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 various reasons. Some types of diseases are due to genetic predisposition, while others are linked to lifestyle or environmental factors.

The disease causes significant damage to the body. Prolonged excess glucose (sugar) in the blood gradually destroys blood vessel walls and can lead to kidney and heart dysfunction and nerve cell death. But such complications can be avoided. The main thing is to follow the doctor's treatment recommendations and adjust your diet.

Types of diabetes

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

Furthermore, there are other types of diabetes:

• potential (prediabetes) condition in which blood sugar is at the upper limit of normal, but does not exceed it;
• insipidus is a condition in which the body lacks antidiuretic hormone (ADH) or the kidneys lose sensitivity. As a result, symptoms similar to diabetes appear - thirst, frequent urination, weakness;
• gestational is a temporary condition that develops during pregnancy and is characterized by high blood sugar;
• 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 (dysfunction of the immune system);
• a labile form of diabetes mellitus, in which even constant insulin treatment does not eliminate causeless increases in blood sugar levels;
• a kidney disease in which the kidneys stop filtering fluids. As a result, symptoms similar to diabetes appear: frequent urge to urinate and 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 disruption of the pancreas.

Type 1 diabetes mellitus

In this type of disease, the body's immunity destroys the pancreatic cells responsible for producing insulin. As a result, insulin does not enter the bloodstream and transport glucose to cells. As a result, 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.

Symptoms of type 1 diabetes usually appear acutely.

Symptoms of type 1 diabetes:

• intense thirst and hunger,
• 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 fall into a coma.

People with type 1 diabetes take insulin for life.

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 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;
• hungry even after eating;
• fatigue;
• Blurred vision;
• wounds that heal slowly;
• darkening of the skin of the elbows and knees;
• tingling, pain or numbness in your arms and legs.

Risk of developing diabetes

Types of diets for diabetes

There is no special diet for diabetes mellitus, but people with this diagnosis are often mistakenly recommended to choose one of the strict nutritional systems that are supposed to help defeat the disease. For example, completely eliminate carbohydrates from your diet, replace them with proteins, eat only buckwheat porridge, or adhere to another mono-diet.

No carbohydrate diet

Carbohydrates are the main source of energy for cells. There are 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 canned foods. Starch and fiber are complex carbohydrates. Starch is found in fruits, seeds and tubers of plants, fiber in fruits and vegetables, whole grain bread and pasta.

Glucose is a carbohydrate that causes the main disorders of diabetes mellitus. For this reason, proponents of a no-carb diet believe that eliminating glucose, and at the same time all carbohydrates from the diet, will help stop the disease. It's wrong.

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

Carbohydrates are a source of energy, so you should not completely exclude them from your diet, and what's more, it is quite difficult, because they are found in almost all foods.

In the absence of carbohydrates, the body turns to obtaining energy from fats and proteins, the proportion of which, when following such a diet, usually increases due to the consumption of red meat. And it’s a risk factor for heart disease and colorectal cancer.

Additionally, carbohydrate sources such as fruits, vegetables, and legumes contain many nutrients and minerals whose deficiency 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 accounts for more than 15-16% of the total calorie intake.

There is no consensus on the need for people with diabetes to consume more protein. However, its excess increases certain health risks.

Excess protein in the diet increases the load on the kidneys and stones may begin to form there. In addition, proteins are found mainly in meat and dairy products, so when following such a 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 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 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 such a 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 that nothing is allowed. So 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 each day and take into account the glycemic index of foods. In addition, they must adhere to the principle, or method, of a healthy plate.

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

The amount of carbohydrates a person with diabetes can normally tolerate varies from person to person and depends on weight, physical activity level, daily calorie needs, and how the body metabolizes carbohydrates.

You can calculate the required amount of carbohydrates per day with a nutritionist or your doctor. After converting the carbohydrates you eat into bread units, your doctor will help you determine how much insulin is needed to absorb the glucose. Over time, a person will learn to calculate on his own.

Correspondence table of products containing carbohydrates to bread units

Product	1 XE (about 15g carbs)
White bread	1 piece
Borodino bread	1 piece
Buckwheat	1 tablespoon (dry)
Oatmeal	1 tablespoon (dry)
Potato	1 medium tuber
Orange	1 piece
Strawberry	10 pieces
Apple	1 piece
Milk	1 glass
Milk ice cream	⅔ portion (without glass)

Glycemic index

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

The glycemic index is not calculated independently; it is usually indicated on food packaging.

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

All products containing carbohydrates are divided into three groups:

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

It is useful for a diabetic person to know the glycemic index of foods. This way, he can include low GI foods in his diet and avoid blood sugar spikes. However, other factors must be taken into account.

Research shows that the amount of carbohydrates consumed, rather than their index, has a greater impact on blood sugar levels. Simply put, you can also eat too many apples to the point of causing high blood sugar. Therefore, for most people with diabetes, the best tool for monitoring blood sugar is to count carbohydrates.

Healthy plate 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. Slow carbohydrates - a third or a little more. The remaining part is occupied by dairy products, a little more by protein foods and a small part by fats.

