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How to achieve a safe diet in diabetic patients?
Within the metabolic disorders, diabetes is the one with the greatest care and repercussion for the person. A patient with this well-diagnosed condition experiences a radical life change.
Your normal habits will be modified depending on the underlying pathology you now have. One of them will be food, so understanding how to put together a nutritional plan for diabetics will make a difference.
Briefly reviewing what diabetes is and all that it entails
Also known as diabetes mellitus, it is a chronic disease that proportionally affects the body's metabolism.
It can appear both at an early age and in adulthood, especially in those who prefer poor eating habits.
Under normal conditions, the pancreas is the organ responsible for producing and secreting insulin. She is an essential hormone for food metabolism, highlighting glucose (sugar).
Remembering, glucose is one of the main cellular energy compounds.
Without insulin participation, the cell cannot display this energy. Consequently, glucose ends up accumulating in the bloodstream with counterproductive consequences.
It is at this time that diabetes makes its appearance. In essence, it is an accumulation of glucose secondary to a deficiency in the production and secretion of insulin or cellular resistance to it.
Diabetes and diet
Food is the main source of energy that the body uses to function properly.
Glucose is a carbohydrate that is acquired from the normal diet, but that in the diabetic spectrum can be more harmful than beneficial.
The excessive consumption of carbohydrates in an unbalanced diet for diabetics can have two paradoxical effects, but equally worrying. Depending on the type of diabetes, it is capable of triggering a series of clinical manifestations under study.
In type 1 diabetes, the absolute deficiency of insulin leads to the use of another type of energy. It is obtained from fatty deposits or glycogen stored in the muscles. Over time, exacerbated weight loss will become apparent.
When it comes to type 2 diabetes, poor diet plus insulin resistance is an almost deadly combination. Excess sugar is converted into adipose tissue which, over time, reveals the problems associated with being overweight.
An unbalanced or careless diet in diabetic patients can be fatal. As a result, it seems useful to know some recommendations or methods to achieve adequate nutrition in these scenarios.
How to start a diabetic diet?
The US National Library of Medicine database provides basic data on this step. The first thing is to understand that, although it will be a radical change, it does not mean that you will stop eating "rich and tasty".
However, the same body recommends that, as soon as possible, the issue be addressed with a specialist in endocrinology. He will also be responsible for referring the case to a specialized dietitian.
In that instance, anthropometric measurements such as weight, age and height will be taken. They are necessary to calculate how many calories are required and structure an optimized dietary plan for diabetes.
The prioritized foods
As expected, foods that provide high levels of carbohydrates will be limited. They will not be completely eradicated, but some in particular will be prioritized:
Fruits and vegetables.
Grains like brown rice, quinoa, and oatmeal.
Lean or white meats such as chicken and turkey.
Although all of them provide carbohydrates, the truth is that they do not do so excessively. Coupled with the correct medication, the percentage of glucose will be kept in check.
Foods to avoid
In a special section, the National Institute of Diabetes and Digestive and Kidney Diseases stipulates foods to avoid or eradicate completely. They are the following:
Any candy or soft drink that results in high glucose levels.
Highly processed juices and energy drinks, including alcohol, should be reduced.
Bread, pasta, white flour and tortillas are also not recommended for the diabetic diet.
Reduce the consumption of starch from vegetables such as potatoes and corn.
Eat less, but more
Diabetic patients tend to fall into temptation and eat ultra-processed foods. These cases are more common than it seems, obeying criteria of anxiety about food.
Obviously, the diabetic eats less in relation to the type of food compared to a healthy person. But, diet plans are set up, so you eat more times a day, meeting strict calorie needs.
Food metabolism should remain the same or within parameters as normal. This is only allowed with accurate nutritional education that prioritizes essential practices.
