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 develops for various reasons. Some diseases can be traced back to genetic predisposition, while others are related to lifestyle or environmental factors.

The disease causes significant damage to the body. A persistent excess of glucose (sugar) in the blood gradually destroys the walls of blood vessels and can lead to kidney, heart and nerve cell death. But such complications can be prevented. The most important thing is to follow your doctor's recommendations for treatment and change your diet.

Types of diabetes

Depending on the mechanism of development of the pathology, 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 the blood sugar level is at the upper limit of the normal value, 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;
• the pregnancy state is a temporary state that develops during pregnancy and is characterized by elevated blood sugar levels;
• latent diabetes mellitus, which develops without symptoms 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 of the immune system);
• the labile form of diabetes mellitus, in which even constant insulin therapy does not eliminate the unjustified increase in blood sugar levels;
• kidney disease in which the kidneys stop filtering fluid. As a result, symptoms similar to diabetes appear: frequent urge to urinate and strong 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 disruption of the pancreas.

Type 1 diabetes mellitus

In this type of disease, the body's own immunity destroys the pancreatic cells that are responsible for producing insulin. As a result, insulin does not enter the blood and does not transport glucose to the cells. Because of this, it stays in the vessels 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 usually appear acutely.

Symptoms of type 1 diabetes:

• strong thirst and hunger,
• weakness,
• frequent urination,
• sudden weight loss
• blurred vision.

Without treatment, these symptoms are accompanied by signs of diabetic ketoacidosis (a complication of diabetes): thirst, weakness, lethargy, nausea, vomiting, abdominal pain, difficulty concentrating. The person may even fall into a coma.

Type 1 diabetics take insulin for life.

Type 2 diabetes mellitus

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

Being overweight is a major risk factor for developing type 2 diabetes.

Type 2 diabetes mellitus can develop unnoticed for a long time, so people do not always notice the first symptoms of the disease.

Possible symptoms of type 2 diabetes:

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

The risk of developing diabetes

Types of diabetes diet

There is no specific diet for the treatment of diabetes, but people with this diagnosis are often mistakenly advised to choose one of the strict nutritional regimes that are supposed to help fight the disease. For example, completely remove carbohydrates from your 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 have 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 products, sauces, and preserves. Starch and fiber are complex carbohydrates. Starch is found in fruits, seeds and tubers of plants, fiber is found in fruits and vegetables, whole grain bread and pasta.

Glucose is a carbohydrate that provokes the main disorders of diabetes mellitus. For this reason, proponents of a no-carbohydrate diet believe that removing glucose and all carbohydrates from the diet will help stop the disease. This is bad.

A healthy proportion of carbohydrates in the diet is 50/55%

Carbohydrates are a source of energy, so they should not be completely excluded from the diet, moreover, it is quite difficult, because they are found in almost all foods.

In the absence of carbohydrates, the body switches to obtaining energy from fats and proteins, the ratio of which usually increases when following such a diet due to the consumption of red meat. This is a risk factor for heart disease and colon cancer.

In addition, carbohydrate sources such as fruits, vegetables and legumes contain many nutrients and minerals, the lack of which can negatively affect health 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/1 body weight) and accounts for more than 15-16% of total caloric intake.

There is no consensus that people with diabetes should eat more protein. However, its excess increases certain health risks.

Excessive protein in the diet increases the load on the kidneys and can lead to the formation of stones. 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 deficiencies, since fruits and vegetables are excluded from the diet.

Buckwheat diet

The buckwheat diet is a single-product diet with strict restrictions. 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.

Cereals intended for the buckwheat diet are prepared in a special way: they are not boiled, but poured with boiling water and left to stand for 4-6 hours.

The main disadvantage of such a diet is the limited range of foods consumed. Because of this, a person may lack 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 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 consumed daily and take into account the glycemic index of foods. They must also adhere to the healthy plate principle or method.

The amount of carbohydrates in the diet of type 1 diabetics should not exceed an average of 17 bread units per day.

The amount of carbohydrates that people with diabetes can generally tolerate varies from person to person and depends on body weight, level of physical activity, daily caloric needs and the body's carbohydrate metabolism.

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 the amount of insulin needed to absorb the glucose. Over time, you learn to calculate this yourself.

Correspondence table of carbohydrate products to bread units

Product	1 XE (about 15 g of carbohydrates)
White bread	1 piece
Borodino bread	1 piece
Buckwheat	1 tablespoon (dry)
Oat groats	1 tablespoon (dry)
Potato	1 medium tuber
orange	1 piece
Strawberry	10 pieces
Apple	1 piece
Milk	1 glass
Ice cream made from milk	⅔ portion (without glass)

Glycemic index

The glycemic index (GI) is a number that shows how the foods you eat affect your blood sugar levels.

The glycemic index is not calculated independently, it is usually listed on food packaging.

Low GI foods are thought to raise blood sugar slightly and break down more slowly, keeping you full longer. Foods with a high GI are digested faster and also greatly increase blood sugar levels.

All products containing carbohydrates can be divided into three groups:

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

Knowing the glycemic index of foods is useful for diabetics. This way, you will be able to include low GI foods in your diet and not allow your blood sugar to spike. However, there are other factors to consider.

Research shows that the amount of carbohydrates you eat, not the index, has a greater impact on blood sugar levels. Simply put, you can overeat apples to the point of hyperglycemia. Therefore, the best way to control blood sugar 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 a normal plate.

