Nutrients refer to substances in food that have nutritional functions, including proteins, lipids, carbohydrates, vitamins, minerals, water and dietary fiber. Studies have shown that these nutrients can play an important role in the prevention and treatment of diabetes. In addition, some active ingredients unique to plant-based foods are also gaining attention for their role in diabetes prevention and treatment. Let’s explore the role of nutrients in the prevention and treatment of diabetes.
I. The role of macronutrients in the prevention and treatment of diabetes
(A) Carbohydrates
As we all know, carbohydrates are the body’s main energy supply substances, for diabetics are no exception, but most diabetic patients talk about “sugar” fear, that diabetics should not ingest sugar, in fact, there are good and bad sugar, but control the total intake of carbohydrates is the key to diabetic dietary therapy. In general, it is not recommended that diabetics consume monosaccharides and disaccharides because they do not require digestive enzymes in the intestine and can be absorbed directly into the bloodstream, causing a rapid rise in blood sugar.
The real problem is the amount of total carbohydrates in the food, not mainly the difference in type. Therefore, for some simple sugars such as glucose need not be afraid to use them at all.
However, excessive intake of monosaccharides and disaccharides can increase the synthesis of triglycerides in the body and raise blood lipids, and may also lead to the insensitivity of peripheral tissues to the action of insulin, thus aggravating the condition of diabetes, therefore, diabetic patients can have a shallow taste of monosaccharides and disaccharides.
Due to the development and innovation of hypoglycemic drugs, the intake of carbohydrates in the diet of diabetic patients can account for 50% to 65% of total calories. In principle, the intake of carbohydrates should be formulated according to the patient’s physical condition, illness and energy consumption of activities, but it should not be too low, and on the basis of reasonable control of total calories, the appropriate increase of carbohydrate intake can help improve insulin sensitivity, reduce hepatic glucose production and improve glucose tolerance. Too much carbohydrate intake will raise blood sugar and increase the burden on the pancreas. Too little carbohydrate intake requires the body to break down fats and proteins for energy supply, which can easily cause ketonemia.
Preventing hypoglycemia is also especially important for diabetic patients because sugar is the only energy supplying substance for the brain, and the brain consumes high energy without sugar reserves, and hypoglycemia is particularly damaging to the brain of diabetic patients, so it cannot just lower blood sugar. Potato starch is absorbed slowly in the body and does not lead to too high blood sugar, which makes it a good food for diabetic disease patients. In addition, the glycemic index is also a key indicator. Diabetic patients should choose more foods with low glycemic index, which can effectively control postprandial insulin and blood sugar abnormalities and favor the stability of blood sugar. In a word, controlling the total carbohydrate intake is the first step to the success of diabetic patients’ diet therapy.
(II) Protein
The protein supply in the diabetic diet should be adequate, and the intake should generally be slightly higher than normal. Diabetic patients mostly due to metabolic disorders, so that the body protein decomposition too fast, too much loss, easy to appear negative nitrogen balance, the diet should be rich in protein, the total intake of protein should account for 12% ~ 20% of the total energy. As the glycogen isogenesis in the body of diabetic patients is strong, protein consumption is large, when diabetes combined with nephropathy, more protein is excreted from the urine, and more protein needs to be consumed.
However, when renal failure occurs, a low protein diet is required.
Some studies have shown that many amino acids have a stimulating effect on insulin secretion, with arginine and lysine having the strongest effect. According to a study by U.S. researchers in the Journal of Diabetes Care, the ability of insulin to respond to carbohydrates is greatly enhanced in type II diabetics when a mixture of free amino acids and protein is consumed simultaneously. Researchers selected 10 type II diabetic patients (with a mean medical history of 8.9 years) and 10 healthy controls to examine the responsiveness of insulin secretion after subjects ingested a mixture of leucine, phenylalanine and protein hydrolysate, one with carbohydrate alone and the other with both carbohydrate and a mixture of free amino acids and protein. The results of the study showed that insulin secretion responsiveness was significantly increased in subjects after simultaneous intake of amino acid and protein mixtures compared to carbohydrate alone.
The well-known taurine is also a sulfur-containing non-protein amino acid that accelerates the entry of glucose into cells, promotes intracellular glucose metabolism and glycogen synthesis, and reduces blood glucose synthesis in animals. In addition, taurine can also act on insulin receptors, exert insulin-like effects, synergize the regulatory effects of insulin on glucose metabolism, participate in the maintenance of glucose autostasis in the body, and have significant cytoprotective effects on diabetes and its complications. In addition, Canadian researchers have found that a strophanthidin helps to prevent the onset of diabetes in experimental rats. This shows that amino acid supplements have unlimited potential in the prevention and treatment of diabetes in the future.
