Diabetes is a complex disease in which there are many risks that affect the patient’s life. Its treatment is multidisciplinary; medical, pharmacological, nutritional and behavioural.

What do we eat?
Carbohydrates
Simple carbohydrates are absorbed quickly into the bloodstream and cause a relatively rapid rise in blood sugar. It is recommended to reduce this type of carbohydrate as much as possible. You can consume up to 10 per cent of your total carbohydrate as part of a full meal.

Complex carbohydrates such as bread, rice, legumes, bulgur, buckwheat etc. are absorbed more slowly into the bloodstream and cause a relatively moderate increase in blood sugar. It is recommended to consume a larger amount in the context of daily carbohydrate consumption.

Artificial sweeteners like sucralose and aspartame, have no calories and are used as a substitute for sugar. Sugar alcohols, such as mannitol, sorbitol, and xylitol provide calories and undergo metabolism and, like regular sugars, are limited in consumption.

Dietary fibre is a subgroup of carbohydrates with one difference, not absorbed by the body, and therefore is not considered a provider of calories like peels of fruits and vegetables, oats, legumes, buckwheat. We know two types of fibre are insoluble in water, found in vegetables, fruits and grains, whose main contribution is to activate the intestines and prevent constipation. Water-soluble fibre is found in oats and legumes, whose activity is related to lowering cholesterol and blood sugar levels. In general, eating fibre is important in increasing the feeling of satiety. It is recommended to consume it in the amount of 30-40 grams per day.

Fats

Saturated fats such as margarine, butter, milk products with more than five per cent fat and coconut oil cause high levels of cholesterol in the blood and an increase in complications of diabetes, so their consumption should be limited.

Monounsaturated fats like olive oil, fish oil and pistachios help reduce complications caused by diabetes and are recommended to be consumed according to the total fat amount determined by the menu.

Polyunsaturated fats like soybean oil, safflower oil and sunflower oil help to lower cholesterol levels. Due to the ability of these oils to oxidise in the body and harm the cells of the body, it is recommended to reduce their consumption.

Proteins

Animal proteins like meat, poultry, fish, milk and eggs are known as proteins of high biological value because they are fully utilised by the body.

Vegetable proteins like legumes, grains and soy products are less beneficial for the body than animal protein. With the correct combination of foods, they can be well exploited. It should be noted that plant foods that contain proteins may contain a large amount of carbohydrates such as cereals, or a large amount of fat, as in walnuts and almonds. Therefore, this must be considered when building the food plan.

Vitamins and minerals are substances that should be consumed in minimal quantities, but their necessity for the proper activity of the body is not questioned. You can get your vitamins and minerals by eating vegetables and fruits as well as from other major food groups.

Each person has his own quantity according to his age, sex, weight, lifestyle, physical activity and medical status. In the case of disease, whether transient or chronic such as diabetes, other risk factors and drug therapy should be considered.

It is recommended to increase the intake of vegetables rich in fibre, vitamins and minerals, most of which (except starchy vegetables) are low in calories. Also limit the consumption of fluids such as soda, tea and sugar-free plants to at least 10 cups per day. Choose flour and whole grains and limit the consumption of fruits and reduce the total fat in the food menu.

It is important to eat three main meals and two to three meals between meals, three hours apart and every meal should include all food groups.

Diabetics should reach a healthy body weight. To check the correct weight and how to act in the event of obesity, it is recommended to obtain guidance from a clinical dietitian to keep your health safer.