The nutritional principle of the healthy plate method

How to create a healthy plate:

• Step 1.We select a plate. Its diameter should be equal to the length of the palm.
• 2nd step.Arrange the vegetables and fruits on a plate. They can be in any form: fresh, stewed, boiled, canned. The portion should take up half the plate or a little less.
• Step 3.Divide the rest of the plate in half. We put slow carbohydrates in the first half - grain products, jacket potatoes, whole grain bread or pasta. We fill the remaining quarter with protein sources - lentils, beans, peas, fish, eggs, lean meat.

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

• drink according to thirst;
• eat less salt - no more than 1 teaspoon (5-6 g) per day;
• limit the consumption of trans fats (found in many prepared and processed foods – fast food, cakes and pastries);
• 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 carbohydrate-containing foods directly affect blood sugar levels, a balanced carbohydrate diet is one of the main directions in the prevention of type 2 diabetes.

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

In addition, 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 ensures you feel full for a long time.

When you eat the healthy plate method, at each meal you should 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 sources of protein: baked fish, boiled meat, legumes, tofu. The portion of protein on the plate should fit in the palm of your hand.

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

Additionally, you can add a serving 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

Foods directly affect blood sugar levels. A healthy and balanced diet therefore helps manage gestational diabetes and pregnancy.

There is no single diet that is best for women with gestational diabetes. The fact 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 Diet to Control Hypertension, was developed for people with high blood pressure. Over time, doctors and scientists have discovered that such a diet helps fight other diseases, including gestational diabetes.

For example, 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:

• foods low in sodium (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;
• legumes and nuts;
• vegetable oils.

Limit consumption or exclude from the diet:

• foods high in saturated fat (red meat, full-fat dairy, coconut and palm oil);
• confectionery, sweetened juices and sweetened soft drinks, alcohol.

Mediterranean diet

The Mediterranean diet is a diet based on the diet of the French, Spanish, Italians and Greeks. It consists of vegetables, fruits, protein sources, whole grains, legumes, nuts and seeds and olive oil.

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

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

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

On a Mediterranean diet, you should eat fish twice a week.

When following the Mediterranean diet, certain foods are not eaten at all or their quantity 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

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.

Thanks to these groups, you can create your own healthy plate. Fill half the plate with vegetables, herbs and fruits, a third with slow carbohydrates (e. g. cereals, wholemeal pastas), a third with low-fat protein sources (fish, white meat, dairy products), the rest of healthy proteins. vegetable fats.

In stores you can buy dishes with dividers so as not to assemble a healthy plate with the naked eye.

Such plates are often sold in the children's section

Diet Examples for Gestational Diabetes Using the Healthy Plate Method

Breakfast:

• 1 apple,
• a handful of lettuce with a spoonful of olive oil, ½ cucumber,
• 2 slices of wholemeal bread,
• 1 hard-boiled egg,
• sugar-free yogurt.

Dinner:

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

Dinner:

• baked chicken breast,
• boiled green beans,
• green salad with egg,
• a few pieces of cheese.

Diet for diabetes in children

Children most often have type 1 diabetes, so they must monitor their blood sugar levels and receive insulin injections throughout their lives.

Generally, a typical school or daycare meal plan is very similar to what people with diabetes should follow. In the dining room, they can eat anything except products containing pure sugar: for example, it is better to replace compote with tea or unsweetened water.

Depending on what the child eats, he or his parents determine the dose of insulin to administer. As a rule, the menu in canteens is prepared a week in advance, so you can 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 make him faint.

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

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

In addition, it is 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 a physical education class, he definitely needs to measure his blood sugar and eat something with carbohydrates. This will help prevent a hypoglycemic 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 for them to follow a healthy diet. However, many desserts contain high amounts of protein and fiber and do not cause blood sugar spikes.

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

Panna cotta

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

Cooking time: 15 minutes.

The dessert must be prepared in advance as it will take time to harden 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 (more than 30%)
• 2 tbsp. vanillin
• stevia to taste (about 4 g of powder)
• a pinch of salt

Preparation:

1. Pour the gelatin into a bowl of cold water and let sit 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 berries.

Chocolate Peanut Butter Fudge

A 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 dark chocolate (2 standard bars)
• 200g unsweetened peanut butter
• 4 tbsp. stevia powder
• ½ tsp. vanillin
• a pinch of salt

Preparation:

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

Pumpkin Mousse Cheesecake

A 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:

• 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
• Almond flakes for garnish

Preparation:

1. Mix pumpkin puree, cottage cheese, honey, cinnamon, vanilla and salt until smooth.
2. Cover the cup with the resulting mixture with a lid or cling film and place in the refrigerator for 30 minutes.
3. Before serving, divide the mixture into glasses, decorate with yogurt and almond petals.

Apple Cinnamon Popcorn

A 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 tbsp. L. olive oil
• 2 tbsp. L. dry popcorn kernels
• ¾ tsp. cinnamon
• 100g dried apples

Preparation:

1. Heat oil in a small skillet over medium heat.
2. Place 1 to 2 kernels of popcorn in the pan. Once they pop, you can pour in the remaining popcorn.
3. Cover the pan with a lid and wait for all the grains to open. Shake the pan occasionally.Thoroughly!Do not open the lid until the popcorn has cooled, as the hot oil or hot kernels may burn your skin.
4. Sprinkle the finished popcorn with cinnamon and apple slices.

Gogol-mogol

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