People with diabetes need a balanced dietary pattern that is regular, rationed, low glycemic index, and high in dietary fiber.
Dietary therapy is the most basic treatment of the five horsemen of diabetes treatment (diet, exercise, medication, self-monitoring, and education). The main considerations for diabetic patients’ diet include the following: 1. Timing and rationing: The diabetic diet requires individualized formulation of daily energy requirements, i.e., a rationed diet (energy determination can be developed by a dietitian). In the case of fixed energy, at least three meals per day, three meals energy can be distributed according to 1/5, 2/5, 2/5 or three meals energy evenly. It can also be adjusted with reference to dietary habits. If the special circumstances of patients with large fluctuations in blood glucose such as the elderly, type 1 diabetes, etc., can be divided into meals and changed to 5-6 meals, but it should be noted that additional meals are not added, and the amount of additional meals is deducted from the total number of regular meals.
2. Low glycemic index diet: choose carbohydrates with low glycemic index such as buckwheat, mixed beans, etc., because of their long residence time in the gastrointestinal tract and slow release to reduce postprandial blood glucose fluctuations.
3. High dietary fiber diet: the recommended daily intake is about 30g, increasing the amount of dietary fiber-rich foods, especially soluble dietary fiber, which helps regulate blood sugar, blood lipids.
4. Balanced diet: provide adequate vitamins and inorganic salts, especially appropriate supplements rich in B vitamins and chromium, etc.
Diversification of food will ensure the maximum possible balance of nutrients. At the same time, pay attention to cooking methods such as steaming, boiling, roasting and cooling, and avoid deep-frying. Consume less than 6g of salt and about 25g of oil daily, choosing vegetable oils.