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

The healthy plate meal principle

How to put together a healthy plate:

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

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

• drink according to 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 - junk food, cakes and pastries);
• reduce your intake of saturated fat (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 diet and exercise plan for using insulin.

Diet for type 2 diabetes mellitus

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

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

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

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

During a healthy plate meal, 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 low-fat protein sources: fried 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 a dose of healthy fat (such as a few slices of avocado) or drizzle your salad with a spoonful of extra virgin olive oil.

Diet for gestational diabetes

Food directly affects blood sugar levels, so a healthy, balanced diet can help manage gestational diabetes and pregnancy.

There is no single correct diet that is best for women with gestational diabetes. The bottom line is that what works for one person may not work for another. But there are several common diets that help fight the disease.

DASH Diet (Dietary Approaches to Stop High Blood Pressure)

DASH, or Diet Against High Blood Pressure, was developed for people with high blood pressure. Over time, doctors and scientists found that such a diet helps with other diseases, including gestational diabetes.

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

According to the DASH diet, your diet should include:

• low-sodium foods (no more than 2, 300 mg of sodium per day, which is 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);
• sweets, sweetened fruit juices and sugar-sweetened carbonated 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 us 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 fruit or vegetables is, for example, a medium-sized apple, half a cup of cucumber or carrot, or a cup of leafy greens.

The main source of unsaturated fats in the Mediterranean diet is olive oil. Healthy fats can also be found in nuts, seeds, olives and fish (mackerel, herring, sardines, tuna, salmon, trout).

With a Mediterranean diet, fish should be eaten twice a week.

When following the Mediterranean diet, certain foods are not eaten at all or the amount in the diet is limited. For example, you should eat red and processed meat less often - no more than twice a week. Dairy products are replaced with low-fat and fermented 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 digests slowly, prevents blood sugar fluctuations and helps maintain a healthy weight.

Healthy plate method

Also, 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.

You can use these groups to create your own healthy plate. Fill half of the 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 products), and the rest with healthy ones. vegetable fats.

In stores, you can buy containers with dividers so that you don't put together a healthy plate by eye

Such discs are often sold in the children's department

Examples of gestational diabetes diets using the healthy plate method

Breakfast:

• 1 apple,
• a handful of salad with a spoonful of olive oil, ½ cucumber,
• 2 slices of whole wheat bread,
• 1 boiled egg,
• yogurt without sugar.

Dinner:

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

Dinner:

• fried chicken breast,
• boiled green beans,
• green salad with egg,
• some pieces of cheese.

Diet for diabetes in children

Children most often suffer from type 1 diabetes, so they need to monitor their blood sugar and take insulin injections throughout their lives.

A typical school or daycare meal plan is usually very similar to what people with diabetes should follow. You can eat everything in the dining room, except products containing 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 to be administered. The canteen menu is usually prepared a week in advance, so you can find out in advance what the child will eat.

Another important condition is that the child has several snacks a day. This helps to avoid a sharp drop in blood sugar - hypoglycemia, which can cause fainting.

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

A mild attack of hypoglycemia can be quickly alleviated by drinking sweet fruit juice, eating a few pieces of sugar or taking glucose tablets. The child or parent should always have all this at hand: in a briefcase or bag.

It is also important to explain to the teacher or caregiver that the child must always have access to a snack. Preferably at the same time. And before physical education class, you should definitely measure your blood sugar and eat something with carbohydrates. This helps to avoid a hypoglycemic attack, because the body burns glucose faster as a result of exercise.

Dessert recipes for diabetics

Diabetics often crave forbidden sweets, making it difficult for them to follow a healthy diet. However, there are many desserts that contain high amounts of protein and fiber and do not lead to a spike in blood sugar.

The carbohydrate content in none of the recipes exceeds 15 g or 1 bread unit. Stevia can be replaced with any standard sugar substitute.

Panna cotta

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 should be prepared in advance, because it takes time to solidify after cooking (at least 3 hours).

Ingredients:

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

Preparation:

1. Pour the gelatin into a bowl of cold water and let it stand for a few minutes. Pour hot water over it and mix thoroughly 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.

The finished panna cotta can be decorated with fresh berries.

Chocolate Peanut Butter Caramel

One serving of 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 pcs. stevia powder
• ½ tsp. vanillin
• a pinch of salt

Preparation:

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

Mousse Pumpkin Cheesecake

One serving of dessert contains 136 kcal, 8 g of protein, 13 g of carbohydrates, 2 g of fiber, 8 g of total sugar and 5 g of 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 tsp. cinnamon
• ½ tsp. vanillin
• a pinch of salt
• 50 g of Greek yogurt
• Sliced almonds for decoration

Preparation:

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

Apple cinnamon popcorn

One serving of dessert contains 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 tsp. cinnamon
• 100 g of dried apples

Preparation:

1. Heat oil in a small pan over medium heat.
2. Place 1-2 popcorn kernels in the pan. Once popped, you can pour out the remaining popcorn.
3. Cover the pan with a lid and wait until all the eyes open. Shake the pan occasionally.Carefully!Do not open the lid until the popcorn has cooled, as the hot oil or hot kernels may burn the skin.
4. Sprinkle the finished popcorn with cinnamon and apple slices.

Gogol-mogul

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 (approx. 4 g powder)
• a pinch of cinnamon and nutmeg

Preparation:

1. Place all the ingredients except the 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.