(iii) Lipids
Patients with diabetes often have disorders of lipid metabolism. Untreated or poorly controlled patients have increased low-density lipoprotein (LDL), very low-density lipoprotein (VLDL) and triacylglycerol (TG), and decreased high-density lipoprotein (HDL), and because of significant individual differences in diabetic patients, if the type and amount of fat intake is inappropriate, blood lipids often rise even higher and cardiovascular complications are likely to occur. It is important to limit the intake of fat, especially saturated fatty acids should not be too much.
It is generally believed that fat intake generally accounts for 20%-25% of total caloric energy, and the proportion of saturated fatty acids should be less than 10%. Current research shows that monounsaturated fatty acids can reduce insulin resistance, lower total blood cholesterol, triglycerides and low-density lipoprotein, and raise high-density lipoprotein, which is beneficial to human health, and reduce the risk of macrovascular disease, which is undoubtedly very meaningful for diabetic patients. In addition, essential fatty acids have the function of promoting the transformation and excretion of cholesterol, which can lower the concentration of cholesterol in the blood and is also very beneficial for diabetic patients.
Conjugated linoleic acid (CLA), a derivative of a naturally occurring unsaturated fatty acid found in ruminant meat, can help regulate and reduce glucose levels in the blood and prevent the development of diabetes. In addition, experts from the National Institute of Public Research in the Netherlands found that omega-3 fatty acids can enhance the body’s breakdown of sugar and maintain a normal state of sugar metabolism; therefore, diabetics can consume more sea fish rich in omega-3 fatty acids.
In addition to fatty acids, soy phospholipids (including lecithin) are also very beneficial for people with diabetes. Insufficient lecithin will cause the pancreas to decline in function, unable to secrete sufficient insulin and unable to effectively transport glucose from the blood to the cells. If more than 20 grams of soy phospholipids are consumed daily, the recovery from diabetes is remarkable and more effective for patients with complications such as diabetic gangrene and atherosclerosis.
Second, the role of micronutrients in the prevention and treatment of diabetes
(A) vitamins
1, vitamin A: modern research shows that the daily intake of 500 IU of vitamin A, can relieve the symptoms of diabetes. Carotene is converted into retinol in the body, which can protect eyesight and prevent eye lesions complicated by diabetes.
2, vitamin B: poorly controlled diabetic symptoms, glycogen xenobiotic effect is exuberant, the consumption of B vitamins increased, should be timely supplement B vitamins. Modern research shows that the daily intake of 50mg of vitamin B1 can alleviate the neurological diseases complicated by diabetes, and vitamin B12 can also improve and alleviate the neurological symptoms complicated by diabetes. In addition, inositol, as the second messenger in the cell signaling process, plays a regulatory role in the intracellular conduction effect of hormones and nerves, and has a positive effect on the regulation of glucose metabolism. Vitamin B3, niacin, can prevent kidney disease complicating with diabetes.
3, vitamin C: modern research shows that a daily supplement of 100mg of vitamin C can increase the strength of the microvasculature and prevent cardiovascular disease, and help non-insulin-dependent diabetics regulate blood sugar. The American Dietetic Association reports that proper supplementation of vitamin C in diabetic patients can reduce blood levels of C-reactive protein, a biomarker of chronic disease in the human body that is closely related to heart disease and diabetes. Compared to cholesterol levels, C-reactive protein levels may be a better “alarm” for heart disease. Vitamin C also enhances the role of antibodies and can effectively prevent skin infections in diabetic patients.
4, vitamin E: modern research shows that twice a day, each time 500 international units of vitamin E intake, can reduce insulin dosage, improve heart function, and prevent chronic complications.
5, vitamin F: modern research shows that vitamin F also has the effect of lowering blood sugar. Vitamin F, also known as linoleic acid, is a fat-soluble vitamin that is involved in important physiological metabolic processes in the body and is a precursor substance for prostaglandins. The general food does not contain vitamin F, but linoleic acid is abundant in many foods, especially vegetable oils. Linoleic acid is converted into vitamin F by dehydrogenase and then synthesized into prostaglandins. Prostaglandins can improve the function of pancreatic B cells to secrete insulin and restore the activity of fatty acid desaturase in diabetic cells, clinical observation shows that there is a significant hypoglycemic effect on hyperglycemic patients.
