Diet for type 2 diabetes

For diabetes, diet is the most important and key issue in the treatment and control of the disease. So what is the diet for people with type 2 diabetes?

Diabetes mellitus is a heterogeneous metabolic disorder characterized by hyperglycemia due to defects in insulin secretion, insulin action, or both.
Chronic elevation of glucose for a long time causes disturbances in carbohydrate, protein and lipid metabolism, causing damage in many different organs, especially in the heart and blood vessels, kidneys, eyes, nerves. Diabetes has many different types, of which type 2 diabetes accounts for the most proportion, with the pathogenesis of insulin resistance.
Therefore, in the early stages of type 2 diabetes treatment, patients only need a combination of an appropriate diet and moderate physical activity to control the disease.

In principle, patients with type 2 diabetes do not have any foods that are absolutely forbidden to eat, but only limit certain foods.
The diet of patients with type 2 diabetes should limit carbohydrates but still ensure a balance between the three main components: carbohydrates, lipids and proteins, in order to provide adequate nutrition and energy, and ingredients. Meals should use a variety of foods, especially foods rich in vitamins, minerals, fiber, and salt.

Patients need to eat three meals a day, absolutely not skip meals, and in case of need, they can be divided into small meals to avoid postprandial hyperglycemia.
The energy requirement for patients with type 2 diabetes depends on many factors, such as age, gender, level of labor and physical condition, in which the main components of an energy-supplying diet include carbohydrates, lipids and proteins. Carbohydrates: Known under the familiar name "carbohydrates", are ingredients that should be limited in the diet of patients with type 2 diabetes. The amount of energy provided by carbohydrates should account for 50 - 60% of the total energy needed, however, it should be noted that not all carbohydrates in foods have the same metabolism. The glycemic index (GI) of a food is an index that reflects the rate at which a food raises blood sugar after eating, and this index is classified into three low levels (from 55 or less), medium average (between 56 and 69) or high (between 70 and above). Foods with a high glycemic index will cause blood sugar levels to spike after eating but then drop very quickly, while foods with a low glycemic index will cause blood sugar levels to rise slowly and then also. gradually lower. Patients with type 2 diabetes should limit the use of foods with a high glycemic index and consume in moderation foods with a moderate glycemic index, foods with a low glycemic index can be used. unlimited use.

Lipids: Lipids are components that will provide energy to compensate for the energy of carbohydrates that are cut, and lipids will provide 25 - 30% of the total energy needed. It is recommended to use unsaturated fatty acids (found in many vegetable oils, such as soybean oil, sesame oil, sunflower oil, olive oil,...) and limit saturated fatty acids (found in fat). animals) to prevent cardiovascular diseases. Protein: The amount of protein for adults should be at 0.8 g/kg/day, however, for patients with type 2 diabetes and kidney disease, it must be adjusted according to the doctor's prescription. Protein will provide energy, accounting for 15-20% of the total energy needed.

Some good foods for patients with type 2 diabetes, which should be used in the diet are:
Fatty fish: Salmon, herring, sardines,... are good sources of food. High amounts of omega-3 fatty acids DHA and EPA - substances extremely beneficial for heart health. Patients with type 2 diabetes are a group at high risk of cardiovascular diseases, so regularly consume fatty fish in meals. Green leafy vegetables: Spinach, kale and other green leafy vegetables are good sources of several vitamins, minerals, antioxidants and especially fiber. Eggs: Eggs can be considered as the best food that humans have. Consuming eggs in moderation (no more than one egg per day) not only obtains valuable nutrients, but also helps to increase the body's sensitivity to insulin, increasing HDL levels, thereby helping to control better blood sugar levels and a lower risk of cardiovascular disease. However, all the benefits mentioned above can only be achieved when eggs are consumed in moderation and when eaten whole eggs (eat both the white and the yolk of the egg).

Nuts: Almonds, cashews, chestnuts, pistachios, macadamia nuts, ... are full of nutrients, especially fiber, which helps to improve blood sugar very well. Nuts are also an ideal part of the diet if a patient needs to control their weight. Olive oil: Of all the fat sources, there's nothing better than olive oil, because in a meta-analysis of 32 different studies, only olive oil was shown to reduce the risk of diabetes. cardiovascular diseases. Olive oil provides the body with monounsaturated fatty acids and a variety of antioxidants. However, be sure to choose extra virgin olive oil, because this type of olive oil contains all the beneficial compounds.

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Articles refer to sources: NHS and diabetes.org.uk