Diabetes and diet. We are still learning.

Abstract

A diagnosis of diabetes mellitus can be overwhelming at first to any patient who faces it. Although most patients initially feel that learning to administer insulin by injection is diabetes' most difficult aspect, altering life-time eating habits to provide ideal nutrition is in actuality more challenging. Despite this, dieting is becoming easier every day. Research now tells us that caloric restriction to maintain normal weight improves glucose tolerance as well as weight control. Complex carbohydrates should comprise 50% to 60% of total calories. Concentrated sweets and simple sugars are to be avoided. Dietary protein should account for no more than 20% of total calories although some individuals may require further protein restriction or increased protein in the case of catabolic states. The Recommended Daily Allowance of protein is 0.8 g/kg per day. The remaining calories are ingested as fat and make up 20% to 30% of the total. Further fat restriction may be necessary in diabetics with dyslipidemias. Saturated fats are to be avoided with a polyunsaturated:saturated fat ratio of at least 0.8 and preferably 1.0. Though specifically designed for the diabetic, these recommendations provide good nutrition for healthy people as well. The many low-fat, low-cholesterol, and low-calorie alternatives provided by today's food industry provide ample variety making compliance easier all the time. After mastering the basics of glucose control and diabetic nutrition, most patients can expand their skills to include restaurant dining and travel by anticipating potential problems and preparing ahead.(ABSTRACT TRUNCATED AT 250 WORDS)