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Diabetes |
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The Sweet Truth about Diabetes? What Kind of Diabetes Do You Have? Diabetes Diet Protein
Proteins should provide 12% to 20% of calories. One gram of protein contains four calories. Studies are showing that reducing proteins in the diet helps slow the progression of kidney disease in both diabetics and nondiabetics. Some experts recommend that anyone with diabetes other than pregnant women should restrict protein to about 0.4 grams for every pound of their ideal body weightabout 10% of daily calories. It should be noted that, although it is a very rare occurrence, a severely low-protein low-salt diet coupled with high fluid intake increases the risk for hyponatremia, a condition that can cause fatigue, confusion, and, in extreme cases, can be life-threatening. Fats and Oils. It is generally advised that total fats should provide no more than 30% of the diet, with saturated fats at a 10% maximum. People with heart disease, with high levels of low-density lipoprotein (LDL) cholesterol, or those trying to lose weight should reduce total fat to 20% to 25% of their caloric intake with no more than 7% from saturated fats. They should also keep their daily cholesterol intake below 200 milligrams. African American women appear to be specifically vulnerable to harm from saturated fats, including being more at risk for insulin resistance than non-African American women. Saturated fat should be avoided whenever possible. Although mostly derived from animal products, saturated fat is also found in a number of tropical oils -- palm, coconut, and cocoa butter. People with diabetes should avoid fried foods. Fish and poultry with the skin removed are preferable to red meat. Cutting out cold cuts, gravy, and eating low-fat or skim milk cheeses help to reduce saturated fat intake. Other culprits for heart disease risk are trans-fatty acids -- vegetable oils that have been hardened through a process of hydrogenation. Some reports indicate they may even have a worse effect on cholesterol than saturated fats, because they not only increase harmful LDL cholesterol levels but they also reduce the beneficial HDL levels. Hydrogenated fats are contained in stick margarine, shortening, and many fast foods and baked goods, including most white breads. When buying margarine, look for the liquid tub form made from poly- or monounsaturated fats. The press has produced conflicting reports on the benefits of monounsaturated fats (found in olive oil, canola oil, some nuts, and avocados) versus polyunsaturated fats (present in sunflower oil, safflower oil, soybean oil, and corn oil). At this time, they appear to have similar beneficial effects on lipid levels. Some studies have found improved triglyceride levels and no difference in glucose control with diets high in monounsaturated oils compared with those high in carbohydrates. Calorie intake was the same for both diets. Nut oils, such as peanut oils, may be particularly beneficial. More studies are needed on the benefits of diets high in monounsaturated fats versus the risk for weight gain in type 2 diabetics. Fish oil, which contains an important compound called omega-3 fatty acid, may improve triglyceride levels. Studies have indicated, however, that fish oil is associated with an increase in blood sugar, and a number of studies have found no overall benefit to the heart from fish oil supplements. (Eating fish itself at least twice a week, however, appears to offer many health benefits.) One teaspoon of any kind of fat, whether it's olive oil or butter or lard, equals about five grams, or 45 calories. (One gram of all types of fat is equal to 9 calories.) Fat substitutes are also available or in development. One of these, olestra, is made from sugar and vegetable oil and is passed from the body without leaving any calories from fat behind. (It should be noted that foods containing this substance -- usually snacks -- still have calories from carbohydrates and proteins.) Some people have experienced cramps and mild to severe diarrhea after eating olestra. The fat substitute also depletes the body of vitamins A, K, D, and E and also possibly cancer-fighting nutrients. Manufacturers must now add back vitamins but not important nutrients, such as carotenoids
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