The quality of your food will most likely have to change to control your type 2 diabetes and other factors involved; like weight, blood glucose, cholesterol levels and blood pressure. It is suggested that everyone, diabetic or not, consume a diet where carbohydrate, preferably low-GI, contributes 40-55 per cent of the total energy, protein 15-30 per cent and fats, mostly mono and polyunsaturated, 25-30 per cent.
Researchers have tried to find the optimal combination of protein, carbohydrates and fat; it is not possible that any one combination meets everyone's needs, likes and dislikes.
Calories: How many should you be on? These will depend on your physical activity levels and your weight goal, such as trying to lose, gain, or maintain your current weight. If you are in doubt consult a Dietitian.
Total Fat: Your daily intake of total fats should be limited to 15-30 per cent of your total calories/kilojoules. For an adult this would be no more than 50g of total fat per day.
Saturated Fat: Your saturated fat intake should be less than 7 per cent of your total calorie/kilojoule allowance. This will be less than 10g per day.
Cholesterol: Less than 300mg per day.
Sodium: Sodium intake does not affect blood glucose levels; it can influence blood pressure and fluid retention. Use low sodium products and aim for 2400mg per day unless advised otherwise by your health care provider.
Carbohydrates: Use low-GI wherever possible.
Protein: Your protein intake should be the equivalent of about .5g per pound/1g per kilogram of your ideal body weight.
GI Estimates: Low-GI: these foods should give you a gradual and sustained blood glucose response that will help keep hunger pangs away between meals and your blood glucose levels within a healthy range. Medium-GI: recipes and foods estimated to give an intermediate response. High-GI: this indicates foods that will raise blood sugars higher and more rapidly.
Sugars and Sweeteners: It is no longer recommended diabetics remove all sugar from their diet. It is advised they look at the total amount of carbohydrates they consume and try to choose low-glycemic index carbohydrates where possible. Sugar has a medium-GI.
Your diet should be tailored to your individual requirements, likes and dislikes by an Accredited Dietitian. Following an individual assessment, the Dietitian will prescribe a diet to cover your weight loss requirements, type 2 diabetes and other medical conditions.
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Beverleigh Piepers is a registered nurse who would like to help you understand and live easily with your Type 2 Diabetes. Knowledge is power and it is knowledge you will need to make wise decisions about the choices affecting your life and health.
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