Diabetes Mellitus (DM) is the name given to the disorder of the metabolism of carbohydrates but also of fats and proteins of the body characterized by hyperglycemia due to a disorder of the secretion and/or action of insulin.
It is divided into the following subcategories:
- Type 1 diabetes (destruction of insulin-producing cells)
- DM type 2 (decreased insulin secretion)
- Other specific types of DM (secondary causes of diabetes)
- Gestational diabetes
In order to treat DM, in addition to blood sugar regulation, blood pressure, dyslipidemia (cholesterol, triglyceride levels, etc.) must also be regulated, smoking must be stopped and systematic physical activity must be included in the patient's daily routine activity. Regarding the diet of a diabetic patient, it seems that there is no specific recommendation that can be recommended for all patients. Individualization of nutrition plans plays the most important role.
Nutrition tips
- Carbohydrates are suggested to make up 45-60%* of total calories. Preference should be given to products with a low glycemic index, i.e. products that do not sharply increase blood glucose after a meal. For many years the prevailing opinion was that diabetics should not eat carbohydrates (bread, toast, potatoes, etc.) but this is a myth that has now been dispelled.
- <30-35%* of total calories should come from fat (<7% saturated fat, minimal trans fat consumption)
- Consume 14g of fiber/1000kcal daily (fiber is found in large amounts in whole grain products, legumes, vegetables and fruits, mainly in the skins)
- Preference for fruits instead of juices
- Maintaining a consistent meal schedule for better organ function and hormone secretion
- Loss of 5-10% of initial body weight in obese and overweight individuals
*These percentages are indicative, as as mentioned there is no specific diet recommendation for all patients.