The inevitable aging of the population has resulted in an increase in elderly diabetes, making the prevention and treatment of elderly diabetes a major concern. The World Health Organization has placed great importance on diabetes awareness and education, designating November 14th as "World Diabetes Day".
As research on the basics and clinical studies of diabetes deepens, experts have put forward the following principles for the dietary treatment of diabetes patients:
1. Reasonable control of total calorie intake
Diabetic patients should have a calorie intake that maintains their ideal body weight. Overweight and obese individuals should be given a low-calorie diet, while underweight patients should gradually increase their total caloric intake to achieve a normal weight. In short, it should be determined based on individual circumstances.
2. Carbohydrate restriction should not be too strict
Carbohydrates should account for 55%-60% of total calorie intake. Increasing the proportion of carbohydrates in total calorie intake can improve the body's sensitivity to insulin. For elderly individuals, daily staple food should generally not exceed 300 grams.
3. Limiting fat intake
Diabetic patients have disrupted lipid metabolism, and severe cases can lead to hypercholesterolemia and hyperlipoproteinemia. Atherosclerosis and cardiovascular and cerebrovascular diseases are the main complications of diabetes. Excessive fat intake is not conducive to controlling the condition. Therefore, the fat intake of diabetic patients should not exceed 30% of total calorie intake.
4. Moderate consumption of protein
Protein should account for 15%-20% of total calorie intake. Generally, protein from animal sources contains more essential amino acids and has a high absorption and utilization rate in the human body. In addition, soy protein is rich in content and has high nutritional value, so diabetic patients should be encouraged to consume high-quality protein and soy products. However, if diabetic nephropathy is present, protein intake should be restricted to 0.6-0.8 grams per kilogram of body weight.
5. Proper control of staple food quantity
Strict control of staple food quantity should be observed. If foods high in carbohydrates are consumed, the quantity of staple food should be reduced accordingly. After blood sugar and urinary sugar decrease, the quantity of staple food can be increased by 25-50 grams. Staple foods should be consumed in rotation or in combination to improve nutritional value. In addition, it is important to observe the changes in blood sugar and urinary sugar after meals and adjust accordingly to maintain stable condition, fixed staple food, minimal fluctuation, and timely adjustment.
6. Consume foods rich in dietary fiber
Dietary fiber, especially soluble dietary fiber, can slow down gastric emptying and form a gel in the intestine by absorbing water, thus delaying the absorption of various nutrients. Therefore, diabetic patients should consume natural foods rich in dietary fiber.
7. Provide ample vitamins and minerals
Vitamin B complex, as essential coenzymes in metabolism, can improve the neurological symptoms of diabetes. Vitamin C is an antioxidant that helps prevent microvascular complications in diabetic patients. Chromium is a component of the "glucose tolerance factor" and enhances the action of insulin. Zinc is related to the activity of insulin.
8. Limit salt intake
Diabetic and other patients should avoid excessive salt intake. Excessive sodium intake can increase blood volume and easily cause hypertension. Therefore, it is recommended that elderly individuals consume no more than 5 grams of sodium salt per day. If hypertension is present, sodium salt should be limited to less than 3 grams per day.
9. Avoid foods that easily raise blood sugar
Avoid foods such as cane sugar, preserved fruits, various candies, pastries, biscuits, ice cream, chocolate, canned fruits, and sugary drinks. These foods are rapidly absorbed and cause a rapid increase in blood sugar levels. They directly affect the development of diabetes and interfere with effective treatment. Therefore, these foods should be completely avoided.
10. Choose coarse rather than refined foods
Within the range of staple food quantity, try to eat more coarse grains, beans, vegetables, etc. These foods are rich in vitamins, minerals, and coarse fiber, which can effectively prevent rapid absorption of blood sugar and lower cholesterol, prevent atherosclerosis, and prevent and treat constipation.
11. Eat smaller meals more frequently
By eating smaller meals more frequently, blood sugar peaks after meals can be reduced, which is extremely beneficial for controlling high blood sugar. If the effect of simple drug therapy is not satisfactory, this method can be used to control the condition.
12. Be cautious with fruit consumption
This issue cannot be generalized and should be determined based on the patient's individual condition. In general, fruits with lower sugar content can be consumed when blood sugar is well controlled. However, when the treatment effect is unsatisfactory and blood sugar control is poor, fruits should not be consumed. This is because the pancreatic function is poor at this time, with less insulin secretion, and consuming fruits can cause an increase in blood sugar and worsen the condition. In addition, when consuming fruits, caloric intake should be calculated and meal timing should be well-managed.
Commonly used foods for blood sugar reduction include astragalus, yam, kudzu root, polygonatum, lily bulb, dwarf lilyturf tuber, pollen, raw rehmannia, scutellaria, bitter melon, pumpkin, cucumber, buckwheat, and Abutilon.
