Contrary to popular belief, there is no such thing as a "diabetic diet." Meal planning for diabetes should be individualized and based on one's goals, which may include weight loss, stabilizing blood glucose levels, and decreasing blood cholesterol, triglycerides, and blood pressure. If you have diabetes, it is best to consult with a registered dietitian who can tailor a plan according to your individual needs. In the meantime, follow the general nutrition advice below to help you achieve your goals.

 

Carbohydrates
Carbohydrates have the most dramatic effect on blood glucose levels. According to Kathleen Been, RD, a certified diabetes educator (CDE) who counsels several diabetic clients in private practice in New York, the total amount of carbohydrate in the diet, rather than the type of carbohydrate, has the greatest impact on blood glucose levels.

 

The glycemic index, although controversial, is another tool that people with diabetes may use to help control blood glucose levels. The glycemic index classifies carbohydrate-containing foods according to the degree to which they raise blood glucose levels. Foods with a high glycemic index cause the greatest increase in blood glucose levels after eating, while foods with a low glycemic index have a less pronounced effect on glucose response. Some experts believe that eliminating high glycemic index foods in favor of low glycemic index foods can have a significant impact on controlling high blood glucose levels that occur after eating.

 

 

Benn still discourages the use of sugar for those who need to lose weight and cautions people against consuming large amounts of high-sugar snacks and desserts since they tend to be low in vitamins and minerals and high in fat.

 

Fiber
Fiber plays a role in both the prevention and treatment of diabetes. In a study recently published in The New England Journal of Medicine, a very high fiber diet (50 g per day), lowered blood glucose levels by 10% in people with Type 2 diabetes. It is believed that soluble fiber, found in oats, legumes, barley, apples, carrots, and some citrus fruits, may delay the absorption of carbohydrates from the intestines, leading to decreased blood glucose levels. People following the high fiber diet also had decreased levels of blood cholesterol and triglycerides.

Lawrence Kushi, ScD, Professor of Nutrition at Columbia University, and author of the Iowa Women's Health Study found that, "Intake of dietary fiber and whole grains was associated with a 22% decrease in the risk of developing Type 2 diabetes.

Fat
Since people with diabetes are two to four times more likely to develop cardiovascular disease, following a heart healthy diet is especially important. Total fat intake should be limited to 30% of total calories, with saturated fat from animal products and tropical oils constituting less than 7% of total calories. Cholesterol intake should be no more than 300 mg daily; 200 mg or less in the presence of elevated cholesterol levels.

Weight Loss
A cornerstone of treatment for people with diabetes, specifically Type 2 diabetes, is weight loss. Studies show that moderate weight loss, of as little as 10-20 pounds, improves diabetes control and decreases blood pressure and blood lipid levels. In another study, it was estimated that for every one kilogram increase in weight, incidence of diabetes increased by 9%. A healthy weight loss plan needs to be a life-long commitment to healthy eating, calorie reduction, and exercise.

Summing It Up

While controlling blood glucose levels is crucial, it is only part of the picture. Eating a heart healthy diet, exercising, and maintaining a reasonable weight also need to be part of an overall healthy lifestyle aimed at avoiding complications associated with diabetes. Living with diabetes may be a life-long commitment, but it need not lead to a life of deprivation. Managing diabetes requires a multi-faceted and individualized approach, which means working closely with your physician and registered dietitian to devise a plan tailored to your lifestyle.