In general, diabetic patients can eat bread, but they should choose bread with low glycemic index and control the intake at the same time.
Diabetic patients should have a low-fat, low-sugar and low-salt diet. Diabetic patients can eat bread in moderation, but patients should eat bread with a low glycemic index, such as rye bread, mixed grain bread and whole wheat bread, etc. They can refer to the ingredient composition of the food package, and choose the bread with less sugar, less salt and low calorie.
Diabetic patients can also choose oatmeal, brown rice, corn, etc. as staple food, eat more fresh vegetables, less oil and salt, and increase the intake of protein in moderation.
Diabetic patients can consult the hospital’s nutrition department doctors to develop an individualized diet plan.