The goal of medical nutrition Therapy for type 2 diabetes Mellitus is the regulation of carbohydrate, cholesterol and salt intake in order to optimize blood sugar, lipid (cholesterol) and blood pressure control. Lifestyle intervention can only do so much, and patients always need effective medical therapies to optimize control of diabetes risk factors, said Dr. Vishal Gupta, Director of VG-Advantage Diabetes Thyroid and Endocrine Center, Mumbai, and Consultative Endocrinologist at Breach Candy Hospital and Research Center, Mumbai.
Monitor daily caloric intake
In diabetics of normal weight with a BMI of 18-23kg / m2, the goal is to maintain their body weight by asking an average of 1,200-1,500 kcal per day for women and 1,500-1,800 kcal per day for men. To lose weight, one must have a diet plan with an energy deficit of 500–750 kcal per day, said Dr. Gupta, who is also the author of Beyond Type 2 Diabetes Mellitus.
Monitor daily carbohydrate consumption
Focus on your intake of carbohydrates from vegetables, legumes, fruits, dairy products, and whole grains. Strongly advise against diabetics or minimize the consumption of refined carbohydrates like white flour, white rice, “low-fat” or “fat-free” foods high in refined grains, table sugar and sugar-sweetened beverages like soft drinks, he mentioned.
The WHO recommends reducing sugar intake to 5 percent of total caloric intake, which corresponds to 25 grams of sugar per day for an average tall person. It turns out that the average adult in India consumes around 58 grams of sugar a day.
Effective rules for controlling blood sugar in diabetes. (Source: Pixabay)
Monitor the quality of the carbohydrates ingested
Glycemic Index (GI) refers to the quantitative determination of the blood sugar response of certain foods after a meal, which is expressed as a percentage. The higher the glycemic index, the greater its ability to increase patients’ blood sugar.
Foods with a GI score above 70 are said to be high glycemic, which means a quick release of carbohydrates and a higher blood sugar response after the meal. Foods with a GI score of 55 or less are said to be low glycemic, which contributes to slow carbohydrate releases and less post-meal blood reaction. White rice, for example, has a GI of nearly 93, as does frequently consumed cookies versus brown rice, which has a GI of 50.
Monitor the quality of the carbohydrates ingested. (Source: Pixabay)
Consume carbohydrates along with fiber and protein
Fiber can be described as indigestible carbohydrates that cannot be broken down in the upper alimentary tract, thus helping to lower the GI of foods.
For example, soluble fiber in fruits, berries, certain vegetables, ie pectins from guava, carrots; Beans, lentils; Nuts; Germ fraction from oat and barley products as well as flea seeds. Insoluble fiber includes whole grains and bran products; Fruit peels; Cucumbers, tomatoes; Shell made from grains; Brown rice; Legumes; Nuts, almonds. “It has been shown that high fiber intake leads to a 20 to 30 percent reduction in future risk of type 2 diabetes and decreases post-meal glucose excursion,” said Dr. Gupta.
Protein uptake appears to be stimulating insulin Secretion and lead to a decrease in the glycemic response after the meal. When dietary protein (e.g., leucine) is ingested with glucose, it helps reduce the post-meal glycemic response by 50 percent.
Similarly, taking soy protein with rice has been shown to reduce the post-meal blood sugar response. With respect to protein intake in diabetics without a diabetic kidney, the average daily protein intake can be up to 1-1.5 g / kg body weight per day, or 15-20 percent of total calories. In the case of diabetics, however, the aim should be to limit the daily protein intake to 0.8 g / kg body weight per day.
Monitor the cooking method
Dr. Gupta stated that potatoes generally have one of the highest GI values of any food. Baking a potato can offer an advantage over cooking because the inner part is less cooked, which makes the potato less digestible.
“The average GI of canned potatoes is nearly 36 percent lower than the preservation method, which involves placing food in jars or similar containers and heating them to a temperature that destroys the microorganisms that spoil the food. Canning starchy foods like potatoes can lower the GI. Refrigeration can also lower the food’s GI as it helps reform the crystalline structure of the carbohydrate known as “retrogradation,” which reduces the GI, “he said.
For example, hot and freshly cooked pasta has a high GI, but when chilled or chilled and consumed the next day, the GI drops significantly. Cooking Indian basmati rice in a microwave oven compared to a rice cooker lowered the GI by 20.4 percent, he said.
The problem that remains despite all of these different cooking methods, however, is the absolute increase in carbohydrate consumption of the average Indian diabetic.
Efforts need to be made to improve health-related outcomes, particularly in India, and it is clear from the evidence that by limiting both total carbohydrate intake and high GI foods, not only weight but all indices of Metabolism- Health can be improved, he stressed.
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