(II) minerals
Modern research shows that minerals are indispensable inorganic elements of life, which have a positive role in regulating blood sugar and other material metabolism.
1, phosphorus: can enhance the physical strength of diabetic patients, improve blood sugar regulation, and prevent vascular complications.
2, sulfur: can be catalyzed by different methyltransferases, transfer to each methyl receptor and form a variety of methyl sulfur compounds, regulate protein metabolism, reduce the sugar-generating amino acids, regulate blood glucose metabolism.
3, calcium: due to diabetes-induced metabolic disorders will cause bone loss, resulting in calcium deficiency in the body, and compared to ordinary people, if the daily intake of calcium is less than 1000 mg, is unable to meet the needs of the body, prone to “back pain, leg cramps” and other situations, and diabetic patients supplemented with sufficient calcium in addition to help prevent bone calcium loss In addition, the pancreatic beta cells can promote the secretion of insulin, improve the sensitivity of the body’s insulin receptors; in addition, calcium by maintaining the body’s PH balance to slow the symptoms of diabetes, ph value increased by 0.1 percent, insulin sensitivity is enhanced by 30 percent.
4, magnesium: magnesium belongs to the activator, can improve insulin secretion and the number of receptors and DNA synthesis and cell growth, increase protein synthesis and utilization, regulate or improve the metabolism of sugar and other substances, can increase the balance of enzymes and PH value in the body, improve the ability to regulate blood sugar, prevent cardiovascular disease.
5, zinc: the role of zinc in the diabetic diet is not to be ignored. There are dozens of enzymes in the human body that require the participation of zinc to maintain their activity and function. Zinc can assist in the transfer of glucose in the cell membrane, and there are two zinc atoms in each insulin molecule, and insufficient supply of zinc can reduce the secretion of insulin.
6, copper: can prevent chronic diabetes complications, and enhance immunity and prevent cancer.
7, manganese: can improve insulin-dependent blood sugar regulation, control blood sugar value and promote the formation of thyroxine.
8, chromium: trivalent chromium is a component of glucose tolerance factor (GTF), which is involved in or promotes the biological role of insulin and can regulate blood sugar and insulin levels.
9, selenium: selenium is involved in the composition of glutathione antioxidant enzyme, acetyl coenzyme and ubiquinone, and plays a regulatory role in sugar and other substances and neural electron transfer, can regulate the metabolism of sugar and other substances and nerve function, etc., and has the role of promoting human insulin synthesis.
10, cobalt: cobalt is a trace element necessary for the synthesis of insulin by pancreatic islet cells.
11, iodine: organic iodine contained in kelp has a hormone-like effect, can promote the secretion of insulin and adrenocorticotropic hormone, promote the metabolism of glucose and fatty acids, play a role in lowering blood sugar and blood lipids.
12, vanadium: insulin-like effect, can activate insulin, receptor tyrosine protein kinase, increase insulin receptors, lower blood sugar and control postprandial blood sugar, and can reduce serum lipids.
13, lithium: can strengthen or antagonize the coenzyme of zinc, manganese, chromium and other cations in glucose metabolism, regulate insulin secretion and the required level, promote the utilization of sugar, increase liver glycogen and muscle glycogen.
Third, the role of dietary fiber in the prevention and treatment of diabetes
In recent years, the role of dietary fiber in the prevention and treatment of diabetes is gradually being paid attention to, dietary fiber can, to a certain extent, ease the digestion of food in the gastrointestinal tract and the rate of absorption so as to reduce blood sugar levels, such as the glucomannan contained in konjac molecular weight, high viscosity, not easily hydrolyzed by salivary amylase, so it can delay the absorption of glucose, eaten not only to lose weight, and can effectively reduce postprandial blood sugar, thereby It can reduce the burden on the pancreas, so that the sugar metabolism of diabetic patients is in a virtuous cycle, and the phenomenon of hypoglycemia caused by a sudden drop in blood sugar will not occur.
In addition, the rockweed polysaccharide contained in kelp is also an excellent dietary fiber, which can delay gastric emptying and physical passage through the small intestine, so that even in the case of reduced insulin secretion, blood sugar will not rise significantly.
