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 several reasons. Some types of diseases 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 destroys the walls of blood vessels and can lead to kidney and heart dysfunction and the death of nerve cells. But such complications can be avoided. The main thing is to follow the doctor's recommendations for treatment and adjust the diet.

Types of diabetes

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

Additionally, there are other types of diabetes:

• potential (prediabetes) a condition in which blood sugar is at the upper limit of normal, 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, symptoms similar to diabetes appear - thirst, frequent urination, weakness;
• gestation is a temporary condition that develops during pregnancy and is characterized by high 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 (malfunction in the immune system);
• a labile form of diabetes mellitus, in which even constant insulin therapy does not eliminate unjustified spikes in blood glucose;
• a kidney disease in which the kidneys stop filtering fluids. As a result, symptoms similar to those of diabetes appear: frequent urge to urinate and a strong feeling of thirst;
• postoperative condition that develops after pancreatic surgery;
• pancreatic disease, which occurs against the background of chronic pathologies of the pancreas (for example, chronic pancreatitis);
• extrapancreatic disease, which occurs against the background of chronic pathologies, but can gradually lead to rupture of the pancreas.

Type 1 diabetes mellitus

In 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 transport glucose to cells. Therefore, 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

Type 1 diabetes symptoms usually appear acutely.

Symptoms of type 1 diabetes:

• very thirsty and hungry,
• weakness,
• frequent urination,
• sudden weight loss,
• blurry 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 go into a coma.

People with type 1 diabetes take insulin for the rest of their lives.

Type 2 diabetes mellitus

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

Excess weight is an important risk factor for developing type 2 diabetes.

Type 2 diabetes mellitus can go unnoticed for a long time, which is why people do not always notice the first symptoms of the disease.

Possible symptoms of type 2 diabetes:

• frequent urination;
• thirst strong;
• hunger even after eating;
• fatigue;
• blurry vision;
• wounds that heal slowly;
• darkening of the skin on the elbows and knees;
• tingling, pain or numbness in the arms and legs.

Risk of developing diabetes

Types of diets for diabetes

There is no special diet for diabetes mellitus, but often people with this diagnosis are mistakenly recommended 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 proteins, 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 canned foods. Starch and fiber are complex carbohydrates. Starch is found in fruits, seeds and plant tubers, fiber is found in fruits and vegetables, whole grain breads and pasta.

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

A healthy dietary carbohydrate ratio is 50/55%

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

In the absence of carbohydrates, the body begins to obtain energy from fats and proteins, the proportion of which, when following this diet, tends to increase due to the consumption of red meat. And this is a risk factor for heart disease and colorectal cancer.

Additionally, carbohydrate sources such as fruits, vegetables and legumes contain many nutrients and minerals, a deficiency of which negatively affects health and can 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 represents more than 15–16% of the total calorie intake.

There is no consensus that people with diabetes need to eat more protein. However, its excess increases some 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, therefore, when following this diet, there is a high probability of vitamin and mineral deficiencies due to the fact that fruits and vegetables are excluded from the diet.

Buckwheat diet

The buckwheat diet is a monoproduct diet with strict restrictions. The diet of this 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 this 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 like nothing is allowed. Therefore, the risk of slipping and overeating high-calorie foods increases significantly.

Diet for type 1 diabetes

There is no special diet for people with type 1 diabetes, but it is important for people with this diagnosis to count the amount of carbohydrates they eat every day and take into account the glycemic index of foods. Furthermore, they must adhere to the principle, or method, of a healthy dish.

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

The amount of carbohydrates that a person with diabetes can typically 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 doctor. After converting the carbohydrates you eat into bread units, your doctor will help you determine how much insulin you need to absorb glucose. Over time, a person will learn to calculate this on their own.

Table of correspondence of carbohydrate-containing products with bread units

products	1 XE (about 15 g of carbohydrates)
White bread	1 piece
Borodino bread	1 piece
Buckwheat	1 tablespoon (dry)
Oat Grains	1 tablespoon (dry)
Potato	1 medium tuber
Orange	1 piece
Strawberry	10 pieces
Litter	1 piece
Milk	1 cup
Ice cream made from milk	⅔ portion (without cup)

Sugar level

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 believed to slightly increase blood sugar levels and are broken down more slowly, making you feel fuller for longer. Foods with a high GI are digested more quickly and also increase blood sugar levels greatly.

All products containing carbohydrates are divided into three groups:

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

It is useful for a person with diabetes to know the glycemic index of foods. This way he will be able to include low GI foods in his diet and will not allow blood sugar spikes. However, other factors need to be taken into consideration.

Research shows that the amount of carbohydrates eaten, not their ratio, has a greater impact on blood glucose levels. Simply put, you can also eat too many apples to the point of hyperglycemia. Therefore, for most people with diabetes, the best tool for monitoring blood glucose levels is carbohydrate counting.

Healthy Dish Method

The Healthy Plate Method divides foods into five main groups: fruits and vegetables, slow-release carbohydrates, dairy, proteins, and fats. You can combine these groups using a regular plate.

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

The Healthy Plate Method Eating Principle

How to prepare a healthy dish:

• Step 1.We select a dish. Its diameter should be equal to the length of the palm.
• Step 2.Place vegetables and fruits on a plate. They can be of any format: fresh, boiled, boiled, canned. The portion should occupy half the plate or a little less.
• Step 3.Divide the rest of the plate in half. We put slow carbs in the first half - grain products, chips, whole grain bread or pasta. We fill the remaining quarter with protein sources - lentils, beans, peas, fish, eggs, lean meats.

