Type 2 Diabetes Diet Principles
Type 2 diabetes diet
(a) Fat
1. The energy provided by fat in the diet does not exceed 30% of the total dietary energy.
2. The intake of saturated fatty acids should not exceed 10% of the total dietary energy, and trans fatty acids should not be consumed.
Monounsaturated fatty acids are a good source of dietary fat, and the energy supply ratio in total fat intake should be 10% to 20%. The intake of polyunsaturated fatty acids can be appropriately increased, but it should not exceed 10% of the total energy intake.
3. The intake of cholesterol in food is less than 300mg/d.
(b) Carbohydrates
1. The energy provided by carbohydrates in the diet should account for 50% to 60% of the total energy.
2. Low glycemic index foods are good for glycemic control.
The sucrose-induced increase in blood glucose is similar to that of the same amount of starch and should not exceed 10% of the total energy. However, the fructose produced after sucrose decomposition is prone to triglyceride synthesis and accumulation of body fat.
4. Appropriate intake of sugar alcohols and non-nutritive sweeteners is safe for people with diabetes.
5. Regularly eat three meals a day and evenly distribute carbohydrates.
(c) Protein
1. For individuals with normal renal function, the recommended protein intake accounts for 10% to 15% of the energy supply ratio.
2. Protein intake in patients with dominant proteinuria should be limited to 0.8 g/kg body weight per day. From the decline in glomerular filtration rate (GFR), a low-protein diet should be implemented and protein intake recommended daily 0.6g/kg body weight, supplemented with compound alpha-keto acid formulation.
3. Ingestion of protein does not cause an increase in blood glucose but increases insulin secretion.
(d) Drinking
1. Do not recommend drinking alcohol in diabetics. When drinking alcohol, it is necessary to calculate the amount of heat contained in the drink into the total energy range.
2. No more than 1 to 2 servings of standard volume per day (one serving of standard beer: 285ml of beer, 375ml of light beer, 30ml of red wine, or 30ml of white wine, each containing about 10g of alcohol).
3. Alcohol may induce hypoglycemia in patients treated with sulfonylureas or insulin.
(five) dietary fiber
Beans, fiber-rich cereals (≥5g of fiber per serving), fruits, vegetables, and whole-wheat foods are good sources of dietary fiber. Cohort studies have shown that dietary fiber in cereals is associated with reduced incidence of type 2 diabetes, but fruit and vegetable-derived dietary fibers have no such effect. However, in general, improving fiber intake is good for health. It is recommended that diabetics first meet the daily dietary fiber intake recommended for the general population, ie, 14g/kcal.
(f) Salt
1. Salt intake is limited to less than 6g per day, and hypertensive patients should strictly limit their intake.
2. Limit the intake of foods with high salt content, such as monosodium glutamate, soy sauce, processed foods, sauces, etc.
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