Many studies have also found that dietary fiber has the effect of protecting and repairing pancreatic B cells, making B cells and peripheral cells less sensitive to insulin and improving glucose tolerance, thus lowering fasting blood sugar, such as lambda polysaccharide improves glucose tolerance in diabetic patients. According to the University of Kentucky College of Medicine Jemez, in patients with type І diabetes, high dietary fiber can very effectively lower serum cholesterol, low-density lipoprotein (LDL) and neutral fat and raise high-density lipoprotein (HDL) values, increasing the hypoglycemic effect of insulin twofold.
Experiments have shown that the consumption of pectin, konjac glucomannan and other dietary fibers, alone or mixed, can inhibit the rise of blood glucose and the decline of insulin secretion. Soluble fiber delays gastric emptying, thus delaying the absorption of sugar. It forms a highly viscous fluid on the surface of the small intestine that encapsulates carbohydrates, thus forming a barrier to the digestive enzyme system of the intestine. Water-soluble fiber can be hydrolyzed by intestinal flora to form acetate and propionate salts in the intestine. These short-chain fatty acid salts can be absorbed into the veins and stimulate glycolysis in the liver, inhibiting gluconeogenesis.
In addition, soluble fiber reduces the secretion of gastrointestinal peptides, which stimulate insulin secretion from the pancreas; therefore, a diet with more dietary fiber can improve insulin resistance. The new nutritional treatment goals and nutrient supply standards for diabetes proposed by the American Diabetes Association (ADA) and the National Institutes of Health (NIH) clearly suggest that the control of blood glucose, blood lipids and blood pressure can be achieved through lifestyle changes, appropriate caloric intake, adjustment of macronutrient types and composition ratios, and appropriate supplementation of dietary fiber. The appropriate daily intake is 15~20 grams of crude fiber.
Fourth, the role of plant active ingredients in the prevention and treatment of diabetes
In addition to the six basic nutrients, plant foods also contain many other physiologically active nutrients that can have beneficial effects on the physiological functions of the human body. Many studies have shown that plant active ingredients can also play an important role in the prevention and treatment of diabetes.
Many foods have the effect of lowering blood glucose because they contain insulin-like ingredients, such as cabbage, onion and fresh grapefruit flesh, which contain insulin-like ingredients that can lower blood glucose; Chanterelle mushroom also contains effective ingredients for treating diabetes and has the effect of inhibiting cancer cells and lowering blood glucose; bitter melon contains insulin-like substance “peptide P “It can make sugar decomposition, and has the effect of converting excess sugar into calories; spinach also contains a substance similar to insulin, which can keep blood sugar in the blood stable.
There are also some nutrients that have a direct role in lowering blood sugar, such as capsaicin, which can increase the secretion of insulin; eosin, which can regulate blood sugar and lower blood sugar; radish, which contains glycosylase, which can break down starch and fat in food and has a certain effect on controlling the rise of blood sugar after meals; guava polyphenols, which can keep the absorption of glucose in the intestine, thus lowering blood sugar; American scientists have studied that the high concentration of Norepinephrine can promote insulin B cells to secrete insulin, thus reducing blood sugar levels; asparagus contains a chemical composition of coumarin, which has the pharmacological effect of lowering blood sugar; garlic contains volatile substances that have the effect of lowering blood sugar; tempeh in the amino acid derivatives can prevent part of the enzymes in the small intestine to play a role in inhibiting the body to absorb sugar, thus reducing blood sugar.
In addition, acetic acid stabilizes blood sugar by slowing down the rate of carbohydrate decomposition by enzymes, making it take longer for food to be converted into blood sugar; American agricultural research scientists have succeeded in extracting from cinnamon bark the compound methylhydroxychalcone polymer that can induce cells to be more sensitive to insulin, which increases the metabolism of glucose by 20 times, thus playing a role in diabetes This has a therapeutic effect on diabetes.
Some food components have considerable sweetness and do not increase blood sugar, such as Luo Han Guo, which is rich in glycosides and sweetness, has a hypoglycemic effect and can assist in the treatment of diabetes; Xylitol has the same sweetness and caloric value as sucrose, but the metabolism in the body does not require insulin promotion, but can penetrate cell membranes to become nutrients for tissues, and can increase liver glycogen in the liver, which is beneficial to the condition of diabetic patients.
In addition certain food components also have a preventive effect on diabetic complications, such as ginger contains a special substance whose chemical structure is close to the salicylic acid in aspirin, this substance can prevent the formation of diabetic vascular sclerosis, which has a good effect on the prevention of diabetic cardiovascular system complications.