The idea that people with diabetes should follow a ‘
diabetic diet’ is a misconception because there is no such thing as a
diabetic diet. Understanding nutrition is fundamental to the management of diabetes and it is one of the first areas a newly diagnosed patient will be concerned about. Although many years ago a
sugar free diet was recommended this concept has not been supported by scientific experiment and critique.
The whole area of diet and diabetes often plays straight into the hands of our tendency in society to be judgmental without very good reason. Thus the patient who snacks occasionally on chocolate is considered at best to ‘cheat’ and at worst is labeled ‘non-compliant’. It has been with some relief to most people with diabetes that scientific research has demonstrated that a certain amount of sugar in the diet does not adversely affect diabetes control.
The diet recommended to people with diabetes in order to manage blood sugar levels is based on exactly the same nutritional principals as those recommended to maintain the population in general in good health. With that one statement out will go the old fashioned concept of a so-called ‘diabetic diet’. The emphasis is very much on understanding the lifestyle and cultural influences and advising a nutritional plan which maintains a healthy weight and reduces the long-term risk of heart disease and stroke.
Understanding the benefits and goals of nutrition as far as achieving good health in the long-term is a complicated business. This is not because the issues are particularly difficult ones, it is because the whole world of nutrition has been muddled by health food fads, exaggerated by PR and given an air of credence by extremely bad science.
The values and balance of the different food groups can be explained by a State Registered Dietitian. It may become easier to understand how the energy we consume from different quantities of carbohydrates, fats and protein influence blood glucose levels. More importantly it will allow some time and space to appreciate how our social, political and cultural ties influence food consumption.
In short, amongst the current recommendations for someone with diabetes is balance of nutrients in the order of about 50% carbohydrates, 30% fats and 20% protein. A consistent positive finding in all the nutritional studies on diabetes is the ability to influence good health in the long-term by reducing the burden of cardiovascular disease. Thus the types of carbohydrate, complex and high fiber, are chosen to smooth out blood glucose levels, a diet low in saturated fat is recommended to lower cholesterol levels and a low salt content of the diet to lower blood pressure.
The balance of the diet is also important in this respect so as to provide essential minerals and vitamins and there is no need to resort to the temptation of nutritional supplements. A diagnosis of diabetes does not imply a need to give up sugar. Nor does it mean giving up sweets or eating out in restaurants. It does not mean either that everyone with diabetes should eat all the same type of foods.