Dietary recommendations for diabetes

These dietary recommendations for diabetes are very simple and helpful in improving your diabetes control. Diabetes is a pathology that produces alterations in the amount of blood sugar. It can be primary (hereditary or autoimmune) or as a secondary consequence of pathologies such as obesity and unbalanced diet.

“Diabesity”

If you are obese as well as diabetic, remember that the basis of your treatment is weight loss. Remember that first is obesity and as a consequence of this with the years, comes diabetes, and that the treatment of the latter involves weight loss.

Diagnostic criteria diabetes

Symptoms of hyperglycemia plus plasma glucose greater than or equal to 200 mg/dl taken at random (at any time of day)

Basal blood sugar (Fasting 8 hours minimum) greater than or equal to 126 mg/dl

Blood sugar 2 hours after an oral overload of 75 g of glucose greater than or equal to 200 mg/dl

Glycosylated hemoglobin >6.5

    Reference: ADA (American Diabetes Association)

The diabetic patient should have as varied and balanced a diet as possible as long as there are no secondary pathologies that require a specific modification.
The following is a general description of the recommended foods that should be most present in the diet of a diabetic person. Remember that what you are reading is for general information only and does not imply a specific treatment. Each person has different requirements. Consult with our specialist before carrying out any diet.

Whole grain cereals-  Due to the fact that thanks to the greater contribution of fibber, a lower absorption of sugars is generated, thus producing lower glycaemic peaks (Whole grain rice; Whole grain pasta; Whole grain breakfast cereals…etc).

Menestras that include green bean, beans, peas and a protein part as the Serrano ham without fat. With this dish we get a great contribution of protein, fibber, vitamins and minerals.

Dark green vegetables-  (Spinach; Breza cabbage…etc) that provide a large amount of fibber, few carbohydrates, vitamins and minerals.

Citrus- such as orange, tangerine, grapefruit or lemon which will basically provide us with vitamin C, fibre and minerals. It is advisable to take them whole without discarding the pulp to take better advantage of their properties.

Milk and dairy products Skimmed and enriched in calcium and vitamins to maintain healthy and strong bones

The sweet potato has a lot of fibber and vitamins. Would be a good alternative to potato as it contains a lower glycaemic index.

Blue fish such as tuna, mackerel or salmon, which will provide us with a large amount of Omega-3, an essential fatty acid with a great variety of benefits.

White meats which provide the same amount of protein as red meats but with a lower content of saturated fat. They are also an indispensable source of iron and B vitamins.

Legumes in general because its glycaemic index is much lower than that of other foods and provides a large amount of protein, vitamins, minerals and energy. It is important to control the form of preparation

Sweeteners versus the use of common sugar to sweeten beverages. Those advised are those recognized by the FDA as safe for humans (Acesulfame potassium; Aspartame; Stevia; Saccharin; Sucralose).

Alcohol- his is a component that is contraindicated due to its hypoglycemic nature, putting the diabetic patient at risk. Also can increase triglyceride values and body weight in general so it should be reduced or eliminated from the diet.

• Remember to carry out between 5 and 6 daily intakes of food, adequately distributing the amount of carbohydrates in each one of them.
• Don’t forget to check your blood glucose at times when your doctor advises or when you need it.

An example of the distribution of carbohydrates in a diet of 2,000 kcal, with 50% carbohydrates, equivalent to 250 g of carbohydrates, in which it could be taken:

• 3 servings of milk (700mL), including dairy products
• 4 medium whole fruits (Except in intervened)
• 10 units of starch (bread, flour, pasta, rice, potatoes, legumes, etc.) divided into different intakes (1 Breakfast; 2 Lunch; 3 Lunch; 2 Snack; 2 Dinner)

These foods must be distributed throughout the day, bearing in mind that they must vary from one day to the next, as well as including a protein and a regulating part.