Nutritional Diet
The diabetic diet is a controlled carbohydrate and fat diet. The amount of carbohydrate is specified by the doctor depending on the type of diabetes, the treatment, the daily calorie intake and the tolerance of the diabetic patient to carbohydrates.
The dietary objectives must make it possible to ensure a balanced and adapted nutritional intake, to avoid glycemic fluctuations (hypoglycaemia and hyperglycaemia), to control the cardiovascular risk factors and the slowing down of the evolution of certain complications (renal, visual, neurological ).
The goal of a diabetic diet is therefore to normalize blood sugar levels and achieve / maintain a normal weight.
Diabetic patients must therefore adopt a balanced diet, at a regular rate of 3 meals per day. To do so, they must:
limit their consumption of simple sugar to avoid the rapid rise in blood sugar, using alternatives such as sugar-free jams or sweetened cookies, for example.
– reduce fats (favor monounsaturated fats and omega-3s)
– limit fats of animal origin
– increase their consumption of high-fiber vegetables
– Diet for diabetics: recommended intakes
In energy
Overweight and obesity represent cardiovascular risk factors for the diabetic patient. It is therefore essential to help the patient to control his weight: the use of a dietitian is then essential. Calorie restriction can be considered in the event of overweight, particularly in the abdominal area, which is the case in a large majority of non-insulin-dependent diabetics.
Weight loss is also warranted if the diabetes is unbalanced or complicated. Weight goals must be realistic, achievable, individualized and defined in collaboration with the patient. In some cases, moderate weight loss (around 5-10% of your initial weight) can improve blood sugar, blood lipids and blood pressure. This loss should be done gradually and over time (about 1 to 2 kg per month for a few months).
In carbohydrates
The question is often asked: how many carbohydrates per day for a diabetic? Note that the optimal carbohydrate distribution is 10 to 20% of total intake at breakfast, as well as 40 to 45% of total intake at lunch and dinner. However, this distribution may be different depending on the patient and the type of diabetes. However, consuming foods with a low glycemic index allows better metabolic control. *
The insulin doses will therefore have to be adapted according to the daily amounts of carbohydrates ingested, and the patient’s physical activity.
- HAS. Care path guide. Type 2 diabetes in adults. March 2014
In lipids
In a balanced diet, fat should account for 35% to 40% of calorie intake. In diabetic patients, lipid intakes of around 30 to 35% of the daily calorie intake are recommended.
It is also advisable to favor unsaturated fatty acids (monounsaturated and polyunsaturated, type: peanut, sunflower, rapeseed, corn, grape seed, walnut, soybean oil), as these allow to lower HDL cholesterol without lowering LDL cholesterol.
Intakes of saturated fat, mainly of animal origin, should therefore not exceed 1/3 of lipid intake.
In protein
In adult diabetics, the recommended intakes are 0.8 to 1 g of protein per kg of ideal body weight per day, or about 15% of total energy intake. In renal failure-type nephropathy, the protein intake should be restricted to 0.8 g / kg / day.
Dietary advice should insist on maintaining a satisfactory protein intake and the interest of consuming daily: 1 to 2 parts of meat (white or red), 3 dairy products and regularly legumes and cereals, in order to maintain a balance between protein intake of animal and plant origin.
Physical activity for diabetic patients
Part of the treatment for diabetes is physical activity. Practicing regularly (20 minutes per day or 3 times an hour per week), physical activity can help reduce insulin resistance by improving the sensitivity of tissues, especially muscles, to the action of insulin.
It is also necessary for diabetic patients to learn to adapt their diet and treatment according to their physical activity to avoid the risk of hypoglycaemia.
