nitrogen balance. Therefore, the need for protein increases 2-fold compared with healthy people. Protein foods in the diet should provide the patient with diabetes from 20 to 25% of calories. A diet high in protein saturates the body with amino acids, regenerating tissue, compared with carbohydrate-protein satisfy hunger better and does not raise blood sugar, protein foods lower in calories than fat or carbohydrates.
Carbohydrates. A daily intake of carbohydrates should provide 40% of calories in order to prevent ketosis. Some studies claim that high carbohydrate intake does not adversely affect blood sugar levels, glucose tolerance and insulin demand, only on condition that the total calories in the diet does not increase.
Fats. After the proteins and fats, carbohydrates should occupy the remaining calories. Allowed 30-35% of fat in the diet of diabetics. Foods high in fat and cholesterol should be limited.
Fiber helps to slow the rate of assimilation of carbohydrates, lowers blood sugar and glucose excretion in the urine. Dietary fiber gives a feeling of satiety, as a consequence of reduced food intake, and struggling with being overweight. Complex carbohydrates, which are contained in the tissue, digested slowly enough so unrefined foods such as beans, brown rice, wholemeal bread have a preference. The most useful product that contains fiber and effectively reducing sugar are fenugreek seeds.
In the next article I will tell you, what are the methods of calculating dietary food for diabetics. Also, examples of calculations and more advice on nutrition in diabetes. Stay tuned!
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