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

• drink according to thirst;
• eat less salt - no more than a teaspoon (5-6 g) per day;
• limit the consumption of trans fats (found in many prepared and processed foods – fast food, cakes and sweets);
• 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 diet balanced in carbohydrates is one of the main guidelines in preventing type 2 diabetes.

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

Furthermore, 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 it guarantees a feeling of satiety for a long time.

When eating using the healthy plate method, at each meal you must mentally divide the plate into three parts. 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: baked fish, boiled meat, vegetables, tofu. The protein portion of the dish should fit in the palm of your hand.

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

Additionally, you can add a portion of healthy fat (for example, a few slices of avocado) or season the lettuce with a spoonful of unrefined 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 point is that 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 Manage Hypertension, was developed for people who suffer from high blood pressure. Over time, doctors and scientists discovered that this diet helps treat other diseases, including gestational diabetes.

Thus, a study of 52 women with gestational diabetes found that following the DASH diet for 4 weeks led to a reduced need for insulin treatment and fewer cesarean births.

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;
• vegetables and nuts;
• vegetable oils.

Limit consumption or exclude from the diet:

• foods rich in saturated fat (red meat, full-fat dairy products, coconut and palm oil);
• confectionery, sweetened juices and sugary soft drinks, 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, protein sources, whole grains, legumes, nuts and seeds, and olive oil.

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

A serving of fruit or vegetables is, for example, a medium apple, half a cup of cucumber or carrots, or a cup of leafy vegetables.

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, some foods are not consumed or the quantity in the diet is limited. For example, you should eat red and processed meat less frequently – no more than twice a week. Dairy products are replaced with fermented, low-fat products such as Greek yogurt or low-fat cheese.

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

Healthy Dish 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, slow carbohydrates, dairy products, proteins and fats.

Using these groups you can create your own healthy dish. Fill half your plate with vegetables, herbs, and fruits, one-third with slow carbohydrates (e. g. , cereals, whole-grain pasta), one-third with low-fat protein sources (fish, white meat, dairy), the remainder with foods healthy vegetable fats.

In stores you can buy plates with dividers so as not to assemble a healthy dish with the naked eye

Often these dishes are sold in the children's department.

Diet Examples for Gestational Diabetes Using the Healthy Dish 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.

To have lunch:

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

To have lunch:

• roast chicken breast,
• cooked green beans,
• green salad with egg,
• a few pieces of cheese.

Diet for diabetes in children

Most often, children have type 1 diabetes, so they must monitor their blood sugar levels and take 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 you can eat everything, except products containing pure sugar: for example, it is better to replace jam with unsweetened tea or water.

Depending on what the child eats, he or his parents determine the necessary dose of insulin to be administered. As a rule, the canteen menu is prepared a week in advance, so you know 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 avoid a sharp drop in blood sugar - hypoglycemia, which can cause fainting.

Precursors of hypoglycemia - pale skin, excessive sweating, shaky hands, weakness

A mild attack of hypoglycemia can be quickly relieved by drinking sweet juice, eating a few lumps of sugar, or taking a glucose tablet. The child or parents should always have all this at hand: in a briefcase or bag.

Additionally, 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. And before a physical education class, he definitely needs to measure his blood sugar and eat something with carbohydrates. This will help prevent a hypoglycemia attack because exercise causes the body to burn glucose more quickly.

Dessert recipes for people with diabetes

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

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

Panna quota

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

Cooking time: 15 minutes.

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

Ingredients:

• 1. 5 tbsp. I. dry gelatin
• 60 ml of cold water
• 60 ml of hot water
• 2 cups of cream (more than 30%)
• 2 teaspoons. vanillin
• stevia to taste (about 4 g of powder)
• a bit of salt

Preparation:

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

The finished panna cotta can be decorated with fresh fruit.

Chocolate Peanut Butter Fudge

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

Cooking time: 10 minutes.

Ingredients:

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

Preparation:

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

Pumpkin Cheesecake Mousse

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

Cooking time: 30 minutes.

Ingredients:

• 150g pumpkin puree
• 150 g skimmed cottage cheese or ricotta
• 1. 5 tbsp. I. honey or maple syrup
• ½ teaspoon. cinnamon
• ½ teaspoon. vanillin
• a bit of salt
• 50g Greek yogurt
• Almond flakes for garnish

Preparation:

1. Mix pumpkin puree, cottage cheese, honey, cinnamon, vanilla and salt until smooth.
2. Cover the glass with the resulting mixture with a lid or plastic wrap and refrigerate for 30 minutes.
3. Before serving, divide the mixture into glasses, decorate with yogurt and almond petals.

Apple and cinnamon popcorn

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

Cooking time: 10 minutes.

Ingredients:

• 1 Tbsp. I. oil
• 2 tbsp. I. dried popcorn kernels
• ¾ teaspoon. cinnamon
• 100 g of dried apples

Preparation:

1. Heat the oil in a small skillet 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 and wait until all the grains open. Shake the pan occasionally.Carefully!Do not open the lid until the popcorn has cooled, as the hot oil or hot kernels can burn your skin.
4. Sprinkle the finished popcorn with cinnamon and apple slices.

Gogol-mogol

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

Cooking time: 15 minutes.

Ingredients:

• 6 medium eggs
• 5. 5 cups of whole milk
• 0. 5 cup heavy cream (more than 30%)
• stevia to taste (about 4 g of 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.

The finished eggnog can be decorated with a cinnamon stick.