Diabetes Nutrition

nutritional characteristics in diabetes mellitus

Diabetes is a chronic disease characterized by metabolic disorders due to the absolute or relative lack of insulin. The pancreas is the only organ, weighing 70-100 grams, located in the abdominal cavity in the arch of the duodenum. It plays a key role in the digestion of proteins, fats and carbohydrates. It also produces insulin, which regulates the metabolism of carbohydrates in the body. In the article, we'll talk about what food should consist of diabetes mellitus.

Types of diabetes

Doctors distinguish between various types of diabetes, due to the cause and course of the disease:

    diabetes
  • type I, insulin dependent;
  • type II diabetes, usually occurring later in life, especially in obese patients.

Type I diabetes is usually the result of damage to the pancreas. That is, primary damage to beta cells (those that produce insulin in the pancreas) and an absolute deficiency in insulin secretion.

The initial signs of type I diabetes are intense thirst and hunger, unexplained weight loss, frequent urination of large amounts of urine, blurred vision, fatigue, chronic infections. In some cases, the onset is accompanied by convulsions, confusion, slurred speech and loss of consciousness. Type I diabetes mellitus is considered an immunological disease.

Type II diabetes mellitus is more common in obese people. The disease can be congenital or acquired and is characterized by decreased insulin secretion by the pancreas, as well as insulin resistance. This means that even the right amount of insulin in the body is unable to perform the task.

The disease is accompanied by excessive thirst and abundant urination, slowly increasing blood sugar levels. The patient feels weak and sleepy. The disease usually begins in middle-aged and elderly people. However, in recent years, there has been a dramatic increase in the number of young patients with type II diabetes. And an alarming number of children and adolescents with this condition who are overweight and obese.

Hyperglycemia what is

the need to follow a diabetes diet

Hyperglycemia - the blood glucose level is above normal. Symptoms of hyperglycemia include excessive thirst, dry mouth, urinary frequency, weight loss, excessive daytime sleepiness.

The most common cause of hyperglycemia is undiagnosed or poorly controlled diabetes. In people with diabetes, this situation can occur as a result of insufficient insulin.

Less often, hyperglycemia is the result of infectious and endocrine diseases (acromegaly, Cushing's syndrome). There is a high risk of developing late complications, especially in the cardiovascular system.

Chronic hyperglycemia is associated with the dysfunction and malfunction of several organs - eyes, kidneys, nerves, heart and blood vessels.

Proper nutrition for diabetes

In diabetes prevention, diet is a very important part of therapy. It is necessary to maintain adequate levels of blood glucose and lipids and an ideal blood pressure. A well-chosen diet reduces the risk of developing diabetes complications and minimizes the risk of developing vascular diseases. An adequate dietary pattern for diabetes plays an important role in the prevention and treatment of chronic diabetes complications. Including microvascular complications, retinopathy, nephropathy, diabetic neuropathy and others.

Eating diabetes mellitus is one of the main factors that influence the results of diabetes.

Sugar is essential for life, but in this case it is better to remove the sugar bowl! In diabetes, the metabolism of mainly carbohydrates is impaired. People diagnosed with diabetes should limit their intake of sugar or carbohydrates.

what can and cannot be eaten with diabetes

Sugar:

  • monosaccharides - glucose and fructose are found in fruits and honey;
  • The sucrose disaccharide
  • is ​​the sugar in a sugar bowl;
  • polysaccharides - flour products, cakes, cookies and bread, potatoes, bananas, macaroni, cookies, pasta, pancakes and more.

Carbohydrates for diabetes

Carbohydrates are part of our diet. Its consumption must cover 55-60% of the total demand. Much depends on the shape and structure of the carbohydrate source. Carbohydrates in the gastrointestinal tract are digested and broken down into simple sugars - mainly glucose.

Note that excess carbohydrates cause continuous stimulation of pancreatic beta cells to produce and secrete insulin.

As our sugar levels rise, our pancreas secretes insulin. Insulin is a hormone that allows glucose to enter cells. Simple sugar, like glucose, is quickly transported to cells in about an hour.

Unfortunately, insulin is a hormone that lasts for several hours and does not like to be "out of work". Thus, high levels of insulin cause fluctuations in blood glucose levels and hunger for carbohydrates.

