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Diabetes |
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The Sweet Truth about Diabetes? What Kind of Diabetes Do You Have? Diabetes Diet Carbohydrates Compared to fats and protein, carbohydrates have the greatest impact on blood sugar, but different carbohydrates have different effects. Carbohydrates are either complex (as in starches) or simple (as in fruits and sugars). One gram of carbohydrates equals four calories. Although the current recommendation is that carbohydrates should provide between 50% and 60% of the daily caloric intake, the high-carbohydrate low-fat diet has recently come under scrutiny. Type 2 diabetics who tend to be overweight and insulin-resistant overproduce glucose after carbohydrate intake, which in turn requires more insulin to process it. This leads to appetite stimulation and production of fat. Some diabetics may have problems with cholesterol and triglyceride levels when carbohydrates constitute over 50% of the diet. If triglycerides are high, carbohydrates should be reduced to 45%. In all cases, complex carbohydrates found in whole grains and vegetables are preferred over those found starches -- such as pastas, white-flour products, and potatoes. In one study, substituting special starch-free bread for normal bread resulted in a significant decline in blood glucose and hemoglobin A1 in type 2 diabetes. No difference appears to exist between complex carbohydrates and simple sugars in their ability to raise blood glucose levels and in diets. This does not mean that diabetics should increase their sugar intake, but it indicates that people with diabetes can add fresh fruit to their diets, which have significant health benefits, in higher amounts than previously thought. Sugar from fruit (fructose) produces a slower increase in glucose than sucrose (table sugar). Sugar itself adds calories and increases blood glucose levels quickly. It provides no nutrients. One study also found that sugar was risk factor for heart disease, possibly because sugar produces very low density lipoproteins and triglycerides, which are dangerous for the heart. People with diabetes should avoid products listing more than 5 grams of sugar per serving. If specific amounts are not listed, patients should avoid products with sugar listed as one of the first four ingredients on the label. Artificial sweeteners include saccharin, aspartame (Nutra-Sweet), and acesulfame K (Sweet One). Sucralose (Splenda), a new sweetener, may also prove to be a good alternative to sugar. It usually leaves no bitter aftertaste and, unlike most other artifical sweeteners, it works well in baking. Dozens of animal studies and some human trials conducted over 15 years have found no health hazards. Early studies found that large amounts of saccharin cause cancer in rats, but these findings do not apply to humans. Aspartame has come under scrutiny because of rare reports of neurologic disorders, including headaches or dizziness, associated with its use. Concern about an association between an increased rate of brain cancer and widespread use of aspartame is unfounded. Brain cancer rates were on the rise before the introduction of aspartame and are now leveling off, although aspartame use is rising dramatically
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