Dietary management of Diabetes

Diabetes mellitus is a condition whereby the body does not produce enough insulin or can’t use the insulin produced.

The most common factor among diabetes patients is Obesity. Other causes may include Age, race, family (hereditary) and impaired glucose metabolism.

To eliminate or reduce the risk factors:

Weight monitoring is of crucial importance.

Diet modifications like; reduction of foods containing saturated fats, Increasing intake of high fibre (40g/day or 12g/1000kcals) containing foods; oats, barley, fruit, legumes; and intake of low glycemic index containing foods is the best way to keep blood glucose levels normal.

Physical activity is of utmost importance in dealing with diabetes mellitus, so ensuring that a person gets at least 30 minutes exercise/day is important.

Meals should be spread out throughout the day to maintain blood glucose without great swing in blood glucose levels; meaning that you can take a number of small portions of meals throughout the day instead of 1 big meal.

NB: IT IS RECOMMENDED THAT DIABETIC PATIENTS CHOOSE FOOD WHICH HAVE LOW GI (55/LESS) TO ENSURE THAT THEIR BLOOD GLUCOSE LEVELS ARE KEPT NORMAL

Below is a classification of carbohydrate-containing foods according to the rise they produce in blood glucose concentration, relative to the glucose response produced by a standard carbohydrate load.