A hungry person opens the refrigerator and starts eating to satisfy the feeling of hunger. The adrenal glands receive information: fluctuations in blood glucose. All of these reactions are signs for the adrenal glands to secrete adrenaline. This creates a vicious cycle that leads to stress, depression and autonomic neurosis (neurasthenia).

Therefore, it is advisable to reduce your carbohydrate intake to a minimum. In such a situation, there are no fluctuations in blood glucose levels and excessive production of the hormones insulin and adrenaline.

how to eat well with diabetes

Glucose crosses the walls of the digestive tract and, with blood, enters various organs, where it is converted and becomes a source of energy. In the absence of sufficient exercise, the need for energy decreases, glucose is stored as glycogen in the muscles and liver.

When in excess, glycogen is converted to fat, which leads to fatty liver, as well as to the excess accumulation of excess body fat. The metabolic process of glucose is controlled by insulin, a hormone produced in the pancreas.

Carbohydrates, as the main energy material, can only enter the cell with the help of insulin, which distributes simple sugar in the body. However, insulin deficiency, for example, causes an increasing increase in blood sugar levels, followed by severe cellular metabolism. The general lack of insulin leads to diabetes in children and young people - type I diabetes.

Protein in diabetes mellitus

The protein must cover 10-15% of the energy requirements. A larger amount is needed for growing children, for pregnant women. Most valuable - animal protein is found in lean meat, cottage cheese, eggs and sour milk.

Since our body can produce 56 g of sugar per 100 g of protein, it is also important to limit your protein intake. In order not to harm the body, you need to eat high quality proteins (egg yolks, offal). The sources of vegetable protein are soy, vegetables, dark bread made from whole flour.

Diet for diabetes mellitus, what we should and should not do

In the diabetes mellitus diet in the first stage of treatment, foods such as egg yolk, butter, cream, milk and vegetables without sugar must be present.

During this period, you should significantly reduce or eliminate from the diet: egg whites, lean meats, fish, poultry and nuts.

People with diabetes should not eat protein-rich meals or foods at night. At night, the body cannot use it. Because the pancreas does not release enough insulin, blood glucose levels rise in the morning. In this case, a dinner consisting mainly of carbohydrates and fats is recommended.

Fats contain more energy. They can cover just 30% of daily energy consumption. In excess, they contribute to the development of obesity.

Spices like cinnamon, garlic, cloves, turmeric and bay leaf reduce blood cholesterol and glucose levels.

Can diabetics eat fruits and vegetables? Yes, because they are a rich source of vitamins and minerals. Fresh vegetables, including broccoli, are ideal for diabetics as a great source of chromium. An onion that can work to release insulin. Peeled potatoes (boiled potatoes raise blood sugar very quickly), asparagus, raw carrots, fresh cucumbers, sauerkraut, elderberry leaves and stem and garlic tea.

permitted and prohibited foods for diabetes

Vegetables you can eat without significant restrictions:

  • tomatoes;
  • fresh and pickled cucumbers;
  • raw and sauerkraut;
  • chicory;
  • kohlrabi;
  • radish;
  • paprika;
  • lettuce
  • mushrooms;
  • zucchini.

An excellent antidiabetic agent - fresh blueberry leaves, which are harvested before the fruit is ripe. Blueberries can prevent diabetic retinopathy - studies have shown significant improvements in the vision of people who suffer from eye diseases during diabetes. This disease leads to changes in the fundus, which significantly impairs blood flow to the eye.

Overweight diabetics (BMI over 25) are advised to limit calorie intake to reduce weight.

Food glycemic index

Blood glucose is influenced not only by the amount of carbohydrates, but also by their type. Therefore, it is necessary to control the quantity and quality of carbohydrates in the diet, but it is also desirable to calculate the glycemic index of the product.

Low GI foods are slow to digest and absorb, do not increase blood glucose quickly and do not stimulate insulin secretion. A low GI diet reduces the risk of developing insulin-dependent diabetes.

The higher the GI value of a food, the higher the blood glucose level after consuming that food. High GI foods, such as blood glucose. Slow absorption and the gradual increase and decrease of blood sugar after eating low GI foods help to control blood sugar in diabetics. It is best to eat foods with a GI below 60.

The GI of food is significantly lower when consumed in its natural form, that is, raw and unprocessed.

Diabetics are also advised to abstain from alcohol.